2˝ - 3 cups cubed ham from a Kor-Bert Ham from Woudstra Meat Market
5 lb. bag of potatoes
1 large onion, sliced and diced
salt & pepper
2 cans cream of mushroom soup
1 can cheddar cheese soup
1 1/3 soup can milk
2 t. Worchestershire sauce
2 cups shredded American or cheddar cheese

First, slice the ham into bite size pieces.  You can buy a ham for this purpose or this is a great use for leftover ham.  Next, slice the onion thin, stack and quarter the slices. Set aside.  In a medium size bowl, put the 3 cans of soup and 2 t. Worcestershire sauce.  Add the milk and stir to combine.  A wire whisk will make this task much easier.  Add the shredded cheese and stir in with a spoon. 
(You will understand this if you have ever tried to clean cheese shreds out of the center of a wire whisk.)  Finally, peel and slice the potatoes.  Spray a 9 x 13 pan with cooking spray and put a small amount of the soup mixture in the bottom.  Follow that with a layer of ˝ the potatoes, sprinkle with salt and pepper, a layer of ˝ the onions, ˝ the ham, and a little less than ˝ the soup mix.  Repeat the layers. Finish with the remaining soup mix.  Bake at 350 degrees for 2 hours or until done.  If a 9 x 13 pan is too large for your family, this is a great dish to split into 2 small casseroles.  Cook one and freeze the other…or cook both and share one with a friend…you’ll find you have a lot of friends.