Corned Beef and Cabbage Casserole by Gill, Middlesbrough

Ingredients:

• 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 tybsp grated onion
• 1 tbsp mustard
• 1/2 tsp salt
• 4 slices bread, cubed
• 2 tbsp margarine, melted
• 4 slices American cheese

Preparation Time:

15 min

Cooking Time:

45 min

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 Pyrex casserole. Bake 5 minutes or until cheese is melted.