Corned Beef Entree

4 med. potatoes, pared and sliced 1/4 inch thick (about 4 cups)
4 cups coarsely shredded cabbage
3 Tblsp butter
2 Tblsp flour
1/4 tsp salt
1 1/4 cup milk
2 Tblsp Dijon mustard
1 12 ounce can corned beef, sliced

Cook potato slices in large amount of boiling salted water until nearly tender about 15 minutes. Add cabbage, cook 5 minutes longer. Drain; set aside. Meanwhile in saucepan, melt butter, blend in flour and salt. Add milk all at once. Cook and stir in mustard. Add drained vegetables. Turn half the vegetable mixture into a 2 quart casserole; top with corned beef slices. Spoon remaining vegetable mixture over all. Cover and bake in 350F for 25 to 30 minute or till heated through. Sprinkle with paprika, if desired.