Casseroles are one of the dishes in which almost any combination and substitution of products is acceptable. Sometimes, in the absence of any component or vegetable specified in the recipe, cooks invent completely new casseroles. We will not give recommendations, just a warning - keep moderation during any flight of imagination and vegetable casseroles will become a frequent and welcome guest in your menu.
Vegetable casserole with minced meat - general principles of preparation
Almost all offered casseroles contain cheese. There is no need to use expensive, rare varieties, just make sure the product is natural and it melts quickly under the influence of the heat of the oven.
Tomatoes of any outlandish varieties are more likely to harm the taste of the dish, use ordinary domestic tomatoes.
The quality of the flour, if it is not specifically stipulated, can be of any kind, even wheat flour of the second grade is suitable. But flour with bran or from other cereals is better not to use.
If you prefer unrefined oil, you can fry vegetables such as eggplant on it, in all other cases it is better to use only peeled, sunflower.
Oven vegetable casserole with minced meat
Ingredients:
onions - two medium heads;
three medium-sized tomatoes;
600 grams of potatoes;
half a glass of juicy young herbs;
four hundred grams of minced meat;
large bell pepper - one fruit;
Provence mayonnaise;
150 grams of cheese;
a quarter of the garlic head;
pepper, curry, coarse salt.
Cooking method:
Wash all vegetables with a sponge, dry and cut into small cubes, put one chopped onion. Chop and add a clove of garlic and herbs to the vegetable mass. Season with mayonnaise and mix, as for a salad.
Add the remaining onions and garlic to the minced meat, season with spices and add salt to taste.
Cut and peeled potatoes until half cooked, about twelve minutes. Grate with a coarse grater and cool slightly.
Rub the transparent form with oil inside, lay out in layers: minced meat, vegetables, the last - grated potatoes.
To the grated cheese, if desired, you can add another slice of chopped garlic. Mix the cheese chips with mayonnaise, cover the casserole thickly.
We bake the dish, setting the temperature at about 180 degrees. Watch for the formation of a blush, but on average such dishes are kept in the oven for up to fifty minutes.
Vegetable casserole with minced zucchini and eggplant
Ingredients:
young zucchini;
two eggplants, small;
large salad onion;
two tomatoes, large, fully ripe;
two large, fresh eggs;
three hundred grams of dense meat;
70 grams of "Russian" cheese;
two tablespoons of fat thick mayonnaise;
salt, a pinch of pepper, a spoonful of soybean concentrate.
Cooking method:
Inspect the eggplant and wash, peel with a zebra, thinly cutting off half of the dark skin. Zucchini just rinse and dry. Using a special grater for chips, cut vegetables into full-length plates, pour soy sauce.
Dissolve tomatoes in thin slices.
Chop the onion finely, you can even chop it. Add to the minced meat, slightly add and pepper the mass, knead thoroughly.
We moisten the round baking dish with oil, spread the minced meat along the walls and along the bottom with a thin layer.
On the strip of zucchini we put the same slice of eggplant, and on top two or three tomato circles. We fold along the length, forming something similar to a rose flower with a tomato inside. Firmly press the vegetable "flower" to the minced meat near the side of the form. Having made and secured three such blanks, put a spoonful of minced meat between them and continue to fill out the form with “flowers”.
Release the eggs into the grated cheese, add the mayonnaise and mix thoroughly. Pepper, you can add salt, pour the casserole with a mixture, send for 45 minutes to the oven. Allow the finished dish to cool for ten minutes without covering.
Vegetable casserole with minced broccoli and potatoes with cheese
Ingredients:
finely ground pork minced meat, six hundred grams;
three large onions;
400 grams of broccoli;
cheese, "Russian" - one hundred grams;
liter of fat milk;
half a pack of Farmer's Oil;
4 tablespoons of flour;
five potatoes;
salt and spices for minced meat dishes (pepper must be included).
Cooking method:
Cut the peeled, washed and dried onions into small pieces. Brown with preheated oil and put minced meat over to sauté. Salt, kneading and stirring warm up to a quarter of an hour.
Brown flour in a dry frying pan, add butter, and when it melts, add milk. Stir, preventing lumps from forming.
Peel the potatoes and cut into thin slices. Grate the mold with a slice of oil and put the potato layer first. On top of it, level the whole stuffing and pour half the creamy sauce.
Washed and sorted into inflorescences broccoli will be the next layer. Pour the rest of the sauce on it and sprinkle with grated cheese.
The temperature in the oven for this casserole is exactly 200 degrees, the dish is cooked for exactly 50 minutes.
Delicate vegetable casserole with minced cabbage
Ingredients:
half a kilogram of broccoli and cauliflower;
kilogram of minced meat;
large onion;
two tablespoons of flour;
one and a half glasses of milk;
chopped parsley - half a glass;
salt and spices;
vegetable oil - three spoons.
