Diet casseroles in the oven recipes with photos

Casserole with minced chicken and vegetables

A casserole with vegetables and chicken can feed the whole family. At the same time, the meal will not be too “heavy” and high in calories. Feel free to change the original recipe as you wish, adding fresh or frozen vegetables that you prefer.

• 400 g minced chicken,
• 2 small zucchini,
• 3 bell peppers of different colors,
• 3 cloves of garlic,
• 2 carrots,
• 2 eggs,
• 1 tsp. dried basil.

1. Cut the peppers into small cubes.
2. Coarsely grate the zucchini and carrots.
3. Combine the minced meat in a deep bowl with squeezed garlic, vegetables and eggs. Mix everything well. Add basil and salt. Place the mixture in a mold with high sides, greased with sunflower or olive oil. Cook at 180°C for approximately 40 minutes.

Cabbage Casserole with Turkey

Make a hearty casserole with white cabbage and tender turkey. It will serve as an independent tasty dish for lunch or dinner. The casserole can also be supplemented with low-fat sauce or fresh vegetable salad.

The dish will remain tasty even when cold, so you can take a small piece of the casserole with you to work to make a hearty diet snack.

• 500 g white cabbage,
• 300 g minced turkey,
• 150 ml sour cream,
• 50 ml milk,
• 4 eggs,
• 70 g cheese,
• bunch of dill,
• bulb.

1. Chop the onion. Start frying it with oil in a frying pan. Later add the minced meat. Salt the mixture to taste, season with your favorite spices and add finely chopped dill. Fry until golden brown.
2. Finely chop the cabbage.
3. Grate the cheese.
4. Combine eggs, milk and sour cream in a deep bowl. Whisk.
5. Grease the ceramic mold with vegetable oil. Place half the cabbage here and all the minced meat on top. Pour the egg-sour cream mixture over the layers of the casserole. Place the remaining cabbage on the meat. Sprinkle the dish with cheese and place in a preheated oven. Cook for 30-40 minutes. at 180 °C.

Ingredients:

Cream can be replaced with milk or thick sour cream.

Step 1

Thaw the fillet and cut into small pieces, preferably no more than 2 cm. Wash the slices and let dry.

Step 2

Peel the onion and chop finely. Important: the more onions you add, the juicier the casserole will be. If desired, you can lightly pour boiling water over it to lose the bitterness.

Step 3

Peel the potatoes, wash them and cut them into small cubes. The length of each of them should be no more than 1.5 centimeters.

Place the prepared products in one bowl and mix. Salt and pepper the products and mix thoroughly.

Step 4

In a separate bowl, mix cream and eggs.

Step 5

Add flour to the mixture and mix everything thoroughly so that there are no lumps in the mixture.

Step 6

Coat the multicooker bowl generously with oil, lay out the fillet and potatoes and level the products. Then fill the mass with the prepared cream-based liquid. Sprinkle the dish with grated cheese on top.

Step 7

We put the kitchen appliance in the “Baking” mode for 40 minutes, at the end of which you will receive a tender, juicy and tasty casserole that will be appreciated by all family members.

You need to remove the finished dish using a silicone mat or steaming bowl. Cut the finished casserole into pieces, pour over the dressing and serve. If desired, sprinkle the dish with spices.

As you can see, a casserole with potatoes and chicken fillet is very simple to prepare, and the result can surprise anyone, even a true connoisseur of tasty and healthy food.

The prepared dish can be stored for 2-3 days, however, after cooling, it should not be reheated, as the cheese will harden and the food will not be juicy.

Watch another version of this dish in the video below:

Modern kitchen units help solve the ever-present problem of healthy nutrition for the whole family every day with minimal costs. Yes, baked meat in the oven turns out tender, but still, chicken casserole in a slow cooker is easier to prepare: you just need to put the ingredients in a bowl and press the button. Poultry meat goes perfectly with almost all vegetables, and mushrooms will help solve the problem of its dryness, so in the end we get a healthy dinner or a hearty lunch.

Chicken meat is the main ingredient in the casserole, recipes for which we are happy to share in a home slow cooker. They are so versatile that you can easily change them by adding your favorite products and without worrying about the result.

