Potato casserole with mushrooms in the oven and slow cooker: 4 step-by-step recipes

Potato casserole with mushrooms is a practical and convenient dish. Many products, having not found application, simply disappear in the refrigerator. Casserole in this regard is beneficial.

For the dish you need mashed potatoes (freshly prepared or leftover), any mushrooms and pouring - often these are eggs with cream or milk. For the filling, any greens and vegetables are suitable, for example, broccoli, cauliflower, eggplant, carrots, leeks, as well as meat and dairy products - hard or processed cheese, sour cream, natural yogurt.

An important point - you need to adhere to the correct proportion and use compatible products. Here are some options for a potato casserole with mushrooms in a slow cooker and oven.

3 recipes for potato casseroles for the oven

With mushrooms and vegetables

You will need:

• potatoes - 1 kg;
• egg - 3 pieces;
• mushrooms - 350 g;
• onion - 2 medium onions;
• sour cream - 100 ml;
• broccoli - 250 g;
• cauliflower - 250 g;
• hard cheese - 100 g;
• cream - 300 ml;
• butter - 50 g;
• salt, spices - to taste.

Cooking

For a recipe for mushroom casseroles with potatoes and vegetables, you will need a refractory form with a lid or foil (if the lid is not attached).

1. Chop and pass the onions finely in butter. Fry the mushrooms separately. Then combine the ingredients and simmer another 2-3 minutes.
2. Disassemble broccoli and cauliflower by inflorescences and throw in boiling water. Boil for 5-10 minutes. Put the drain on a colander.
3. Beat eggs lightly. Add cream and sour cream.
4. Cut potatoes with a thickness of not more than 0.5 cm.
5. Grind the cheese.
6. Grease the mold with butter. Press half of all the potatoes. On it - mushrooms with onions, then pour the rest of the potatoes. Lay out cauliflower or broccoli alternately in rows or in any shape.
7. Pour the sauce into the products, shake gently so that it spreads evenly. Sprinkle the top of the dish with grated cheese.
8. Cover with a lid or foil and send to the oven preheated to 190 degrees for 40 minutes. 7-10 minutes before the end, remove the lid or foil and bake until golden brown.

With chicken and mushrooms

You will need:

• potatoes - 1 kg;
• mushrooms - 300 g;
• chicken fillet - 300 g;
• onions - 2 medium onions;
• cream - 500 ml;
• greens - at the discretion;
• hard cheese - 150 g;
• salt, pepper - to taste.

Cooking

1. Chop mushrooms at random and simmer until half-finished in a frying pan without oil.
2. Cut the chicken fillet into thin strips and fry for about 5 minutes. Salt.
3. Cut the onion into half rings and mix with the chicken. Stew under the lid for 3-5 minutes with salt and pepper.
4. Pass the potatoes through a coarse grater, alternating with garlic. Add chopped greens. Salt everything, sprinkle with your favorite seasonings and mix well.
5. Shake the eggs, stir with cream. Add salt and spices to taste. Hard cheese grate coarsely.
6. Firmly lay part of the potatoes in a greased form. Fried mushrooms, again potatoes, then chicken with onions. Finish the potato layer with the prepared mixture.
7. Spread the cheese chips 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.

With mushrooms and tomatoes

If you add tomatoes to the casserole, the potatoes will turn out to be juicy and baked evenly.

You will need:

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

Cooking

1. Cut the potatoes into thin slices.
2. Pass the mushrooms in butter or vegetable oil.
3. Cut the onions in half rings and fry in a pan until transparent.
4. Cut the tomato into 4-5 circles.
5. Make cheese chips on a coarse grater.
6. Cover the wide form with baking paper or grease with vegetable oil.
7. Lay out all products. Each layer should be salted and sprinkled with seasonings to taste. For mushrooms, natural seasoning from dried porcini mushroom is ideal.
8. Flatten half the potatoes. Put butter flakes on it. Onion, mushrooms and remaining potatoes are on top. In one row, distribute the circles of tomatoes. Make a dense mesh of mayonnaise on them.
9. Sprinkle with herbs and grated cheese and pour a little mayonnaise.
10. Preheat the oven to 160 degrees and bake the dish for 50 minutes.

Lenten recipe in a slow cooker

You will need:

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

Cooking

1. Finely chop the mushrooms and put on a hot dry frying pan. When all the juice is highlighted, drain it. Add finely chopped onions and vegetable oil, salt and pepper. Fry until cooked.
2. Chop the dill finely and squeeze the garlic through a press. Mix with mushrooms and leave to sweat in a pan under the lid for 2-3 minutes.
3. Coarsely grate potatoes and pour boiling water over it for 4-5 minutes. Then throw it in a colander until the water drains completely.
4. Add starch and seasoning to the potato. Mix.
5. Lubricate the multicooker pan with oil. Cover the potato layer so that the bottom does not appear.
6. Top layer of mushrooms. Then again potatoes and so on, alternating the ingredients. The last layer is potatoes. Spread it evenly and sprinkle on top with vegetable oil or brush with a brush.
7. Turn the slow cooker into “Baking” mode for 55 minutes.
8. Be sure to allow the dish to cool, and only then pull it out with the steam basket.

The potato casserole with mushrooms in the oven will remain beautiful if you take the form with detachable sides so that it does not fall apart when pulled out. Before putting the form in the oven, cover it with foil. Remove it should be 10 minutes before the end of cooking. Thus, a golden crust appears. A casserole with potatoes and mushrooms is cooked for 40 minutes at a temperature of 180 degrees.

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