Mushrooms for the casserole are fresh and suitable for frying: porcini mushrooms, baby mushrooms, saffron milk caps, honey mushrooms, hanger mushrooms... At any time of the year you can buy champignons on the market, which go especially well with potatoes and cheese. As for cheese, it is better to choose from hard varieties; processed or smoked sausage cheese is also suitable. In the layer with mushrooms, it will act as a binding element and will prevent the filling from spreading. And on top the cheese will cover the casserole with a noble and appetizing crust.

Ingredients:

• 500 g of fresh mushrooms (champignons);
• 1 kg of potatoes;
• 200 g cheese;
• 200 g sour cream;
• 100 g butter;
• 1 large onion;
• 1-2 cloves of garlic;
• any greens to taste;
• salt, ground black pepper.

Potato casserole with mushrooms recipe

1. Wash the potatoes thoroughly, peel them, chop them coarsely and place them in a saucepan with cold filtered water. Place the pan over medium heat and boil the potatoes until tender. Then drain all the water and add sour cream to the still hot potatoes. Instead of sour cream, you can add a little milk or butter with a raw egg. You can also leave a little potato broth and make mashed potatoes using it only.

2. Crush the potatoes with a mortar or puree with a blender. You don’t have to try too hard, small potato lumps will add viscosity to the mass, due to which the potato casserole with mushrooms will better hold its shape.

3. Wash the champignons, dry them and chop them very finely. Place a piece of butter in a frying pan and place it on the lowest heat.

4. Lay out all the chopped mushrooms, add chopped onions. For convenience, you can grate it on a coarse grater. Then stir, cover the pan with a lid and leave the mushrooms and onions to simmer over low heat for 5-7 minutes.

5. When the mushroom mass has significantly decreased in volume and mushroom juice appears, remove the lid from the pan, set the heat to medium and simmer a little more.

6. When half of the liquid has evaporated, the mushrooms can be removed from the heat and set aside until completely cooled.

7. Grease the baking dish with vegetable oil. I use a round springform cake pan - it makes it easier to remove the casserole from it later.

8. Place half of the mashed potatoes on the bottom of the pan.

9. Level the mashed potatoes with a spoon to form an even potato layer.

10. Grate the cheese on a fine grater.

11. Add half of the grated cheese to the cooled mushrooms and mix everything.

12. Place the second layer of mushrooms with onions and cheese in the mold. Some of the mushroom juice will be absorbed by the potatoes.

13. Place the remaining puree on top.

14. Level it with a spoon.

15. Spread the remaining sour cream on top.

16. Chop the parsley or dill, squeeze out the garlic.

17. Sprinkle top of potato casserole.

18. Sprinkle cheese on top.

19. Place in an oven preheated to 180 degrees for 30 minutes. To prevent the cheese on top from drying out and burning, I place the pan in the lower part of the oven, and place an empty baking sheet on top of the guides. Thanks to this technique, the heat is distributed evenly and the casserole does not burn on top.

Leave the finished casserole to cool in the pan. To make it beautiful and easier to remove from the pan, you can put the cooled casserole in the refrigerator for another couple of hours.

20. Remove the mold from a cold casserole in no time. And cutting such a casserole is a pleasure; the knife itself glides along the cooled cheese crust.

If desired, the chopped casserole can be heated in the microwave.

The most delicious potato casserole with mushrooms is ready! Here is such an interesting and simple recipe with photos. Bon appetit! 🙂

Cooks divide all mushroom casseroles into those that are prepared from a specific type of mushroom and those that are excellent from any mushroom. However, you shouldn’t dwell on this, because... The main taste of the casserole is given by the combination of mushrooms with other products. Mushrooms are the basis of aroma and specific taste. Basically, the taste of the future casserole depends on the products that you add to the dish with the mushrooms. The most commonly made casseroles are: potato casserole with mushrooms in the oven, casserole with minced meat and mushrooms in the oven, casserole with chicken and mushrooms in the oven, mushroom casserole with cheese in the oven, pasta casserole with mushrooms in the oven and others. The most common casserole with meat and mushrooms in the oven is due to its rich taste. This dish, as well as chicken casserole with mushrooms in the oven, will do an excellent job as the main course on a holiday table.

