Potato casserole with mushrooms. Mushroom casserole

19.09.2019 Pasta, pasta, dumplings

Cook at home a simple and satisfying dish - mushroom casserole! With potatoes, cheese, cream filling - very tasty!

Classic mushroom casserole, but tasty and satisfying. It will go perfectly both to the festive and to the ordinary table.

Mushrooms 200 gr
Potato 200 gr
Hard cheese 200 gr
Cream 500 gr
3 tooth garlic
2 eggs
Parsley (greens) 1 chips
Onion 2 pcs
Salt 1 chips
Butter 50 gr
Vegetable oil 50 ml

Rinse the mushrooms, dry and cut into small pieces.

Peel the onion and cut into half rings.

Fry the mushrooms in a heated pan until the liquid evaporates. Then add vegetable oil and fry until golden brown.

Add the onion. Fry until golden brown.

Peel and cut the potatoes into small cubes.

Boil in salted water until tender.

Grate the cheese (any size).

Drain the potatoes. Add oil to the finished potato.

Add chopped greens, mix.

Add the fried mushrooms to the potatoes and mix.

We send garlic and eggs to the cream, mix, salt.

We spread our vegetables in a container, fill with egg-cream mixture, sprinkle with cheese and send for 15-20 in the oven until the cream is completely frozen. Oven at 180-200 C. Bon appetit!

Recipe 2: Puff Mushroom Casserole with Potatoes

What I like about this dish is that it in itself replaces both the second dish of fried mushrooms and the potato side dish. You can cook it in large form for the oven for a week in advance, but it turns out delicious in both hot and cold. While in the refrigerator, the casserole is infused, soaked in mushroom sauce and it becomes even tastier.

Mushrooms for casseroles are suitable fresh, suitable for frying: white, mouse, saffron milk mushrooms, honey mushrooms, oyster mushrooms ... At any time of the year you can buy mushrooms on the market that are especially well combined with potatoes and cheese. As for cheese, it is better to choose it from hard varieties, processed or smoked sausage cheese is also suitable. In the layer with mushrooms, it will act as a binding element and will not allow the filling to spread. And on top of the cheese will cover the casserole with a noble and mouth-watering crust.

500 g of fresh mushrooms (champignons);
1 kg of potatoes;
200 g of cheese;
200 g sour cream;
100 g butter;
1 large onion;
1-2 cloves of garlic;
any greens to taste;
salt, ground black pepper.

The potatoes are thoroughly washed, peeled, coarsely chopped and dipped in a pot with cold filtered water. We put the pan on medium heat and boil the potatoes until cooked. Then we drain all the water and add sour cream to the still hot potatoes. Instead of sour cream, you can add a little milk or butter with a raw egg. You can also leave a little potato broth and puree only on it.

We push potatoes with a mortar or mashed potatoes with a blender. Especially you can not try, small potato lumps will give a lot of viscosity, due to which a potato casserole with mushrooms will be better to keep its shape.

Wash the mushrooms, dry and finely chop. Put a piece of butter in a pan, put on the smallest fire.

We spread all the chopped mushrooms, add the chopped onion. For convenience, it can be rubbed on a coarse grater. Then we mix, cover the pan and leave the mushrooms with onions to simmer on low heat for 5-7 minutes.

When the mushroom mass is significantly reduced in volume and mushroom juice appears, remove the lid from the pan, set the medium heat and simmer a little more.

When half the liquid evaporates - the mushrooms can be removed from the heat and set aside until completely cooled.

Lubricate the baking dish with vegetable oil. I use a round detachable form for the cake - it is then easier to get the casserole out of it.

At the bottom of the form we spread half the mashed potatoes.

We smooth the mashed potatoes with a spoon to get an even potato layer.

Rub the cheese on a fine grater.

Pour half the grated cheese to the cooled mushrooms and mix everything.

The second layer spread in the form of mushrooms with onions and cheese. Part of the mushroom juice absorbs potatoes.

Spread the remaining mashed potatoes on top.

Level it with a spoon.

Top grease the remaining sour cream.

Cut parsley or dill, squeeze the garlic.

Sprinkle a potato casserole on top.

Sprinkle cheese on top.

We send to the oven preheated to 180 degrees for 30 minutes. So that the cheese does not dry up on top and does not burn, I place the form in the lower part of the oven, and on top I put an empty baking sheet on the guides. Thanks to this technique, the heat is distributed evenly and the casserole on top does not burn.

