1 (10 3/4 oz.) can cream of mushroom soup
1 tbsp. instant minced onion
1/2 tsp. salt
dash pepper
2 (15 oz.) cans sliced potatoes, drained
1 (8 oz.) can sweet peas, drained
1 1/2 c. diced cooked ham

Combine soup, onion, and seasonings in a 2-quart casserole. Stir in remaining ingredients.

Bake in preheated 350°F oven for 45-50 minutes, or until bubbly. If desired, sprinkle with French-fried onions and bake an additional 2-4 minutes.

Makes 6-8 servings.