Recipe: New England Cabbage Bake (using canned corned beef)

NEW ENGLAND CABBAGE BAKE

3 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