Potato casserole with sour cream and vegetables topping. Vegetable casserole with egg filling Casserole pouring

Top 10 delicious casseroles

1. Potato casserole with minced meat

Ingredients

• potatoes 500-700 gr.
• minced meat 500-700 gr.
• two medium onions
• 100 g hard cheese or sour cream
• 50 g butter
• tomatoes
• salt, vegetable oil for frying.

Preparation

Boil the potatoes and crush them with the addition of butter. Salt the potatoes during cooking. Chop the onion finely, add to the minced meat. Fry the minced meat with onions in a pan, add a little salt. Cut the tomatoes into slices and grease the baking tray well with butter. Layer out half of the crushed potatoes. Put all the fried minced meat on top of the potatoes, in an even layer. Cover the minced meat with an even layer of the remaining potatoes. Lay out the chopped tomatoes. Pour cheese grated on a coarse grater on top of the casserole, or brush with sour cream. Bake in the oven at 200 degrees for 20 minutes. The minced potato casserole is ready.

2. Buckwheat casserole

Ingredients

• 2 cups cooked buckwheat porridge
• 175 g semi-hard cheese (hard varieties can also be used)
• 1 onion
• 1 bunch of parsley (I'm sure it will work out just as well with dill)
• pepper mix (black, green, white, pink)
• 3 eggs
• 100 ml of milk (I have 3.2% fat)
• sunflower oil for mold lubrication

Preparation

A not very large form was smeared with sunflower oil, laid out 1 cup of buckwheat, evenly distributed. Grated cheese on a coarse grater. I sprinkled half on top. Cut the onion into rings, add salt, and grind a mixture of peppers. Washed, dried and cut the parsley. She put the second glass of porridge on it. And on top is the remaining cheese. Beat eggs with milk with a whisk, adding a little salt. I filled the contents of the form with this mixture. I put it in the oven at 200 'for 20-25 minutes. I took it out, left it for 10 minutes in a mold to cool down. The casserole turned out to be both tasty and satisfying. She turned out to be good, both warm and cold.

3. The simplest moussaka

Ingredients

• Eggplant 500-600 gr.
• Minced meat 500 gr.
• Tomatoes 500 gr.
• Onions - 1-2 pcs.
• Cheese 250 gr.
• Sour cream 200 gr.
• Eggs - 4 pcs.
• salt, pepper, provencal herbs

Preparation

Finely chop the onion, fry until golden brown. Add minced meat. Fry for 3-4 minutes, crushing the minced meat with a spatula. As the minced meat changed color, the liquid evaporated, add half a glass of boiling water and simmer until the liquids evaporate. Salt, pepper, stir, remove from heat. Wash the eggplants, peel, cut into washers 1-1.5 cm thick. Fry on both sides.

When frying eggplants, they take in a lot of oil. Therefore, we spread it from the pan on a paper towel. Or you can even put it in a sieve and squeeze it lightly. Grease a baking dish with oil. Place the eggplants tightly. Season with salt, pepper, sprinkle. Sprinkle with grated cheese. Top with minced meat and cheese. Top with tomatoes, cut into slices.

Salt and pepper. Cover with cheese. Beat eggs with sour cream and pour over the casserole evenly. Bake for 35-40 minutes in an oven preheated to 200 degrees. Like most other casseroles, moussaka does not hold its shape right out of the oven. Beautiful neat photos of portions of casseroles that are shown on culinary sites - it was she who had already "rested", grabbed.

4. Cauliflower and chicken casserole

Ingredients

• Cauliflower - 600 grams;
• Chicken fillet - 300 grams;
• Cheese - 200 grams;
• Garlic - 2 cloves;
• Eggs - 3 pcs;
• Cream (10%) - 1 glass;
• Salt and pepper to taste.

Preparation

Divide the cauliflower into kitties. Put the cabbage in boiling salted water and cook for 3 minutes, put in a colander to drain excess liquid. Then put the cabbage in a greased dish. In a bowl, beat eggs with cream, salt and pepper. Cut the chicken fillet into small strips and fry in vegetable oil until light blush. Grind and pepper. Place the chicken fillet on top of the cabbage in a baking dish. Grate the cheese on a medium grater. Add cheese to whipped cream and eggs, add grated garlic. Stir until smooth. Pour the filling over the cabbage with chicken and bake in a preheated oven to 180 degrees, 30-35 minutes. Cauliflower and chicken casserole, ready! Can be served immediately.