A simpler and more affordable casserole with mushrooms and potatoes in the oven is suitable for preparing dinner for the family. And for people who observe fasting and dietary nutrition, the original lean potato casserole with mushrooms in the oven is suitable. It is distinguished by the use of vegetable oil instead of butter and a simpler filling based on water and skim milk.

Any type of mushroom casserole is suitable, incl. fresh, dried, salted and pickled mushrooms. And additional products are selected from those that go better with the mushrooms you have chosen. As a rule, these are pasta, potatoes, zucchini, cereals, etc. There is also one subtlety that should be taken into account: if fleshy mushrooms (porcini, aspen, boletus, etc.) are used in the casserole, then they must first be boiled or fried. Lamellar mushrooms (russula, chanterelles, etc.) can be added raw to the casserole. Sour cream or cream mixed with eggs is most often used as a filling for mushroom casserole.

All these details include recipes. Casseroles with mushrooms in the oven like to be prepared according to recipes, but experiments are certainly welcome. If you have not tried to cook such a dish before, first make a potato casserole with mushrooms in the oven. Its recipe is very simple, you will definitely make a masterpiece that your family will gladly “finish off” with a demand for more.

Mushrooms for casserole can be subjected to the following procedures: fry whole, cut into pieces and fry, cut into small pieces and not fry, grind in a meat grinder into minced meat and fry, boil followed by slicing and fry, etc.;

Any pepper, marjoram, oregano, cloves, bay leaf, nutmeg, and dill go well with mushrooms. But keep in mind - a large amount of spices will overwhelm the aroma of mushrooms;

A few minutes before the end of cooking, you can sprinkle it with grated cheese, and when serving, garnish with fresh herbs;

The casserole can be cut into portions. To make this easier, let it cool slightly after baking;

The cooled casserole can be reheated in the oven or in the microwave;

If mashed potatoes are used in the casserole, then it must be made very thick, and there should be no liquid in the mushrooms. This way your casserole won't spread.

Casseroles with mushrooms in the oven

Among the many recipes for all kinds of casseroles, the leading place is occupied by recipes for casseroles with mushrooms. This is due to the fact that mushroom casserole Not only is it a delicious nutritious meal, it is also a hearty, healthy and very beautiful dish that can be served to both relatives and guests at home. Prepare casserole with mushrooms Today, cooks offer it in different ways. I will be glad to offer you a few simple and at the same time original, my favorite recipes.

In the article you can find mushroom casserole recipe, chicken and potatoes under a cheese pillow, find out how it's done casserole with chicken and mushrooms in the oven And casserole with ham and mushrooms with creamy cottage cheese sauce.

• Recipe one

Mushroom casserole with potatoes and chicken, oven-cooked

Ingredients for the casserole (for 5-6 servings):

• 500-600 gr. chicken fillet (you can take chicken breast);
• 700-800 gr. potatoes (about 6-8 medium-sized tubers);
• fresh champignons or any wild mushrooms of your choice (ceps, saffron milk caps and honey mushrooms are good for this casserole) – 400-500 g;
• 1 or 2 onions to your taste;
• 3 table. spoons of sour cream (20% fat content and above);
• 2 table. spoons of sifted wheat flour (heaped spoons);
• 300-350 gr. cream (from 20% fat content);
• 120-150 ml. milk (from 2% fat content);
• hard cheese (any variety, Parmesan, Russian, etc. work well) – about 100 g;
• seasonings and salt to your taste.

How to make a casserole with mushrooms and potatoes in the oven under a bed of cheese. And making a casserole with mushrooms and potatoes is very simple, below recipe for casserole with mushrooms, chicken, potatoes and cheese step by step.

Step 1. Rinse the chicken fillet under cold water and cut into small pieces.

