Potato Casserole with Mushrooms in the Oven

Potato casserole with mushrooms is a great way to diversify your home diet. In addition, this dish can decorate any holiday lunch or dinner. The main advantage of casseroles is that very little time is required for active cooking, and then the oven does everything, and you can move on to other dishes or serving.

Recipe for potato casserole with mushrooms in a slow cooker

potatoes - 700 g;
champignons - 500 g;
onion - 3 medium onions;
corn or potato starch - 3 tablespoons;
garlic - 2 cloves;
salt, seasonings, dill - to taste.

Preparation:

To prepare a potato casserole with mushrooms in a slow cooker, finely chop the champignons and place in a hot, dry frying pan. When all the juice has been released, drain it. Add finely chopped onion and vegetable oil, salt and pepper. Fry until done.

Finely chop the dill and squeeze the garlic through a press. Mix with mushrooms and leave to simmer in a frying pan under the lid for 2-3 minutes.

Coarsely grate the potatoes and pour boiling water over them for 4-5 minutes. Then drain in a colander until the water has completely drained.

Add starch and seasonings to potatoes. Mix.

Grease the multicooker pan with oil. Cover the potato layer so that the bottom is not visible.

A layer of mushrooms on top. Then potatoes again and so on, alternating ingredients. The last layer is potatoes. Distribute it evenly and sprinkle vegetable oil on top or brush it with a brush.

To prepare a casserole with potatoes and mushrooms, turn the multicooker to the “Baking” mode for 55 minutes.

Be sure to let the dish cool before removing it using the steam basket.

Lenten casserole - step-by-step recipe with mushrooms

A quick version of a potato dish for dietary nutrition, which can diversify the menu during Lent. Take any mushrooms.

Potatoes – 1.5 kg.
Mushrooms – 200 gr.
Onion and carrot - one each.
Garlic – 2 cloves.
Sunflower oil, salt, herbs, black pepper.

How to make a Lenten casserole:

Boil the potatoes and make a thick puree.
In a frying pan, fry grated carrots with very finely chopped onions, add mushrooms, crushed garlic and herbs. Fry for 5-10 minutes together.
Place the first layer of puree on the bottom of a greased pan, smooth it out and add the mushroom filling.
Cover with the remaining puree, brush with oil and transfer to the oven.
After a quarter of an hour, a golden brown crust should form on the surface of the casserole, indicating the dish is ready.

How to cook casserole with chicken, cheese, mushrooms and potatoes

Potato casserole with chicken and mushrooms

You will need:

potatoes - 1 kg;
mushrooms - 300 g;
chicken fillet - 300 g;
onion - 2 medium onions;
cream - 500 ml;
greens - optional;
hard cheese - 150 g;
salt, pepper - to taste.

Preparation:

To prepare a casserole with chicken and potatoes, chop the mushrooms as desired and simmer until half cooked in a frying pan without oil.

Cut the chicken fillet into thin strips and fry for about 5 minutes. Add some salt.

Cut the onion into half rings and mix with the chicken. Simmer covered for 3-5 minutes with salt and pepper.

Pass the potatoes through a coarse grater, alternating with garlic. Add chopped herbs. Salt everything, sprinkle with your favorite seasonings and mix well.

Beat the eggs and mix with the cream. Add salt and spices to taste. Coarsely grate the hard cheese.

Place some of the potatoes tightly into the greased pan. Fried mushrooms, again potatoes, then chicken with onions. Pour the final potato layer with the prepared mixture.

Spread cheese shavings on top. Cook in the oven at 170 degrees for 50 minutes. Check the readiness of the casserole with mushrooms and potatoes in the oven with a knife or wooden stick.

