2 lbs. chopped cabbage
1 can corned beef (diced)
3 tbsp. onion
1 tbsp. mustard
1/2 tsp. salt
1 can cheese soup
1 can evaporated milk
2 tbsp. butter
4 slices bread
4 slices American cheese

Cook cabbage in small amount of boiling water 10 minutes until tender; drain.

In casserole arrange alternate layers of cabbage and corned beef.

Mix soup, milk, onion, mustard, salt. Cut bread in cubes (small). Melt butter and toss bread cubes.

Bake 350 degrees 45 minutes until mixture is bubbly and bread is brown. Cheese in center. Bake 5 more minutes.