Ham-Potato Casserole

Description
Contributed by Catsrecipes Y-Group
 * Source: Melba's Swapshop, Sunday Oklahoman Newspaper

Ingredients

 * 4 large potatoes, peeled and cut into medium-size pieces
 * 1 pound chopped cooked ham
 * ½ cup chopped onions
 * 1 can (10¾-ounces) cream of mushroom or chicken soup
 * 1 can of milk
 * 1 can of mushroom (or chicken) soup
 * 1½ cups shredded cheddar cheese (Cheddar, Parmesan, or Monterey Jack), divided
 * 2 tsp. salt (optional)
 * 2 tsp. pepper (optional)

Directions

 * 1) Preheat oven to 350°F. Grease bottom and sides of 13-by-9-inch baking pan.
 * 2) In a large saucepan, cover potatoes with water and cook until almost tender.
 * 3) Drain and place in the bottom of a prepared pan.
 * 4) Spread with chopped ham and onions. Mix soup, milk and, ½ cup of the cheese. Add salt and pepper, if desired.
 * 5) Spread on top of ham and potato mixture.
 * 6) Sprinkle remaining cheese over the top of casserole. Bake 25 to 30 minutes or until cheese melts and the casserole is hot.