5. Potato casserole with chicken and cheese

Ingredients

• Potatoes - 600 g
• Onions - 150 g
• Chicken fillet - 500 g
• Hard cheese - 250-300 g
• Garlic - 3-4 cloves
• Sour cream - 250-350 ml
• Mayonnaise - 2 tbsp. l.
• Salt, pepper, spices - to taste

Preparation

Chop the chicken fillet thinly. Cut the garlic into slices. Mix mayonnaise, chicken, garlic, salt, pepper and spices to taste. Mix everything well and let stand for 20 minutes. Cut the onion into thin rings. Grate cheese on a coarse grater. Mix sour cream (you can replace sour cream with cream), salt, pepper and spices to taste. Mix sour cream and spices well. Cut the potatoes into thin slices.

Place a layer of onion on a greased dish. Put a layer of potatoes on the onion. Grease the potatoes with sour cream and spice sauce. Put the chicken fillet tightly on top of each other. Sprinkle with grated cheese on top. Repeat layers until you run out of ingredients. Sprinkle generously with cheese on top. Place the casserole in a preheated oven and bake for 35-55 minutes. Willingness to check with a knife or toothpick. Allow the cooked casserole to cool slightly and serve.

6. Casserole with mushrooms and potatoes

Ingredients

• 350 gr fresh or frozen mushrooms (honey agarics, champignons, chanterelles, white, etc.)
• 600 gr potatoes
• 150 gr onion
• 150 gr cheese (semi-hard or hard)
• sour cream (10-20%) or mayonnaise
• vegetable oil
• pepper

Preparation

Boil the mushrooms until tender (honey mushrooms were cooked 30 minutes after boiling). Boil potatoes until tender. Cut the onion into half rings. Fry in vegetable oil. Cool the potatoes, peel, cut into slices. Grate the cheese on a medium grater. In a baking dish (any shape is suitable - ceramic, clay, glass) put half of the potatoes, salt and pepper a little. Grease with sour cream. Lay out the mushrooms, add a little salt and pepper. Grease with sour cream. Lay out the onion. Place remaining potatoes. Sprinkle with cheese. Place in the oven. Bake at 180 degrees for 30-35 minutes.

7. Meat casserole

Ingredients

• potatoes (6pcs),
• minced pork beef (400g),
• mushrooms (100-150g),
• onion (1pc),
• sour cream (1 glass),
• egg,
• garlic (2 cloves),
• salt pepper.

Preparation

Peel the potatoes and cut them into thin slices. Cut the onion into half rings. Cut the mushrooms into small cubes, mix with the minced meat and season with salt and pepper. For dressing: mix sour cream with garlic passed through a press, add a raw egg, salt, pepper and mix well. Put half of the potatoes in a greased baking dish, season with salt and pepper and top with onions. Put the minced meat with mushrooms on the onion. Sprinkle the minced meat with grated cheese. Lay a layer of potatoes on top, salt and pepper. Pour the filling over the casserole. Bake in the oven at 180-200 degrees for 40-60 minutes. Sprinkle grated cheese on the casserole 5 minutes before cooking.

8. Lazy lasagne casserole

Ingredients

• minced meat 0.5 kg
• onion 2 pcs.
• tomato sauce 1 cup (can be replaced with fresh tomatoes)
• any pasta 200 g (I have shells)
• zucchini 3 small
• any cheese 150 g
• egg 1 pc.
• milk or sour cream 0.5 cups
• tomato 1 pc.
• pepper
• greenery

Preparation

Put the pasta to boil. At this time, fry the minced meat with onions (I fry it raw, it’s juicier and tastier). Add tomato sauce, herbs, salt and pepper to the minced meat. Cut the courgettes into rings 1 cm thick. Season with salt and simmer in a Teflon pan without oil. Maybe you can put raw ones, but I made sure. Mix the pasta with half the grated cheese and place in a greased dish.

Put a layer of minced meat on top, then lay out the zucchini circles. Beat the egg with milk, pour over everything with this mixture, sprinkle with the remaining cheese on top and put tomato slices. I sprinkled with a mixture of French herbs. I put the form in the baking sleeve just in case. Preheat oven to 200 * Bake until golden brown. I baked for 35 minutes.

