This St. Patrick's Day casserole is a tasty way to eat corned beef, cabbage, and potatoes. Perfect for a St. Paddy's Day feast or simply good eating any other time!
Ingredients
- ¼ pounds red potatoes cut into 3/4-inch cubes: 1 piece
- cabbage: 4 cups (chopped)
- butter-flavored cooking spray:
- ½ pounds cooked corned beef, cut into 3/4-inch cubes: 1 piece
- ½ cups shredded Swiss cheese: 1 piece
- white wine: 0.5 cup
- coarse-grained mustard: 0.33333 cup
- ground black pepper: 2 tsp
- garlic powder: 1 tsp
- sheets phyllo dough: 4 piece (thawed)
- butter: 1 Tbsp (melted)
Metric Conversion
Stages of cooking
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Place potatoes into a large saucepan, cover with water, and bring to a boil. Cook over medium-low heat until potatoes are tender, about 15 minutes; drain well.
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Meanwhile, place cabbage into a second saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until cabbage is tender and softened, about 15 minutes; drain well.
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter-flavored cooking spray.
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Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
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Stir together white wine, mustard, black pepper, and garlic powder in a medium bowl until smooth; mix into corned beef mixture until incorporated. Spread mixture into the prepared baking dish.
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Lay a phyllo sheet onto a work surface, spray with cooking spray, and lay over 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 phyllo sheet each time. Brush the top of last phyllo sheet with melted butter.
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Bake in the preheated oven until phyllo sheets are crisp and browned and filling is hot, 45 to 55 minutes.