Mushroom casserole in lavash

1 thin pita bread,
300 g champignons,
150 g chicken meat,
150 g boiled potatoes,
1 onion, 2 eggs,
4 tbsp. l. sour cream,
3 tbsp. l. milk,
2 tbsp. l. vegetable oil,
50 g cheese, ½ bunch of parsley and dill,
ground black pepper,
salt to taste

To prepare a casserole with potatoes, chicken, mushrooms and cheese, you need to finely chop the meat and onions. Wipe the mushrooms with a damp cloth and cut into slices. Cut the potatoes into cubes. Heat vegetable oil in a frying pan and saute the onion until transparent. Add mushrooms and fry, stirring, for 7-10 minutes. Add chicken and potatoes. Salt and pepper. Fry over moderate heat for 7-10 minutes. Add chopped herbs, stir and remove from heat. Beat eggs and sour cream. If the sour cream is thick, add milk. Salt and pepper. Grate the cheese on a coarse grater. Using a saucer, cut out small circles from the pita bread with a sharp knife and place them in small baking dishes. Fill the molds with filling and sprinkle with cheese. Drizzle with egg-sour cream sauce. Place the casserole dish in the oven preheated to 200°C for 25-30 minutes. Sprinkle the finished mushroom casserole with parsley. When cooled slightly, remove the casserole from the pan onto a plate. You can serve the casserole with potatoes, mushrooms and cheese with chicken broth.

Casserole with potatoes, chicken and champignons

If you want to feed your family or guests heartily and surprise them with the special taste of the casserole, prepare it with the addition of chicken and nutmeg.

Full list of ingredients:

mushrooms - 300 g;
potatoes - 700 g;
onion - 1 pc.;
hard cheese - 150 g;
salt and pepper - to taste;
chicken fillet - 600 g;
nutmeg - 1 teaspoon;
sunflower oil - 3 tbsp. l.

Process for preparing the casserole:

Take the chicken fillet and cut into strips 1-1.5 cm thick.
Boil the champignons in salted water, then cut into slices.
Peel the potatoes, cut into cubes and boil until tender, and then make mashed potatoes from them.
Cut the onion into half rings and fry until golden brown.
Grate the cheese on a coarse grater.
Grease a baking dish with oil. Place chicken fillet on the bottom, pepper and salt. Then make a layer of half the mashed potatoes and season with nutmeg. Place mushrooms on top, then onions, remaining potatoes.
Bake the dish for 30 minutes at +180°C, then remove it, sprinkle with cheese and bake for another 10 minutes.

When preparing this dish, you can use minced meat rather than fillet.

In this case, it will need to be fried along with the onion. Use about 500g minced chicken. Be sure to pepper and salt it while frying.

How to make a casserole with mushrooms, minced meat and potatoes

Recipes for potato and meat casserole in the oven

You will need:

potatoes - 700 g;
minced pork and beef - 300 g;
mushrooms - 200 g;
onion - 1 pc.;
tomato - 1 medium;
egg - 1 pc.;
hard cheese - 100 g;
mayonnaise or sour cream - 100-150 ml;
vegetable oil for greasing the mold;
salt, pepper - to taste.

To prepare potato casserole with mushrooms, add egg, salt, and spices to the minced meat. Stir.

Place the potatoes, cut into thin circles, on the greased bottom of the pan. Spread the mushrooms in a thin layer on the potatoes.

Pour in the sauce: mix 4 tablespoons of mayonnaise or sour cream with three tablespoons of boiled water. Add salt and pepper. This way the potatoes will cook faster and will be soft.

Arrange the onion, cut into half rings. Spread the minced meat on top.

Cut the tomato into slices and place.

Make a mayonnaise or sour cream mesh and sprinkle with grated cheese.

Cooking time for casserole with potatoes and mushrooms in the oven is 35 minutes at 200 degrees.

Casserole with mushrooms, eggplant and Brussels sprouts in a slow cooker

You will need:

potatoes - 700 g;
eggplant - 1 small;
Brussels sprouts - 300 g;
minced meat - 300 g;
mushrooms - 400 g;
onion - 1 medium onion;
cream - 250 ml;
egg - 3 pcs.;
hard cheese - 100 g;
salt, spices - to taste.

Preparation:

Make mashed potatoes.

Separately fry the onions, mushrooms, minced meat and eggplant. Cut foods finely. Don't forget to salt and pepper to taste.

