NEW ENGLAND CABBAGE BAKE3 small potatoes, sliced thinly 1/2 cup chopped onion 1/2 teaspoon salt (optional) 1/4 teaspoon pepper 2 cups shredded cabbage 1 can corned beef 1 (10 3/4 ounce) can condensed cream of celery soup 1 cup milk 1 1/2 teaspoons prepared mustard Preheat oven to 375 degrees F. Layer potatoes slices in a lightly greased baking dish. Sprinkle with onion, salt and pepper. Arrange cabbage over potatoes. Crumble corned beef over cabbage. In a bowl, combine soup, milk and mustard; spoon over casserole. Bake, covered at 375 degrees for 1 1/2 hours or until potatoes are tender. Servings: 4 Adapted from source: Where's Mom Now That I Need Her: Surviving Away from Home (Ring-bound) by Kathryn J. Frandsen, Kent P. Frandsen, and Betty Rae Frandsen
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