Vegetable Ham Casserole
6 medium potatoes, sliced 1/4 inch thick
1 (16 ounce) can carrots, drained, reserve juice
1 (16 ounce) can peas, drained, reserve juice
1 onion, sliced
1 pound thinly sliced baked ham
1 (10 3/4 ounce) can tomato soup
In a casserole dish, layer potato slices, carrots, peas, onion and ham. In a bowl, combine reserved vegetable juices with tomato soup; pour over layers. Bake at 300 degrees for 1 hour, or until potatoes are done.