In the sauce:
six tablespoons of vegetable oil;
liter of milk;
two egg yolks;
two glasses of grated cheese;
a spoon of "peasant" oil;
five tablespoons of flour;
a couple of pinches of pepper and grated muscat.
Cooking method:
Finely chop the peeled onion, a little brown on the heated oil. Add minced meat to the sauté, salt and fry until the liquid evaporates from the bottom. Be sure to break the lumps with a fork or spatula.
Pour and mix the flour, introduce milk in small portions. Stir thoroughly each time so that the mass is as homogeneous as possible. Add spices and chopped parsley, stirring, set aside from the heat.
We heat the lean butter for the sauce in a saucepan, add the cream, add all the flour. Heated milk is poured in small portions, mixing regularly and thoroughly.
Having left the stewpan with heating, add pepper and nutmeg. Quickly stirring, we introduce the yolks, followed by grated cheese. We bring the components to a homogeneous, thick consistency, try, add, if necessary.
Pour a certain amount of sauce into the voluminous, high form, carefully, trying not to mix the layers, spread the minced meat, about half. Inflorescences of both types are washed and cut a little finer, spread evenly.
Having added the vegetable layer, spread the minced meat over it and fill it with the remaining sauce.
The casserole is cooked for about an hour when the oven is heated to 180 degrees, exactly.
Vegetable casserole with minced meat and rice from zucchini and tomatoes with cheese
Ingredients:
large round grain rice - one hundred grams;
four ripe round-shaped tomatoes;
half a kilogram squash;
three hundred grams of minced meat;
fresh egg;
50 grams of Poshekhonsky or similar cheese;
a quarter of the garlic head;
oil, refined, lean;
coarse salt.
Cooking method:
Sorted, slightly washed and dried rice is poured with boiling water, cover and leave for twenty minutes.
Grate zucchini with a large grater, salt and, after about ten minutes, squeeze and drain the moisture.
Dissolve the washed tomatoes in thin circles, chop the garlic. Grate cheese with a thin chip, release an egg to it, add garlic and mix thoroughly, whisking a little.
Drain water from rice, mix cereal with minced meat. Baking dish, select round and transparent. Grate with butter, put in it and slightly compact the grated zucchini. We apply a layer of minced meat with rice on it, finish the casserole with tomatoes. We spread the cheese mass on top, as evenly as possible.
Cooking time is half an hour, the heating is maintained at two hundred degrees, the casserole is slightly suspended before cutting into portions.
"Musaka" - puff vegetable casserole with minced eggplant with Greek sauce
Ingredients:
minced veal - 500 grams;
a couple of medium-sized eggplants;
fine breadcrumbs - three full spoons;
two onions;
a handful of chopped parsley;
two tomatoes and a spoonful of thick tomato;
two tablespoons of sunflower oil;
cheese, brine - 100 grams;
a quarter spoonful of aromatic spices.
In the sauce:
two glasses of fat milk;
a spoon of flour;
a quarter pack of oil;
75 grams of cheese;
two yolks;
a pinch of grated nutmeg.
Cooking method:
Thinly eggplant the eggplants into a dish, thinly sprinkle with salt, season for twenty minutes and rinse. Shake off moisture, pat dry with a towel, fry in hot oil.
From peeled scalded tomatoes, lower the skin, and finely chop the flesh into cubes with a very sharp knife. Chop the washed parsley, grate both types of cheese.
Fry chopped onion until a blush is noticeable, add and knead the minced meat thoroughly for several minutes. Fry for half an hour, periodically completely turning and mixing. Put tomatoes and tomato to the minced meat, add a little water and simmer, covering with a lid, for a quarter of an hour. Turning off the heat, mix in all the spices and parsley.
Slowly melt and slightly warm the oil, add flour to the pan and fry for a couple of minutes. Pour in milk, briefly boil and turn off the heat. Season with spices, pour in cheese chips and mix thoroughly. After partial cooling, mix in the yolk mass.
Cover a form or a very deep roasting pan with culinary parchment, sprinkle with breading and spread half the eggplants. On top of them lay out the whole stuffing, and then pickled cheese and a little hard.
Put the eggplant circles evenly and tightly, sprinkle with breadcrumbs and pour over the sauce. With the last layer we evenly distribute a handful of cheese chips.
Bake for thirty minutes, cut the dish in half-cooled.
Minced Vegetable Casseroles - Tips & Tricks
Vegetable oil is more often used for delicate casseroles, but if you liked the recipe for which you need to use lard, replace it with melted goose fat. This product has its wonderful taste and does not bite in casseroles, does not interrupt other products, in a word, fits perfectly.
Fresh garlic is better not to replace with dried, unless it is directly indicated in the recipe. First of all, it concerns casseroles containing potatoes. The aroma of dried garlic differs markedly from fresh and can greatly distort the taste of the dish.
Almost any of the proposed casseroles can be cooked in a slow cooker, just carefully select the mode of its operation.
