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Corned Beef Casserole

12 ounces corned beef
4 potatoes, sliced
1 (10.75-ounce) can cream of mushroom soup
2 cups milk

1. Slice corned beef 1/4-inch thick or crumble. Thinly slice potatoes. Alternate layers in a greased baking dish.
2. 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.