2 lg. potatoes, peeled and thinly sliced
1 med. onion, thinly sliced
3 carrots, scraped and sliced
2 c. chopped cooked ham
1 (10 3/4 oz.) can cream of celery soup, undiluted
1/2 c. milk
Dash of black pepper
1/3 c. grated Parmesan cheese

Layer half each of potatoes, onion, carrots, and ham in a 2 quart baking dish. Combine soup, milk and pepper. Pour half of sauce over vegetable mixture in dish. Layer remaining vegetables and ham over sauce; top with remaining sauce. Cover and bake at 375 degrees for 1 hour. Remove cover, and sprinkle with Parmesan cheese; bake an additional 10 minutes. Yield: 6 servings.