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St. Patrick's Day Casserole
St. Patrick's Day Casserole
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
St. Patrick's Day casserole with potatoes, corned beef, and cabbage in a mustard-white wine sauce topped with crispy phyllo dough.
Ingredients:
  • 1.25 pounds red potatoes cut into 3/4-inch cubes
  • 4 cups chopped cabbage
  • butter-flavored cooking spray
  • 1.5 pounds cooked corned beef, cut into 3/4-inch cubes
  • 1.5 cups shredded Swiss cheese
  • 0.5 cup white wine
  • 0.33333334326744 cup coarse-grained mustard
  • 2 teaspoons ground black pepper
  • 1 teaspoon garlic powder
  • 4 sheets phyllo dough, thawed
  • 1 tablespoon melted butter
Instructions:
  • In a large saucepan, cover the potatoes with water and bring to a boil. Simmer on medium-low heat until the potatoes are tender, approximately 15 minutes. Drain carefully.
  • Simmer cabbage in a saucepan filled with water until tender and softened, approximately 15 minutes. Drain well before proceeding.
  • Preheat the oven to 375 degrees F (190 degrees C) while generously greasing a 9x13-inch baking dish with butter-flavored cooking spray.
  • Gently mix potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until evenly combined.
  • In a medium bowl, combine white wine, mustard, black pepper, and garlic powder until smooth. Fold the mixture into the corned beef until well blended. Spread the mixture evenly into the baking dish.
  • Place a phyllo sheet on a work surface. Spray with cooking spray, then place it over the casserole dish, folding the excess back over the dish. Spray the exposed side with more cooking spray. Repeat this process three more times, spraying, folding, and spraying each phyllo sheet. Finally, brush the top phyllo sheet with melted butter.
  • Bake in the preheated oven until the phyllo sheets are golden and crispy, and the filling is heated through, about 45-55 minutes.

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