Potato casserole is a suitable dish for those who are fasting. It turns out to be nutritious and juicy, and you will need affordable and inexpensive products to prepare it.
Lean potato casserole with mushrooms
The casserole prepared according to this recipe turns out to be unusually fragrant and tastes great. Thanks to the presence of mushrooms, the dish becomes more nutritious and can replace a full meal. To make a casserole, you will need the following components:
- 350 g of champignons;
- 1 large onion;
- 3 cloves of garlic;
- salt to taste;
- ground pepper to taste;
- a bunch of dill;
- 5 potatoes;
- 5 tbsp. vegetable oil.
Washed and peeled potatoes must be boiled in salted water, and then removed from the liquid and kneaded with a blender. Add 2 tablespoons to mashed potatoes. vegetable oil and mix thoroughly.
Peeled onions need to be cut into small cubes, then put in a frying pan with 3 tablespoons. hot oil and fry until transparent. After that, mushrooms cut into small pieces and finely chopped garlic should be added to the onion. When the mushrooms are browned, the pan will need to be removed from the stove.
Put the fried mushrooms in a deep greased form, then put the potato mass on top and distribute it evenly with a spatula. Next, a form with a lean potato casserole is placed in an oven preheated to 200 ° C for half an hour. Sprinkle the finished dish with chopped dill and serve sliced portions.
Tall cast iron pans are ideal for making lean potato casseroles. In them, the dish will bake evenly and retain its juiciness.
Lean potato casserole with cucumbers
An excellent potato casserole is obtained with the addition of cucumber. To prepare it, you will need the following components:
- 6 potatoes;
- 2 pickles;
- 1 onion;
- a bunch of greens;
- 2 tbsp. tomato puree;
- 2 tbsp. flour;
- 1 tbsp water;
- salt to taste;
- pepper to taste;
- sunflower oil;
- ground crackers.
For a casserole, you need to choose medium-sized potatoes, wash them thoroughly, boil them in their uniforms and cool. Then peel and cut the cooled potatoes into thin slices. Medium-sized pickles must be removed from the brine, dried with paper towels and grated on a coarse grater. Rinse fresh herbs and chop finely, and cut onions into thin half rings.
In a form greased with sunflower oil and sprinkled with ground breadcrumbs, evenly put half of the boiled potatoes. Put pickles, onions and herbs in the next layer, then cover them with the remaining potatoes.
In order for the casserole to acquire a beautiful golden brown crust, before putting it in the oven, you need to grease it with a small amount of vegetable oil mixed with lemon juice.
To prepare the filling, in a separate bowl you need to combine and stir well the water with tomato puree, salt, pepper and flour. Pour the resulting mixture into the casserole and put it in an oven preheated to 180 ° C for 35-40 minutes. The finished dish can be served hot and chilled.