Boil Brussels sprouts for 5-7 minutes after boiling. Let it drain.

Shake the eggs. Then stir in the cream and a pinch of salt.

Grease the multicooker pan well with oil. Place potatoes (third part), eggplant with mushrooms, potatoes, minced meat with onions, potatoes. Cut the Brussels sprouts into halves and arrange evenly.

Pour in the creamy egg mixture. Sprinkle the top with grated cheese.

Cook in the Baking program for 40 minutes. You can take out the casserole with minced meat, mushrooms and potatoes only after it has cooled.

Classic casserole recipe with minced meat and mushrooms

You will need:

potatoes - 800 g;
milk - 100 ml;
egg - 2 pieces;
hard cheese - 100 g;
butter - 80 g;
minced meat - 500 g;
champignons - 300 g;
onion - 1 piece;
carrots - 1 piece;
salt, pepper - to taste.

Preparation:

Boil the potatoes and make mashed potatoes. Add 1 egg and stir well. The egg in this case directly affects the “gluing” of the ingredients. This way the dish will not fall apart when cutting.

Prepare the puree with the addition of milk and 40 g of butter. Knead until the lumps disappear.

Grate the cheese and also add to the puree, mixing thoroughly.

Heat olive oil in a frying pan.

Save the mushrooms. Add chopped onion and carrots, grated on a fine grater.

Place 20 g of butter in a frying pan, add salt and pepper. Add minced meat and fry for 7-10 minutes.

Grease the mold with a piece of butter. Add some of the puree. Then meat and mushroom filling. And cover with the remaining puree. Level it well. Brush the top with beaten egg.

Place in the oven at 200 degrees. The baking time for casserole with mushrooms and potatoes according to this recipe is 20-30 minutes until golden brown. To easily remove the portion from the mold, let it cool slightly.

Casserole with minced meat and mushrooms

1 sheet of thin pita bread,
500 g assorted minced meat,
300 g potatoes,
500 g mushrooms,
1 onion,
3 eggs,
150 g sour cream,
150 g cheese,
½ bunch of greens,
spices,
salt to taste

Before preparing the casserole with mushrooms and potatoes, you need to mix the minced meat with finely chopped onion. Chop mushrooms (boiled, marinated - to taste), greens. Cut the potatoes into slices and mix with the minced meat. Add salt and spices to taste. Divide a large sheet of lavash into 4 parts (if the sheets are small, you will need 4 of them). Place the filling on the edge of each piece and roll it up. You should get 2 rolls with minced meat, 2 with mushrooms. Place the finished rolls on a baking sheet, alternating. Mix eggs, grated cheese, sour cream and pour over rolls. Bake in the oven for 30-40 minutes.

Hearty casserole made from mashed potatoes, minced meat and mushrooms

An excellent option that allows you to get a completely new and at the same time refined, satisfying, appetizing dish from yesterday’s puree. We will consider the option of casserole with minced meat, but in this case minced meat can be perfectly replaced with salami, fried pieces of chicken or pork.

Take for the recipe:

Minced meat from any meat or mixture, in my opinion, the most suitable minced meat option in our recipe is chicken + beef or chicken + pork - 600-700 gr.
Cooled mashed potatoes (mash using about a kilo of root vegetables).
Fresh or frozen champignons – 300-350 gr.
2 Onions (use one with carrots, the other with minced meat).
Green peas, canned, fresh or frozen – 100 gr.
One carrot.
Butter for greasing the mold.
2 cloves of garlic.
Seasonings, herbs, salt.
Ketchup - two spoons.
Vegetable oil - a couple of tablespoons.
A couple of spoons of mayonnaise to grease the top.

How to prepare this wonderful, beautiful treat - potato casserole with mushrooms and minced meat:

Mash boiled potatoes with salt, eggs, fresh herbs if you have them on hand, spices and butter. This product should be dense, stiff, not liquid.

Finely chop the onion and garlic, grate the carrots, combine all these products and fry in sunflower for several minutes.

