2 pounds chopped cabbage 1 (12 ounce) can corned beef, diced 1 can Cheddar cheese soup 1 (5 1/3 ounce) can evaporated milk 3 tablespoons onion, grated 1 teaspoon mustard 1/2 teaspoon salt 4 slices bread (in cubes) 2 tablespoons melted butter 4 slices American cheese
Cook cabbage in small amount of water 5 to 8 minutes or until tender; drain well.
Arrange alternate layers of cabbage and corned beef in shallow 2-quart casserole.
Combine soup, evaporated milk, onion, mustard and salt; stir well. Pour over corned beef and cabbage. Toss bread cubes with melted butter; arrange around edge of casserole. Bake at 350 degrees F for 45 minutes.
Arrange American cheese over center of casserole. Return to oven for 5 minutes.