We leave the finished casserole in the form to cool. And to make it beautiful and easier to get out of shape, the cooled casserole can be removed for another couple of hours in the refrigerator.

From a cold casserole, the form is removed in two counts. And to cut such a casserole is a pleasure, the knife itself slides along the cooled cheese crust.

If desired, the sliced \u200b\u200bcasserole can be heated in the microwave.

The most delicious potato and mushroom casserole is ready! Here is such an interesting and simple recipe with a photo. Bon Appetit!

Recipe 3, step by step: mushroom casserole in the oven

What could be better than a casserole for lunch? Only mushroom casserole cooked in the oven! Today I want to tell you how to cook a delicious potato-mushroom casserole in the oven. This recipe is very simple and will not cause difficulties even for those who are just taking their first steps in cooking. Such a dish not only satisfies hunger well.

This dish is a real find for a regular and festive table. It always causes admiration even for those who have tried this dish before. When using this recipe, everyone who tastes your casserole will be delighted with its taste.

Potato 1 kg
Hard cheese 300 g
Champignon mushrooms 600 g
Cream (20%) 200 ml
2 eggs
Onion 2 pcs.
Garlic 1-2 cloves
Spices to taste
Restorative oil to taste

Mushrooms should be thoroughly washed. Cut them into thin slices. Then take two cloves of garlic and squeeze them with the wide part of the knife so that the garlic leaves juice.

Next is the onion, which must be cut into half rings.

Cheese must be grated on a large grater blade in a bowl or any other container.

We take the pan and pour vegetable oil into it. Spread the garlic and fry it for aroma. We take out the garlic and set it aside. Now fry the onion until it becomes transparent.

Then you can send chopped mushrooms to the onion. Fry these ingredients until cooked, which will take you five to seven minutes. Add salt and pepper to taste.

Take a clean, deep bowl in which we will beat the eggs. Beat two eggs with a whisk, along with salt and pepper. Add 200 ml of cream and add cheese to this mixture. Mix everything thoroughly.

Now we’ll boil a kilogram of potatoes until they are ready. Cut it on a cutting board with a knife. We spread the potatoes along the entire plane of the baking dish.

Mushrooms should be spread on the potatoes. From above they should be evenly “enveloped” with the prepared sauce with cream.

Preheat the oven to 180 degrees Celsius and send the casserole into it for 30 minutes. When a golden crust appears, you can safely take out the casserole. Potato casserole with mushrooms and cheese is ready to serve!

Recipe 4: lean mushroom casserole (step by step)

600 grams of fresh or frozen mushrooms;
3 boiled potatoes;
1 cup oatmeal "Hercules";
2 onions;
2 tbsp vegetable oil;
¼ cup breadcrumbs (may not be useful);
salt and black pepper to taste.

Step one. Throw the frozen mushrooms into a frying pan and keep them for some time on low heat so that almost all the liquid evaporates.

Step Two Add vegetable oil and chopped onion. Fry the mushrooms with onions for about five minutes. For happy owners of fresh mushrooms, by the way, this step will be number one.

Step Three The contents of the pan, under our strict guidance, migrate into the blender bowl. Lightly “pierce” the fried mushrooms with a blender to make minced mushroom chopped.

Step Four Pour oatmeal into the mushroom mass and three boiled potatoes on a coarse grater.

Step Five Mix everything, salt, pepper and mix again. Is it easy to form a sausage from the resulting mixture? If the answer is no, add ground crackers to the minced meat. Personally, I had to add.

Step Six Preheat the oven to 180 ° C. Now we make a choice: either we grease the baking dish with oil, or we put foil (parchment paper) on a baking sheet and grease it with oil.

Now we fill the mushroom mass into a form or form a sausage from it. Or something that looks like a sausage. What happened is what happened.

Seventh and last step. Sprinkle bread crumbs on top of the mushroom casserole and place in the oven for about 30 minutes.

If you have a good oven where you can set the mode, select “Cooking pizza” to form a good crust.

That's all! Bon Appetit!

Recipe 5: Mushroom Casserole with Oven Potatoes

Mushroom casserole with potatoes is a wonderful dish for the whole family. Cook it for lunch or dinner, and you will see how the whole family, small and large, gathers at a common table, attracted by a mouth-watering aroma. Indeed, in order to create homeliness not so much is needed: a delicious lunch and your good mood. Therefore, read the recipe as soon as possible and today serve the most delicious and satisfying casserole made from mushrooms and potatoes.