9. Potato Chicken Casserole

Ingredients

• Potatoes - 8-10 pcs. medium size
• Chicken fillet - 0.5 kg
• Chicken eggs - 3 pcs.
• Homemade sour cream - 4-5 tbsp. l.
• Vegetable oil
• Green onions
• Salt, "Italian Herbs"

Preparation

Wash the chicken fillet, cut into large enough pieces. You can keep the shape of cubes with a side of 2-3 cm, or you don't have to worry too much about this and just cut it under creative inspiration, as I actually did. Sprinkle the fillets with salt, seasoning, stir and leave for 10-15 minutes. Fry the fillets in vegetable oil until an appetizing crust appears.

If you are not sure that the appearance of such a crust will not induce you to deprive the casserole of chicken fillets, then it is better to limit yourself to stewing. I tried to restrain myself. Rinse the potatoes, add water and cook. After 10 minutes after boiling, turn off the fire, drain the water, and cool the potatoes. Then peel and cut into slices.

Take a silicone mold and pour the potatoes and fillets into it, mix. Beat eggs with sour cream, salt and washed green onions. Pour this mixture over the chicken and potatoes. Place in a preheated oven. Bake until there are signs that the dish is ready, i.e. a stunning aroma and a brownish crust. Then remove the casserole. After a short pause, you can cut and serve.

10. Chicken pasta casserole

Ingredients

• Pasta - 200 g
• Onions - 2 pcs.
• Carrots - 1 pc.
• Sweet pepper - 150 g
• Boiled chicken - 200-250 g
• Eggs - 2-3 pcs.
• Milk - 300 ml
• Cheese - 100 g
• Ground black pepper
• Greenery
• Garlic - 3 cloves

Preparation

Boil the pasta for 2-3 minutes, drain the water, fill with oil. Dice the onion, grate the carrots, cut the pepper into strips. Fry the onions until golden brown. Add pepper and carrots, salt and pepper, fry until tender. Add finely chopped garlic at the end. Cut the meat into small pieces. Beat eggs, pour in milk, stir, add grated cheese and herbs. Salt and pepper. Lay out in the form in layers: pasta, vegetables, meat, pour the milk mixture. Bake for 30-40 minutes at 180 g.

Bon Appetit!

A rare person, when using any meat or fish dishes, dispenses with side dishes. It can be vegetable salads or pasta, porridge, fried or boiled potatoes. For those who are already pretty boring with the listed side dishes, I propose a rather simple and completely original version of cooking the most popular vegetable - a potato casserole with sour cream and vegetables.

It is not for nothing that potatoes have long been considered the second bread - they are good in any form. And as a result of simple manipulations, a very satisfying and completely full-fledged dish is obtained, which does not even require any additions from meat or fish. By the way, potato casserole with vegetables is an excellent dinner option for supporters of a vegetarian diet.

The cooking time for the casserole is approximately 80 minutes.

Ingredients

• Potatoes - 3-4 tubers
• Tomatoes - 2 pcs.
• Small onion - 1 PC.
• Small head of garlic
• Sour cream - 200 gr.
• Mayonnaise - 120 gr.
• Ground pepper
• 1/3 teaspoon of paprika
  , oregano and rosemary
• Salt
• Vegetable oil

Instructions

1. First of all, peel, rinse and cut into small slices onion, garlic, 1 tomato and put all these vegetables in a blender bowl, turn into puree.
   
   
2. We move the vegetable puree into a bowl and, adding all the seasonings and spices, mayonnaise and sour cream to it, mix thoroughly - we have a filling for the casserole.
   
   
3. Lubricate the heat-resistant form with oil.
   
   
4. Cut the peeled and washed potatoes into slices about half a centimeter thick.
   
   
5. At the bottom of the greased form, lay out a row of potato circles and grease them with a small amount of filling.
   
   
6. Then we lay out a few more layers of potatoes (depending on its quantity), not forgetting to coat each with a fill. And fill the very last layer with the rest of the fill.
   
   
7. Cut the second tomato into thin rings and place it on top of the contents of the form, lightly smearing it with the same filling compound.
   
   
8. We send the filled form to the oven for an hour - perhaps a little more, since potatoes are different - by setting the temperature switch to 220 ° C. The result is a wonderful casserole, in which potatoes, saturated with the flavors of vegetables and sour cream with mayonnaise, are juicy and surprisingly rich in taste.
   
