Layered Corned Beef Bake

4 medium potatoes, pared and sliced 1/4 inch thick (4 cups)
4 cups coarsely shredded cabbage
3 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/4 cups milk
2 tablespoons Dijon-style mustard
1 12-ounce can corned beef, chilled and sliced

Cook potato slices, covered, in large amount of boiling salted water until
nearly tender. Add shredded cabbage; cook until nearly tender. Drain; set
aside. Meanwhile, in sauce pan, melt butter; blend in flour and salt. Add
milk all at once. Cook and stir till thickened and bubbly. Remove from
heat; stir in mustard. Add the drained vegetables. Turn half the vegetable
mixture into a 2-quart casserole; top with corned beef slices. Spoon
remaining vegetable mixture over all. Cover and bake in 350F oven for 25-30
minutes or till heated through. Sprinkle with paprika, if desired. Makes 6
servings.
Source: Better Homes and Gardens magazine, March, 1976.
NOTE:
I like this as a side dish without the corned beef although I do it both
ways. I also prefer a smidge more mustard. Enjoy.

Janet