ST PATRICK'S DAY CASSEROLE
A tasty way to eat corned beef, cabbage, and potatoes...perfect for a St. Patrick's Day feast, or simply good eating any other time!
Provided by Jeannine Ross
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place red potato cubes into a large saucepan, cover with water, and bring to a boil. Cook potatoes over medium-low heat until tender, about 15 minutes; drain well.
- Place chopped cabbage into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well.
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
- Stir together mustard, white wine, garlic powder, and black pepper in a bowl until smooth; mix into corned beef mixture.
- Spread the mixture into the prepared baking dish.
- Lay a phyllo sheet onto a work surface and spray with cooking spray. Place the phyllo sheet onto the casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray.
- Repeat three more times, spraying, folding, and respraying the phyllo sheet each time.
- Brush the top of last sheet with melted butter.
- Bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45 to 55 minutes.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 23.5 g, Cholesterol 81.2 mg, Fat 19.4 g, Fiber 3.9 g, Protein 19.7 g, SaturatedFat 8.5 g, Sodium 946.3 mg, Sugar 3.4 g
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