#2951 - Scalloped Potatoes and Ham

(by Shirley McNevich)

1 lb. cooked ham (cut into bite sized pieces)
5 cups potato slices (washed and peeled before slicing)
1 - 10.75oz. can Campbell's cream of mushroom soup
1/4 cup milk
1/2 cup chopped onions
1/4 cup chopped green bell peppers
pepper to your taste
2 TBSP butter

Grease a 2 qt. casserole dish. Spread half of the sliced potatoes in the bottom of the casserole dish. Spread all of the ham pieces over the potatoes. Spread the other half of the sliced potatoes over the ham. In a bowl add cream of mushroom soup, milk, chopped onions, chopped green bell peppers and pepper--stir to mix. Pour the soup mixture all over the top of the potatoes. Dot the butter over the top of the soup mixture. Cover and bake at 350 degrees for 1 hour, then remove cover, return to oven uncovered and bake until potatoes are tender.