2 tbsp. oil
1 thin center sliced smoked ham (about 3/4 lb.)
2 1/4 tsp. flour
1 can cream of mushroom soup, undiluted
1 c. milk
3 c. potatoes, pared and sliced
1 c. carrots, scraped and sliced
1/4 c. onion, minced
Salt and pepper to taste

Preheat 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. Slowly stir in milk. Heat, stirring until boiling. In 2 quart buttered casserole dish, arrange slices of ham, potatoes, carrots and onion until all are used. Sprinkle mixture lightly with salt and pepper. Pour soup mixture on top. Bake covered for 1 hour. Uncover and bake 15 minutes longer or until potatoes are fork tender.