Vegetable casserole with minced meat - a simple and satisfying dish. A selection of the best homemade recipes for vegetable casseroles with minced meat

Vegetable casserole with minced meat - a simple and satisfying dish. A selection of the best homemade recipes for vegetable casseroles with minced meat

Casseroles are one of the dishes in which virtually any combination and replacement of products is allowed. Sometimes, in the absence of any component or vegetable specified in the recipe, cooks invent completely new casseroles. We will not make recommendations, just to warn you - keep moderation during any flight of fancy and vegetable casseroles will become a frequent and welcome guest on your menu.

Vegetable casserole with minced meat - general principles of cooking

Almost all offered casseroles contain cheese. There is no need to use expensive, rare varieties, it is enough to make sure of the naturalness of the product and its rapid melting under the action of the heat of the oven.

Tomatoes of any unusual varieties are more likely to harm the taste of the dish, use the usual domestic tomatoes.

The quality of flour, if it is not specifically stated, can be any, even wheat flour of the second grade will do. But it is better not to use flour with bran or from other cereals.

If you prefer unrefined butter, you can fry vegetables like eggplants on it, in all other cases it is better to use only refined, sunflower.

Vegetable casserole with minced meat in the oven

Ingredients:

onions - two medium heads;

three mid-size tomatoes;

600 grams of potatoes;

half a glass of juicy young greens;

four hundred grams of minced meat;

large Bulgarian pepper - one fruit;

“Provencal” mayonnaise;

150 grams of cheese;

a quarter of garlic head;

pepper, curry, coarse salt.

Cooking Method:

All vegetables wash with a sponge, dry and cut into small cubes, put one chopped onion. Chop and add a clove of garlic and greens to the vegetable mass. Season with mayonnaise and mix as for salad.

Add minced onion and garlic to mince, season with spices and salt.

Cut peeled potatoes and cook until half cooked, about twelve minutes. Grate and cool slightly.

Rub the transparent form from the inside with oil, put it in layers: minced meat, vegetables, last - grated potatoes.

To the grated cheese, if desired, you can add another slice of chopped garlic. Mix cheese chips with mayonnaise, thickly cover the casserole. Bake the dish, setting the temperature around 180 degrees. Watch for the formation of blush, but on average these dishes are kept in the oven for up to fifty minutes.

Vegetable casserole with minced zucchini and eggplant

Ingredients:

young zucchini;

two eggplants, small;

a large salad onion;

two tomatoes, large, fully ripe;

two large, fresh eggs;

three hundred grams of dense stuffing;

70 grams of “Russian” cheese;

two spoons of fatty thick mayonnaise;

salt, a pinch of pepper, a spoon of soy concentrate.

Cooking Method:

Inspect the eggplant and wash, clean the “zebra”, thinly cutting off half of the dark skin. Squash simply rinse and dry. Using a special grater for chips, chop the vegetables into plates at full length, pour the soy sauce.

Tomatoes dissolve in thin slices.

Chop onions finely, you can even chop. Adding to the stuffing, lightly add salt and pepper mass, knead well.

Moisturize the round baking dish with oil, spread the mince along the walls and along the bottom with a thin layer.

On a strip of zucchini put the same slice of eggplant, and on top two or three tomato circles. We fold along the length, forming something like a rose flower with a tomato inside. Press the vegetable “flower” tightly to the stuffing near the side of the mold. After making and securing three such blanks, place a spoonful of mince between them and continue filling the form with “flowers”.

To the grated cheese, release the eggs, add the mayonnaise and mix thoroughly. Pepper, and you can dosolit, pour the mixture with the casserole, send for 45 minutes in the oven. Let the prepared dish cool for ten minutes, without covering.

Vegetable Casserole with Broccoli Stuffing and Potatoes with Cheese

Ingredients:

finely ground minced pork, medium fat - six hundred grams;

three large bulb onions;

400 grams of broccoli;

cheese, “Russian” - one hundred grams;

liter of fat milk;

half a pack of “farm” oil;

4 spoons of flour;

five potatoes;

salt and spices for minced meat dishes (always pepper included).

Cooking Method:

Peeled, always washed and dried onions cut into small pieces. Brown with warm oil and lay out minced meat to sautéing. Salt, kneading and stirring to warm up to a quarter of an hour. Redden the flour in a dry frying pan, add butter, and when it melts, add milk. Stir, not allowing to form lumps.

Peel potatoes and cut into thin circles. Form a grated slice of butter and lay out the first potato layer. On top of it, smooth the whole stuffing and pour half the cream sauce.

Washed and disassembled broccoli on inflorescences will be the next layer. Pour the rest of the sauce onto it and sprinkle with grated cheese.

The temperature in the oven for this casserole is exactly 200 degrees, the dish is cooked exactly 50 minutes.

Delicate vegetable casserole with minced cabbage

Ingredients:

half a kilogram of broccoli and cauliflower;

kilogram of minced meat;

large juicy onion;

two spoons of flour;

one and a half cup of milk;

chopped parsley - half a glass;

salt and spices;

lean oil - three spoons.

