1 can corned beef
1 sm. - med. head cabbage
6 med. size potatoes
2 cans cream of celery soup
1 med. - lg. onion
Salt & pepper to taste

Peel and slice potatoes, 1/8" to 1/4" slices. Chop up head of cabbage into bite size chunks, being sure to cut out all the core. Slice onion into ring and separate about 1/8" to 1/4" thick.

In medium large baking dish, grease bottom and sides with butter or non stick spray. Begin by placing a layer of potatoes (about half) and then layer with half the onion. Layer rest of potatoes and onions. Sprinkle over with salt and pepper. Spread gently over layers one of the cans of soup. Next, layer evenly over the cabbage. Then crumble up corned beef and layer evenly over the cabbage. Gently add (as evenly as possible) spread second can of soup over corned beef.

Cover with foil (puff up in the middle so it doesn't rest on surface) and bake in 350 degree oven for 1 hour 15 minutes. Be sure to test potatoes with fork to be sure done. Let cool slightly before serving.