1 can cream of celery soup
1 1/4 c. milk
2 c. cubed ham
3 c. potatoes, peeled and sliced
1 c. carrots, peeled and sliced
1/2 c. green onions, sliced
1/4 c. bread crumbs

Preheat oven to 350 degrees. Combine soup and milk in small bowl. Set aside. In buttered 2 1/2-quart casserole, combine ham, potatoes, carrots and green onions. Pour soup mixture over all. Stir to combine. Bake uncovered 1 1/4 hours or until potatoes are nearly tender. Sprinkle bread crumbs around edge and bake 15 minutes more. Yield: 4-6 servings.