Vegetable casserole is a universal dish that can be cooked constantly. In addition to usefulness, it is also good that they require a minimum of time for cooking. Serve the casserole with sour cream, mayonnaise or tomato paste . And so that when baking turns a beautiful crust, the top dish can be sprinkled with grated cheese.
Vegetable casserole in a multivarquet with meat
Ingredients:
- white cabbage - 500 g;
- garlic - 3 cloves;
- bulb - 1 piece;
- egg - 2 pieces;
- carrots - 1 piece;
- minced meat - 500 g;
- cream - 100 ml;
- breadcrumbs - 2 tbsp. spoons;
- spice;
- vegetable oil.
Preparation
How to cook a vegetable casserole? Onion and garlic is cleaned and kneaded lightly with a knife, and the carrot is grated on a grater. Then fry the prepared vegetables in the bowl of the multivark 5 minutes. By this time, shred cabbage thinly and throw it there. We continue to fry all together, constantly stirring with a shovel. When the cabbage becomes soft, we add it to taste. Mix the minced meat and brown it in a frying pan in oil, until half cooked. Separately whisk the whipped cream with eggs, sprinkle biscuits and salt. Mince lay out to vegetables, pour the creamy mixture, mix, turn on the "Baking" mode and cook for 30 minutes with the lid closed. Cook the casserole to cool, carefully remove from the multivark and sprinkle with fresh herbs.
Recipe for vegetable casserole with chicken
Ingredients:
- chicken fillet - 300 g;
- eggplant - 400 g;
- cheese - 100 g;
- fresh dill - 10 g;
- vegetable oil - 90 ml.
For sauce:
- mayonnaise - 80 ml;
- garlic - 3 cloves.
Preparation
Eggplants washing, wipe a towel and cut into thin slices. Then we roll them in flour and fry them in oil on both sides. After that, we shift the vegetables to a napkin. Chicken fillet chopped and browned until golden brown. We chop the cheese on the griddle, and mix the mayonnaise with the garlic squeezed through the press. In the baking dish, we lay out pieces of meat, then cover them with eggplants, grease with sauce and sprinkle with dill. Next, lay out the remaining eggplants, sprinkle a vegetable casserole with chicken cheese and send it to the oven for 20 minutes.
Vegetable pudding with beans
Ingredients:
- vegetable oil - 30 ml;
- dry colored beans;
- greens of dill - 0,5 tufts.
For sauce:
- bulb - 2 pieces;
- canned tomatoes - 3 pcs .;
- carrots - 2 pieces;
- spice.
Preparation
Colored dry beans are washed and poured with filtered water for 3 hours. Then boil it to softness and add salt to taste. To prepare the sauce, we clean the vegetables, grind them and pass them on vegetable oil. Then add the fried canned tomatoes and stew, stirring for 5-7 minutes, leaving a laurel leaf and spices.
The resulting sauce is gently poured into a saucepan with beans, sprinkled with chopped greens of dill and sent to a hot oven. Bake the dish until browning the top layer and thickening the beans.
Vegetable lean casserole in the oven
Ingredients:
- fresh cabbage - 200 g;
- flour - 4 tbsp. spoons;
- zucchini - 4 pcs .;
- potatoes - 3 pcs .;
- bulb - 1 piece;
- canned beans - 1 pot;
- celery cherry - 1 pc .;
- garlic - 1 clove;
- vegetable oil;
- spice.
Preparation
Peeled potatoes are washed, cut into strips and fried in a deep fryer.