1 can (10-3/4 oz.) Cream of Celery Soup
1 can Chicken Gravy
1 cup milk
5 medium potatoes, peeled, thinly sliced, about 5 cups
1 small onion, thinly sliced, about 1/4 cup
2-1/2 cups diced cooked ham
1 cup shredded Cheddar cheese (4 oz.)
Heat oven to 375ºF (190ºC). Stir soup, gravy and milk in a small bowl. Layer 1/2 potatoes, onion, ham and soup mixture in 3-qt. shallow baking dish. Repeat layers. Cover baking dish. Bake 40 minutes. Uncover, bake 25 minutes. Top with cheese. Bake 5 minutes, or until potatoes are tender and cheese is melted. Let stand for 10 minutes. Makes 6 servings.