#461 - Ham, Broccoli and Potato Casserole

(by Shirley McNevich)

3 medium red potatoes (washed, peeled and sliced)
1/2 tsp. salt
1/4 tsp. pepper
1 - 10.75oz. can Campbell's cheddar cheese soup
2 cups cubed cooked ham
1/4 cup butter
1/2 tsp. paprika
2-3 cups fresh or frozen broccoli (cooked and drained)
1/2 can of milk (use the empty soup can from above to measure the milk)

Spray a casserole dish with Pam. Add the sliced potatoes to the dish. Melt the butter in the microwave and pour it over potatoes. Sprinkle the salt, paprika and pepper over the potatoes. Bake uncovered at 425 degrees for 40 minutes or until browned. While potatoes are baking, cook broccoli according to package directions and drain. In a small bowl, mix the cheddar cheese soup and milk until blended. Add the cubed ham to the soup and stir. When potatoes are done, remove from oven and arrange cooked broccoli over the potatoes. Pour the soup over the top of the broccoli. Sprinkle with extra paprika if you desire. Bake uncovered at 425 degrees for 20 minutes or until golden brown and bubbling.