6 large potatoes, peeled and sliced
1 (10 oz.) can Campbell's cream of potato soup
1 can milk (use empty soup can)
1 (1 lb.) pkg. diced ham
1 (8 oz.) bag shredded cheddar cheese

Slice potatoes and place in a pan of boiling water. Boil for about 10 to 15 minutes.

In a casserole dish, add soup, milk, diced ham and one third of the cheese. Stir together. Add potatoes to soup mixture and cover with remaining cheese.

Bake in 350°F oven for 20 minutes, or until cheese is bubbly and potatoes are very tender.

Submitted by: AG