Cut the champignons into slices or arbitrary pieces as you like, add them to the frying pan with your vegetables, stir, and fry until the food is ready. When using frozen products, remove them from the freezer 3-4 hours before cooking.

Place the minced meat in a separate frying pan, add chopped onion, salt, pepper, seasonings, fry, stirring with a spatula, for five to seven minutes.

At the end of cooking the minced meat, add the peas, pour in the ketchup, and stir. If you took frozen peas, they should first be thawed at room temperature or in cold water.

Take a baking dish, grease it with oil, if desired, you can line the bottom of the form with foil or parchment.

Layer the casserole. The first layer is 1/3 of the puree, the second layer is minced meat, the third is half of the remaining puree, the fourth layer is champignons with vegetables, the fifth is puree and sprinkle everything on top with cheese if desired, but this is not necessary, you can grease the top of the casserole with mayonnaise/sour cream .

Level the top of the dish, bake at 200 degrees in the oven mode, bottom and top for 30-40 minutes. Serve the treat hot, cut into portions.

Recipes for casseroles with meat, mushrooms and potatoes

"Orange" casserole

potatoes - 1 kg;
carrots - 2 medium;
onion - 1 piece;
minced meat - 400 g;
mushrooms - 300 g;
egg - 1 piece;
milk - half a glass;
vegetable oil - 1 tablespoon;
salt, spices - to taste.

Preparation:

Grind one carrot and fry with minced meat until fully cooked. Add meat seasoning and salt. You can also use natural herbs for meat: rosemary, cumin, dried dill or basil, etc.

Fry mushrooms with finely chopped onion. If the mushrooms are frozen, first boil them and then fry them.

Boil the potatoes with the remaining carrots. Grind the vegetables into a puree. Add half the beaten egg and milk. Add some salt. Carrots give the puree a soft orange color and a sweetish taste. Therefore, potato casserole with meat and mushrooms turns out to be unusual in appearance and taste.

Grease a mold or baking sheet with vegetable oil. Place a third of the potatoes, a layer of minced meat with carrots on top, the second part of the potatoes, mushrooms with onions and potatoes.

Smooth the surface of the potatoes and brush with the remaining egg.

Place the casserole with meat, mushrooms and potatoes in the oven, preheated to 160 degrees, for 30 minutes until crispy.

“Surprise” with processed cheese

You will need:

potatoes - 700 g;
minced pork and beef - 300 g;
onion - 1 piece;
mushrooms (champignons, oyster mushrooms) - 400 g;
processed cheese - 2 pieces;
butter - 50 g;
egg - 3 pieces;
milk - 1.5 cups;
chopped greens (dry or fresh) - 3 tablespoons;
salt, spices - to taste.

Preparation:

Mash the boiled potatoes into a puree. Add a piece of butter (30 g) to it and pour in milk (half a glass). Add some salt. Processed cheese can be mashed with a fork, turned into cream in a blender, or grated. Mix it with potatoes until smooth.

Finely chop the onion and fry with minced meat until cooked.

Cut the mushrooms into medium pieces. Fry in butter.

Prepare the sauce: beat the eggs, whisk with milk. Add a pinch of salt and spices.

Grease a wide baking dish with butter. Place a third of the potatoes. Distribute the minced meat with onions. Flatten some more potatoes. Sprinkle the mushrooms evenly and cover with the remaining potatoes.

Fill with chopped herbs and pour over egg and milk sauce. If desired, you can grate hard cheese.

Place the potato casserole with meat and mushrooms in a preheated oven. Cook at 180 degrees for 20-25 minutes.

Potato casserole

400 g of any minced meat
4-5 potatoes
100 g pickled mushrooms
200 g fresh or canned tomatoes
500 ml milk
2 onions
2 tbsp. spoons of tomato paste
4-5 tbsp. spoons of flour
4 eggs
vegetable oil, pepper and salt - to taste

Before making a casserole with mushrooms and potatoes, finely chop the onion and fry along with tomato paste. Add finely chopped mushrooms and continue frying. Add minced meat and fry for another 15-20 minutes. Then add finely chopped tomatoes, potatoes and continue to fry the mixture until the potatoes are ready, adding salt and pepper. Place the resulting mass in a mold and pour half a glass of water into it.

