1 pound cabbage
6 large potatoes
1 pound carrots
1 large onion
1 can corned beef
1 can cream of mushroom soup, undiluted
1 8-ounce package of shredded sharp cheddar cheese
Skin potatoes and cut into chunks. Place in bottom of casserole dish which has been buttered or sprayed with non-stick cooking spray. Clean and skin carrots. Cut into chunks and add to potato layer in bottom of casserole dish.
Cut onion into slices. Place half the onion in with potatoes and carrots. Save remaining onion. Shred the cabbage and place on top of ingredients in casserole dish. Set corned beef on top of cabbage, making sure to cover entire cabbage layer. Spoon the cream of mushroom soup over corned beef layer. Top with remaining onion.
Cover dish. Place in preheated 375-degree oven. Cook until potatoes, carrots and cabbage are tender, about 35 to 40 minutes (time depends on how large you leave potatoes and carrots.)
Remove dish from oven, remove cover and sprinkle cheese on top. Return dish to the oven uncovered and heat until cheese is browned.