Title: Corned Beef and Cabbage #1
Categories: Meat
Yield: 4 Servings

2 lb Cabbage; chopped
1 cn (12-oz) corned beef; diced
1 cn (11-oz) cheddar cheese soup
1 cn (5-oz) evaporated milk
3 tb Grated onion
1 tb Mustard
1/2 ts Salt

Boil cabbage in small amount of water until tender, 5-8 minutes. Drain.
Alternate layers of cabbage and beef in 2-quart casserole. Combine rest of
ingredients and pour over beef. Bake at 350 for 45 minutes.

MRS CHARLES DUFFEL (MYRTIS)

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.