St Patricks Brunch Casserole Food

ST. PATRICK'S BRUNCH CASSEROLE

Steps:

• 1. 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.
• 2. 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.
• 3. 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.

ST PATRICK'S DAY CASSEROLE

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.