Attention! If you take a chicken breast, then you must remove the skin and remove the cartilage before slicing. Casserole with chicken and mushrooms should not contain bones.

Step 2. Peel the potatoes, onions, and champignons (if you took wild mushrooms for the casserole, boil them first for 15 minutes in slightly salted water).

Step 3. Cut the potatoes into small strips or random pieces.

Step 4. Cut the onion into half rings and chop champignons or wild mushrooms into large pieces, depending on what kind of mushrooms you take.

Step 5. Place the chicken meat in a preheated deep frying pan, pre-greased with vegetable oil, and fry on all sides to visually form a beautiful crust on the pieces. At the end of the frying process, add seasonings to your taste and salt to the chicken, stir, cover with a lid for 5 minutes.

Step 6. Place the meat in a plate or take another pan for other products. Fry the mushrooms and onions in vegetable oil like chicken, but do not overcook them; fry these products only lightly.

On a note! Mushrooms and onions for mushroom casserole can be fried separately, or together. If you fry foods together, then the onion should be added to the pan after 10 minutes of cooking the mushrooms.

Step 7. Combine the mushrooms with onions, if you fried them separately, and add chopped potatoes to these products in the pan, add salt, and mix everything. Without covering the pan, fry the food for about eight minutes. As soon as the potatoes acquire a small golden crust, the ingredients can be removed from the stove.

Step 8. Since our casserole with mushrooms is being made in the oven, take a clean, preferably glass, baking dish for various products, grease it with oil (you can use butter, you can use vegetable oil).

Helpful advice! For baking, you can use a form made of any material, but the casserole with mushrooms and potatoes looks more appetizing and beautiful in a glass form, so all the layers of the dish are visible and the mere sight of it makes your mouth water.

Step 9. Place all the casserole ingredients in the pan, placing the chicken at the bottom and the rest of the ingredients on top.

Step 10. Combine cream, milk, sour cream and flour in a small saucepan or saucepan. Mix the products well; there should be no lumps in the casserole sauce. Put it all on low heat and bring to a boil; when the milk mixture starts to boil, remove it and pour over your casserole.

Step 11. Grate the cheese and cover your dish with it in a thin layer.

Step 12. Preheat the oven to 200 degrees, place your pan with food there and bake at this temperature for twenty, maximum thirty minutes.

The casserole with mushrooms and potatoes in the oven is ready, let the dish cool slightly and you can serve it directly in the baking dish or in individual portions on plates.

• Recipe two

Casserole with mushrooms and chicken with sour cream sauce

It will also be cooked in the oven. This mushroom casserole, although it does not contain potatoes, turns out to be very filling and tasty, and at the same time also healthy. It can be treated not only to adults, but also to children.

Ingredients for the casserole (serving for 5-6 people):

• 500 gr. chicken fillet (you can use chicken from any part);
• 400 gr. champignon or oyster mushrooms;
• 120-150 gr. cheese (any hard one);
• 200-220 ml. thick, fatty sour cream (fat content from 15%);
• a couple of tablespoons of vegetable oil;
• several cherry tomatoes or 2 large tomatoes;
• salt and seasonings or herbs to taste.

On a note! Casserole with mushrooms and sour cream according to this recipe is made with the addition of tomatoes; if desired, they can be replaced with bell peppers, for example, zucchini or potatoes.

How to make casserole with chicken and mushrooms in the oven. Mushroom casserole, recipe step by step.

Step 1. Cut the pre-washed chicken meat, add a little salt and pepper, sprinkle with any spices to taste, and place in a baking dish. Let me remind you once again that it is best if the form is glass and translucent. So a casserole with chicken and mushrooms and sour cream sauce looks very beautiful and appetizing.

Step 2. Place tomatoes cut into pieces or circles, half circles (as you like) on the chicken.

Step 3. Next layer of mushrooms. It's also better to cut them.

Step 4. Add spices to taste, you can finely chop a little onion (optional).

Step 5. Mix grated cheese with sour cream and place on top of all the products.

