Potato casserole with meat and mushrooms

Description

The beauty of casseroles? And the beauty of casseroles is that it is always tasty, doesn't require any skill and efforts, you can do any filling that is at hand and most importantly it is always all turns out.

Ingredients

Potatoes

5 piece
Onion

3 piece
Minced meat

400 g
Mushrooms

500 g
Soft cheese

200 g
Milk

80 ml
Salt
Black pepper

Cooking

Well, let's get started. Lying around in the fridge a pack of minced meat and mushrooms are frozen, according to this, today I have a casserole with meat and mushrooms. By the way, for casseroles only use mushrooms or mushrooms for a noble mind to translate it. Mushrooms in the stuffing it is not mandatory. We will need here is a simple set of products: 1 - Potatoes. 2 - Bow. 3 - Stuffing. 4 - Mushrooms. 5 - Cheese. 6 - Milk. 7 - Spices to taste.

Let's start with the toppings. All prepare and cut if necessary.

On high heat fry the mushrooms in vegetable oil. Don't forget to season with salt. When they are ready remove them from the pan, leaving the oil.

On "mushroom" oil on laying the bow, if a little oil then add a little.

And on low heat simmer the onion, it is to simmer, not fry. Tormented to such a soft transparent state. Tormented under the lid and mix don't forget the onions must not rumanetsa and burn!

Ready onions put meat, salt, add pepper and any other of your favorite spices, I personally added 2 tablespoons of soy sauce and five drops of green pepper sauce. Over medium heat bring the meat until done, parsik should be soft and not browned. Fry the minced meat without a lid, what would the excess moisture evaporated.

When the beef is ready you enter into it ready the mushrooms, make the fire on high and stirring constantly "marry" them for a few minutes, one try and bring the final salt and spices according to your taste.

Well, the stuffing is ready. Turn off the fire and put the frying pan "on the edge" that used excess liquid and oil on glass. We do not need them.

Now proceed to the potatoes. It should be cut into thin slices, or cut with a knife or grater, but I have a wonderful attachment to the blender, this will take it. For a minute all the potatoes into slices turns. Even the sun came out and stopping to take a picture, I guess it is so the potatoes happy.

The potatoes are sliced, we now proceed to the roasting tray. Thoroughly grease it with butter not forgetting the sides!

Begin to lay out the potatoes-don't forget the bumpers. The thickness of the layer about a centimeter. In the process a bit podsalvage potatoes.

Further spread our stuffing.

Even out of her.

And close the stuffing with a layer of potatoes. Thickness same as that of the bottom layer. Don't forget its also a bit salt.

Cover tightly with foil.

Send to the preheated oven. Temperature 200 gr. after 10 minutes, lowered to 180 gr. By the time I have here a prepared pan 45 minutes, well, everyone's oven is different according to this need the place to look. As the potatoes became soft and ready that's all.

It's been 45 minutes, take out the tray, check the readiness with a toothpick, if OK then proceed to the next stage, if the potatoes are still raw, then again close the foil and in the oven within. I have for long been reconciled.

Now take a brush and thoroughly lubricated with milk.

Sprinkle with grated cheese, I love cheese more. Any cheese that is normally melted and you like.

And again in the oven tray. Only without the foil. Also disable the lower element, leaving only the top.

From the oven is now not moving away, carefully watching over the process. I need the cheese melted and zabolotivca, but not burned! After 10 minutes you get this result. Well that's all, our casserole is ready.

Here's it goes on the cut, juicy and delicious, and the smell...

But such she Bochkov, you do not forget the sides potato close up?

Well, that's all. All a pleasant appetite!

Comments and reviews

Leave a comment or a recipe review