- 1 1/4 pounds red potatoes cut into 3/4-inch cubes
- 4 cups chopped cabbage
- butter-flavored cooking spray
- 1 1/2 pounds cooked corned beef, cut into 3/4-inch cubes
- 1 1/2 cups shredded Swiss cheese
- 1/3 cup coarse-grained mustard
- 1/2 cup white wine
- 1 teaspoon garlic powder
- 2 teaspoons ground black pepper
- 4 sheets phyllo dough, thawed
- butter-flavored cooking spray
- 1 tablespoon melted butter
- 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.
04/06/2018
recipepes.com
St Patrick's Day Casserole, recipe
PT15M
PT1H
5
455 calories
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