Fresh or frozen mushrooms (champignons, honey mushrooms, porcini mushrooms, honey mushrooms and others) 350 grams
Potatoes 5-6 pieces
Onion 1 piece (large)
Hard cheese (Russian, Dutch, etc.) 100-150 grams
Sour cream as needed
Vegetable oil as required
Salt to taste
Ground black pepper to taste

Put the potatoes in the sink and rinse thoroughly, brushing off the roots and other adhering debris with a brush from the root crops. Then, without removing the peels, send the tubers to boil in a saucepan. This is called, cook potatoes in their skins. You need to cook vegetables until they are soft and easily pierced with a knife or fork.

Remove the finished potatoes from the pan, cool in cold water, and then remove the peel, easily scraping it with a knife. Cut the peeled root vegetables into circles of medium thickness so that they do not fall apart, but are also not very thick.

Mushrooms, I have mushrooms, wash, clean, if necessary. It is enough to wash off the dirt with mushrooms using water and then cut off the earthy part of the leg. Next, this ingredient needs to be cooked until fully cooked, it took me 7 minutes, but for other mushrooms it may take a longer amount of time, so you should consider this before take on the preparation of the ingredients. Cooked mushrooms need to be cooled, and then cut into small pieces, I cut them into thin slices.

Peel the onion, cut off the excess tips on both sides. Rinse the vegetable with cold water, and then cut it into half rings.

Heat a small amount of vegetable oil in a pan and fry the onion in it until it becomes slightly more transparent. It is not necessary to fry the vegetable strongly, it is enough that it just changes color slightly.

Cut off the crust from a piece of cheese, if any. Then grind the ingredient with a grater.

Before you start collecting the casserole, put the oven to heat up to 180 degrees Celsius. Now at the bottom of the baking dish, lay half the whole potato, sprinkle it with salt and black pepper, grease with a small amount of sour cream. Lay the mushrooms with the next layer, add salt and pepper and coat with sour cream. Then comes the onion, and immediately potato. Again a little salt and pepper. Finally, sprinkle the whole casserole with grated cheese. That's all, now it remains only to send all this beauty to the oven and bake for 30-35 minutes. During this time, the layers are saturated with sour cream and juices, and the cheese will turn into a delicious crispy crust. As soon as you get the finished casserole out of the oven, serve the dish to the table.

Ready mushroom casserole with potatoes has an incredible aroma and taste. Therefore, you don’t even have to call to the table, just lay the dish on portioned plates and serve with fresh herbs or a light vegetable salad. Bon Appetit!

Recipe 6: delicious mushroom casserole with cheese (with photo)

Preparing a casserole in two stages in the oven. In total, it is baked for 25-30 minutes (the thickness of my casserole is 6 cm).

champignons 500 g
hard cheese 400 g
egg 4-5 pcs.,
kefir 4 tbsp. spoons
flour 1-2 tbsp. spoons
sugar 1 tsp
salt of 0.5 tsp
sunflower oil 1 tbsp. a spoon.

First you need to cut the mushrooms with plates. Mushrooms are advised to use large ones. Sprinkle them with salt and set aside while preparing the dough.

Let's do the test. Beat eggs with a whisk. After this add salt (I put salty mushroom seasoning), sugar, a pinch of soda and pour quite a bit of cold (namely cold) kefir. Beat with a whisk again. Next, add a little flour and mix. The dough should turn out like pancakes (not thick and without lumps).

On a coarse grater, rub two types of cheese: low-fat salty and fat salty-sweet varieties.

Lubricate the baking dish (baking sheet) with sunflower oil (the sides of the mold are also greased). Pour a little dough to the bottom and sprinkle with cheese.

The final layer - pour the remaining dough. Preheat the oven to 230 ° C, then reduce the temperature to 190 ° C. We send the bake form for 15 minutes.

After 15 minutes, we take out the form from the oven, quickly sprinkle with grated cheese and again sent to the oven for another 10-15 minutes. The dish should lightly brown. Remove the prepared mushroom casserole with cheese from the mold when it has cooled and solidified a little. After you need to cut it in portions and serve.

Recipe 7: How to Cook a Mushroom Casserole in a Slow Cooker

A simple and relatively quick mushroom casserole in a multicooker is an excellent recipe from a raw potato.

Potato - 0.5 kg
Coffins - 0.5 kg
Onion - 1 pc.,
Sour cream - 200 g
Eggs - 3 pcs.,
Flour - 2 tbsp. l.,
Cheese - 100 g.,
Salt, pepper to taste.

