Recipe: Chicken casserole with vegetables. Calorie, chemical composition and nutritional value.

Recipe for potato casserole with mushrooms in a slow cooker

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

Preparation:

To prepare a potato casserole with mushrooms in a slow cooker, finely chop the champignons and place in a hot, dry frying pan. When all the juice has been released, drain it. Add finely chopped onion and vegetable oil, salt and pepper. Fry until done.

Finely chop the dill and squeeze the garlic through a press. Mix with mushrooms and leave to simmer in a frying pan under the lid for 2-3 minutes.

Coarsely grate the potatoes and pour boiling water over them for 4-5 minutes. Then drain in a colander until the water has completely drained.

Add starch and seasonings to potatoes. Mix.

Grease the multicooker pan with oil. Cover the potato layer so that the bottom is not visible.

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

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

Be sure to let the dish cool before removing it using the steam basket.

How to cook 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;
• onion - 2 medium onions;
• cream - 500 ml;
• greens - optional;
• hard cheese - 150 g;
• salt, pepper - to taste.

Preparation:

To prepare a casserole with chicken and potatoes, chop the mushrooms as desired and simmer until half cooked in a frying pan without oil.

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

Beat the eggs and mix with the cream. Add salt and spices to taste. Coarsely grate the hard cheese.

Place some of the potatoes tightly into the greased pan. Fried mushrooms, again potatoes, then chicken with onions. Pour the final potato layer with the prepared mixture.

Spread 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 lavash

• 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, ? a bunch of parsley and dill,
• ground black pepper,
• salt to taste

To prepare a casserole with potatoes, chicken, mushrooms and cheese, you need to finely chop the meat and onions. Wipe the mushrooms with a damp cloth and cut into slices. Cut the potatoes into cubes. Heat vegetable oil in a frying pan and saute the onion until transparent. Add mushrooms and fry, stirring, for 7-10 minutes. Add chicken and potatoes. Salt and pepper. Fry over moderate 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. Salt and pepper. Grate the cheese on a coarse grater. Using a saucer, cut out small circles from the pita bread with a sharp knife and place them in small baking dishes. Fill the molds with filling and sprinkle with cheese. Drizzle with egg-sour cream sauce. Place the casserole dish in the oven preheated to 200°C for 25–30 minutes. Sprinkle the finished mushroom casserole with parsley. When cooled slightly, remove the casserole from the pan onto a plate. You can serve the casserole with potatoes, mushrooms and cheese with chicken broth.

Step by step recipe

1. 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.
2. Next comes the onion, which needs to be cut into half rings.
3. The cheese needs to be grated on a large grater blade into a bowl or any other container.
4. 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.
5. 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.
6. 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.
7. 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.
8. Mushrooms should be placed on the potatoes. On top they should be evenly “enveloped” in the prepared sauce with cream.
9. 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!

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

Recipes for potato and meat casserole in the oven

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

To prepare potato casserole with mushrooms, add egg, salt, and spices to the minced meat. Stir.

Place the potatoes, cut into thin circles, on the greased bottom of the pan. Spread 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 way the potatoes will cook faster and will be soft.

Arrange the onion, cut into half rings. Spread the minced meat on top.

Cut the tomato into slices and place.

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

Cooking time for casserole with potatoes and mushrooms in the oven is 35 minutes at 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;
• onion - 1 medium onion;
• cream - 250 ml;
• egg - 3 pcs.;
• hard cheese - 100 g;
• salt, spices - to taste.

Preparation:

Make mashed potatoes.

Separately fry the onions, mushrooms, minced meat and eggplant. Cut foods finely. Don't forget to salt and pepper to taste.

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

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

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

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

Cook in the Baking program for 40 minutes. You can take out the casserole with minced meat, mushrooms and potatoes only after it has cooled.

Classic casserole recipe 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 and make mashed potatoes. Add 1 egg and stir well. The egg in this case directly affects the “gluing” of the ingredients. This way the dish will not fall apart when cutting.

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

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

Heat olive oil in a frying pan.

Save the mushrooms. Add chopped onion and carrots, grated on a fine grater.

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

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

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

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

Lenten version of potato casserole with mushrooms

For those for whom cheese, sour cream, milk and other products are not suitable for one reason or another, there is a lean casserole option. It will require:

• A pack of frozen vegetables (you can take them loose)
• Potatoes – 1.5 kg
• Garlic – a few cloves
• Carrots – 1 pc.
• Onion – 1 pc.
• Salt, pepper - to taste
• Champignons – 400 g
• Greenery
• Vegetable oil

Thaw the vegetables first.

