12 ounces corned beef
4 potatoes, sliced
1 (10-3/4 ounce) can cream of mushroom soup
2 cups milk
Slice corned beef 1/4-inch thick or crumble. Thinly slice potatoes. Alternate layers in a greased baking dish.
Mix together cream of mushroom soup and milk. Pour over the layers and bake at 350°F (175°C) oven for 1 hour, or until the potatoes are tender.
Makes 4 servings.