1 head cabbage
1 can Campbell's Cheddar cheese soup
1/2 c. milk
1 c. grated Parmesan cheese
5 lb. corned beef
1/2 c. flavored bread crumbs
Dash of black pepper

Place corn beef in pot of boiling water. Cook 1 1/2 to 2 hours. Place head of cabbage in boiling pot of water. Cook for about 1/2 hour.

In a small saucepan on low heat, mix together Cheddar cheese soup, 1/2 cup milk, then set aside.

In a casserole dish, place cabbage on bottom layer with cheese soup mixture. Sprinkle 1 tablespoon of grated cheese, repeat layers, ending with cheese mixture on top. Then sprinkle with bread crumbs and Parmesan cheese and sprinkle with pepper. Cover and bake at 350 degrees for 1/2 hour.

While casserole is baking, take cooked corned beef out and slice and place on platter. Take any leftover cooked cabbage and place between each piece of meat. Great St. Patrick's Day dish!