1 ham slice, cubed
5 medium to large red potatoes
1/2 red onion, chopped
1 (16 oz.) bag frozen corn
1 (15 oz.) can creamed corn
1 (10 oz.) can cream of mushroom soup
1/4 to 1/3 cup of milk
salt and pepper, to taste
shredded Mexican style cheese

Boil potatoes with skin on until cooked. Sauté onion, ham and corn until onion is soft and the rest is warmed through.

In separate bowl mix creamed corn, cream of mushroom soup and milk to make sauce.

Drain and cool potatoes enough to handle. Chop them into bite size pieces and place them as the bottom layer in a 13x9-inch casserole dish that has been coated with Pam or your favorite non-stick cooking spray. Salt and pepper potatoes, if desired. Easy on the salt if the ham is salty enough for your taste.

Next layer it with ham and corn mix from fry pan. Spoon sauce mix all over top and poke the spoon down through the dish every few inches to allow the sauce to go to the bottom. Spread cheese on the top.

Note: Can put cheese on individual servings and microwave long enough to melt later.

Bake at 350°F for an hour.

Submitted by: Linda Mitchell