7-8 med. potatoes
1 med. box Velveeta cheese
2 cans cream of mushroom soup
2 lg. onions, chopped
Shredded cheddar cheese
1/2 c. milk
1 stick butter
3 lb. canned ham, diced
1 can mushrooms

Peel and slice potatoes and place in salted water on top of stove for about 10 minutes. After the potatoes have reached a boil, place cheese, 1/2 stick of butter, onions, mushrooms and mushroom soup in heavy saucepan. Melt cheese mixture on low heat; remove from stove and add 1/2 cup milk. Stir until well blended. In casserole dish layer diced ham with potatoes. Pour cheese mixture over ham and potato layers. Add some shredded cheese and other 1/2 stick of butter as a topping. Bake at 375 degrees for 45 minutes until casserole is bubbly.