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Ingredients
3 Small potatoes, sliced thinly
1/2 Cup onion, chopped
1/2 Teaspoon salt
1/4 Teaspoon pepper
2 Cups cabbage, shredded
1 Can corned beef
1 Can cream of celery soup
1 Cup milk
1 1/2 Teaspoons prepared mustard
Instructions
Layer potato 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�F for 1 1/2 hours or until potatoes are tender.