READY IN ABOUT 1½ hrs

St Patrick's Day Casserole

Read Reviews (2)

"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!" — Jeannine

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

Footnotes

Cook's Notes:
Three pounds of uncooked corned beef will yield enough for this recipe. I sometimes like to simmer mine with 3 cans cheap beer plus enough water to cover for 3 hours. I like to quarter 3 pounds red potatoes and add them to the corned beef during the last half hour. I then remove the meat and potatoes and put the cabbage in the pot to simmer for 5 minutes. I then cut up the corned beef, potatoes, and refrigerate everything overnight, putting together the casserole the next day.
One sheet of puff pastry can replace the phyllo dough, no need for butter or spray. Excellent as leftovers.

Reviews More Reviews

Mar 16, 2012

I much prefer this casserole to the standard plate of corned beef, potatoes and cabbage. The phyllo dough, Swiss Cheese and mustard wine sauce makes it so very tasty! You can prepare this the day before and simply throw it in the oven when guests arrive, so YOU can entertain while the oven does the work. I hope you like it as much as I do!

—Jeannine

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Mar 27, 2012

I think this was ok except in my opinion, it had too much potatoes and not enough corned beef and cabbage. When I made the mustard mixture, I had to make a another with less pepper because 2 tsp. of pepper is just way too overpowering! I didn't have phillo dough so I substituted cornbread mix. It worked out really well and was a good flavor addition to the corned beef and cabbage. I also didn't have Swiss cheese at the time so I used Parmesan/Romano. That worked out alright in a pinch

—ilv2grdn

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2 Ratings

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Nutrition

Calories
363 kcal
18%

Carbohydrates
23.5 g
8%

Cholesterol
81 mg
27%

Fat
19.4 g
30%

Fiber
3.9 g
16%

Protein
19.7 g
39%

Sodium
946 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

St Patrick's Day Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 363
Calories from Fat: 174

% Daily Value *
Total Fat 19.4g 30 %
** Saturated Fat 8.5g 43 %
Cholesterol 81mg 27 %
Sodium 946mg 38 %
** Potassium 538mg 15 %
Total Carbohydrates 23.5g 8 %
Dietary Fiber 3.9g 16 %
Protein 19.7g 39 %
Sugars 3.4g
** Vitamin A 5 %
Vitamin C 38 %
Calcium 26 %
Iron 26 %
** Thiamin 13 %
** Niacin 46 %
** Vitamin B6 22 %
** Magnesium 17 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.