Step 6. Preheat the oven to 180 degrees, place the pan with the food in it and wait about 35 minutes (you may need a little more or a little less, watch the cooking).

The casserole with chicken and mushrooms is ready in the oven; I recommend serving it as a separate main course. It is very satisfying and aromatic.

• Recipe three

Mushroom casserole with cottage cheese and ham

Ingredients for making casserole:

• 150 gr. any mushrooms (if you take forest mushrooms, boil them first; champignons and oyster mushrooms do not need to be boiled);
• 70 gr. boiled ham;
• 220-250 gr. cottage cheese (curd mass is not suitable);
• 2 eggs;
• 20-30 gr. butter;
• spoon of vegetable oil;
• bulb;
• a pinch of ground nutmeg for flavor (can be replaced with your favorite seasoning).

How to prepare mushroom casserole in the oven? This time the casserole with ham and mushrooms will be prepared with cottage cheese. This is a very tasty and unusual recipe. The dish is very simple to make. Let's start:

Step 1. Heat vegetable oil in a frying pan, fry onion, chopped as desired.

Step 2. Add the mushrooms to the golden onions and, stirring, fry for about five more minutes.

Step 3. Beat eggs with a spoon of cold water (use a fork or hand beater, whisk), add cottage cheese into them, mix.

Step 4. Add ham chopped with a knife and fried onions with mushrooms to the curd mass, mix everything. You should get a homogeneous mass from the products.

Step 5. Preheat the oven to 200 degrees.

Step 6. Arrange the ingredients for the casserole in the molds (you can put them in one large mold), put them in the oven for 15-25 minutes. If you use small molds, 15 minutes will be enough for baking; if you use one large mold, then, accordingly, it will take more time.

The casserole with ham and mushrooms will be ready as soon as a golden brown crust forms on its surface. This casserole is served hot in portions. You can decorate it on top with a sprig of dill or tomato slices.

Bon appetit!

Great( 4 ) Badly( 0 )

Mushroom casserole can be a real salvation for any housewife who needs to prepare a delicious dinner without the participation of meat products.

Mushroom casserole - recipe with potatoes

Ingredients:

• fresh mushrooms (or champignons) – 500 g;
• potatoes – 400 g;
• flour - 3 tbsp. spoons;
• onion – 1 pc.;
• egg – 3 pcs.;
• sour cream – 300 g;
• salt – 5 g;
• pepper – 5 g;
• mayonnaise – 100 g.

Preparation

Preparing mushroom casserole with potatoes is extremely simple. First you need to boil the mushrooms in salted water, which will take about 7 minutes. If you are making champignon casserole, you can skip this step.

It is also necessary to boil the potatoes, only in a separate bowl. Grate the finished potatoes and set them aside.

The onion must be cut into small cubes, then add the mushrooms to it and fry them for 10 minutes.

While the mushrooms are cooking, beat the eggs with salt in a deep container, gradually add flour, sour cream, mayonnaise, potatoes and spices set aside and mix everything thoroughly.

Grease a baking dish with oil, place the mushroom mixture on the bottom, and then add the potato mixture to it. The casserole should be cooked at 180 degrees for 45-50 minutes.

Potato and mushroom casserole with cheese

Another interesting option for preparing a casserole can be the following recipe, which will definitely appeal to cheese lovers.

Ingredients:

Preparation

First you need to finely chop the onions and mushrooms, pepper and salt them, and fry them in butter.

Place the puree in a pre-greased baking dish, then cover it with the mushroom mixture and fill it with cream mixed with grated cheese. Bake the dish for no more than 40 minutes at 170 degrees.

Mushrooms can also be the main ingredient in it, and it will turn out very tasty. Bon appetit!

Prepare a simple and satisfying dish at home - mushroom casserole! With potatoes, cheese, cream filling - very tasty!

A classic mushroom casserole, but tasty and filling. It will go perfectly with both a festive and an ordinary table.

