St Patrick's Day Casserole

St Patrick's Day Casserole

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Jeannine 4

"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 h 20 m servings 363 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 946 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Preheat the oven to 375 degrees F (190 degrees C).
  4. Spray a 9x13-inch baking dish with cooking spray.
  5. Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
  6. Stir together mustard, white wine, garlic powder, and black pepper in a bowl until smooth; mix into corned beef mixture.
  7. Spread the mixture into the prepared baking dish.
  8. 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.
  9. Repeat three more times, spraying, folding, and respraying the phyllo sheet each time.
  10. Brush the top of last sheet with melted butter.
  11. Bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45 to 55 minutes.


  • 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.


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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 da...

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...

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...

Good flavor, but a once a year recipe. To cut some prep time, I used a seamless Pillsbury Crescent Dough Sheet instead of phyllo as the cook noted. Also, I purchased pre-cooked corned beef, and...

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