Bakery products

Potato casserole with mushrooms and vegetables


Ingredients for cooking potato casseroles with mushrooms and vegetables.

  1. Potato 600 grams
  2. Eggs 2 pieces
  3. Sour cream 18% fat 50 grams
  4. Gouda cheese 50 grams
  5. Asparagus beans 1 handful
  6. Tomatoes 2 pieces
  7. Dried (soaked) mushrooms 20 grams
  8. Green onion 1/2 bunch
  9. Mozzarella cheese 1 ball
  10. Pitted olives 2 tablespoons
  11. 2 cloves of garlic
  12. Onion 1 piece (small)
  13. Italian herbs 1 teaspoon
  14. Spices for potatoes 1 teaspoon
  15. Salt to taste
  16. Ground black pepper to taste
  17. Vegetable oil optional
  • Main ingredients: Beans, Potatoes, Onions, Tomato, Mushrooms, Cheese, Sour Cream
  • Serving 6 servings

Inventory:

Baking dish, grater, vegetable peeling knife, stewpan, colander, kitchen knife, cutting board, deep plate, tablespoon, hot pot holders, garlic press.

Cooking potato casseroles with mushrooms and vegetables:

Step 1: prepare the potatoes.


It is better to take young potatoes for cooking this casserole. Rinse thoroughly and peel vegetables first. Then grate the potatoes on a medium or large grater.
Mix grated potatoes with eggs, sour cream, grated gouda cheese and season with garlic cloves crushed in a special press. Add spices for potatoes, a little salt and black pepper to this. Mix everything thoroughly.
Lubricate the mold with vegetable oil and lay the potato mixture on it. Flatten with a tablespoon and send in preheated to 190-200 degrees oven on 20 minutes. During this time, the potato base for the casserole will seize and lightly brown.

Step 2: prepare the rest of the ingredients.


Soak dried mushrooms in advance and rinse. Then drop them in boiling water and boil for 5 minutes. After cooking, discard the mushrooms in a colander, squeeze, and then cut into thin strips.
Cut the asparagus beans into small pieces and blanch in boiling salted water for 2-3 minutes. Then flip it over in a colander.
Peel the onions, rinse with cold water and cut into thin rings.
Rinse the tomatoes, dry and cut into small cubes. Remember to cut the stalk.
Cut the pitted olives into rings and the mozzarella cheese into thin slices.

Step 3: form a potato casserole with mushrooms and vegetables.


The potato base is baked. Remove it from the oven (leave the oven on) and lay the vegetables and mushrooms prepared earlier. Spread the ingredients evenly over the potatoes. Place the slices of olives and mozzarella on the top. Sprinkle the casserole with Italian herbs and lightly salt.

Step 4: prepare a potato casserole with mushrooms and vegetables.


Reduce the temperature in the oven to 180 degrees and put in it a potato casserole with mushrooms and vegetables. Bake still for 40 minutes.
As soon as the casserole is ready, remove it from the oven, sprinkle with finely chopped green onions on top and serve.

Step 5: serve the potato casserole with mushrooms and vegetables.


Here you have such a beautiful and fragrant casserole. Do not even doubt that it is delicious! Serve it for lunch or dinner as a main course of the meal. Of the sauces, mushroom, garlic or regular sour cream are well suited. Cut the casserole into pieces and arrange on serving plates.
Enjoy your meal!

Recipe Tips:

- You can quite afford to use those vegetables that were at your fingertips, or those that you like best.

- If you take fresh mushrooms for cooking casseroles, then it is better not to boil them, but slightly fry them in vegetable oil.

- If your oven fries too much on top, and you are afraid that the casserole will therefore burn, cover it with foil.