1 thin slice smoked ham, 3/4 to 1 lb.
2 1/4 tsp. flour
1 can condensed mushroom soup
1 c. milk
3 c. sliced potatoes (pared)
1 c. sliced carrots (scraped)
1/4 c. minced onion
Salt and pepper

In skillet, brown ham lightly on both sides. Remove from skillet and cut into serving pieces. Stir flour into fat left in skillet. Add soup, then stir in milk slowly. Heat, stirring until boiling.

In 2 quart casserole arrange a layer of ham, potatoes, carrots and onion until all are used. Sprinkle vegetables lightly with salt and pepper. Pour on soup mixture. Bake covered 1 hour. Uncover and bake 15 minutes longer or until potatoes are tender.