St Patrick's Day Casserole

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Coat a 9x13-inch baking dish with butter-flavored cooking spray.

2. Put the potato cubes in a pan of boiling water and cook for about 8 minutes, until nearly tender. Drain well.

3. Put the chopped cabbage in a pot with a splash of water, cover, and steam for about 4 minutes until wilted. Drain.

4. In a large bowl, combine the potatoes, cabbage, corned beef cubes, Swiss cheese, coarse-grained mustard, white wine, garlic powder, and black pepper. Toss until evenly mixed.

5. Spread the mixture evenly into the prepared baking dish and press it down lightly.

6. Lay the phyllo sheets over the top one at a time, lightly spraying each with butter-flavored cooking spray and tucking the edges into the dish. Brush the top with melted butter.

7. Bake uncovered for about 35 minutes, until the phyllo is golden and the casserole is heated through to 165°F (74°C).

8. Let rest for 10 minutes, then cut into 8 portions and serve.