Recipe by Jeannine
"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!"
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1 1/4 pounds
red potatoes cut into 3/4-inch cubes
butter-flavored cooking spray
1 1/2 pounds
cooked corned beef, cut into 3/4-inch cubes
1 1/2 cups
shredded Swiss cheese
ground black pepper
phyllo dough, thawed
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! (You might try a little less black pepper. My new black pepper was spicier than my other, and 1 tsp would have been plenty.)
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
I used this for my St Pats leftovers and it worked out really well! I wasn't a huge fan of the Filo dough with it so next time I think I'll try a sheet of crescent rolls or something along those lines.
* Percent Daily Values are based on a 2,000 calorie diet.
St Patrick's Day Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 174
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