A potato casserole is traditionally prepared with a filling. The most common option is minced meat. I replaced the stuffing with mushrooms, and you choose any filling to your discretion. So, I chop the mushrooms and onions.

I lower them to the bottom of the multi-bowl, oiled, and turn on “Quenching” for half an hour.

While the mushrooms are fried, I am preparing a sauce, which I will water my casserole. To do this, I combine the eggs, flour and sour cream and stir with a fork so that there are no lumps.

I post the ready-made mushrooms on a plate.

Now it's up to the potato. It can be easily cut with not too large shreds, or you can rub it on a grater. I choose a grater. However, when I cooked the casserole last time, all the potatoes I had grated earlier got darker and before I got into the baking dish, I got an orange hue. This time I was morally prepared for the fact that this could happen again, and therefore left the preparation of potatoes at the very last moment. And I also stocked up with useful tips on how to preserve the transferred color of the potato - light yellow, or beige. To do this, either immerse the “processed” potato in water (this way the starch will not come into contact with the air, and then nothing terrible will happen), or - as I did - pick up a pile of potato mass in the palm of your hand and slightly “squeeze” it. You can do the same with towels, almost without using your hands. This dry pod did not darken for me all the time, while I then laid all the products in layers. However, if you do everything quickly, then darkening the potato is unlikely to threaten.

So, the most important thing remains: to “build” a casserole. As you can see in the photo, I used my favorite foil, because I feel an inexplicable craving for it. Perhaps it would be better to do the traditional thing: grease the walls and bottom of the multicooker with oil and put the first layer of potatoes on it.

I mentally divided the whole potato, by the way, into two equal halves. I put the majority in the first layer, poured on it a little sour-cream egg filling - this is such a connecting element for the casserole.

Here you can clearly see how much is approximately necessary for one layer.

Then I put a layer of mushrooms and took them a little with a spatula, so that the mushrooms tightly privileged to the potato.

I poured the mushrooms with two tablespoons of the sauce.

Top covered everything with a thin layer of potato "coat" and poured on it all the remaining sour cream sauce. After that, you can start baking this structure, however, I added the top layer of grated cheese for greater beauty and goodness.

Baking took me a little over an hour. As for me, cooking a casserole is very convenient: you can open the lid and try the first layer of potato: if it is ready, then the whole casserole is ready.

Recipe 8: Potato and Mushroom Casserole with Cream

potatoes - 2-3 pcs.,
mushrooms - 250 gr.,
cream - 250 ml.,
onions - 2 pcs.,
vegetable oil,
salt pepper.

Onions must be peeled and washed. Cut into half rings and fry in vegetable oil.

Peel and wash the potatoes, cut into thin plates.

Wash, peel, boil and chop the mushrooms, but slightly finely. Fry in oil. Mushrooms can be used different.

I propose to cook a quick and tasty potato casserole with fried mushrooms. I used forest mushrooms, which were collected in Ukraine and closed for the winter in a fried form. But you can use any fried mushrooms - champignons, oyster mushrooms ... The number of products depends on the size of the form and potatoes. I took a shape of 20 cm, and the potatoes are medium in size.

Ingredients:

Cut the onion into arbitrary pieces.

Peel the potatoes and cut into rings (if it is not large) or half rings. I then cut it still across.

Pour potatoes with salted boiling water and boil for 4 minutes, until half cooked. The time depends on the type of potato, 3 minutes may be enough, and it may take all 5. Check the potatoes with a fork.

Fry onions with mushrooms in a small amount of oil, since fried mushrooms already contain a large amount of oil. Mushrooms are ready-made, so first fry the onions, and then add the mushrooms.

Drain all water from the potato and allow it to cool slightly.

Lubricate the baking dish with oil (I have non-stick) and a clove of garlic. I just finely chopped the garlic and spread it on the bottom of the mold. Put potato wedges in one layer. Top - mushroom stuffing. Smooth the filling over the entire surface. Not all mushrooms are pictured. I just showed the process.

Cover with remaining potato wedges. Perhaps it will turn out in two layers, like mine.

Mix sour cream with salt and spices.

Lubricate the entire surface of the potato with sour cream without sparing. Sprinkle with grated cheese. Put bake in a preheated oven for 20 minutes at 190 gr. Check for readiness with a fork. The fork should easily go into the casserole, and the cheese crust should become rosy.

Cool the cooked casserole a little.