   
9. It remains for those who are unable to live without meat or fish products, supplement this dish with, say, a cutlet, arm themselves with a cutlery and ...

   Bon Appetit!
   
   

Say what you like, but there are not many recipes for cottage cheese casseroles. Here, today I just prepared a new one - two-layer, with a gentle sour cream filling and delicious dried cherries. This dessert is good both warm and after the refrigerator. Make sure to make this cottage cheese casserole for your family!

Distracted, as always ... A few words about the products and immediately go to cook a two-layer casserole in the oven. First of all, the main ingredient is cottage cheese. This time I experimented, trying to reduce the fat content of the dessert, so I took 1% cottage cheese. You can not deny yourself and use at least 5%, at least 15% fat - it will be even tastier, I guarantee.

Sour cream for the curd layer and sour cream filling in my case was 20% fat, but it can be more modest, however, then it will turn out sour. We take medium-sized chicken eggs (45-50 grams each), and boldly replace potato starch with corn (you need a little more). If you don't have dried cherries, it doesn't matter: raisins, dates, dried apricots, prunes, or any other dried fruit that you like best will do.

In general, at the moment, the site already has 8 proven recipes for a wide variety of curd casseroles. I advise you to definitely try them:

Ingredients:

Cottage cheese casserole:

Sour cream filling:

Cooking the dish step by step:

We immediately turn on the oven to warm up to 160 degrees. You can make a base for a curd casserole in several ways. For example, if you want the finished casserole to be perfectly smooth and very tender, without a single grain of cottage cheese, I advise you to use an immersion blender. This assistant grinds all products into a smooth puree. If you do not have such a device, then the cottage cheese will have to be rubbed through a sieve (preferably twice). But this time I decided to make a base in a food processor (a nozzle - metal or plastic knife): put 600 grams of cottage cheese in a bowl, break 3 chicken eggs, add 70 grams of sugar and a tablespoon of vanilla sugar, 100 grams of sour cream and one and a half tablespoons of potato starch (can be replaced with 2 tablespoons of corn).

We punch all the products at high speed for about a minute or until the mass becomes homogeneous. The consistency of the base for the curd casserole will depend on the texture and fat content of the curd. In my raw form, this mass always turns out to flow, approximately like drinking yogurt.

Pour the curd mixture into a suitable baking dish. I have a silicone square, 18x18 cm at the bottom, 20x20 cm at the top and 6 cm high. I do not grease the mold, but I advise you to grease the metal or glass with vegetable oil.

Spread 150 grams of pitted dried cherries or any other filling of your choice evenly on top. We bake the curd casserole in a preheated oven at 160 degrees on an average level (I only have a bottom heating) for 30 minutes. Cooking times may vary depending on the size and height of the dish and the characteristics of the oven.

While the curd layer is baking, prepare the sour cream filling. To do this, in a separate bowl, simply combine 300 grams of sour cream with 1 chicken egg, 50 grams of granulated sugar and a teaspoon of potato starch (when replacing with corn, use 1.5 teaspoons).

We offer you recipes - pasta casserole in the oven. Cook with minced meat, sausage, zucchini, meat!

• Pasta 300 g
• Hard cheese 100 g
• Chicken egg 2 pcs
• Cream 100 g
• Salt to taste
• Butter 1 tbsp

Cook the paste according to the instructions on the package.

Prepare the fill. To do this, mix eggs, cream and grated cheese. Leave 2 tablespoons of cheese for sprinkling.

Grease a baking dish with butter, lay out the pasta.

Pour the fill over the top. Sprinkle with cheese. Bake at 170 degrees for 30-35 minutes.

Recipe 2, simple: pasta casserole in the oven with minced meat

Pasta casserole with minced chicken under a tender cheese crust, cooked in the oven. A very tasty and simple dish, try it!

• Pasta - 250 g
• Minced meat (any) - 300 g
• Bulgarian pepper (fresh or frozen) - 2 pcs.
• Tomatoes - 250 g
• Hard cheese - 100 g
• Sour cream - 100 g
• Tomato sauce (ketchup) - 100 g
• Egg - 2 pcs.
• Butter - 50 g
• Fresh or dry greens (basil, dill, parsley) - to taste
• Salt, pepper - to taste

Chop long pasta, dip in boiling salted water and cook with stirring until tender.

Throw the cooked pasta in a colander so that the water is glass, quickly transfer to the same still hot saucepan, add a teaspoon of butter and, covering with a lid, shake.