• Mushrooms 200 gr
• Potatoes 200 gr
• Hard cheese 200 gr
• Cream 500 gr
• Garlic 3 teeth
• Chicken egg 2 pcs
• Parsley (greens) 1 chip
• Onions 2 pcs
• Salt 1 chip
• Butter 50 gr
• Vegetable oil 50 ml

Wash the mushrooms, dry and cut into small pieces.

Peel the onion and cut into half rings.

Fry the mushrooms in a heated frying pan until the liquid evaporates. Then add vegetable oil and fry until golden brown.

Add onion. Fry until golden brown.

Peel the potatoes and cut into small cubes.

Boil in salted water until tender.

Grate the cheese (any size).

Drain the potatoes. Add oil to cooked potatoes.

Add chopped herbs and mix.

Add fried mushrooms to potatoes and mix.

Add garlic and eggs to the cream, mix and add salt.

Place our vegetables in a container, pour in the egg-cream mixture, sprinkle with cheese and place in the oven for 15-20 until the cream has completely hardened. Bake at 180-200 C. Bon appetit!

Recipe 2: layered mushroom casserole with potatoes

What I like about this dish is that it itself replaces both the second course of fried mushrooms and the potato side dish. You can prepare it in a large oven dish a week ahead, and it turns out delicious both hot and cold. While in the refrigerator, the casserole infuses, soaks in mushroom sauce and becomes even tastier.

Mushrooms for the casserole are fresh and suitable for frying: porcini mushrooms, baby mushrooms, saffron milk caps, honey mushrooms, hanger mushrooms... At any time of the year you can buy champignons on the market, which go especially well with potatoes and cheese. As for cheese, it is better to choose from hard varieties; processed or smoked sausage cheese is also suitable. In the layer with mushrooms, it will act as a binding element and will prevent the filling from spreading. And on top the cheese will cover the casserole with a noble and appetizing crust.

• 500 g of fresh mushrooms (champignons);
• 1 kg of potatoes;
• 200 g cheese;
• 200 g sour cream;
• 100 g butter;
• 1 large onion;
• 1-2 cloves of garlic;
• any greens to taste;
• salt, ground black pepper.

We thoroughly wash the potatoes, peel them, chop them coarsely and immerse them in a saucepan with cold filtered water. Place the pan over medium heat and boil the potatoes until tender. Then drain all the water and add sour cream to the still hot potatoes. Instead of sour cream, you can add a little milk or butter with a raw egg. You can also leave a little potato broth and make mashed potatoes using it only.

Pound the potatoes with a mortar or puree them in a blender. You don’t have to try too hard, small potato lumps will add viscosity to the mass, due to which the potato casserole with mushrooms will better hold its shape.

Wash the champignons, dry them and chop them very finely. Place a piece of butter in a frying pan and place it on the lowest heat.

Lay out all the chopped mushrooms, add chopped onions. For convenience, you can grate it on a coarse grater. Then stir, cover the pan with a lid and leave the mushrooms and onions to simmer over low heat for 5-7 minutes.

When the mushroom mass has significantly decreased in volume and mushroom juice appears, remove the lid from the pan, set the heat to medium and simmer a little more.

When half of the liquid has evaporated, the mushrooms can be removed from the heat and set aside until completely cooled.

Grease the baking dish with vegetable oil. I use a round springform cake pan - it makes it easier to remove the casserole from it later.

Place half of the mashed potatoes on the bottom of the pan.

Level the mashed potatoes with a spoon to form an even potato layer.

Grate the cheese on a fine grater.

Add half the grated cheese to the cooled mushrooms and mix everything.

Place the second layer of mushrooms, onions and cheese in the pan. Some of the mushroom juice will be absorbed by the potatoes.

Spread the remaining puree on top.

Flatten it with a spoon.

Spread the remaining sour cream on top.

Chop the parsley or dill and squeeze out the garlic.

Sprinkle top of potato casserole.

Sprinkle cheese on top.

Place in an oven preheated to 180 degrees for 30 minutes. To prevent the cheese on top from drying out and burning, I place the pan in the lower part of the oven, and place an empty baking sheet on top of the guides. Thanks to this technique, the heat is distributed evenly and the casserole does not burn on top.

