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Thursday, April 7, 2016

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.

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