Sprinkle the minced meat with salt and pepper, put in a heated frying pan, greased with oil, fry over low heat, stirring occasionally.

While the minced meat is fried, peel the bell peppers from seeds, cut into small cubes or strips.

Add pepper, sour cream, tomato sauce, spicy herbs to the minced meat, mix, bring to a boil, boil for 5 minutes, cool slightly.

Combine pasta with minced meat, mix, add raw eggs and mix again.

Place in a baking dish in a 3-4 cm layer.

Arrange the tomato circles on top.

Sprinkle with grated cheese.

Put cubes of butter on top of the casserole, so that the crust will not burn and will be soft and tasty.

Preheat the oven to 190 degrees.

Place the dish in the oven, bake for 20-25 minutes. Bon Appetit.

Recipe 3: pasta casserole in the oven with cheese and egg

The recipe is given basic, i.e. there are a minimum of ingredients in the composition. But if desired, this option can always be diversified by adding vegetables, mushrooms or sausages. Try it!

• raw pasta (according to your taste) - 300 g;
• large egg - 2 pcs.;
• sour cream 15% - 300 g;
• milk 2.5% - 150 ml;
• hard cheese, fusible - 100-150 g;
• butter - 1 tsp (for lubricating the mold);
• salt (for cooking pasta and pouring) - 1 tbsp. l .;
• herbs, spices and peppers to taste.

First, boil the pasta. If you have leftovers from dinner or lunch - great! This step can be skipped. If there are no ready-made pasta, we set the water to boil. In order to save time, you can use an electric kettle, it will cope with the task in just 3-5 minutes. We dip the pasta into boiling water. Only after that we add some salt to the water and cook the pasta until half cooked.

In terms of time, this can be calculated as follows: we take the cooking time indicated on the package and cut it in half. If the necessary information is not on the package, we boil the pasta in boiling water for no more than 5 minutes, and then discard it in a colander.

Simultaneously with cooking the pasta, you can prepare the filling. Why mix milk and sour cream together in a suitable bowl. If desired, sour cream can be replaced with cream of a similar fat content and 1 more egg can be added to the list, because the cream is still thinner and the casserole may not grab.

Add spices, seasonings and herbs to the filling (fresh or dried - according to the season). A little salt, literally a pinch, because the finished pasta will already be salty. As well as cheese, which we will add in the next step.

Three cheese on a coarse grater.

Now pour the grated cheese into a bowl to the milk and egg mixture - and the casserole filling is ready.

There are three ways to bring the casserole to readiness: in a pan, in the microwave or in the oven. The first two methods work if you are comfortable with a casserole without a delicious cheese crust. Third - if you just need this crust. In this case, we take the option in the oven. We warm it up to 180-200 degrees (it is advisable to even turn it on as soon as you put the pasta to cook). Grease the baking dish with plenty of butter.

Distribute the boiled pasta evenly in shape.

Then we fill them with filling, trying to do it so that the cheese is also distributed between the pasta. But most of it will still remain on the surface - it is when baking that it will give an amazing crust.

Load the filled dish into the preheated oven and let the casserole brown. Typically 15 min. there is more than enough for this to cook a pasta casserole with eggs and cheese in the oven.

It is better to cut the macaroni and cheese casserole into portions when it cools down a little and grabs - the pieces then turn out smoother.

If this is not critical, you can serve the casserole hot. Any salad or greens will do as a complement to it. Bon Appetit!

Recipe 4: pasta casserole with sausage in the oven

• pasta - 200 g,
• sausage (boiled, ham, smoked) - 300 g,
• ripe tomato fruits - 200 g,
• turnip onions - 2 pcs.,
• table chicken eggs - 2 pcs.,
• whole milk - 2 tbsp.,
• hard cheese - 150 g,
• butter - 1 tsp,
• flour (wheat) - 3 s. l.,
• salt, spices.

First, boil pasta in salted water. It can be horns, feathers, or spaghetti - whichever you prefer. It is important not to overcook the pasta so that it stays al dente. We wash the pasta with warm water and mix with butter.

Finely chop the peeled onion-turnip and put it on the bottom of the dish in which we will cook the dish.

Pour pasta and butter on the onion.

Now cut the sausage into slices. Cut the washed ripe tomatoes into slices or just quarters, if it is the Cherry variety.