Bake in the oven at medium temperature until the water has evaporated. Mix eggs with milk, flour, butter and pour the mixture evenly into the mold.

Continue baking until golden brown.

Potato casserole with porcini mushrooms

For the casserole recipe you will need:

potatoes - 3-4 pcs.;
porcini mushrooms - 8 pcs. (medium size);
onions - 1-2 pcs.;
butter for frying;
salted bacon - to taste.

For the sauce:

sour cream (fat content 20%) - 400g;
egg - 2 pcs.;
salt, ground black pepper - to taste;
Dijon mustard - 1 tsp.

Casserole recipe:

Wipe the caps of the porcini mushrooms with a napkin and chop coarsely.

Peel the potatoes and cook in salted water for 15 minutes after boiling. Drain the potatoes, let cool slightly and chop coarsely.

Fry the chopped onion in butter, and when the onion becomes transparent, sprinkle with a tablespoon of flour and continue frying until golden brown. Add porcini mushrooms to the onion and fry everything together until the juice has evaporated.

Cover the bottom and sides of an ovenproof dish with thin slices of salted bacon.

Place potatoes on bacon.

Place a layer of mushrooms and onions on top of the potatoes.

Pour in sour cream sauce with eggs, seasoned with Dijon mustard, salt, ground pepper and sugar. Sprinkle the casserole with cheese, cover with foil and bake in an oven preheated to 180C for about 30 minutes. Potato casserole with porcini mushrooms and bacon is ready.

How to cook a casserole of boiled potatoes and minced meat with mushrooms

Family casserole

400-500 g minced beef
100 g of any fresh mushrooms
1 sweet green pepper
4-5 potatoes
1 onion
300 ml beef broth
2 tbsp. spoons of tomato paste
2-3 tbsp. spoons of milk
1 teaspoon Worcestershire sauce
1 teaspoon chopped basil
vegetable and butter, pepper and salt - to taste

Before preparing the potato and mushroom casserole, fry the chopped onions and sweet peppers for a few minutes in vegetable oil. Then add the minced meat and fry the mixture until almost done. Add the chopped mushrooms and simmer the mixture until the mushrooms soften. Add tomato puree, Worcestershire sauce, broth, basil, salt and pepper and gradually bring the resulting mass to a boil. Reduce heat and simmer for another 20 minutes.

Boil the potatoes for 20 minutes in salted water until softened. Drain the water, mash the potatoes with a fork, add butter and hot milk. Whisk the puree until smooth.

Place the meat mixture in the pan, top it with mashed potatoes and smooth it out with a fork. Bake boiled potato casserole with mushrooms in the oven for 20 minutes until golden brown.

We will need:

300 g pasta
1 cup dried mushrooms
10 tbsp. butter (5 of them for sauce)
2 tbsp. l. flour
1 cup grated cheese
salt, ground black pepper to taste

COOKING.

Soak dried mushrooms for 15-20 minutes in a small amount of water, remove, finely chop and cook in the same water. Then strain the broth.

In a frying pan with oil (a little vegetable and butter), fry the mushrooms, add flour. Then pour in the hot mushroom broth in such an amount to obtain a sauce of medium thickness, add salt, add ground black pepper and cook over low heat for 7 - 8 minutes.

Boil pasta in salted water, rinse with cold water, and drain in a colander.

Place in a deep frying pan, put on fire, season with butter, sprinkle with grated cheese, stir, place on a large dish and pour over hot mushroom sauce.

Alternatively, the dish can be baked in the oven and then topped with sauce.

RECIPE 4. Mushroom casserole with tomatoes.

