12 oz. can corned beef
2 tbsp. shortening
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. dry mustard
3/4 c. evaporated milk
2/3 c. water
3/4 c. grated American cheese
4 c. cooked, cut up cabbage

Break corned beef into bite size pieces with a fork. Melt shortening in saucepan and blend in flour, salt, mustard, milk, and water. Stir and bring to a boil over medium heat. Add the cheese and stir until melted. Remove from heat and add drained cabbage.

Put half of cabbage mixture into greased baking dish. Add half of corned beef, then rest of cabbage. Arrange rest of corned beef on top. Bake in a greased 6 cup baking dish at 375 degrees for about 20 minutes or until hot and bubbly. Yield: 4 or 5 servings.