After that we put all the tomatoes on the sausage.

Now we are preparing the filling sauce. To do this, beat eggs with milk in a bowl, add salt and spices, and then add flour so that there are no lumps.

Pour the sauce over the dish so that it does not reach 1 cm to the top. Sprinkle with grated cheese on top.

We bake the dish in the oven for 30 minutes at a temperature of 200 degrees.

Recipe 5, step by step: chicken pasta casserole

• pasta - 500 g,
• meat (chicken, ham) - 400 g,
• turnip onions - 1 pc.,
• egg (chicken, table) - 2 pcs.,
• milk (whole) - ½ tbsp.,
• butter (butter) - 20-30 g,
• cheese (hard grade) - 80-100 g,
• salt (fine),
• spices to taste.

We clean the meat from bones, films, rinse and dry. Then we cut it into small pieces. Chop the peeled onion in medium pieces.

Pour a little vegetable oil into a preheated frying pan, put the meat and onions. Fry the ingredients for 5-8 minutes, when the onion becomes transparent and the meat has a golden brown crust.

Cook pasta according to the instructions.

Mix meat and onion with boiled pasta, season with salt and spices to taste.

We coat a heat-resistant container with oil and put pasta with meat and onions in it.

Mix milk and eggs in a small bowl, beat the mass until smooth and pour it into a container with a future casserole.

Sprinkle hard cheese on top of the dish evenly.

Cooking a pasta casserole with chicken in an oven preheated to 190 ° C, no more than 20-25 minutes. About 10 minutes before cooking, spread the pieces of butter over the surface of the dish.

Serve the casserole with sour cream, mayonnaise or any other sauce.

Recipe 6: how to make zucchini pasta casserole

Pasta casserole with sausages and zucchini will be an excellent breakfast or lunch. I still have boiled pasta and 2 sausages, I decided to cook dinner for my daughter. I added more zucchini to the casserole to make it juicier. It turned out very tasty.

• Pasta - 250 g;
• Sausages - 2 pcs;
• Zucchini - 1-2 pcs;
• Milk - 1 stack.;
• Eggs - 2 pcs;
• Sour cream - 1 tablespoon;
• Salt (to taste);
• Ground paprika (to taste);
• Butter (for greasing the mold);
• Sunflower oil (for frying);
• Hard cheese - 50-60 g;

Cut the zucchini into slices and lightly fry in sunflower oil on both sides. When frying, season with salt.

Peel the sausages and cut into slices as well.

Grease a baking dish with oil, put the cooked pasta. Make grooves between the pasta and lay out a row of sausages and a row of courgettes. Sprinkle with a little paprika.

Beat eggs, add milk and a spoonful of sour cream to them, salt. Pour pasta with this mixture.

Preheat the oven to 200 degrees and cook the casserole for 20 minutes. When the milk mixture has set well, sprinkle with grated cheese on the casserole and bake until golden brown. Serve the hot casserole immediately to the table. Bon Appetit!

Recipe 7: casserole with meat and pasta in the oven (with photo)

This casserole is a great solution for lunch or dinner. It is often served as a separate dish warm or hot, supplemented with sauces and vegetable salads. In terms of the composition of the products, the casserole is very similar to the classic Italian lasagna. Only the cooking process is much easier, and you don't need to buy lasagna sheets. The basic ingredients are affordable, and usually some of the products can be found at home.

• 200 g pasta;
• 3 eggs;
• 0.5 liters of milk;
• 200 g of mozzarella cheese;
• 0.5 kg of minced meat;
• 1 large carrot;
• 1 onion;
• 1 tbsp tomato paste;
• 1-2 cloves of garlic;
• a small bunch of parsley;
• salt, pepper to taste;
• vegetable oil for frying.

Peel carrots and onions, wash them. Finely chop the onion, rub the carrots on a coarse grater. Heat 2 tablespoons in a frying pan. vegetable oil, fry vegetables in it until half cooked.

Add minced meat to vegetables, mix, kneading lumps. Fry.

Add half a glass of boiled water and a tomato to the almost finished meat. Mix well, simmer for 10 minutes. In general, the longer the meat mixture is stewed, the tastier it will be. The classic bolognese sauce is prepared at this stage for about 40 minutes. The main thing is not to let the sauce burn and add water as it boils away.

My parsley, chop finely. We clean the garlic. Add greens to the pan, pass the garlic through a press there. Salt and pepper.

