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

Cook potato slices, covered in large amount of boiling, salted water, until nearly tender, about 15 minutes. Add cabbage; cook 5 minutes more. Drain; 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 in 2-quart casserole; top with slices of corned beef. Spoon remaining vegetable mixture over all. Bake, covered, at 350 degrees until heated through, about 25 to 30 minutes. Sprinkle with paprika. Makes 6 servings.