Corned Beef Casserole
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Corned Beef Casserole
Category
Meat and Poultry
Prep Time
20 minutes
Cook Time
60 minutes
Ingredients
- 1 1/4 pounds red potatoes, cut into 3/4" cubes
- 4 cups chopped cabbage
- 4 tablespoons Fustini's Delicate SELECT olive oil
- 1 1/2 pounds cooked corned beef, cut into 3/4" cubes
- 1 1/2 cups shredded Swiss cheese
- 1/3 cup whole-grain mustard
- 1/2 cup white wine
- 1 teaspoon garlic powder
- fresh ground black pepper
- 6-8 slices Swiss cheese
- 1 sheet of puff pastry, thawed
Ingredients
Directions
- Place red potatoes in a large saucepan and cover with water. Bring to a boil and cook potatoes over medium-low heat until tender, about 15 minutes. Drain well.
- Place cabbage into a saucepan, cover with water and bring to a boil. Reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes. Drain well.
- Preheat oven to 375 degrees F. Brush a 9x13 baking dish with olive oil. Lightly toss potatoes, cabbage, corned beef and Swiss cheese in a large bowl until well combined. In a bowl, stir together mustard, wine, garlic powder and black pepper. Mix into the corned beef mixture and then spread into the prepared baking dish.
- Lay slices of cheese over the mixture. Roll out puff pastry to larger than 9x13". Place dough on top of the pan and brush the top with more olive oil. Using a knife, make slits in the dough to allow air to escape. Bake in preheated oven until pastry is browned and casserole is hot, 35-45 minutes.
Recipe Note
A great dish to substitute Herbs de Provence or Butter olive oils. Adapted from allrecipes.com