3 med. potatoes
1 (12 oz.) can corned beef
4 c. shredded cabbage
1/2 c. chopped onion
1 can cream of celery soup
3/4 c. milk
1/2 tsp. dry mustard
1/2 tsp. caraway seed
1/4 tsp. pepper
1 tsp. salt
1 c. shredded Swiss cheese

Spray 7 x 10 inch baking dish with Pam. Peel and slice potatoes and place in baking dish. Add cabbage, onion, and crumbled corned beef. Sprinkle grated cheese over meat. Mix soup with milk, salt, pepper, mustard and caraway seeds and pour over ingredients in casserole.

Bake at 350 degrees for 1 1/2 hours. Cover loosely with aluminum foil for first hour of baking. Makes about 8 servings.