st patrick's day casserole

Ingredients

• Servings: 8
• 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
• 1 teaspoon garlic powder
• 2 teaspoons ground black pepper
• 4 sheets phyllo dough, thawed
• butter-flavored cooking spray
• 1 tablespoon melted butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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 , 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 a work surface and spray with cooking spray. place the phyllo sheet 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.