Usually for lunch housewives serve borscht or soup,the second - porridge with a side dish, pasta with a sausage, cutlets with mashed potatoes. If you want to add variety to the menu and treat your loved ones with something unusual, we suggest making a potato casserole with meat and mushrooms. This one dish will replace two meals, as it turns out very satisfying and appetizing. Its huge advantage is the ease of preparation and availability of the necessary products. If you have decided to master these recipes, then let's begin our culinary excursion.
Baked potato casserole with double stuffing
Making a casserole using this recipewill take you no more than half an hour. Keep in mind that the ingredients listed are for eight people, so if you are making the dish for a large company, you will naturally have to increase the amount of necessary products. Ingredients:
- 18 potatoes
- fresh pork mince - ½ kg
- the same amount of ground beef
- 300 grams of champignons (you can use any other mushrooms)
- three medium bulbs
- one egg
- one ripe tomato
- salt and spices at your own discretion
- 300 milliliters of milk
- 200 grams of hard cheese (do not necessarily buy expensive varieties)
- one package of sour cream
Method of preparation:Start by peeling the potatoes, and when done, place them in a deep saucepan with lightly salted water and cook until done. Then drain the excess liquid and mash the vegetables, adding a pre-beaten egg and warm milk, slightly warmed over low heat. The main task is to achieve a homogeneous mass without lumps, so to make your efforts easier, you can use a blender or mixer. If you are preparing a casserole for a child, then it is recommended to add only a homemade egg, the quality of which you are 100% sure of. Instead, add a not too large piece of butter to the puree. While the potatoes are cooling, make minced meat. To do this, cut the onion into small cubes and fry it until translucent in a saucepan with the addition of vegetable oil. When the vegetable acquires a barely noticeable golden hue, add the tomato cut into small pieces. Cook, stirring constantly: as soon as you see the juice coming out, add the champignons, which you should clean and cut into thin slices beforehand. Simmer all the ingredients over low heat under a lid for no longer than ten minutes. At the very end, add the salted mixture of ground beef and pork. To prevent it from forming lumps, mash it well in a separate bowl beforehand, and season with ground black pepper if desired. Fry the mince at a low flame until the product changes color — it should lighten. The filling for the casserole is ready, all that remains is to assemble the dish. This is done very simply: grease the insides of the pan with vegetable oil, put ½ of the puree on the bottom and smooth it out well with a special spatula. The second layer consists of cooled mince, which will also need to be “beaten” a little, and at the very end, add the remaining potatoes. To brown the dish and give it a golden crust, mix grated cheese with sour cream and grease the casserole, smoothing it out carefully. All that's left is a small matter - put your creation in the oven. The recommended cooking temperature is 200 degrees on average. After about 20 minutes, you can take the dish out and eat it, pouring it with mayonnaise, sour cream or cream.
Casserole with potato stuffed with pork and mushrooms
Potato casserole is the perfect dish forlazy. Every woman has a moment when she simply doesn’t have the strength to go to the kitchen, but she can’t leave her family members hungry. This simple recipe will come in handy for just such cases. We used fresh meat, which we boiled and minced. However, to save time and energy, you can buy ready-made minced meat: you won’t have to suffer for long with it — just add a little salt, pepper and knead thoroughly. Ingredients:
- one and a half kilograms of white potatoes (we recommend using a crumbly variety)
- three chicken eggs
- flour - three large spoons
- salt
- half a pound of pork
- 500 grams of fresh mushrooms (we added champignons)
- sunflower oil - for frying
- two rather big bulbs
- black pepper (ground) - if desired
- 20 grams of sour cream
- one yolk
- a little butter (you need to lubricate the mold)
Method of preparation:Boil the peeled potatoes, then mash them a little and, adding the amount of flour and beaten eggs specified in the recipe, mix well. To get rid of lumps and achieve perfect homogeneity, we recommend using a blender. Salt and pepper the dish solely at your discretion, because everyone has their own preferences. Now it's time to prepare the mince. To do this, put the meat to boil over medium heat, adding a few pinches of table salt to the water. In the meantime, cut one onion into small pieces and fry it in a saucepan, into which pour vegetable oil. When the pork is ready, chop it into pieces and grind it using a meat grinder, then combine with the onion and simmer for a few more minutes. If you want the dish to be juicy enough, add a little meat broth to the pan and cover with a lid. The second part of the filling consists of mushrooms and onions again. You need to cut both ingredients (champignons - into cubes) and fry them in a frying pan with oil, sprinkling with pepper and salt to your personal taste. Now proceed to the final stage of cooking a fragrant dish - assembling the casserole. Take a form - this can be either a detachable metal or glass heat-resistant dish or a regular frying pan - and cover it with parchment, pre-greased with oil. Then lay out the products in layers, leveling each new "floor" with a kitchen spatula: first comes 0.5 potatoes, then meat, a little mashed potatoes, then mushroom filling and the crown of creation is the remaining potatoes. Now beat the sour cream with the yolk using a whisk and treat the top of the dish with the resulting mixture. If you have champignons left, cut them into circles and decorate the dish, which is cooked in the oven at a temperature of no higher than 220 degrees. Keep in mind that the lower the heat in the oven, the longer you should keep the casserole in it. You can serve your culinary masterpiece both hot and cold. Mayonnaise, which you can also make yourself, sour cream or not too fatty homemade cream will do as a sauce.
