* Ingredients :

+Chicken Cream Soup
° 1 can of cream of mushrooms
° 1 can of milk (whole or 2% measured in a soup can)
° 1/4 teaspoon seasoned salt
° 1/8 tsp black pepper
° 6 Medium Potatoes, Raw Idaho, Russett, Yukon Gold, etc...
° 3-4 c minced smoked ham
° 1/4 cup finely chopped onion (optional)
° 1 cup extra-strong shredded white cheddar cheese
° 1 teaspoon shredded cheddar cheese (yellow)
° 2 1/2 cups crushed cornflakes
° 4 tablespoons melted salted butter

* directions :

1. Prepare and assemble all ingredients.
2. Butter, or lightly coat with cooking oil spray, 9×13 saucepan; Sit aside.
3. In a large bowl, using a large spoon, mix the soup.
4. Gradually add the milk carton.
5. Add salt and pepper. mix well; Sit aside.
6. Peel the potatoes and cut four of them into thin slices in a food processor or with a mandolin. Immediately add them to the soup mixture and mix well.
7. Change the blade of the food processor to a grater / shredder (or use a cardboard grater); shred the remaining two potatoes; Immediately add them to the soup mixture and mix well.
8.   Add the ground beef and onion (if using) and mix well.
9. Place the oven rack in the middle position and preheat the oven to 350°F.
10. Pour mix to prepared baking plate & smooth.
11. Spread the cheese evenly on top. Sit aside.
12. In a medium bowl, mix the crushed cornflakes with the melted butter until just coated.
13. Sprinkle cornflakes over the cheese layer.
14. Bake at 350°F for 1.5 hours, turning once after 45 minutes.
15. Remove from the oven and leave for 5 minutes before serving.
16. Cover the leftovers and put them in the fridge.