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Potato casserole with mushrooms is a great way to diversify your home diet. In addition, this dish can decorate any festive lunch or dinner. The main advantage of casseroles is that it takes very little time to actively cook, and then the oven will do everything, and you can do other dishes or serving.

Potato casserole with mushrooms in a slow cooker

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

Preparation:

To cook a casserole of potatoes with mushrooms in a slow cooker, chop the mushrooms finely and place in a hot dry frying pan. When all the juice comes out, drain it. Add finely chopped onion and vegetable oil, salt and pepper. Fry until tender.

Chop the dill finely and squeeze the garlic through a press. Mix with mushrooms and leave to simmer in a skillet covered for 2-3 minutes.

Grate potatoes coarsely and cover with boiling water for 4-5 minutes. Then fold in a colander until the water is completely drained.

Add starch and seasonings to the potatoes. Mix.

Coat the multicooker pan with oil. Spread a layer of potatoes so that the bottom does not show through.

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

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

Be sure to let the dish cool, and only then remove it using the steam basket.

How to make a 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;
• onions - 2 medium onions;
• cream - 500 ml;
• greens - at your discretion;
• hard cheese - 150 g;
• salt, pepper - to taste.

Preparation:

For a casserole with chicken and potatoes, chop the mushrooms at random and simmer until half cooked in a skillet without oil.

Cut the chicken fillet into thin strips and fry for about 5 minutes. 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 greens. Salt everything, sprinkle with your favorite seasonings and mix well.

Shake eggs, stir with cream. Add salt and spices to taste. Coarsely grate the hard cheese.

Place some of the potatoes in a greased form. Fried mushrooms, potatoes again, then chicken and onions. Fill the final potato layer with the prepared mixture.

Spread the 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 pita bread

• 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, the meat and onions must be finely chopped. Wipe the mushrooms with a damp cloth and cut into slices. Cut the potatoes into cubes. Heat vegetable oil in a frying pan and sauté onion until transparent. Add mushrooms and fry, stirring occasionally, for 7-10 minutes. Add chicken and potatoes. Season with salt and pepper. Fry over medium 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. Season with salt and pepper.Grate the cheese. Using a saucer, cut small circles out of pita bread with a sharp knife and place them in small baking dishes. Fill the molds with the filling, sprinkle with cheese. Drizzle with egg and sour cream sauce. Place the casserole dish in the oven at 200 ° C for 25-30 minutes. Sprinkle the prepared mushroom casserole with parsley. When it has cooled slightly, remove the casserole from the mold and onto a plate. Serve the casserole with potatoes, mushrooms and cheese with chicken broth.

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

Oven Potato and Meat Casserole Recipes

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 lubricating the mold;
• salt, pepper - to taste.

To prepare a casserole of potatoes with mushrooms, add an egg, salt, spices to the minced meat. Stir.

Place the potatoes, cut into thin circles, on the oiled bottom of the mold. Put 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 will cook the potatoes faster and soften.

Divide the onion into half rings. Spread the minced meat on top.

Cut the tomato into circles and lay out.

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

The cooking time for casseroles with potatoes and mushrooms in the oven is 35 minutes at a temperature of 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;
• onions - 1 medium onion;
• cream - 250 ml;
• egg - 3 pcs.;
• hard cheese - 100 g;
• salt, spices - to taste.

Preparation:

Puree the potatoes.

Fry the onions, mushrooms, minced meat and eggplant separately. Cut food into small pieces. Do not forget to salt and pepper to taste.

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

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

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

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

Cook in the Bake program for 40 minutes. You can get the casserole with minced meat, mushrooms and potatoes only after cooling down.

The classic recipe for casseroles 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, make mashed potatoes from them. Add 1 egg and stir well. In this case, the egg directly affects the "sticking" of the ingredients. This will prevent the dish from falling apart when cut.

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

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

Heat olive oil in a skillet.

Save the mushrooms. Add chopped onions and finely grated carrots.

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

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

Place in the oven at 200 degrees. The baking time for casseroles with mushrooms and potatoes according to this recipe is 20-30 minutes until golden brown appears. To easily remove the portioned piece 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 of mushrooms
• 1 onion
• 3 eggs,
• 150 g sour cream
• 150 g cheese
• ½ bunch of greens,
• spices,
• salt to taste

Before preparing a casserole with mushrooms and potatoes, you need to mix the minced meat with finely chopped onions. Chop mushrooms (boiled, pickled - to taste), herbs. Cut the potatoes into slices and mix with the minced meat. Add salt and spices to taste. Divide a large sheet of pita bread 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 up. You should get 2 rolls with minced meat, 2 - with mushrooms. Put the finished rolls on a baking sheet, alternating. Mix eggs, grated cheese, sour cream and pour over the rolls. Bake in the oven for 30-40 minutes.

Casserole recipes 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 cooked. Add seasoning and salt. You can also use natural herbs for meat: rosemary, cumin, dried dill or basil, etc.

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

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

Spread vegetable oil on a form or baking sheet. 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 potato surface and brush with the rest of the egg.

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

"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 in mashed potatoes. Throw a piece of butter (30 g) to it and pour milk (half a glass). Salt. Processed cheese can be kneaded with a fork, turned into cream in a blender, or chopped on a grater. Mix it with potatoes until smooth.

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

Cut the mushrooms into medium pieces. Fry in butter.

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

Coat a wide baking dish with butter. Lay out a third of the potatoes. Spread the minced meat with onions. Smooth some more potatoes. Sprinkle the mushrooms evenly and cover with the remaining potatoes.