Potato casserole stuffed with chicken
Most women prefer light andlow-fat products, and not every stomach can digest beef or pork. That's why we'll tell you a recipe for potato casserole with diet chicken meat filling. You can cook this dish for dinner or treat your girlfriends to it, arranging a bachelorette party at home. In addition, it is ideal for a warm family gathering at the festive table. Now you'll have another reason to get together! Ingredients:
- condiments - if desired
- slightly less than a kilogram of potatoes
- champignons (or other mushrooms) - 400 grams
- ½ kg of chicken fillet
- 150 grams of "Russian" cheese (you can buy any product at will)
- onions - two pieces
- 4 grams of salt
- one and a half cup warm milk
- one egg
- two tablespoons of olive oil (recommended to use refined)
Method of preparation:For the casserole, you can buy any meat: brisket or thigh. However, if you want to save time, it is better to use chicken fillet - it does not require cutting and is less of a headache. Just cut it into thin strips. First, peel the onion and chop it into thin half rings, and the mushrooms - into small pieces. It is not necessary to use fresh champignons - if you have dried ones, put them in. However, such mushrooms need to be prepared in advance - pour hot water and insist for fifteen minutes. Then drain the remaining liquid and fry them a little in a frying pan, adding vegetable oil. There is a second option: boil the dried mushrooms, and then follow the same technology that is described in the previous case, that is, stew the product for a short time. Instead of champignons, you can put honey mushrooms, chanterelles, oyster mushrooms in the casserole filling - in general, whatever your heart desires. So, we figured out the mushrooms, now let's move on to the next step. Take the chicken slices, sprinkle them with salt and spices to your taste, then put them in a preheated saucepan, adding a little vegetable oil, and fry, stirring constantly. When the meat becomes lighter, add the onion, mushrooms and keep on low heat for about seven more minutes. While the filling is cooling, prepare the potatoes: peel them and cut into circles the thickness of a finger, then put exactly half of the resulting portion in an oiled ovenproof dish. Next come the following layers of products: onions with mushrooms and chicken meat, sprinkled with salt and spices, and the remaining potatoes. The following mixture will help you achieve a golden brown and crispy crust: combine warm milk and eggs in one bowl, whisking the ingredients. Now grease the casserole with a special brush and put it in the oven, which should be preheated by this time (the recommended temperature is 190 degrees). Pre-grate Russian cheese, and after half an hour, take the dish out of the oven, sprinkle it on top and keep it in the oven for about ten minutes. This casserole can safely be classified as a quick meal, since its preparation takes very little time. But if you have the desire and opportunity, you can try another option: boil the potatoes and, adding a small piece of butter, make mashed potatoes. The dish is laid out in the same layers as in the previous recipe, that is: ½ potato, onion and mushroom filling, chicken, the rest of the puree. Pour everything with a mixture of milk and eggs, sprinkled with grated cheese. In principle, sour cream, cream or mayonnaise can be used instead of the ingredients listed above - in the end, you will still get the long-awaited golden crust.
Casserole "Sharp pleasure" with chicken, paprika and mushrooms
This recipe is suitable for lovers of spicy dishes. It can be used to prepare a casserole for a holiday, as well as for a regular family lunch or dinner. Ingredients:
- butter
- two garlic cloves
- 300 grams of any fresh mushrooms
- two onions
- red paprika - two pieces
- 80 grams of sunflower oil
- yellow paprika - two pieces
- 15 grams of flour
- half a liter of milk
- some mascarpone cheese
- one medium boiled chicken
- ground paprika - if desired
- ground black pepper
- salt - according to your taste
- kilogram of white friable potatoes
Method of preparation:The very first thing you need to do is boil the chicken. When it is ready, remove the skin, separate the meat from the bones and cut it into thin slices. Peel the potatoes and put the vegetable, covered with salted water, on low heat. While it is boiling, crush the garlic with a press and put it in a saucepan with hot vegetable oil, then add the diced onion, mushrooms and both types of paprika. Fry, stirring constantly, and when the pepper becomes soft, turn off the burner. Put a piece of butter in a separate bowl, after it melts, pour in the flour and cook it for a couple of minutes until it acquires a golden hue. Then pour in the pasteurized milk and add the cheese, previously grated with a fork. Now it is the turn of the ground paprika, salt and black pepper, which you add at your discretion. Mix all the ingredients thoroughly and add the entire contents of the saucepan to them. By this time, the potatoes will be ready, pour out the excess liquid, mash them into a homogeneous mass without lumps. You are almost done, just a little bit left - to assemble the future casserole. Grease the inner edges and the bottom of the ovenproof dish with oil and put the products: first half of the puree, then the chicken, mushrooms with onions and paprika and the rest of the potatoes. Pour the dish with hot milk sauce and put it in the oven, setting the temperature to 200 degrees. In about half an hour, you can call your family to the table. You can cook a casserole from any products and according to different recipes. Perhaps, using these or other tips, you will soon create your own unique dish. Therefore, we wish you success in your culinary creativity! We advise you to read:
