4 med. potatoes, peeled & sliced 1/4" thick (4 c.)
4 c. coarsely shredded cabbage
3 tbsp. butter
2 tbsp. all purpose flour
1/4 tsp. salt
1 1/4 c. milk
2 tbsp. Dijon mustard
1 (12 oz.) can corned beef, chilled & sliced
Paprika

Cook potato slices, covered until nearly tender. Add cabbage; cook 5 minutes more. Drain and set aside.

In saucepan melt butter. Blend in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in mustard. Add drained potatoes and cabbage; mix well.

Turn half of the vegetable mixture into a 2 quart casserole dish. Top with corned beef slices. Spoon remaining vegetable mixture over all. Bake, covered at 350 degrees for 25 to 30 minutes. Sprinkle with paprika. Shredded cheese would be good on top of this.