Cover with chopped herbs and cover with milk and egg sauce. If desired, you can grate hard cheese.

Place the potato casserole with meat and mushrooms in the 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. tablespoons of tomato paste
• 4-5 Art. tablespoons 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 with tomato paste. Add the finely chopped mushrooms and continue to fry. Add minced meat and cook for another 15-20 minutes. Then add the finely chopped tomatoes, potatoes and continue to fry the mixture until the potatoes are tender, season with salt and pepper. Put the resulting mass in a mold and pour half a glass of water into it.

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

Continue baking until golden brown.

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

Family casserole

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

Before preparing the potato casserole with mushrooms, chopped onions and bell peppers, fry for a few minutes in vegetable oil. Then add the minced meat and fry the mixture almost until tender. Add chopped mushrooms and simmer until 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.

Cook 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.

Put the meat mass in a mold, on top of it - mashed potatoes and flatten it with a fork. Bake the boiled potato casserole with mushrooms in the oven for 20 minutes until golden brown.

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 red bell pepper
• 300-400 g feta cheese
• 450 ml cream
• 1 tbsp. a spoonful of herbs
• vegetable oil, pepper and salt - to taste

To prepare a casserole of boiled potatoes with mushrooms, fry the minced meat until tender. Cut the champignons into halves, bell peppers into strips, put on the minced meat and simmer the mixture for 5 minutes. Then add cream, spices, salt and pepper. Crush the potatoes and put in a mold (whole). Put the resulting mass in a mold on top of the potatoes, level and cover. Bake in oven for 20 minutes at 200 ° C. Cut the cheese into pieces, put in a baking dish and bake for another 20 minutes.

Casserole recipe with potatoes, mushrooms and tomatoes

You will need:

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

For a mushroom and cheese casserole, cut the potatoes into thin slices.

Saute the mushrooms in butter or vegetable oil.

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

Cut the tomato into 4-5 circles.

Coarsely grate the cheese shavings.

Cover the wide dish with baking paper or brush with vegetable oil.

Layer all foods. Each layer should be seasoned with salt and seasoning to taste. For mushrooms, a natural seasoning made from dried porcini mushrooms is ideal.

Flatten half of the potatoes. Place butter flakes on top of it. Top with onions, mushrooms and leftover potatoes. Distribute the tomato circles in one row. Make a tight net of mayonnaise on them.

Sprinkle with herbs and grated cheese and top with a little mayonnaise.

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

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 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 lies in the fact that all the components must first be prepared separately, and only then ... We are still far from this "later", we still need to start to start.

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

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

Immediately send the minced mushroom meat to the pan to the onion, fry for 2-3 minutes, 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 longer. Ideally, we need to evaporate all the liquid from the mushroom mince.

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

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

After the eggplants, potatoes are sent. Also half.

Then the turn of the mushroom stuffing. You don't have to divide it in half, we spread it completely.

The fourth layer of the casserole will be the second half of the eggplant, the fifth - the remaining potatoes, and grated cheese will close the procession. They laid it down!

It's up to the sauce. In a frying pan or in a small saucepan, melt the butter, pour the flour into it and fry it lightly. Pour milk into the flour in a thin stream (while you need to constantly stir so that there are no lumps). You can pour in 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 thick, about 10 minutes. He should acquire the consistency of sour cream.

Fill our mushroom casserole with Bechamel sauce and send it to the oven preheated to 180 ° C for about an hour.

Since all the ingredients are already boiled-stewed-fried, the main thing is to wait until golden brown and that's it. A casserole with mushrooms and eggplants is at our service.

Grated potato casserole with mushrooms

Ingredients:

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

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

Casseroles with mushrooms, cauliflower and potatoes

Potato and cauliflower casserole

Ingredients:

• 6 eggs
• 200 g of boiled mushrooms,
• 3 potatoes,
• 150 g cauliflower (boiled),
• 100 g of cheese (any, grated),
• 100 g bread crumbs
• 50 g butter
• pepper,
• salt.

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

Potato casserole with mushrooms and cauliflower in the oven

You will need:

• potatoes - 1 kg;
• egg - 3 pieces;
• mushrooms - 350 g;
• onions - 2 medium onions;
• sour cream - 100 ml;
• broccoli - 250 g;
• cauliflower - 250 g;
• hard cheese - 100 g;
• cream - 300 ml;
• butter - 50 g;
• salt, spices - to taste.

For a recipe for mushroom casserole with potatoes and vegetables, you will need a refractory dish with a lid or foil (if a lid is not included).

Chop finely and sauté the onion in butter.Fry the mushrooms separately. Then combine the ingredients and simmer for another 2-3 minutes.

Sort broccoli and cauliflower into florets and toss into boiling water. Boil for 5-10 minutes. Place the drain in a colander.

Beat eggs lightly. Add cream and sour cream.

Cut the potatoes no more than 0.5 cm thick.

Grind the cheese.

Coat the form with butter. Tamp half of all potatoes. On it - mushrooms and onions, then pour the rest of the potatoes. Arrange the cauliflower or broccoli in rows or in any shape.

Pour the sauce over the food, shake slightly so that it is evenly distributed. Sprinkle the top of the dish with grated cheese.

Cover the form with a lid or foil and send to the oven preheated to 190 degrees for 40 minutes. 7-10 minutes before the end, remove the lid or foil. Bake this recipe for the mushroom potato casserole until golden brown.

See how delicious potato casseroles with mushrooms look in these photos: