Ingredients
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2 (15 ounce) cans potatoes (sliced)
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2 cups carrots, shredded (about 2 medium)
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2 cups ham, fully cooked (diced)
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1 (10 3/4 ounce) can mushroom soup
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1/4 cup milk
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1/8 teaspoon pepper
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3/4 cup breadcrumbs (1 fresh slice)
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1 cup cheddar cheese, shredded
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1 tablespoon butter (melted) or 1 tablespoon margarine (melted)
Instructions
- Layer half of the potatoes and then half the carrots in a 2 quart casserole.
- Stir cubed ham and mushroom soup , 1/2 cup cheese and milk and pepper together.
- Spread over potatoes and carrots.
- Repeat layers.
- Combine melted butter with breadcrumbs and 1/2 cup of cheese.
- Bake uncovered at 350°F for 30 minutes or until bubbling.