6 potatoes, peeled and cut into small cubes
2 c ham, cut into small pieces
3-4 cans cut green beans, drained
1 can cream of mushroom soup
1 can cream of celery soup
1 T Worcestershire Sauce
pepper to taste
1 c cheddar cheese, grated
1 can french-fried onion rings

Cook potatoes in salted water until slightly tender; drain. Spray casserole or baking dish with cooking spray or grease very lightly. In a separate bowl mix soups together with Worcestershire Sauce and pepper. Combine potatoes, ham and green beans in casserole. Add soup mixture and toss to coat.

Bake, covered, at 350°F for 30 minutes. Remove cover and sprinkle casserole with cheese and french-fried onions.

Bake for additional 10-15 minutes.

Note: This is a great way to use up leftover ham and a kid favorite in our house.