Delicious and hearty casseroles are a great dish for breakfast or dinner. In addition, this is a fairly economical dish - especially if you use inexpensive products for it, such as crackers and carrots.
It is necessary
-
- Sweet casserole:
- 1 cup crushed wheat rusks
- 100 g carrots;
- 100 g raisins or walnuts;
- 1 glass of milk;
- 3 eggs;
- 3 tablespoons of sugar;
- 1 tablespoon butter
- 3 apples;
- a pinch of ground cinnamon.
- Hearty casserole:
- 1, 5 cups of crushed rye bread crumbs;
- 200 g carrots;
- caraway seeds;
- vegetable oil for frying;
- 2 tablespoons tomato paste
- 2 cloves of garlic;
- 1 glass of hot water;
- 2 eggs;
- salt;
- 100 g parmesan.
Instructions
Step 1
Juicy, strong and sweet carrots are suitable for making casseroles. Peel the root vegetables, cut into pieces, pour a small amount of slightly salted hot water and cook until soft. Drain and puree the carrots. It is more convenient to do this with a mixer. Add sugar and beat until smooth.
Step 2
Crush the wheat rusks in a mortar or food processor. Pour eggs into crumbs, add butter and hot milk. Rub the mixture. Lubricate the refractory mold with oil. Put half of the rusk into it, smooth it out with a spoon. Spread the carrot puree evenly over the top. If desired, this layer can be sprinkled with pitted raisins or ground nuts. Top with the remaining crackers. Cook the casserole in a preheated oven to 180 ° C for about 20 minutes. Sprinkle the finished dish with icing sugar.
Step 3
Try adding a rich flavor to the sweet casserole. Peel the apples, core the seeds, cut the fruits into cubes. Simmer them in a little water until soft. Add sugar and whisk the boiled apples into a puree. Add a pinch of ground cinnamon if desired. Place the apple mixture in a casserole on top of the carrot layer.
Step 4
From crackers and carrots, you can prepare not only a sweet, but also a hearty dish. Peel the root vegetables, grate them on a coarse grater. Put the mixture in a frying pan with heated vegetable oil, add tomato paste and chopped garlic clove. Season the mixture with salt and pepper and simmer until the carrots are tender.
Step 5
Crush rye crackers, pour in hot water, add eggs, salt and cumin seeds. Stir well. Grease the dish with vegetable oil, put a layer of rusk mass, spread the stewed carrots on top and cover with the remaining breadcrumbs. Grate the parmesan and sprinkle it over the casserole. Place the dish in a preheated oven and bake for 15-20 minutes until golden brown. Before serving, cut into pieces and place on warmed plates. Serve with sour cream or tomato sauce.
