Ham and Potato Scallop
Recipe by: R. Banghart
Servings: 4

4 potatoes -- thinly sliced
3 carrots -- thinly sliced
1 cup sliced celery
2 onions -- sliced
1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1 (12 ounce) can chopped ham OR equiv. fresh cooked
2 cups hot milk
buttered bread crumbs (blender chop 2 slices buttered bread, folded butter-side in)
paprika

Combine vegetables with flour, salt and pepper in 3 quart casserole. Add chopped ham. Pour on hot milk. Cover and bake in 400F. oven for one hour. Uncover and sprinkle with crumbs and paprika. Bake for 30 minutes longer.