Boil the potatoes and add grated carrots towards the end of cooking. Turn boiled potatoes into mashed potatoes. Place finely chopped onions and mushrooms in slices on a heated frying pan and sauté in oil. Add garlic pressed through a press.

Grease a baking dish with oil. The puree should be divided into two parts: place the first immediately on the pan, leave the second to cover the casserole.

Smooth the puree over the bottom of the pan, then add the vegetables and mushroom filling.

Cover the top with the remaining puree. Bake the dish for 20 minutes. The temperature should be average. Can be served with greens.

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

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

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

Grease a mold or baking sheet with vegetable oil. 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 surface of the potatoes and brush with the remaining egg.

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

“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 into a puree. Add a piece of butter (30 g) to it and pour in milk (half a glass). Add some salt. Processed cheese can be mashed with a fork, turned into cream in a blender, or grated. Mix it with potatoes until smooth.

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

Cut the mushrooms into medium pieces. Fry in butter.

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

Grease a wide baking dish with butter. Place a third of the potatoes. Distribute the minced meat with onions. Flatten some more potatoes. Sprinkle the mushrooms evenly and cover with the remaining potatoes.

Fill with chopped herbs and pour over egg and milk sauce. If desired, you can grate hard cheese.

Place the potato casserole with meat and mushrooms in a 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. spoons of tomato paste
• 4–5 tbsp. spoons 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 along with tomato paste. Add finely chopped mushrooms and continue frying. Add minced meat and fry for another 15–20 minutes. Then add finely chopped tomatoes, potatoes and continue to fry the mixture until the potatoes are ready, adding salt and pepper. Place the resulting mass in a mold and pour half a glass of water into it.

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

Continue baking until golden brown.

Recipe: Chicken casserole with vegetables. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Chicken casserole with vegetables.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Chicken casserole with vegetables is 86.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

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

Family casserole

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

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

Boil 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.

Place the meat mixture in the pan, top it with mashed potatoes and smooth it out with a fork. Bake 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 sweet red pepper
• 300–400 g feta cheese
• 450 ml cream
• 1 tbsp. spoon of herbs
• vegetable oil, pepper and salt - to taste

To prepare a casserole of boiled potatoes with mushrooms, fry the minced meat until cooked. Cut the champignons into halves, sweet peppers into strips, add to the minced meat and simmer the mixture for 5 minutes. Then add cream, spices, salt and pepper. Crush the potatoes and put them in the mold (whole). Place the resulting mixture in the mold on top of the potatoes, smooth it out and cover with a lid. Bake in the oven for 20 minutes at 200°C. Cut the cheese into pieces, place in the pan and bake for another 20 minutes.

Casserole recipe with potatoes, mushrooms and tomatoes

You will need:

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

To make the mushroom and cheese casserole, cut the potatoes into thin slices.

Sauté mushrooms in butter or vegetable oil.

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

Cut the tomato into 4-5 circles.

Make cheese shavings on a coarse grater.

Line a wide pan with baking paper or grease with vegetable oil.

Layer all the products. Each layer should be salted and sprinkled with seasonings to taste. Natural seasoning made from dried porcini mushrooms is ideal for mushrooms.

Flatten half the potatoes. Place flakes of butter on it. Top with onions, mushrooms and remaining potatoes. Distribute the tomato slices in one row. Make a dense mesh of mayonnaise on them.

Sprinkle with herbs and grated cheese and pour in a small amount of mayonnaise.

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

How to make potato casserole

Peel the potatoes and onions. If you use fresh mushrooms, they must be washed thoroughly.

Grate the potatoes on a coarse grater. Due to the large amount of starch in their composition, the potatoes begin to darken quickly, so be sure to rinse them with cold water.

Next, add eggs and salt to the potatoes. Stir the mixture until smooth.

Peel the onion and chop it. My mushrooms are already chopped. Fry them in a frying pan, adding a little vegetable oil. Salt and pepper the mushrooms to your taste.

Grease a baking dish with oil and place half of the prepared potatoes on it.

Place fried mushrooms on it.

Place the rest of the potatoes on top and level the surface of the casserole.

