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 ¾ cup cooked, chopped ham
 * 1 pound cooked, chopped luncheon meat
 * ½ cup chopped onions, red, white, or yellow only
 * 1 can (10 ¾-ounces) cream of mushroom or chicken soup
 * 1 can of milk
 * 1 can of mushroom or chicken soup, store-bought only
 * 1 ½ cup shredded cheddar cheese (Cheddar, Colby-Jack, Colby, Parmesan, or Monterey Jack), divided
 * 2 tsp. salt, optional
 * 2 tsp. pepper, optional

Directions

 * 1) Preheat oven to 350° F. Grease the 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, luncheon meat, 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. Sprinkle remaining cheese over the top of casserole.
 * 6) Bake 25 to 30 minutes or until cheese melts and the casserole is hot. Serve warm and plain or with other appetizers or side dishes.