1 (15 or 16 oz.) cans sliced potatoes, drained
2 med. carrots, shredded (1 c.)
1 1/2 c. cubed fully cooked ham
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. (2 oz.) shredded sharp American cheese
1/4 c. milk
1 tbsp. instant minced onion
1/8 tsp. pepper
3/4 c. soft bread crumbs (1 slice)
1/2 c. (2 oz.) shredded sharp American cheese
1 tbsp. butter, melted

Or 4 cups sliced cooked potatoes.

Layer half the potatoes and half the carrots in a 2-quart casserole. Stir together cubed ham, condensed mushroom soup, the 1/2 cup shredded cheese, milk, instant minced onion, and pepper. Pour half the ham mixture over potatoes and carrots in casserole. Repeat layers.

Combine soft bread crumbs, the 1/2 cup shredded cheese, and melted butter; sprinkle over casserole. Bake, uncovered at 350 degrees until heated through, about 45 minutes. Garnish with parsley sprigs, if desired. Makes 4 to 6 servings.