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Colcannon Casserole

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Ingredients
  Potatoes 4 Large, peeled chopped
  Parsnips/Small turnips 2 , peeled chopped
  Cooked drained cabbage/Lake 1 Cup (16 tbs)
  Onions 2 Small, peeled, finely chopped
  Milk 2⁄3 Cup (10.67 tbs)
  Margarine 2 Tablespoon
  Egg whites 2
  Grated cheese 1⁄2 Cup (8 tbs)
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Quick

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4.20278
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1826 Calories from Fat 434

% Daily Value*

Total Fat 49 g75.4%

Saturated Fat 18.4 g91.9%

Trans Fat 0 g

Cholesterol 70 mg23.3%

Sodium 1239.8 mg51.7%

Total Carbohydrates 304 g101.2%

Dietary Fiber 44.9 g179.4%

Sugars 44.9 g

Protein 68 g135.1%

Vitamin A 30.6% Vitamin C 479.8%

Calcium 113.9% Iron 64.9%

*Based on a 2000 Calorie diet

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Colcannon Casserole Recipe