Believe me, it will satisfy you in any case, because eggplants, tomatoes, peppers, beans, and all types of cabbage, and even more so carrots, go well with chicken.

For the sake of variety, you can use not only raw or boiled chicken as a filling, but also smoked poultry - it will turn out piquant. So let's use our imagination and get started!

Casserole with zucchini and cheese

Zucchini is the favorite vegetable of those who clearly calculate the calorie content of their diet. They are low in calories, but contain a lot of fiber that is beneficial for digestion. Let zucchini become the main ingredient in a delicious casserole. Pair them with aromatic cheese to serve a truly delicious dish.

To prepare, use medium-fat cheese. Dietary tofu or feta cheeses, so loved by vegetarians, are perfect.

• 200 g cheese,
• 100 ml oat milk,
• 4-5 medium-sized zucchini,
• 3 eggs.

1. Peel the zucchini and cut into thin slices or cubes.
2. Coarsely grate the cheese.
3. In a separate bowl, beat eggs with milk. Season the mixture with salt and pepper.
4. Grease the bottom of a deep mold with high sides with oil. Place half of the zucchini here, and the next layer is all the cheese. “Cover” the casserole with the remaining zucchini. Pour the egg mixture over the dish. Bake for about half an hour at 180°C.

Chicken casserole with potatoes in a slow cooker

Products we will work with:

• chicken breast – 0.5 kg;
• medium size potatoes – 8 pcs.;
• eggs – 4 pcs.;
• onion – 1 pc.;
• medium fat sour cream – 1 tbsp.;
• flour - 3 tbsp. l.;
• tomato paste – 1 tbsp. l.;
• a piece of butter;
• parsley or dill;
• ground black pepper;
• salt and spices.

This version of chicken casserole is prepared in a slow cooker as follows:

1. Prepare minced chicken breast or cut it into small pieces.
2. Peel the onion, finely chop, chop the greens, and then mix with the meat. Then add salt and pepper.
3. Beat the eggs, then add sour cream, tomato paste and flour in small portions. Mix the filling thoroughly again.
4. Now let's get to the potatoes. Wash it, cut off the peel and cut into thin slices. Grease the bottom and sides of the multi-bowl with a piece of butter and place about half of the potatoes there. Don't forget about salt and pepper, otherwise the dish will turn out bland.
5. Pour the dressing over the potatoes, but do not use all the liquid - only 6 - 7 spoons. Top evenly with pieces of meat, then the other half of the potato slices and the rest of the dressing. Add a pinch of pepper and salt again. Start the “Baking” mode for 60 – 90 minutes (the exact time depends on the degree of readiness of the potatoes).

Fish casserole

The fish casserole turns out juicy and tender. At the same time, the recipe is low in calories. One of the best options for a diet dinner. Supplement the casserole with vitamin-rich vegetables to make it more satisfying. The finished dish can be served with a low-fat sauce based on sour cream mixed with finely chopped fresh herbs.

In fish casserole recipes, add the fish you like best. These can be fatty, medium-fat and low-fat varieties.

• 500 g mackerel fillet,
• 100 g green beans,
• 2 eggs,
• 2-3 tomatoes,
• 2 tbsp. l. lemon juice,
• bell pepper,
• a small bunch of dill and parsley.

1. Cut the fish into small cubes, place in a bowl and cover with lemon juice and salt.
2. Cut the peppers and tomatoes into small slices. Combine them with chopped herbs, eggs and beans. Salt the mixture and season with black pepper to taste.
3. Take a deep ceramic or glass mold. Grease its bottom with a small amount of oil, lay out the fish first, and then the vegetable mixture. Cook in an oven preheated to 180°C for approximately 40 minutes.

Recipe: Chicken casserole in a slow cooker. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Chicken casserole in a slow cooker.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Chicken casserole in a slow cooker is 114.4 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Recipe for healthy cottage cheese casserole with spinach

Recipes for casseroles with leafy greens and cottage cheese - a hearty, healthy breakfast that will be appreciated by those who strictly calculate the calorie content of their daily diet. Use vitamin-rich spinach, which will make the dish juicy, aromatic and beautiful.

