On Fri, 08 Mar 2013 14:43:41 -0700, Janet Bostwick
> wrote:

>
>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 mustard
>corned beef -- either sliced leftover roast or thick sliced deli meat
>or a can of corned beef, sliced.
>Cook potato slices and cabbage in boiling salted water until nearly
>tender. Drain; set aside. Meanwhile, in saucepan, melt butter; blend
>in flour and salt. Add milk all at once. Cook and stir until
>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.
>

Hmm, sounds good. I'll have to try this one, thanks.