RECIPE FROM "SANDY'S
Ham, Corn, and Potato Casserole
Cook 2 medium peeled, cubed baking potatoes in water (covered) for 20 minutes, or until fork-tender. Drain off all water.
Meanwhile heat oven to 350°F.
Lightly grease a shallow 2-qt baking dish with margarine.
In a medium mixing bowl, add a 10 3/4-oz can condensed broccoli cheese soup, a drained 16-oz can corn, 1-1/2 cups diced ham, the potatoes, 1/2 cup milk and 2 large eggs (beaten).
Stir until blended and pour mixture into baking dish..
Bake 25 minutes or until a knife inserted near the center comes out clean.
Sprinkle with 2 ounces of Cheddar cheese, shredded (1/2 cup).
Bake 5 minutes more or until cheese melts.