Ham and Egg Casserole

Ham and Egg Casserole
1 cup diced ham
1 can cream of celery soup
1 cup chopped celery
1/2 cup minced onion
1/2 cup mayonnaise
1 cup frozen peas
dash pepper
1 tsp celery seed
1 medium tomato, sliced
3 hard cooked eggs, chopped
1 cup crushed potato chips, bread crumbs or French fried onions for topping
Mix ham, soup, celery, onion, mayonnaise, peas, pepper and celery seed. Spread half of the mixture in a buttered 1 1/2-quart casserole or deep-dish pie plate. Follow with a layer of sliced tomato and top that with chopped eggs. Spread the remaining ham mixture over all then sprinkle with crushed potato chips or other topping. Bake at 375° for 30 – 40 minutes.
Serves 4 to 6.