Sprinkle the dish with grated cheese and place in the oven, preheated to 220 degrees for 45 minutes. Cover the casserole with a lid or foil for the first 30 minutes, and then remove it so that the crust of the dish browns.

That's all! Delicious potato casserole with mushrooms is ready! We serve it to the table hot.

Enjoy your meal! You will also love the potato cutlets with mushroom gravy.

If you liked the recipe with photos, please write in the comments.

Potato casserole with mushrooms is one of the most, one might say, elementary dishes. At the same time, it is still worth studying a variety of recipes for its preparation so that you can introduce innovations into your diet. After all, even a simple potato casserole can be made interesting and unusual by adding certain components to it.

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 of 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 is that all the components must first be prepared separately, and only then... We are still far from this “later”, we still need to start.

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

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

Immediately add the minced mushrooms to the frying pan with the onions, fry for 2-3 minutes, add 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 it can be longer. Ideally, we need to evaporate all the liquid from the mushroom mince.

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

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

Potatoes follow the eggplants. Also half.

Then it’s time for the minced mushrooms. You don’t have to divide it in half, lay it out completely.

The fourth layer of the casserole will be the second half of the eggplants, the fifth will be the remaining potatoes, and the grated cheese will bring up the rear. They put it down!

It's all about the sauce. Melt the butter in a frying pan or small saucepan, pour the flour into it and fry it lightly. Pour the milk into the flour in a thin stream (you need to stir constantly to avoid lumps). You can pour in the 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 thickened, about 10 minutes. It should acquire the consistency of sour cream.

Pour Bechamel sauce over our mushroom casserole and place in an oven preheated to 180°C for about an hour.

Since we have all the ingredients already boiled, stewed, fried, the main thing is to wait for the crust to turn golden brown and that’s it. Casserole with mushrooms and eggplants is at our service.

Recipe five. Casserole with egg and cheese

This dish is made from mashed potatoes. It's perfect if you have some mashed potatoes left over from yesterday's dinner. If you don't have it, you can prepare it now. The dish turns out very tasty. Lovers of mashed potatoes and potato pancakes will like it. The process of creating a casserole with ready-made potatoes will take only twenty minutes.

To prepare this casserole you will need:

• four boiled eggs;
• one kilogram of mashed potatoes (ready or fresh);
• 400 grams of fresh champignons;
• vegetable oil (necessary for frying);
• two hundred grams of hard cheese;
• three hundred grams of low-fat sour cream.

The process of preparing a dish of potatoes and champignons:

1. Coarsely chop the mushrooms. Fry in oil.
2. Spread the mashed potatoes over the bottom of the pan. Then place slices of boiled eggs on top. Then place fried champignons on top.
3. Grease the casserole with sour cream.
4. Sprinkle it with grated cheese.

5. Mushroom casserole with eggs is cooked until golden brown in a preheated oven.

The women who prepared this casserole say that everything is done very simply. The preparation process takes a little time, but the result is pleasing. Those who have tried this dish say that it is very tasty and filling.

Recipe for grated potato casserole with mushrooms

Ingredients:

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

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

Pasta casserole with minced meat in the oven: step-by-step recipe

First, peel the onion, rinse it with cold water, and then finely chop it. Remove the skin from the tomatoes, place in a bowl along with the juice and mash with a fork. Heat a little vegetable oil in a frying pan and fry the onion in it, stirring occasionally. Then add the minced meat, stir thoroughly so that it is in grains and not in one piece. Fry until light golden. Tomatoes and spices are introduced. Simmer for another fifteen minutes, stirring, over medium heat.

Now it’s time to fill the pasta casserole with minced meat. To do this, melt the butter, add flour and stir thoroughly so that there are no lumps. Pour in milk in a thin stream. It is better to take it out of the refrigerator in advance. This will make it easier to get rid of lumps of flour. Add some salt and pepper. Cook the sauce while stirring until it resembles liquid sour cream.

Boil the pasta until tender, following the instructions on the package. Grate the cheese on a medium grater.

Place a layer of pasta in a baking dish, level it, place about half of the sauce, and put minced meat on it. Also level with a fork. Add the remaining sauce and sprinkle with grated cheese. Bake the pasta casserole with minced meat according to the recipe in an oven heated to 180 degrees for twenty-five minutes until a crust forms. Serve warm. When serving, you can use fresh herbs for decoration.

Casseroles with mushrooms, cauliflower and potatoes

Potato and cauliflower casserole

Ingredients:

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

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