2 c. cubed fully cooked ham
2 c. diced cooked potatoes
1 can (15 1/4 oz.) whole kernel corn, drained
1/4 c. minced fresh parsley
1 tsp. onion, chopped
1/4 c. butter
1/3 c. all-purpose flour
1-3/4 c. milk
1/8 tsp. pepper
1 c. (4 oz.) shredded cheddar cheese or process cheese (velveeta)

In a large bowl, combine the first four ingredient; set aside. In a sauce pan, sauté onion in butter for 2 minutes, stir in flour until blended. Gradually add milk and pepper. Bring to a boil, cook and stir for 2 minutes. Remove from heat; pour over the ham mixture and stir until combined. Transfer to a greased 11 x 7 x 2 inch baking dish. Cover and bake at 350°F for 20 minutes. Uncover and sprinkle with cheese.

Bake 5 to 10 minutes longer or until the cheese is melted.