You can chop and serve. Tasty with adjika or other red sauce.

Bon Appetit!

Potato casserole with mushrooms - A win-win option for a delicious lunch or dinner. To date, the number of recipes is not inferior in the number of recipes of baked potatoes in the oven. All potato casseroles can be divided into raw potato and mashed potato casseroles. Raw potato grated casseroles on a grater are called kugeli, and those in which there is sauce and potatoes are cut into circles - potato gratin.

For the preparation of mashed potato casseroles, you can use either freshly cooked mashed potatoes, or one that remains after lunch or dinner. For taste and nourishment, meat is often added to mashed potato casseroles - it can be either boiled chicken or minced meat, mushrooms, cheese, tomatoes, fresh and canned vegetables.

Ingredients:

Hard cheese - 100 gr.,
Sour cream - 150 ml.,
Potatoes - 5-6 pcs.,
Butter - 30 gr.,
Onion - 1 pc.,
Champignons - 300 gr.,
Milk - 0.5 cups
Vegetable oil,
Salt,
Dill.

Potato casserole with mushrooms - recipe

The process of cooking with mushrooms begins with the preparation of mashed potatoes. Wash the potato, peel it. Cut into 4-6 parts (depending on size), put it in a pan. Pour cold water so that the water covers it for 2-3 cm. After boiling, salt the potatoes to taste. Preventing a strong boil, cook potatoes for 15 minutes. Drain the water. Add butter and milk. Crush mashed potatoes. Chop onions into small cubes.

Wash it. Cut into medium-sized cubes.

Fry chopped onion until golden in refined sunflower oil.

Put mushrooms to it. Salt them.

While stirring, fry the mushrooms with onions for 5-7 minutes. Remove the pan from the fried champignons from the stove and let them cool.

Put mashed potatoes at the bottom of the mold.

Put fried mushrooms on top of it.

Grate hard cheese on a medium grater.

In a bowl with sour cream, add cheese and mix.

Put the cheese and sour cream mixture on the mushrooms. Flatten the top of the potato casserole with a spoon.

Put it in the oven. and mushrooms in the oven should be baked from 220 to 25 minutes at a temperature of 180 C. As soon as it is covered with a golden cheese crust, it can be taken out of the oven. Put the mashed potato casserole with mushrooms on plates and serve. In addition, any fresh vegetable salad is suitable.

Potato casserole with mushrooms. Photo

Alternatively, you can cook a potato casserole with mushrooms and minced meat.

Ingredients:

Mashed potatoes - 500 gr.,
Egg - 1 pc.,
Champignons - 200 gr.,
Carrots - 1 pc.,
Onions - 1 pc.,
Stuffing - 200 gr.,
Hard cheese - 100 gr.,
Vegetable oil,
Salt and spices.

Potato casserole with mushrooms and minced meat - recipe

Beat the egg in mashed potatoes. Mix well. Dice the onion. Rub the carrots on a fine grater. We will need these vegetables for frying. Wash the mushrooms and chop finely. In a heated frying pan, spasser the carrots with onions for 3 minutes. Put the minced meat.

Stir it with carrots and onions. After 3-4 minutes, lay the mushrooms on the speed with meat. Sprinkle mushrooms with salt and spices. Fry them with minced meat for another 5-7 minutes. To prepare a potato casserole with mushrooms and minced meat, prepare a baking dish.

Lubricate it with a piece of butter. Put half the mashed potatoes into the mold. Put a stuffing of minced meat with mushrooms on it. Put the remaining mashed potatoes on top of the filling. Sprinkle grated cheese on the potato casserole.

Potato casserole with mushrooms and minced meat should be baked for at least 20 minutes at 190C. By this principle, you can cook a potato casserole with chicken and mushrooms. Instead of minced meat, use boiled chicken breast diced.

Ingredients:

500 g of fresh mushrooms (champignons);
1 kg of potatoes;
200 g of cheese;
200 g sour cream;
100 g butter;
1 large onion;
1-2 cloves of garlic;
any greens to taste;
salt, ground black pepper.

Mushroom Potato Casserole Recipe

1. The potatoes are thoroughly washed, peeled, coarsely chopped and dipped in a pan with cold filtered water. We put the pan on medium heat and boil the potatoes until cooked. Then we drain all the water and add sour cream to the still hot potatoes. Instead of sour cream, you can add a little milk or butter with a raw egg. You can also leave a little potato broth and puree only on it.