Leave the finished casserole to cool in the pan. To make it beautiful and easier to remove from the pan, you can put the cooled casserole in the refrigerator for another couple of hours.

Remove the mold from a cold casserole in no time. And cutting such a casserole is a pleasure; the knife itself glides along the cooled cheese crust.

If desired, the chopped casserole can be heated in the microwave.

The most delicious potato and mushroom casserole is ready! Here is such an interesting and simple recipe with photos. Bon appetit!

Recipe 3, step by step: mushroom casserole in the oven

What could be better than a casserole for lunch? Only mushroom casserole cooked in the oven! Today I want to tell you how to properly cook a delicious potato and mushroom casserole in the oven. This recipe is very simple and will not cause difficulties even for those who are just taking their first steps in cooking. This dish not only satisfies hunger well.

This dish is a real find for a regular and festive table. It always evokes admiration even among those who have tried a similar dish before. When using this recipe, everyone who tries your casserole will be delighted with its taste.

• Potatoes 1 kg
• Hard cheese 300 g
• Champignon mushrooms 600 g
• Cream (20%) 200 ml
• Eggs 2 pcs.
• Onion 2 pcs.
• Garlic 1-2 cloves
• Spices To taste
• Vegetable oil To taste

Mushrooms should be washed thoroughly. Cut them into thin slices. Then take two cloves of garlic and press them with the wide part of the knife so that the garlic releases its juice.

Next comes the onion, which needs to be cut into half rings.

The cheese needs to be grated on a large grater blade into a bowl or any other container.

Take a frying pan and pour vegetable oil into it. Add the garlic and fry it until fragrant. Take out the garlic and set it aside. Now fry the onion until it becomes transparent.

Then you can add chopped mushrooms to the onions. Fry these ingredients until cooked, which will take you five to seven minutes. Add salt and pepper to taste.

Take a clean deep bowl in which we will beat the eggs. Beat two eggs with a whisk along with salt and pepper. Add 200 ml of cream and add cheese to this mixture. Mix everything thoroughly.

Now let’s boil a kilogram of potatoes until fully cooked. Cut it on a cutting board using a knife. Spread the potatoes over the entire surface of the baking dish.

Mushrooms should be placed on the potatoes. On top they should be evenly “enveloped” in the prepared sauce with cream.

Preheat the oven to 180 degrees Celsius and place the casserole in it for 30 minutes. When a golden crust appears, you can safely remove the casserole. Potato casserole with mushrooms and cheese is ready to serve!

Recipe 4: Lenten mushroom casserole (step by step)

• 600 grams of fresh or frozen mushrooms;
• 3 boiled potatoes;
• 1 cup Hercules oatmeal;
• 2 onions;
• 2 tbsp. vegetable oil;
• ¼ cup bread crumbs (may not be needed);
• salt and black pepper to taste.

Step one. Place the frozen mushrooms in a frying pan and keep them on low heat for some time until almost all the liquid evaporates.

Step two. Add vegetable oil and finely chopped onion. Fry the mushrooms and onions for about five minutes. For the lucky owners of fresh mushrooms, by the way, this step will be number one.

Step three. The contents of the frying pan, under our strict guidance, migrate to the blender bowl. Lightly “punch” the fried mushrooms with a blender to create chopped mushroom mince.

Step four. Pour oatmeal into the mushroom mixture and grate the boiled potatoes on a coarse grater.

Step five. Mix everything, add salt, pepper and mix again. Is it easy to form a sausage from the resulting mixture? If the answer is no, add ground crackers to the minced meat. Personally, I had to add.

Step six. Preheat the oven to 180°C. Now we make a choice: either grease the casserole dish with oil, or place foil (parchment paper) on a baking sheet and grease it with oil.

Now we stuff the mushroom mass into a mold or form it into a sausage. Or something similar to a sausage. What happened, happened.

Step seven and last. Sprinkle bread crumbs on top of the mushroom casserole and place in the oven for about 30 minutes.

