Contributed by: Emmaline Dunkley, an ECE member from Pine City, MN
1 (10 ½ oz.) can condensed cream of celery, chicken, or mushroom soup
½ to ¾ c. milk
1 to 2 c. chopped cooked ham
4 c. thinly sliced raw potatoes
8 oz. shredded pepper jack cheese
1 small onion, diced
1 T. butter
Blend soup, milk, and pepper in container with pour spout. Arrange alternate layers of potatoes, ham, onion, cheese, and sauce in 1 ½ quart casserole. Dot top with butter and paprika. Cover; bake in 375° oven for 1 hour. Uncover; bake an additional 15 minutes or until potatoes are done. Yields 4-6 servings.
Note: sliced cooked potatoes may be substituted for raw potatoes. Mince onion and reduce cooking time to about 30 minutes. Bake uncovered.