1 thin center slice smoked ham
2 1/4 tsp. flour
1 can cream of mushroom soup
1 c. milk
3 c. sliced, pared potatoes
1 c. sliced, scraped carrots
1/4 c. minced onion
Salt & pepper

Start heating oven to 375 degrees. In skillet, brown ham lightly on both sides; remove from skillet and cut into serving-size pieces. Stir flour into fat left in skillet; add soup. Then slowly stir in milk. Heat, stirring until boiling.

In 2 quart casserole, arrange ham, potatoes, carrots, onions until all are used, sprinkling lightly with salt and pepper. Pour on soup mixture. Bake covered for 1 hour; uncover and bake 15 minutes longer or until potatoes are fork tender.