MUSHROOM CASSERLE WITH TOMATOES

Boiled potato casserole with meat and mushrooms in the oven

Amateur casserole

700-800 g of any minced meat
600 g champignons
300 g boiled potatoes
1 sweet green pepper
1 sweet red pepper
300-400 g feta cheese
450 ml cream
1 tbsp. spoon of herbs
vegetable oil, pepper and salt - to taste

To prepare a casserole of boiled potatoes with mushrooms, fry the minced meat until cooked. Cut the champignons into halves, sweet peppers into strips, add to the minced meat and simmer the mixture for 5 minutes. Then add cream, spices, salt and pepper. Crush the potatoes and put them in the mold (whole). Place the resulting mixture in the mold on top of the potatoes, smooth it out and cover with a lid. Bake in the oven for 20 minutes at 200°C. Cut the cheese into pieces, place in the pan and bake for another 20 minutes.

Casserole recipe with potatoes, mushrooms and tomatoes

You will need:

potatoes - 1 kg;
mushrooms - 400 g;
onion - 3 small onions;
tomatoes - 4 pieces;
greens - optional;
mayonnaise - 200 ml;
hard cheese - 100 g;
salt, seasonings - to taste.

To make the mushroom and cheese casserole, cut the potatoes into thin slices.

Sauté mushrooms in butter or vegetable oil.

Cut the onion into half rings and fry in a frying pan until transparent.

Cut the tomato into 4-5 circles.

Make cheese shavings on a coarse grater.

Line a wide pan with baking paper or grease with vegetable oil.

Layer all the products. Each layer should be salted and sprinkled with seasonings to taste. Natural seasoning made from dried porcini mushrooms is ideal for mushrooms.

Flatten half the potatoes. Place flakes of butter on it. Top with onions, mushrooms and remaining potatoes. Distribute the tomato slices in one row. Make a dense mesh of mayonnaise on them.

Sprinkle with herbs and grated cheese and pour in a small amount of mayonnaise.

Preheat the oven to 160 degrees and bake the casserole with potatoes, mushrooms and tomatoes for 50 minutes.

Casserole “Almost French”

If you think that casseroles are prepared exclusively as an everyday dish, then you are mistaken. The casserole can also be served at the holiday table. True, not all of them. This version of the casserole is perhaps the most suitable for a festive feast. And we will cook it by analogy with all known meat in French.

Ingredients:

400 g (packing) fresh champignons;
5-6 large potatoes;
Onion head;
200 g hard cheese;
50 g butter;
Breadcrumbs;
Half a glass of sour cream;
Salt.

Preparation:

We will need fresh mushrooms for the casserole. Therefore, we simply wash the champignons, dry them and cut them into thin slices (flat mushrooms). Peel the onion, cut it first into two halves, and then cut them into very thin half rings. We will prepare the form in advance. This could be a deep pan, a regular roasting pan, or even a baking dish. Grease the pan with butter and sprinkle with breadcrumbs. Lightly salt the bottom of the pan and turn on the oven.

Now let's get to the potatoes. Peel it, wash it and cut it into thin (three millimeters) circles. Place the chopped potatoes on a clean towel and blot it to remove excess moisture. Next, we begin to place the potatoes in the mold, placing the circles in a circle and completely covering the bottom of the mold with them. When the potatoes take their place in the mold, salt them and place a second layer of mushrooms: also tightly, in a circle, completely covering the layer of potatoes with mushrooms. We will also add salt to this layer and cover it with a third layer of onions. We turn the cheese into cheese shavings using a grater and generously sprinkle it on the top of the casserole, which we also finish with sour cream.

Place the pan in the oven and cook the casserole for about thirty minutes. Serve hot, place on a large flat dish or cut into portions. By the way, this potato casserole with mushrooms and cheese is very tasty when served cold.

Raw potato casserole with mushrooms, eggplant, tomatoes and cheese

Casserole ingredients:

2 eggplants;
300 grams of boiled mushrooms;
5 potatoes;
1 large onion;
3 tomatoes;
30 grams of parsley;
50 grams of cheese;
0.5 cups of ketchup;
3 cloves of garlic;
vegetable oil for frying;
salt and pepper to taste.

Sauce ingredients:

50 grams of butter;
1 tbsp. flour;
2 glasses of milk.

