Creamy Potato Casserole

6 good sized potatoes, peeled, cut into chunks
1/2C ham cubes
1/4C butter, melted
1/2C shredded cheese, topping

Sauce:
1 can cream of chicken soup
1 can evaporated milk
1/4C grated parmesan {the Kraft type}
1 teaspoon yellow mustard
1-2T worcestershire sauce
dash of liquid smoke {a little goes a long way!!}

In a 2 quart casserole dish, add melted butter, add potatoes toss to coat, sprinkle in ham.  In separate dish, mix sauce ingredients until smooth {add milk a little at a time, less messy that way}.  Pour over potatoes and ham.  Give a little stir to evenly distribute the sauce.  Cover w/ foil, bake at 350 for 1 hour. Remove foil, top with cheese- placing bake in the oven to melt.  Let sit for about 10 minutes before serving.   

Cheesy Hashbrowns

6C frozen country style hash browns
1 can cream of chicken soup
1t Lawry's season salt
3/4 C milk
1 cup shredded cheese

Grated parmesan for topping

Combine all ingredients {except parmesan} in a bowl, pour into greased 8x8 or 9x9 square casserole; top w/parmesan.  Bake at 375f  for about 30 min. Dish is finished when bubbly, potatoes are browning and liquid has mostly been absorbed.