5 lb. potatoes
3 lb. boneless ham, heated and water drained
1 lb. Velveeta cheese
1 can condensed cream of mushroom soup
Sliced mushrooms; optional
4 oz. cheddar cheese

Peel and dice potatoes. Chop ham into 1/2-inch cubes or bite-size pieces.

Simmer in a large pan of water until done. Drain and return to pan.

Add Velveeta cheese (stir until melted), mushroom soup and ham. Stir until combined. Add sliced mushrooms, if desired.

Pour into large casserole dish and top with grated cheddar cheese.

Serves 8-10.