Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cream of mushroom soup and milk until smooth.
Layer half of the sliced potatoes in a greased 9×13 inch baking dish.
Sprinkle half of the diced ham over the potatoes.
Pour half of the soup mixture over the ham and potatoes, spreading it evenly.
Repeat the layers with the remaining potatoes, ham, and soup mixture.
Sprinkle the shredded cheddar cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the casserole cool for a few minutes before serving.
Variations & Tips
For a bit of a kick, try adding some diced jalapeños or a pinch of cayenne pepper to the soup mixture. If you’re not a fan of cream of mushroom soup, cream of chicken works just as well. You can also swap out the cheddar cheese for Swiss or Gruyère for a different flavor profile. For a vegetarian version, simply omit the ham and add some sautéed mushrooms or spinach for extra texture and flavor.
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