2 pounds chopped cabbage
1 (12 ounce) can corned beef, diced
1 can Cheddar cheese soup
1 (5 1/3 ounce) can evaporated milk
3 tablespoons onion, grated
1 teaspoon mustard
1/2 teaspoon salt
4 slices bread (in cubes)
2 tablespoons melted butter
4 slices American cheese

Cook cabbage in small amount of water 5 to 8 minutes or until tender; drain well.

Arrange alternate layers of cabbage and corned beef in shallow 2-quart casserole.

Combine soup, evaporated milk, onion, mustard and salt; stir well. Pour over corned beef and cabbage. Toss bread cubes with melted butter; arrange around edge of casserole. Bake at 350 degrees F for 45 minutes.

Arrange American cheese over center of casserole. Return to oven for 5 minutes.