Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
In a large bowl, mix together the diced ham, thinly sliced potatoes, and thinly sliced onion.
In a separate bowl, mix together the cream of mushroom soup and milk until well combined. Season with salt and pepper to taste.
Pour the soup mixture over the ham, potato, and onion mixture. Mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Return the casserole to the oven and bake, uncovered, for an additional 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
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