Leftover ham, cut into sm. pieces
2 tbsp. butter
6 sm. boiled potatoes
1/2 c. milk
3 tbsp. parsley
1/4 c. chopped onion
1 can cream of celery soup

1. Put ham in skillet with butter and onion. Cook over low heat until onion is soft.

2. Slice potatoes.

3. In small bowl, mix soup, milk and parsley.

4. Stir all 3 together and pour into greased casserole. Cover and bake at 350 degrees for 40 minutes.