Ham and Potato Casserole

 I just love a simple, comforting casserole.  This one is really good!  I use leftover ham to make it.  I also love fresh mushrooms, but they could easily be left out of this if you're not a fan.

Ham and Potato Casserole
1 medium yellow onion, diced
7-8 small Cremini (button) mushrooms, quartered
2 Tbsp. butter
6 medium Russet potatoes, diced (I leave the skin on)
2 large carrots, quartered and sliced
3 cups ham, shredded or diced
2 1/2 tsp. flour
1 cup milk
1 can cream of mushroom soup
French fried onions
      In a frying pan or skillet melt the butter and saute the onions and mushrooms until golden brown.  Remove from pan and set aside.  In the frying pan add flour, mlik and soup.  Simmer over medium heat until it boils and thickens, approximately 4-5 minutes.  Remove from heat.  Cut up the potatoes, carrot and ham.  Combine the potatoes, carrots, ham, mushrooms, and onions in a 9x13 pan.  Pour the soup mixture over the top and bake uncovered at 350 degrees for 1 hour.  Sprinkle the french fried onions over the top and bake an additional 5 minutes until onions crisp.