If you have a good oven where you can set the mode, select “Pizza Cooking” so that a good crust is formed.

That's all! Bon appetit!

Recipe 5: mushroom casserole with potatoes in the oven

Mushroom casserole with potatoes is a wonderful dish for the whole family. Prepare it for lunch or dinner, and you will see how the whole family, young and old, will gather around the common table, attracted by the mouth-watering aroma. After all, to create home comfort, you don’t need much: a delicious lunch and your good mood. Therefore, quickly read the recipe and serve a delicious and satisfying casserole made from mushrooms and potatoes today.

• Fresh or frozen mushrooms (champignons, honey mushrooms, porcini mushrooms, honey mushrooms and others) 350 grams
• Potatoes 5–6 pieces
• Onion 1 piece (large)
• Hard cheese (Russian, Dutch, etc.) 100–150 grams
• Sour cream as needed
• Vegetable oil as needed
• Salt to taste
• Ground black pepper to taste

Place the potatoes in the sink and rinse them thoroughly, using a brush to remove soil and other debris from the roots. Then, without removing the peel yet, send the tubers to cook in a saucepan. This is called boiling potatoes in their jackets. Vegetables need to be cooked until they are soft and can be easily pierced with a knife or fork.

Remove the finished potatoes from the pan, cool in cold water, and then remove the skins, easily scraping them with a knife. Cut the peeled root vegetables into circles of medium thickness, so that they do not fall apart, but are not too thick.

Mushrooms, I have champignons, wash and clean if necessary. It is enough to wash off the dirt from the champignons with water, and then cut off the earthy part of the leg. Next, this ingredient needs to be cooked until fully cooked, it took me 7 minutes, but for other mushrooms it may take longer, so you should take this into account before start preparing the ingredients. The cooked mushrooms need to be cooled and then cut into small pieces; I cut them into thin slices.

Peel the onion and cut off excess ends on both sides. Rinse the vegetable with cold water, and then cut it into half rings.

Heat a small amount of vegetable oil in a frying pan and fry the onion in it until it becomes slightly more transparent. There is no need to fry the vegetable too much, just enough for it to change color a little.

Cut off the crusts from a piece of cheese, if any. Then grind the ingredient using a grater.

Before you start assembling the casserole, set the oven to preheat to 180 degrees Celsius. Now place half of all the potatoes on the bottom of the baking dish, sprinkle them with salt and ground black pepper, and brush with a little sour cream. Place the mushrooms in the next layer, add salt, add pepper and coat with sour cream. Then comes the onion, followed immediately by the potatoes. Again, a little salt and pepper. At the end, sprinkle the entire casserole with grated cheese. That's it, now all that remains is to put all this beauty in the oven and bake for 30-35 minutes. During this time, the layers will be saturated with sour cream and juices, and the cheese will turn into an appetizing crispy crust. As soon as you remove the finished casserole from the oven, serve the dish.

The finished mushroom casserole with potatoes has an incredible aroma and taste. Therefore, you don’t even have to invite anyone to the table, just place the dish on portioned plates and serve along with fresh herbs or a light vegetable salad. Bon appetit!

Recipe 6: delicious mushroom casserole with cheese (with photo)

The casserole is prepared in two stages in the oven. In total, it bakes for 25-30 minutes (the thickness of my casserole is 6 cm).

• champignons 500 g,
• hard cheese 400 g,
• egg 4-5 pcs.,
• kefir 4 tbsp. spoons,
• flour 1-2 tbsp. spoons,
• sugar 1 teaspoon,
• salt 0.5 teaspoons,
• sunflower oil 1 tbsp. spoon.

First you need to cut the champignons into slices. I recommend using large mushrooms. Sprinkle them with salt and set aside while you prepare the dough.

Let's do the test. Beat the eggs with a whisk. Then add salt (I put salted mushroom seasoning), sugar, a pinch of soda and pour in just a little cold (and that is cold) kefir. Whisk again. Next, add a little flour and mix. The dough should look like pancakes (not thick and without lumps).

