5 med. potatoes, peeled and thinly sliced
1 sm. onion, chopped
1/4 tsp. pepper
1 can Cream of Celery soup
1 (20 oz.) pkg. frozen crinkle-cut carrots or fresh sliced to cover top
Parsley
1 tsp. salt
4 c. cabbage, chopped
1 c. celery, chopped
1 (12 oz.) can corned beef
1 c. milk

Place potatoes in greased 9 x 13 inch pan. Sprinkle with onion, salt and pepper. Add celery and cabbage. Crumble corned beef over cabbage. In bowl, combine soup and milk. Pour over casserole. Spread carrots over top. Cover with foil. Bake at 375 degrees for 1 1/2 hours. Garnish with parsley. Makes 6 to 8 servings.