Colcannon Casserole

Added: 9th March 2009

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Although this was a staple at one time because it was very inexpensive, I usually make this on St. Patrick's day with my corned beef and cabbage meal.

Shared by Sande2u,
Long Island, NY

Ingredients

  • 4 lg. potatoes, peeled and chopped
  • 2 parsnips or small turnips, peeled and chopped
  • 1 C. cooked cabbage, well-drained and chopped
  • 2 sm. onions, finely chopped
  • 2/3 C. milk
  • 2 Tbs. butter
  • 2 egg whites
  • 1/2 C. grated cheese

Directions

Preheat oven to 350 degrees. Cook potatoes and parsnips together in boiling water until tender; drain well. Mash and mix with cabbage. While potatoes are cooking, cook onions in milk until soft. Mix with other vegetables, season with salt and pepper. Add butter, pour into a greased casserole pan. Beat egg whites until stiff; fold in cheese. Pile on top of vegetables. Bake 20-25 minutes or until browned.

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