The difficulty of preparing this casserole of potatoes with mushrooms, tomatoes and eggplants is that all the components must first be prepared separately, and only then... We are still far from this “later”, we still need to start.

And to begin with, we will finely chop the onion and fry it in vegetable oil until the standard golden color.

Now we throw the boiled mushrooms into the blender, press the button and get minced mushrooms.

Immediately add the minced mushrooms to the frying pan with the onions, fry for 2-3 minutes, add salt and pepper.

Add chopped parsley, diced tomatoes, ketchup, grated or squeezed garlic to the minced meat. Mix everything and simmer. At least ten minutes, but it can be longer. Ideally, we need to evaporate all the liquid from the mushroom mince.

While the mushrooms are gradually losing liquid, let’s start with the eggplants. We will cut them into circles, rub them with salt and fry them on both sides in vegetable oil. Made!

For casserole with mushrooms, also cut raw potatoes into circles and boil in salted water until half cooked.

Potatoes follow the eggplants. Also half.

Then it’s time for the minced mushrooms. You don’t have to divide it in half, lay it out completely.

The fourth layer of the casserole will be the second half of the eggplants, the fifth will be the remaining potatoes, and the grated cheese will bring up the rear. They put it down!

It's all about the sauce. Melt the butter in a frying pan or small saucepan, pour the flour into it and fry it lightly. Pour the milk into the flour in a thin stream (you need to stir constantly to avoid lumps). You can pour in the milk in small portions, then mix everything and, as soon as the mass becomes homogeneous, pour in the next portion. And so on until all the milk is gone.

Cook the sauce until thickened, about 10 minutes. It should acquire the consistency of sour cream.

Pour Bechamel sauce over our mushroom casserole and place in an oven preheated to 180°C for about an hour.

Since we have all the ingredients already boiled, stewed, fried, the main thing is to wait for the crust to turn golden brown and that’s it. Casserole with mushrooms and eggplants is at our service.

Casserole “Russian style”

Casseroles somehow don’t feature much in our national cuisine. We are baking more and more pies! But there is a recipe for potato casserole with mushrooms that will not be inferior in taste to traditional Russian pies. And this casserole looks almost like a real pie. Try to cook this wonderful dish and you will see it with your own eyes.

Ingredients:

A kilogram of crumbly potatoes;

300 g forest fresh or frozen mushrooms;
100 g hard cheese;
Onion head;
A pair of garlic cloves;
Half a glass of milk;
A couple of tablespoons of butter;
Half a glass of sour cream;
Vegetable oil for frying;
Salt and black pepper to your taste.

Preparation:

Wash the potatoes, peel them and boil them in salted water. We will also peel the onion and chop it very finely. Finely chop the garlic cloves with a knife. Grind the cheese using a grater. Wash the mushrooms thoroughly, peel (if necessary) and cut into small pieces. If you use ready-made frozen mushrooms, you must first defrost them.

Now pour vegetable oil into the frying pan, heat it and put the onions and garlic there. Fry until half cooked. Next, put the mushrooms in the roasting pan and continue cooking until the mushrooms are ready. In total it will take us about fifteen minutes. Season the fried mushrooms with ground black pepper, salt, add sour cream, mix and simmer for a couple of minutes.

Now drain the water from the potatoes, add butter, salt (to taste) and mash the potatoes until pureed. Heat the milk, pour it into the potatoes and mix everything thoroughly. Now take a round pie dish (preferably with wavy sides), generously grease it with oil and put mashed potatoes into it. We level the mashed potatoes into the mold, pushing the potatoes to the edges of the mold and forming sides like on a pie dough. You can do it differently. Place in the mold and smooth out three-quarters of the puree, and place the rest in a pastry bag, from which press a side around the circumference of the potato cake.

Place the fried onion and mushroom with sour cream into the formed cavity and sprinkle with grated cheese. Now our potato casserole with cheese goes into the oven, which we will turn on in advance and preheat to 180 degrees. We bake our creation for about half an hour. Let the finished casserole cool completely, and then cut it into portions. Why not pie?

