Corned Beef and Cabbage Casserole

Cover cabbage in small amount of water and cook 5 to 8 minutes or until tender. Drain well. Arrange alternate layers of cabbage and corned beef in shallow 2-quart casserole dish. Combine soup, milk, onion, mustard and salt.

Pour over cabbage and corned beef. Toss cubes cut from bread slices with butter. Arrange around edges of casserole. Bake at 350° for 45 minutes. Arrange cheese slices over center of casserole and return to oven for 5 minutes.