CORNED BEEF AND CABBAGE CASSEROLE
2 lbs. chopped cabbage
1 can (12 oz.) corned beef, diced
1 can (11 oz.) Cheddar cheese soup, undiluted
1 can (5 oz.) evaporated milk
3 tbsp. grated onion
1 tbsp. mustard
1/2 tsp. salt
4 slices bread, cubed
2 tbsp. margarine, melted
4 slices American cheese
Cook cabbage in small amount boiling water 5-8 minutes. Drain well.
Arrange alternate layers of cabbage and corned beef in shallow 2
quart casserole. Combine soup, milk, onion, mustard and salt; stir
well. Pour over corned beef and cabbage. Toss bread crumbs in margarine.
Arrange over top of casserole. Bake at 350 degrees 45 minutes.
Arrange cheese slices over top of casserole. Bake 5 minutes or until
cheese is melted.
