Classic Oven-Baked Potato Casserole Without Meat
Potato casserole is always a simple dish, but very delicious. In the classic version, mashed potatoes are used for cooking. When baked, its texture becomes very tender and airy with a crispy crust. Of course, you can bake the puree with a filling of meat or fish. But for a light low-calorie dinner, I prepare an oven-baked potato casserole without meat with mushrooms. I usually choose champignons, but you can replace them with your favorite mushrooms. With forest mushrooms, the casserole will be especially fragrant, hearty and tasty.
Information
Ingredients
- Potatoes1 kg
- Mushrooms500 g
- Onion1 piece
- Vegetable oil30 ml
- Milk40 ml
- Chicken egg1 piece
- Butter40 g
- Salt1.5 teaspoon
- Black pepper0.5 teaspoon
Directions
Prepare all the ingredients for classic oven-baked potato casserole without meat with mushrooms.
Prepare the potatoes. To do this, peel and rinse the potatoes. If necessary, cut it to reduce cooking time. Place the prepared potatoes in a saucepan. Pour cold water over it so that the water completely covers it. Add 1 teaspoon of salt and put the pot with the potatoes on the heat. Cook until done. The cooking time will depend on the size of your potatoes. On average, about 10-15 minutes after the water boils. To check the readiness of the potatoes, you need to pierce it in the middle with a sharp knife. If the knife easily enters the potato, then it is done.
Drain the water from the cooked potatoes. In a separate saucepan, heat the milk until hot. Add the milk to the potatoes. Melt the butter over low heat and also add it to the boiled potatoes.
Prepare mashed potatoes with milk and butter. This can be done using a special press or a mixer. Set the mashed potatoes aside to cool slightly. Then, add a raw egg to the mashed potatoes, but be careful not to add it to hot mashed potatoes as it may curdle. To save time, you can prepare the mashed potatoes in advance or use leftovers from dinner. Preheat the oven to 190 degrees.
Prepare the mushrooms. Clean the mushrooms well and remove any dirt or stems. Rinse them quickly under running water, being careful not to let them soak for too long as they will absorb water. If this happens, the excess water will come out during cooking and the mixture will be more liquid. Cut the prepared mushrooms into small cubes.
Peel and rinse the onion. Cut the onion into small cubes. Heat vegetable oil in a frying pan over medium heat. Add the chopped onion to the heated oil and sauté for one minute, stirring continuously. Keep the heat at medium.
Add the sliced mushrooms to the onion and sauté for another 5 minutes, stirring periodically. Turn off the heat. Add 0.5 tsp of salt and freshly ground black pepper to the frying pan with the mushrooms and onion. Mix everything well.
Prepare a baking dish for the meatless potato casserole with mushrooms. Grease the dish with a small amount of vegetable or butter. In this recipe, a square dish with sides measuring 20x20 cm was used. Add one egg to the mashed potatoes and mix well. The egg should be evenly distributed throughout the mashed potatoes. Spread half of the mashed potatoes into the prepared dish and evenly distribute it over the surface of the dish.
Spread the sautéed mushrooms with onions on top of the mashed potatoes and distribute them evenly over the surface of the puree.
Top the mushrooms and onions with the remaining mashed potatoes. Smooth it out. Press it slightly with a spoon, as if creating a wave, to make the casserole look even more appetizing. Place the dish in the center of a preheated oven at 190 degrees Celsius. Bake for 15-20 minutes until the mashed potatoes have a beautiful golden color. The baking time will depend on the characteristics of your oven.
Remove the cooked casserole from the oven and let it cool for 10 minutes to allow all the ingredients to settle.
Slice the potato casserole into individual portions and serve. The meatless potato casserole with mushrooms, following the classic recipe, is ready. Enjoy your meal!
