5 med. potatoes, sliced raw
1 sm. onion, chopped
1 tbsp. salt
1/2 tsp. pepper
4-5 c. shredded cabbage
1 can corn beef (can use 2 cans)
1 can cream of celery soup
1 can cream of mushroom soup
1 1/2 c. milk

Stir soup and milk together, set aside. Put potatoes in casserole or a greased 9 x 13 pan, top with onions, salt and pepper and cabbage. Crumble corn beef over top. Cover with milk and soup mixture. Just leave layered, bake covered at 375 degrees for 1 1/2 hours.