2 (15 or 16 oz.) cans sliced potatoes, drained
2 med. carrots, shredded (1 c.)
1 1/2 c. cubed cooked ham
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. shredded sharp process American cheese
1/4 c. milk
1 tbsp. instant minced onion
1/8 tsp. pepper
1 c. soft bread crumbs
1 tbsp. butter, melted

Preheat oven to 350 degrees. Place half the potatoes and half the carrots in 2-quart casserole dish. Combine ham, soup, 1/2 cup of the cheese, milk, onion and pepper. Pour half of the soup mixture over potatoes. Repeat layers. Combine crumbs, remaining cheese and butter. Sprinkle over the casserole. Bake at 350 degrees until heated through, about 45 minutes. Serves 4-6.