5 medium potatoes, peeled and thinly sliced
1 small onion, chopped
4 c. shredded cabbage
1 can cream of celery soup
1 1/2 c. milk
1 (12 oz.) can corned beef
salt and pepper to taste

Lightly grease a 9 x 13 pan. Layer potatoes. Cover with chopped onion and shredded cabbage. Crumble corned beef over this. Mix cream of celery soup with milk. Pour over the layers. Bake at 350° for approximately 1/2 hour.