2. Push the potatoes with a mortar or puree with a blender. Especially you can not try, small potato lumps will give a lot of viscosity, due to which a potato casserole with mushrooms will be better to keep its shape.

3. Rinse the mushrooms, dry and finely chop. Put a piece of butter in a pan, put on the smallest fire.

4. Spread all the chopped mushrooms, add the chopped onion. For convenience, it can be rubbed on a coarse grater. Then we mix, cover the pan and leave the mushrooms with onions to simmer on low heat for 5-7 minutes.

5. When the mushroom mass is significantly reduced in volume and mushroom juice appears, remove the lid from the pan, set the medium heat and simmer a little more.

6. When half of the liquid evaporates - the mushrooms can be removed from the fire and set aside until completely cooled.

7. Lubricate the baking dish with vegetable oil. I use a round detachable form for the cake - it is then easier to get the casserole out of it.

8. At the bottom of the form we spread half the mashed potatoes.

9. We smooth the mashed potatoes with a spoon to get an even potato layer.

10. Grate the cheese on a fine grater.

11. Pour half the grated cheese to the cooled mushrooms and mix everything.

12. The second layer spread in the form of mushrooms with onions and cheese. Part of the mushroom juice absorbs potatoes.

13. Top with the remaining mashed potatoes.

14. Level it with a spoon.

15. Top grease the remaining sour cream.

16. Cut the parsley or dill, squeeze the garlic.

17. Sprinkle a potato casserole on top.

18. Sprinkle cheese on top.

19. We send in the oven preheated to 180 degrees for 30 minutes. So that the cheese does not dry up on top and does not burn, I place the form in the lower part of the oven, and on top I put an empty baking sheet on the guides. Thanks to this technique, the heat is distributed evenly and the casserole on top does not burn.

We leave the finished casserole in the form to cool. And to make it beautiful and easier to get out of shape, the cooled casserole can be removed for another couple of hours in the refrigerator.

20. From a cold casserole form is removed in two counts. And to cut such a casserole is a pleasure, the knife itself slides along the cooled cheese crust.

If desired, the sliced \u200b\u200bcasserole can be heated in the microwave.

The most delicious potato casserole with mushrooms is ready! Here is such an interesting and simple recipe with a photo. Bon Appetit! 🙂

Step 1: Boil the potatoes.

We turn on the maximum fire on the stove, put the pan on the burner and pour water. Wash the potatoes thoroughly under running water. If the vegetable is fresh, leave the peel. We are waiting for the liquid to boil, after which we add salt with potatoes. Cook it for about 10 minutes until half cooked over medium heat.

Step 2: Cut the mushrooms, onions and garlic.

While the potatoes are being cooked, we will prepare the remaining ingredients. Peel the onion and garlic, rinse under running water, put it on a cutting board and chop the onion in a small cube, garlic in small pieces of any shape.

Mushrooms are used in this recipe, but you can replace them with any other edible forest mushrooms. Only previously they will need to be sorted out, cleaned, and boiled for at least 30 minutes. Champignons can immediately be used as food. So, we wash them under running water, wipe them with napkins or paper kitchen towels, put them on a cutting board and cut them into a beautiful cube or thin layers.

Step 3: Prepare the cheese.

Grate cheese on a track with large holes in a plate or on a cutting board.

Step 4: Prepare the potatoes.

We return to the potato. We drain the water from the pan, put the potatoes on a cutting board, wait a few minutes for it to cool. Then remove the peel and cut into layers of 4 to 6 parts.

Step 5: Fry the mushrooms.

We turn on the medium heat on the stove, pour vegetable oil into the pan and put on the burner. After the oil has warmed up, add the garlic, a minute later the onions and fry them together for about 2 minutes, periodically stirring with a kitchen spatula. Then we spread the mushrooms, sprinkle with black pepper, salt, mix everything thoroughly and fry for another 3 minutes until a delicious rosy color.

Step 6: Form the casserole.

Lubricate the baking dish with vegetable oil, put a little potatoes on the bottom, sprinkle with black pepper and lay the mushrooms on top.

Then grease with sour cream and sprinkle with cheese chips.

Repeat the layers until the potato runs out. but the last layer must be made of cheese.

Step 7: Bake the dish.

Preheat the oven to 180 - 190 degrees. We install the grate on the middle rack, and put the casserole form on it. We cook it for 30 - 40 minutes.

Then, carefully we take out the form from the oven, helping ourselves with kitchen tacks, put on the stove and leave the dish for 2 - 3 minutes.