Recipe for grated potato casserole with mushrooms

Ingredients:

500 g champignons,
3 potatoes,
50 g butter,
2 onions,
200 g sour cream,
4-5 tablespoons breadcrumbs,
5-6 eggs,
1 tablespoon vegetable oil,
100 g cheese (any kind),
1 bunch of dill,
pepper,
salt.

Peel the onion, wash and cut into rings. Grate the cheese on a coarse grater. Beat the eggs. Wash and chop the dill greens. Grate the potatoes on a coarse grater. Wash the champignons, peel, finely chop, mix with onion, salt, pepper and fry in butter for 3 minutes, then add sour cream and simmer for another 3 minutes. Mix stewed mushrooms and onions with breadcrumbs and beaten eggs. Place the grated potatoes in a pan greased with vegetable oil, place the mushrooms on it, sprinkle with grated cheese and bake in a moderately preheated oven for 10 minutes. Place the casserole of grated potatoes with mushrooms on a dish, cut into portions, sprinkle with dill.

Casserole “Almost Italian”

Mushrooms are loved not only in our country. They are also popular in Italian cuisine. For example, Italians often add mushrooms to pizza. But since it’s casserole, not pizza, that’s on our agenda today, we’ll prepare it based on Italian pizza.

Ingredients:

Half a kilo of potatoes;
2 eggs;
300 g cheese;
200 g mushrooms;
Onion head.

Preparation:

Wash the champignons and leave to dry. Wash the potatoes, peel them, cut them into large pieces and boil until fully cooked (you can even let them boil a little). Remove the finished potatoes from the broth and crush them with a pestle. Important! We don’t turn the potatoes into mashed potatoes, but mash them into large lumps. Now peel and finely chop the onion, place it in a frying pan with hot vegetable oil and fry over high heat until golden brown. While the onions are fried, grate the cheese on a coarse grater and cut the mushrooms into small pieces.

Now comes the fun part. Place a third of the grated cheese, fried onions into the crushed potatoes and break two raw eggs. Mix. Take a deep baking tray or baking dish, grease it with oil and put half of our potato mixture on the bottom. Place mushrooms on top and sprinkle with half of the remaining cheese. Place the rest of the potatoes on top of the cheese, lightly compact them and sprinkle with the remaining portion of cheese.

Preheat the oven to 150 degrees and place the casserole dish in it. We wait about half an hour, and then turn up the heat and bring the casserole until fully cooked. As a result, we get an almost Italian-style potato casserole with cheese - with mushrooms and a beautiful golden brown crust.

Casseroles with mushrooms, cauliflower and potatoes

Potato and cauliflower casserole

Ingredients:

6 eggs
200 g boiled mushrooms,
3 potatoes,
150 g cauliflower (boiled),
100 g cheese (any kind, grated),
100 g breadcrumbs,
50 g butter,
pepper,
salt.

Method of preparation: Peel raw potatoes, cut into slices, mix with cauliflower, beaten eggs, breadcrumbs, salt and pepper. Place the mixture in a greased pan and sprinkle with grated cheese. Bake the casserole with mushrooms, cabbage and potatoes in an oven preheated to 180°C for 5 minutes.

We will need:

150 - 200 g fresh mushrooms
300 g pasta
2 eggs
1 onion
1 - 2 tbsp. l. butter
80 - 100 g grated cheese
2 tomatoes
parsley
salt, ground black pepper to taste

COOKING.

Boil the pasta in salted water, rinse with cold water and drain in a colander.

Peel the onion, wash, cut into cubes and fry in butter, add chopped mushrooms and fry for another 5 - 7 minutes.

Combine pasta with fried onions and mushrooms, add salt and pepper, place in a greased pan or frying pan, pour in sour cream mixed with eggs, sprinkle with grated cheese, place tomatoes cut into slices, sprinkle with herbs and bake.

RECIPE 5. Mushroom casserole with eggplant.

MUSHROOM CASSERLE WITH EGGPLANT