Amy's Corned Beef and Cabbage Bake

This is a hybrid of a recipe I have in a book titled "Where's Mom Now That I Need Her?" for the recipe "New England Cabbage Bake" Being a college grad trying to find a recipe that accommodates my basic cooking skills and my low food budget is hard. I didn't have all the necessary ingredients for the whole thing so I improvised and now my boyfriend keeps asking me to remake it my way.

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 1 (4 5/8ounce) box  Betty Crocker Julienne Potatoes
• 1 1⁄2 cups boiling water (12 oz)
• 1⁄2 cup milk (4 oz)
• 3⁄4 small cabbage (approx 2 cups)
• 1 1⁄2 lbs corned beef (cooked and diced)
•  mustard
•  salt
•  pepper

Directions

1. Preheat oven to 450 degrees F.
2. Prepare julienned potatoes according to box, DO NOT BAKE.
3. Arrange cabbage over potatoes.
4. Crumble corned beef over cabbage.
5. Dot mustard over corned beef and cabbage, to taste.
6. Place in oven for 30 minutes. Excess liquid may need to be removed.