2 tbsp. butter
2 tbsp. flour
1 1/4 c. milk
1 (12 oz.) can corned beef, cubed
2 lg. carrots
4 potatoes, sliced
Onion and parsley
1 tsp. prepared mustard

Melt butter and blend in flour; gradually add milk and cook, stirring, until thick. Add mustard and stir in corned beef, carefully. Add salt and pepper to taste. Pour into greased casserole; cover with carrots and top with potatoes. Bake in oven (350 degrees) for 45 minutes. Leave, covered, for first 40 minutes, then uncover to brown. Sprinkle with parsley.