We offer an ideal dish for those who eat a lotworks, gets very tired and does not have the opportunity to devote enough time to preparing exquisite and unusual dishes. Casserole recipes are very diverse, but you can always find all the necessary products in the refrigerator: potatoes, greens, onions, minced meat. It can be served both cold and hot, poured with sour cream, mayonnaise or another sauce.
Casserole with potatoes with beef and oyster mushrooms
Potato casserole with minced meat and mushrooms -a versatile dish that can be made from anything you have on hand. Do you have some mushrooms in the fridge? Add them to the dish. Chicken, pork or beef mince, prepared at home or bought in a store, can be used as a filling. This recipe includes a simple set of products that are available to everyone. Ingredients:
- half a kilogram of ground beef
- one onion
- 300 grams of fresh veshenok
- ground black pepper
- potatoes - eight pieces
- two chicken eggs
- hard cheese of any sort - 150 grams
- salt
- three tablespoons of wheat flour
- breadcrumbs
- sour cream
Method of preparation:Whatever casserole recipe you take, the casserole can always be made in two ways. In the first case, the potatoes should be boiled and then mashed. However, if you want to save time, cut the raw vegetable into thin slices and put it in a form in layers along with the rest of the ingredients. Each housewife does what is convenient for her, because cooking should bring pleasure. So, let's get back to the casserole with minced meat. We used oyster mushrooms, but the filling can be made from champignons, chanterelles and other mushrooms at your discretion, both fresh and dried. As for potatoes, it is recommended to buy the white variety - it has been proven that it boils perfectly. Then follow the given scheme: peel the vegetable and, pouring slightly salted water, put on medium heat. When the potatoes are boiled, mash them with a masher. Some people add butter or milk to the puree, but this recipe calls for a mixture of flour and eggs, which must be thoroughly beaten with a whisk in a separate bowl beforehand. Mix all the ingredients thoroughly to avoid lumps; and to ensure the mixture is perfectly smooth, use a blender if possible. If the puree is too thick, dilute it with a small amount of the vegetable broth in which the potatoes were cooked. Now prepare the filling: peel the onion and cut the oyster mushrooms into small pieces. First, place the vegetable in a preheated saucepan with vegetable oil; when it becomes translucent, add the mushrooms. Fry, stirring constantly, then add the ground beef, salt and pepper to taste. As soon as the meat changes color (becomes lighter), remove the filling from the stove and let it cool. All that remains is to assemble all the ingredients of the dish together. To do this, treat a specially prepared baking dish with vegetable oil. If you use parchment, you can skip this, because the dish will not burn anyway. Sprinkle the bottom and sides of the dish with breading and lay out the products in layers, namely: half of the mashed potatoes, grated cheese and minced meat with onions and oyster mushrooms. Cover everything with the remaining potatoes, and then grease the sides and top of the product with heavy sour cream. Put it in the oven for about half an hour. Keep in mind that the higher the heat, the faster the food bakes, but the optimal temperature is 200 degrees. Before taking the dish out of the oven, be sure to check the readiness of the dish. It is very easy to do this - stick a match into the casserole: if the wood is dry, this means that the potato masterpiece can be served on the table. Cover it with foil or regular cling film and hold it like this for about half an hour so that all the layers are well set. Then the food will not fall apart when cut. Top it with sour cream, cream or mayonnaise and call everyone to the table.
Casserole "Potato Boom"
Casserole with potatoes and minced chicken -a juicy and tender dish that makes everyone, young and old, drool. Fresh tomatoes, green onions and sweet peppers give the dish a special taste and make it truly spring-like. We used fresh champignons, but if you decide to take dried mushrooms, know that they should be prepared in advance. The first method: boil the product in slightly salted water, then cut and fry in a frying pan. The second option is simpler: soak the mushrooms for fifteen minutes in boiling water, then brown in a saucepan. Ingredients:
- 100 grams of cheese
- potatoes - six pieces
- small fillet
- 400 grams of champignons
- two onions
- eggs - two pieces
- 150 milliliters of milk
- little piece of butter
- green onion
- two tomatoes
- Bulgarian pepper - one piece
Method of preparation:Not only the taste, but also the appearance of the dish plays an important role. To make the casserole not only appetizing, but also beautiful, boil the potatoes without peeling them, that is, "in their skins." This way, the starch contained in the vegetable will remain in it and will subsequently act as glue, holding the different layers of the dish together - thanks to this, the dish will not fall apart. After the potatoes are cooked, peel them and mash them a little, add a beaten egg, finely chopped green onions and butter, then make a homogeneous fluffy puree. If it seems too thick to you, pour in a little vegetable broth or warm milk. To make minced meat, cut the chicken and one onion into small pieces, then mince both ingredients. Lightly salt, sprinkle with ground pepper and mix. Fry the diced champignons and the remaining onions in vegetable oil, then add the minced meat and keep the filling on low heat until done. The casserole is laid out in a parchment-covered form in the following layers: ½ puree, mushrooms with ground beef and onions. Then come the tomatoes, cut into circles, and sweet peppers. Cover everything with the remaining potatoes and pour a mixture of eggs and milk, sprinkling the dish with grated cheese on top. Put the product in the oven for 40 minutes, preheating it to 190 degrees. The casserole, despite the simplicity of its preparation, is quite tasty, and most importantly, an uncomplicated dish. We hope you find these recipes useful. We recommend reading:
