St Patricks Brunch Casserole Recipes

ST PATRICK'S DAY CASSEROLE

St Patrick's Day Casserole image

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!

Provided by Jeannine Ross

Categories World Cuisine Recipes European UK and Ireland Irish

Time 1h20m

Yield 8

Number Of Ingredients 12

Ingredients

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
⅓ cup coarse-grained mustard
½ 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

Steps:

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 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.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 23.5 g, Cholesterol 81.2 mg, Fat 19.4 g, Fiber 3.9 g, Protein 19.7 g, SaturatedFat 8.5 g, Sodium 946.3 mg, Sugar 3.4 g

ST. PATRICK'S BRUNCH CASSEROLE

St. Patrick's Brunch Casserole image

This casserole is great for St. Patrick's Day or anytime.

Provided by Kathie Carr @kathiecc

Categories Breakfast Casseroles

Number Of Ingredients 12

Ingredients

1 pound(s) bulk pork sausage
1/2 pound(s) sliced mushrooms
1 large onion, chopped
10 - eggs
3 cup(s) milk
2 teaspoon(s) mustard, ground
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
6 cup(s) cubed day old bread, white, whole wheat, or mixed
1 cup(s) chopped seeded tomatoes
1 cup(s) pepper jack cheese, shredded
1 cup(s) cheddar cheese, shredded

Steps:

In a large skillet cook sausage, mushrooms, and onions ( stirring frequently) until meat is no longer pink. In a large bowl whick together eggs, milk, mustard, salt, and pepper.
Preheat oven to 325 degrees. Grease a 9 by 13 inch baking pan. In bottom of pan layer half of bread cubes, tomatoes, cheeses, and sausage mixture. Repeat with second layer of each item. Pour egg mixture over top.
Bake, uncovered, for 50-55 minutes or until a knife inserted in center of casserole comes out clean. Remove from oven. Let stand for 10 minutes before cutting.

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