6 med. potatoes, peeled & sliced thin
1 1/2 c. cubed, cooked ham (about 1/2 lb.)
1 c. chopped onion
1/2 c. chopped green pepper
1 can cream of celery soup
Fresh ground pepper, to taste
1/2 c. shredded Provolone cheese

In 2 quart casserole, sprayed with cooking spray, layer half the potatoes, ham, onion, and green pepper. Repeat layers. Pour on undiluted celery soup. Add freshly ground pepper. Sprinkle with cheese. Cover and bake at 350 degrees 1 to 1 1/2 hours. (If casserole gets too dry, add some milk, but mine never has.)

6 servings.