Global Cuisines European UK and Ireland Irish St. Patrick's Day Casserole 3.9 (8) 6 Reviews 2 Photos This St. Patrick's Day casserole is a tasty way to eat corned beef, cabbage, and potatoes. Perfect for a St. Paddy's Day feast or simply good eating any other time! Submitted by Jeannine Ross Updated on December 17, 2024 Save Rate Print Share Close Add Photo 2 Prep Time: 20 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 25 mins Servings: 8 Yield: 1 (9x13-inch) casserole Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 ¼ pounds red potatoes cut into 3/4-inch cubes 4 cups chopped cabbage butter-flavored cooking spray 1 ½ pounds cooked corned beef, cut into 3/4-inch cubes 1 ½ cups shredded Swiss cheese ½ cup white wine ⅓ cup coarse-grained mustard 2 teaspoons ground black pepper 1 teaspoon garlic powder 4 sheets phyllo dough, thawed 1 tablespoon melted butter Directions Place potatoes into a large saucepan, cover with water, and bring to a boil. Cook over medium-low heat until potatoes are tender, about 15 minutes; drain well. Meanwhile, place cabbage into a second saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until cabbage is tender and softened, about 15 minutes; drain well. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter-flavored cooking spray. Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined. Stir together white wine, mustard, black pepper, and garlic powder in a medium bowl until smooth; mix into corned beef mixture until incorporated. Spread mixture into the prepared baking dish. Lay a phyllo sheet onto a work surface, spray with cooking spray, and lay over 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 phyllo sheet each time. Brush the top of last phyllo sheet with melted butter. Bake in the preheated oven until phyllo sheets are crisp and browned and filling is hot, 45 to 55 minutes. Cook’s Note Three pounds of uncooked corned beef will yield enough for this recipe.I sometimes like to simmer the corned beef with 3 cans cheap beer, plus enough water to cover, for 3 hours. I quarter 3 pounds red potatoes and add them to the corned beef during the last 30 minutes of cooking. I remove the meat and potatoes and put the cabbage in the pot to simmer for 5 minutes. Then, I cut up the corned beef and potatoes, refrigerate everything overnight, and assemble the casserole the next day.One sheet of puff pastry can replace the phyllo dough; no need to brush with melted butter.This casserole is excellent as leftovers. I Made It Print Nutrition Facts (per serving) 363 Calories 19g Fat 24g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 363 % Daily Value * Total Fat 19g 25% Saturated Fat 9g 43% Cholesterol 81mg 27% Sodium 946mg 41% Total Carbohydrate 24g 9% Dietary Fiber 4g 14% Total Sugars 3g Protein 20g 39% Vitamin C 23mg 25% Calcium 208mg 16% Iron 3mg 14% Potassium 538mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.