Mix well and remove the meat sauce from the heat.

Boil the pasta according to the instructions on the package, then discard it in a colander so that the glass is water.

Three cheese on a coarse grater.

Preparing the sauce for the casserole. It will saturate the pasta with a milky taste, fill the "voids" in the casserole, and make it much softer. Thanks to the filling, which also includes an egg, the casserole will hold its shape well when chilled. To pour in a deep bowl, mix eggs (3 pcs.) With milk (0.5 l.).

Grease a deep baking dish with a thin layer of vegetable oil.

Put half of the pasta on the bottom of the mold.

Fill them with half the volume of the egg-milk mass, evenly distribute a little cheese shavings on top.

Put half of the onion roast with carrots and minced meat on top.

Cover the meat filling with the remaining pasta.

Add the fill and lightly sprinkle with cheese.

We spread the remaining fried minced meat.

Sprinkle with cheese. We put the form in an oven heated to 180 degrees for 40-45 minutes. You can cover the casserole with foil to help the cheese melt but not burn. But the cheese should not come into contact with it, otherwise it will remain all there.

If the casserole is very tall, almost up to the edges of a form like mine, you can put it on the lower guides in the oven. And on top, on the second guides, place a baking sheet - it will not let the top burn. If we cover the form with foil, then for browning, open the foil 10 minutes before the end of baking.

The minced pasta casserole is ready! Decorate with fresh chopped herbs and serve. Bon Appetit!

Recipe 8: sweet cottage cheese casserole and pasta in the oven

The fragrant cottage cheese casserole will appeal not only to those who love cottage cheese products - this is a wonderful hearty breakfast or dinner for all family members. the great thing is that cooking this dish requires a minimum of products, which is available in almost every home, and a small amount of effort and time, which is not enough for a modern woman. and you can serve the dish with a filling, according to your individual taste: sour cream, condensed milk, jam or jam.

• Curd 400 g
• Egg 2 pcs.
• Sugar 100 g
• Vanilla on the tip of a knife
• Sour cream 50 g
• 1/3 cup milk
• Pasta 100 g
• Butter for frying
• Semolina 2 tbsp. a spoon

Take cottage cheese, beat in chicken eggs and knead it until smooth so that there are no lumps. If the cottage cheese is dry, then it should first be diluted with a small amount of milk (approximately one third of a glass) and stirred thoroughly or rubbed through a sieve.

Pour granulated sugar into the resulting egg-curd mass, add vanilla and mix everything.

Boil pasta in salted water until it is called "Al dente" in Italy (when biting, you can feel the elasticity of the dough), rinse under cool water and drain.

Prepare a baking dish: carefully coat the inside with butter or a spread and sprinkle with semolina or breadcrumbs. Stir the prepared curd mass with the pasta and place in a prepared mold. Grease the top of the casserole with sour cream. Bake in the oven at 180 degrees.

Each hostess, each time entering the kitchen, thinks about how to please her family and friends. Often there is not enough time, I want to cook something tasty and satisfying with a minimum amount of time.

It's great if you have minced meat on hand. Just 30-40 minutes and you can make delicious casseroles. Cooking is very simple. In addition, it is important that casseroles with minced meat can be attributed to economical baking.

It is best to eat the casserole immediately after cooking. If you heat it up, the taste will not be the same.

Minced casserole - recipe

Here are some casserole recipes. You can change the composition of the ingredients to your taste.

Casserole with minced meat and potatoes

To prepare casseroles you will need:

• 500 g minced meat (pork and beef)
• 7-8 medium potatoes
• 1 onion
• 1-2 cloves of garlic
• dill, parsley
• 50 g butter
• vegetable oil for frying
• freshly ground pepper

Fill:

a glass of milk

Recipe for making casserole with minced meat and potatoes

1. Wash the potatoes, peel, rinse well one more time and cut them into strips.
2. Pour vegetable oil into a skillet and fry the chopped potatoes until almost cooked. Season with lightly salt and pepper.
3. Peel the onion and chop finely. Chop the garlic finely.
   Heat vegetable oil in a separate skillet, fry the garlic and onion in it. Add minced meat and fry, stirring constantly, for 7-8 minutes. Season with salt and pepper.
4. Place the minced meat with onions and garlic on the fried potatoes and smooth the surface.
5. Make a fill. To do this, break the eggs into a deep bowl, beat the mass lightly with a fork or whisk. Pour in milk, lightly salt, and whisk again. Pour the resulting mass into the potatoes with minced meat.
6. Sprinkle the casserole with chopped herbs and place the slices of butter on top of the surface.
7. Cover the skillet with a lid, reduce heat to low and cook the casserole for about 20-25 minutes. At the same time, the omelet mass should become dense. Turn off the heat and leave the casserole covered for another 10 minutes.
8. Cut the prepared casserole into portions. Serve sprinkled with fresh herbs.
   Bon Appetit!

