Ham & Potato Casserole

• 2 cups cubed ham
• 6 -10 sliced potatoes (, depends on size of family)
• 1 large onion
• 2 carrots
• 1 can Campbell's Cream of Mushroom Soup
• 1 can Campbell's condensed cream of celery soup
• 1 cup milk
• salt & pepper
• Velveeta cheese slices (optional)

1. Peel and slice potatoes, carrots, and onion.
2. Mix ham cubes with vegetables.
3. spray 11x14 baking dish with Pam.
4. Put vegetables in dish.
5. Mix soups and milk with a wire whisk.
6. When smooth add to vegetables and ham.
7. Mix well then sprinkle with salt& pepper.
8. You may cover the top with sliced Velveeta cheese if you prefer.
9. Cover with aluminum foil and bake 1 hour at 350 or until vegetables are tender.
10. Note: When ham prices are low, usually at Christmas& Easter I always buy 2 hams, cube it, then can it into pint jars.
11. This way the ham is always tender and has it's own natural juices. I mix the juices with the soups.

ham, potatoes, onion, carrots, campbells cream, campbells condensed cream of celery soup, milk, salt, velveeta cheese

Taken from www.food.com/recipe/ham-potato-casserole-19428 (may not work)