2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 can condensed cream of mushroom soup
2 tsp. chopped pimiento
1 slice smoke ham, 1/2" thick
6 c. sliced uncooked potatoes
1/4 c. chopped green pepper
1/4 c. chopped onion
1/4 c. milk

Combine flour, salt, pepper, slowly stir in soup and milk. Heat to boiling. Combine potatoes, green pepper, onion and pimiento; place in greased 2 quart casserole. Pour soup mixture over. Mix lightly. Cut ham in serving pieces; place on top of casserole or bury in potatoes. Bake, covered in moderate 350 degree oven for 45 minutes, uncover and bake 45 minutes longer. Garnish with hot canned mushrooms, if desired. Makes 6 to 8 servings.