Corned Beef And Cabbage Casserole

• 2 lb. cabbage, chopped
• 1 (12 oz.) can corned beef, diced
• 1 can Cheddar cheese soup
• 1 (5.33 oz.) evaporated milk
• 3 Tbsp. grated onion
• 1 Tbsp. prepared mustard
• 1/2 tsp. salt
• 4 slices bread, cut in cubes
• 2 Tbsp. melted butter
• 4 slices cheese (optional)

1. Cook cabbage until tender; drain well.
2. Arrange alternate layers of cabbage and corned beef in a shallow 2-quart casserole. Combine soup, milk, onion, mustard and salt.
3. Pour mixture over corned beef and cabbage.
4. Toss bread cubes in butter.
5. Arrange around edge of casserole.
6. Bake at 350u0b0 for 45 minutes or until bubbly.
7. Arrange cheese over center of casserole.
8. Bake 5 minutes or until cheese is melted.
9. Serves 6.

cabbage, corned beef, cheddar cheese soup, milk, onion, mustard, salt, bread, butter, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189360 (may not work)