Home > Food > Cooking Recipes > Potato casserole with rice, minced meat and vegetables

Potato casserole with rice, minced meat and vegetables

by
You’ll need
  • 15 medium (8 large) potatoes, 1 kg of minced meat, a glass of long-grain rice, 1 bell pepper, 1 large tomato, greens (dill, parsley), salt /pepper to taste, 250 ml hot milk, 30 g butter, half a cup of top grade flour, 2 chicken eggs, any kind of hard cheese.
Instructions

1

The

potatoes boil until fully ready and start tiling, adding hot milk, butter, chicken eggs, $ flour (pour not all at once, but a thin trickle), greens, salt.

2

Boil rice. Sauté the ground in a pan with vegetables, simmer until the liquid is evaporated and ready, add boiled rice to it, stir.

3

Put the first layer of potatoes on the baking tray.

4

Finished minced meat put on the first layer of potatoes, then repeat the procedure. We smear the last layer with mayonnaise.

5

Put in a preheated oven up to 220 degrees for 15-20 minutes.

6

2-3 minutes before preparing the casserole, sprinkle it with grated hard cheese, leaving a leaf in the oven to melt the cheese and eventually turned into a crispy crust.

7

Finished casserole cut into squares and spread on plates.

Post Views: 186

Related posts:

How to cook a delicious potato casser Ducan Diet: phases, recipes, approximate menu What make of potatoes Simple and delicious curd casseroles: 5 Recipes How to cook delicious cutlets How to cook cutlets with pumpkin Recipes with boiled eggs: a selection of the simplest and most delicious sauces How to cook a delicious and fast dinner How to cook stuffed peppers: the best Recipes How to cook pumpkin muffins 8 useful warming soupchies How to cook risotto like in an Italian restaurant What to cook from young courgettes: the best recipes Chicken, quail, duck – such different eggs Baked potatoes in multicook How to cook a puff salad with chicken and mushrooms How to cook a perfect pilaf in Uzbek How to bake an apple How to cook baked courgettes with minced meat How to cook dolma with minced meat in a multivary

Leave a Comment