Inspired by traditional Irish colcannon, this creamy, cheesy potato-and-cabbage casserole is perfect for St. Pat's Day—and every other day of the year!
What You Need
Original recipe yields 12 servings
2 lb. baking potato es (about 6), peeled, quartered
1 lb. cabbage, shredded
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
2 green onions, chopped, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Cook potatoes and cabbage in separate pans of boiling water until tender, cooking cabbage 10 to 12 min. and potatoes 15 to 17 min.; drain. (Do not combine.)
Heat oven to 350ºF. Place potatoes in large bowl. Mash with cream cheese until blended. Add cabbage and half the onions; mix well. Spoon into 1-1/2 qt. casserole sprayed with cooking spray.
Bake 35 to 40 min. or until heated through. Top with bacon and remaining onions.
Add 1 minced garlic clove to mashed potatoes before baking as directed.
This flavorful potato casserole can be mixed together ahead of time. Refrigerate up to 24 hours. When ready to serve, bake in 350ºF oven 50 min. or until heated through. Top with bacon and remaining onions.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.