In the sauce:

six spoons of vegetable oil;

liter of milk;

two egg yolks;

two glasses of grated cheese;

spoon “Peasant” butter;

five tablespoons of flour;

a couple of pinches of pepper and ground nutmeg powder.

Cooking Method:

Finely shred peeled onions, slightly browned in hot oil. Add to sauté mince, salt and fry until the liquid evaporates from the bottom. Be sure to break the lumps with a fork or spatula.

Sprinkle and mix the flour, inject milk in small portions. Stir thoroughly each time so that the mass is as homogeneous as possible. Add spices and chopped parsley, stir, set aside from the heat.

Heat vegetable oil for sauce in a skillet, add butter, add all the flour. Preheated milk is poured in small portions, mixing regularly and thoroughly.

Putting the saucepan from the heat, add pepper and nutmeg. Quickly stirring, we introduce yolks, followed by grated cheese. We bring the components to a homogeneous, thick consistency, try, add saliva, if needed.

In a volumetric, high form, we pour in a certain amount of sauce, carefully, trying not to mix layers together, lay out the stuffing, about half. The inflorescences of both species are washed and cut a little smaller, lay out evenly.

After salting the vegetable layer, lay the mince on top of it and pour 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 tomato with cheese

Ingredients:

large round grain rice - one hundred grams;

four ripe tomatoes, rounded;

half-kilogram zucchini;

three hundred grams of minced meat;

fresh egg;

50 grams of “Poshekhonsky” or similar cheese;

a quarter of garlic head;

oil, refined, lean;

coarse salt.

Cooking Method:

Squared, slightly washed and dried rice covered with boiling water, cover and leave for twenty minutes.

Grate zucchini with a large grinder, salt and, after ten minutes, squeeze and drain moisture.

Dissolve the washed tomatoes in thin circles, chop the garlic. Grate cheese with thin chips, release an egg to it, add garlic and mix thoroughly, whipping slightly.

Drain rice from water, mix cereals with minced meat. For baking, choose round and transparent. Rub with oil, put in it and slightly condense grated zucchini. Apply a layer of minced meat with rice on it, finish the casserole with tomatoes. Cheese mass is laid out on top, as evenly as possible.

The time for cooking is half an hour, heating is maintained at two hundred degrees, we slightly suspend the finished casserole before cutting into portions.

“Moussaka” - puff vegetable casserole with minced eggplant with Greek sauce

Ingredients:

minced veal - 500 grams;

a couple of medium-sized eggplants;

small breadcrumbs - three full spoons;

two bulb onions;

a handful of chopped parsley;

two tomatoes and a spoonful of thick tomato;

two spoons of sunflower oil;

cheese, brine - 100 grams;

a quarter spoon of fragrant spices.

In the sauce:

two glasses of full-fat milk;

a spoonful of flour;

a quarter pack of oil;

75 grams of cheese;

two yolks;

pinch of grated nutmeg.

Cooking Method:

The eggplants selected in the dish are thinly sliced, sprinkle cool with salt, stand for twenty minutes and rinse. Shake off moisture, blot with a towel, fry in hot oil.

With the scalded tomatoes boil the skin, and the flesh finely cut into cubes with a very sharp knife. Chop the washed parsley, grate both kinds of cheese.

Fry the shredded onions until a barely noticeable blush, add and mix the mince carefully for a few minutes. Fry until half an hour, periodically completely turning and mixing. Put tomatoes and tomato to mincemeat, add a little water and simmer, covered with a lid, for a quarter of an hour. Turning off the heat, stir in all the spices and parsley. Slowly melt and heat the butter slightly, add flour to the pan and fry for a couple of minutes. Pour in milk, boil briefly and turn off the heat. Season with spices, add cheese chips and mix thoroughly. After partial cooling, mix in the yolks mass.

Cover the form or a very deep roasting pan with culinary parchment, sprinkle with breading and spread out half of the eggplants. On top of them lay the whole stuffing, and then pickled cheese and a little hard.

Smoothly and firmly lay out the circles of eggplants, sprinkle with breadcrumbs and pour over the sauce. The last layer evenly distribute a handful of cheese chips.

Bake for thirty minutes, chop the dish half-frozen.

Vegetable Casseroles with Minced Meat - Tricks and Tips

For tender casseroles, vegetable oil is used more often, but if you like the recipe for which you need to use lard, replace it with melted goose fat. This product has its own wonderful taste and does not taste bitter in casseroles, does not interrupt other products, in a word, it fits perfectly.

Fresh garlic is better not to replace dried, unless it is directly indicated in the recipe. First of all, it concerns casseroles containing potatoes. The aroma of dried garlic is noticeably different from fresh and can greatly distort the taste of the dish.

Almost any of the proposed casseroles can be prepared in a slow cooker, just carefully select the mode of its operation.

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