INGREDIENTS

1. 4-5mediumred potatoes or yellow potatoes, peeled and thinly sliced
2. 1/2green bell pepper, diced
3. 1/2mediumonion, diced
4. 1 1/2cups dicedcooked ham
5. 1 (10 3/4 ounce)cancream of mushroom soup
6. 1/2cupwhole milk
7. 1tablespoonbutter
8. 3/4cup cannedplain breadcrumbs

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Spray 1 1/2 quart casserole dish with non-stick spray or lightly butter.
3. Arrange half of potatoes, green pepper and onion, and ham in dish.
4. Sprinkle with freshly ground black pepper.
5. Repeat with remaining half potatoes, peppers, onions and ham.
6. Mix soup and milk in seperate container until fairly smooth.
7. Pour over casserole.
8. Gently move ingredients around so mixture can seep inches.
9. Cover and cook for one hour.
10. Heat the 1 tablespoons butter in saucepan or microwave until just melted.
11. Add bread crumbs and toss to coat.
12. Remove lid from casserole and sprinkle with crumbs.
13. Continue to cook uncovered for 15 minutes.
14. Remove from oven and allow to stand for 10 minutes.