On a coarse grater, grate two types of cheese: low-fat salty and fatty salty-sweet.

Grease a baking dish (baking tray) with sunflower oil (the sides of the pan are also greased). Pour some dough into the bottom and sprinkle with cheese.

The final layer is to pour out the remaining dough. Preheat the oven to 230°C, then reduce the temperature to 190°C. We send the form to bake for 15 minutes.

After 15 minutes, remove the pan from the oven, quickly sprinkle with grated cheese and return to the oven for another 10-15 minutes. The dish should brown a little. Remove the finished mushroom casserole with cheese from the mold when it has cooled and hardened a little. Afterwards, you need to cut it into portions and serve.

Recipe 7: how to cook mushroom casserole in a slow cooker

A simple and relatively quick mushroom casserole in a slow cooker is an excellent recipe made from raw potatoes.

• Potatoes – 0.5 kg,
• Mushrooms – 0.5 kg,
• Onion – 1 pc.,
• Sour cream – 200 g,
• Eggs – 3 pcs.,
• Flour – 2 tbsp. l.,
• Cheese – 100 gr.,
• Salt and pepper to taste.

Potato casserole is traditionally prepared with filling. The most common option is minced meat. I replaced the minced meat with mushrooms, and you choose any filling at your discretion. So, I chop the mushrooms and onions.

I lower them to the bottom of the multi-bowl, greased with oil, and turn on “Stew” for half an hour.

While the mushrooms are fried, I prepare the dressing with which I will pour over my casserole. To do this, I combine eggs, flour and sour cream and stir with a fork so that there are no lumps.

I put the finished mushrooms on a plate.

Now it's time for the potatoes. You can simply cut it into not too large circles, or you can grate it. I choose a grater. However, when I prepared the casserole last time, all the potatoes I grated in advance darkened and turned orange before getting into the baking pan. This time I was mentally prepared for the fact that this could happen again, and therefore I left preparing the potatoes until the very last moment. And I also stocked up with useful tips on how to preserve the original color of potatoes - light yellow or beige. To do this, you need to either immerse the “processed” potatoes in water (this way the starch will not come into contact with the air, and then nothing bad will happen), or – as I did – scoop up a heap of potato mass in the palm of your hand and lightly “squeeze” it. The same can be done with a towel, almost without using your hands. These dry shavings did not darken during the entire time I was laying all the products in layers. However, if you do everything quickly, then the potatoes are unlikely to be in danger of darkening.

So, the most important thing remains: to “build” the casserole. As you can see in the photo, I used my favorite foil because I have an inexplicable passion for it. Perhaps it would be better to do the traditional thing: grease the walls and bottom of the multicooker with oil and place the first layer of potatoes on it.

I mentally divided all the potatoes, by the way, into two unequal halves. I put most of it in the first layer, poured a little sour cream and egg dressing on it - this is such a binding element for the casserole.

Here you can clearly see how much is needed for one layer.

Then I put a layer of mushrooms and pressed them a little with a spatula so that the mushrooms fit tightly to the potatoes.

I poured two spoons of dressing over the mushrooms.

I covered everything on top with a thin layer of potato “coat” and poured all the remaining sour cream sauce on it. After this, you can start baking this structure, but I added a layer of grated cheese on top for extra beauty and deliciousness.

Baking took me a little over an hour. As for me, preparing a casserole is very convenient: you can open the lid and try the first layer of potatoes: if it is ready, then the whole casserole is ready.

Recipe 8: Potato and mushroom casserole with cream

• potatoes – 2-3 pcs.,
• mushrooms – 250 gr.,
• cream – 250 ml.,
• onions – 2 pcs.,
• vegetable oil,
• salt pepper.

The onion must be peeled and washed. Cut into half rings and fry in vegetable oil.

Also peel and wash the potatoes, cut into thin slices.

Wash, peel, boil and chop the mushrooms, but slightly finely. Fry in oil. You can use different mushrooms.