St Patrick's Day Casserole

7 Ratings
  • 4 Rating Star 4
  • 3 Rating Star 2
  • 5 Rating Star 1
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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!

By Jeannine Ross
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving:
362.89 calories; 19.73 g protein; 23.5 g carbohydrates; 19.38 g fat; 81.25 mg cholesterol; 946.34 mg sodium. Full Nutrition

Reviews (5)

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Most helpful positive review

Jeannine Ross
03/18/2014
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.)
Helpful
(9)

Most helpful critical review

ilv2grdn
03/27/2012
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
Helpful
(5)
7 Ratings
  • 4 Rating Star 4
  • 3 Rating Star 2
  • 5 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Jeannine Ross
03/18/2014
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.)
Helpful
(9)
ilv2grdn
03/27/2012
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
Helpful
(5)
Willow
06/23/2016
What a delicous and unique idea for St. Pats leftovers. My Super old fashioned Irish grandfather thought it was a SIN to mix the Irish heritage with the Greek but once he took a bite. He was Hooked. Trust me if he liked it it had to be good
Helpful
(1)
allihu
03/17/2015
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 pre-cut cabbage from a bag with carrots (nice addition). Even with my short cuts took more than 1 1/2 hours. Left out the pepper because of the kids and didn't need the butter on the dough. Next time I will add more cheese because we like cheese!
Helpful
(1)
jesspup
03/20/2014
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.
Helpful
(1)