4 medium to large potatoes
1 can cream of mushroom soup
1 can milk
1 tsp kosher salt
1 tsp course ground black pepper
1 quarter loaf original velveeta cut into 1" cubes
3 slices deli roast beef
3 slices deli corned beef cut into squares
4-5 slices bacon fried and crumbled (save grease)
1/2 pkg shredded cabbage appox. 2-3 cups
3/4 c courseley shredded colby cheese
3-4 green onion
1/2 medium size yellow onion sliced and cut into 1/2" pieces
1/4 stick butter
1/2 tsp each salt and pepper
Fry the bacon in a non-stick or cast iron skillet until crisp. Transfer to paper towel, but leave grease in skillet.
While bacon is cooking, peel, wash, and slice potatoes into appox. 1/8" thick slices as you would for scalloped potatoes. Place in 9x13 baking dish.
Mix soup and milk in small bowl and pour over potatoes. Incorporate potatoes and mushroom soup mixture.
Sprinkle dish with a teaspoon each of Course Pepper and Kosher Salt.
Add first a layer of the roast beef pieces, then the corned beef pieces, and finally the cubed Velveeta.
Bake in preheated 350 deg. oven for approx. 40 minutes, or until potatoes tender. Check with fork.
While dish is in oven, reheat the skillet with bacon grease and add the yellow onion and cabbage.
Sprinkle with salt and pepper, about 1/2 tsp each.
Fry in hot bacon grease until cabbage is done and beginning to brown. Remove from heat and stir in 1/4 stick of butter.
When potatoes are done, remove from oven.
Using fork, transfer cabbage and onion mixture to cassrole dish to uniformly cover potatoes and cheese.
Sprinkle with shredded colby cheese. Top with bacon, and finally, chopped green onions.
Return to oven for about 10 minutes to melt cheese and crisp slightly. Times vary so be careful not to burn onions.
Remove from oven and allow to stand for 10-15 min. before serving.