2 c. diced cooked ham
2 c. diced processed cheese
1 (4 oz.) jar pimientos, drained and diced
6 med. potatoes, cooked, peeled and diced
1 (11 oz.) can either cream of celery or cream of mushroom soup
1/2 c. milk

Place the ham, cheese and pimientos in the bottom of a greased 2 quart casserole. Cover with the potatoes. Add the milk to the can of soup, stirring until smooth. Pour over the top of the casserole. Bake, uncovered, in preheated oven 350 degrees for 40 minutes. Makes 6 to 8 servings.