1 thin center sliced smoked ham (3/4 lb.)
2 1/4 tsp. flour
1 can condensed cream of mushroom soup (undiluted)
1 c. milk
3 c. sliced, pared potatoes
1 c. sliced, scarped carrots
1/4 c. minced onions
Salt and 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 layers of ham, potatoes, carrots, onions until all are used, sprinkling vegetables lightly with salt and pepper. Pour on soup mixture. Bake covered, 1 hour. Uncover; bake 15 minutes longer or until potatoes are fork-tender. Makes 3 or 4 servings.