4 c. sliced cooked potatoes
2 med. carrots, shredded
1 1/2 c. cubed, fully cooked ham
1 can cream of mushroom soup
1/2 c. shredded sharp cheese
1/4 c. milk
1 tbsp. dry minced onion
Dash of pepper
3/4 c. soft bread crumbs
1/2 c. sharp Cheddar cheese, shredded
1 tbsp. butter, melted

Layer 1/2 potatoes, 1/2 carrots in 2 quart casserole. Stir together cubed ham, soup, shredded cheese, milk, onion, and pepper. Pour half of this mixture over the potatoes and carrots in casserole dish. Repeat layers.

Combine bread crumbs, Cheddar cheese, and butter. Sprinkle over top of casserole. Bake uncovered at 350 degrees about 45 minutes until heated through. Garnish with parsley. Serves 4 to 6.