Casserole with minced meat, potatoes and mushrooms

This casserole is delicious. The almost classic combination of meat and mushrooms makes it a true culinary masterpiece. The advantages of this casserole include: economy, quick preparation, and, as already mentioned, excellent taste.

To prepare the casserole, you will need

• 6 medium potatoes
• 400 g cooked minced pork and beef
• 100-150 g of mushrooms
• 100 g cheese
• pepper
• 1 onion
• For filling
• 0.5 cups sour cream
• 0.5 cups mayonnaise
• 1 egg
• 2 cloves of garlic
• pepper

Recipe for cooking potato casserole with minced meat and mushrooms

1. Wash, peel and cut the potatoes into thin slices. Cut the onion into half rings. Cut the mushrooms into strips. Combine the prepared minced meat (salted) with the mushrooms.
2. Grate the cheese on a coarse grater. Place half of the potatoes in a greased baking dish and season with salt and pepper.
3. Place the onion on top. If you wish, you can pre-fry it. Put the minced meat on the onion, mixing it with the mushrooms.
4. Sprinkle the minced meat with grated cheese. Put a layer of potatoes on top, add a little salt and pepper. Fill the casserole with the prepared filling, place it in the oven to bake at about 180-200 ° C. Bake until potatoes are tender.
5. Sprinkle the cooked casserole with finely chopped herbs.
6. For pouring, mix sour cream and mayonnaise, add garlic passed through a press, a raw egg, salt and pepper. Mix all ingredients well.
7. 5 minutes before cooking, if desired, you can sprinkle the casserole with grated cheese. Then place the mold back in the oven until the cheese is melted. Bon Appetit!

Casserole with minced meat, eggplant with Bechamel sauce

Delicious, juicy, aromatic casserole with a creamy sauce will not leave indifferent your family.

To make a casserole with minced meat, you will need

• 1 eggplant
• 1-2 carrots
• 1-2 onions
• 500 g cooked minced pork and beef
• dill and parsley
• 1-2 cloves of garlic
• 1-2 tbsp tomato paste
• 0.5 cups buckwheat
• 150 g cheese
• pepper

For the Bechamel sauce

• 30-40 g butter
• 2 tbsp flour
• 1-1.5 cups of milk
• dill
• pepper

Recipe for cooking eggplant casserole with Bechamel sauce

Casserole with minced meat and pasta

Minced casserole can also be made with pasta. The recipe below lists the ingredients that can be used to make a large casserole for 8-10 people. If desired, you can reduce the amount of food.

To prepare such a casserole you will need:

• 1 kg cooked minced pork and beef
• 400 g pasta
• 400 g tomato (preferably fresh, if not available, you can replace them with tomatoes in your own juice)
• 300 g hard cheese
• 2 onions
• vegetable oil
• pepper

For the cream sauce:

• 100 g butter
• 1 liter of milk
• 100 g flour
• pepper

Pasta casserole recipe

1. Boil the pasta until tender. Drain the water. Finely chop the onion. Remove the skin from the tomatoes by scalding them with boiling water. Chop the pulp with a knife.
2. Fry the onions in vegetable oil. Add minced meat, lightly fry it, stirring occasionally. Put tomatoes to the minced meat, salt and pepper, simmer for 15-20 minutes over medium heat.
3. Prepare the Bechamel sauce as directed in the previous recipe. You can add garlic or nutmeg to it if you like.
4. Grate the cheese on a medium grater. Put the boiled pasta in a baking dish. Flatten them. Top with 1/2 of the sauce. Then lay out all the minced meat, flatten. Pour the minced meat with the remaining sauce. Sprinkle with cheese. Place in a preheated oven (it does not need to be preheated beforehand). Bake the dish at 180 ° C until golden brown (about 20-25 minutes). Bon Appetit!