• 200 g each of cottage cheese and fresh spinach leaves,
• 150 g oat flakes,
• 3 tbsp. l. milk,
• 2 eggs,
• 1/2 tsp. paprika.

1. Place the cottage cheese in a deep bowl. Add eggs, milk, oatmeal and paprika to this. Mash the mixture with a fork or puree with a blender until smooth.
2. Wash the spinach and dry it. Either finely chop the leaves or puree them in a blender.
3. Combine spinach with cottage cheese and mix well with a spatula. Place the mixture in a pre-greased mold. Cook the dish at 170 °C for approximately 30 minutes.

Tomato-eggplant casserole

This original casserole with a sweet and sour taste will become the main course of a dinner for lovers or a romantic breakfast on the seashore. Eggplants and tomatoes baked with aromatic spices will delight you with an extraordinary taste.

To make a delicious casserole, the recipe includes the following components:

• large eggplants - 4 pcs.;
• tomatoes - 700 g;
• onion - 1 pc.;
• any hard cheese - 50 g;
• garlic - 1 head;
• grated parmesan - 5 tsp;
• dry red wine - 120 ml;
• vegetable oil - 3 tbsp. l.;
• soft cottage cheese - 0.5 kg;
• sprigs of fresh basil, grated nutmeg, pepper, salt - to taste.

To prepare such a casserole in the oven, follow the following algorithm:

1. Wash the eggplants. Cut two vegetables into small cubes, and the remaining ones into long thin slices, which you must add salt and set aside for 15 minutes.
2. Grate two types of cheese on a fine grater and combine.
3. Chop the garlic cloves and onion finely, wash the tomatoes and cut into small slices.
4. Wash off the salt from the eggplant slices, dry with a paper towel and fry on both sides in vegetable oil. Transfer to a plate.
5. Heat the oil in a saucepan, fry the onion and eggplant cubes for about 5 minutes over medium heat. Add tomato slices, garlic, wine, salt and spices. Let it boil, then reduce the heat to low and simmer uncovered for 10 minutes. Add chopped basil and remove from heat.
6. Sprinkle a baking dish with water, place a third of the eggplant slices, part of the tomato filling and a little cottage cheese on the bottom. Sprinkle layers with nutmeg and pepper. Next, alternate layers, not forgetting to sprinkle with spices and salt to taste. The last layer should be eggplant slices sprinkled with a mixture of grated cheeses.
7. Prepare the casserole in an oven preheated to 200°C. Cooking time: 30 minutes.

Serve hot. The dish will delight you with its sophistication and incomparable aroma.

Cottage cheese casserole with fruit for dessert

The casserole can be an excellent dessert for the whole family if you make it from cottage cheese and sweet fruits. Take a medium-fat fermented milk product to reduce the calorie content of the dish as much as possible. And cottage cheese casserole is a source of protein, which gives you a feeling of fullness for several hours. An excellent option for a healthy breakfast.

• 200-300 g cottage cheese,
• 3-4 tbsp. l. oatmeal or oat bran,
• 2 peaches
• egg,
• banana.

1. Prepare the fruit - wash, peel, cut into small cubes.
2. Mix cottage cheese with egg and oatmeal. Then add the fruit and mix gently with a spoon again. If the curd mixture seems unsweetened to you, you can add a little honey to the composition. Place it in a mold and bake in the oven or microwave until fully cooked.

Dietary vegetable casseroles: benefits and features

Vegetable casseroles appeared relatively recently. And all thanks to the economy of the housewives. According to culinary specialists and chefs, the dish originally included those products that remained unnecessary on the shelves of the refrigerator. It was much later that they began to come up with all sorts of variations on the theme of casseroles.

Vegetable baked dishes were first intended for vegetarians, then they began to be used for various diseases, as they were included in the list of dietary casseroles. Today there are a huge number of different recipes. But first you need to understand what the benefits and advantages of such a diet are.

Read more about the popular vegetarian diet for weight loss. Vegetable casserole is one of the dishes in this diet.

Features of preparing dietary vegetable casseroles

The casserole can be prepared in any way, but in order for it to correspond to the name “dietary”, you must adhere to certain cooking rules :

1. You can add absolutely any vegetables to the dish - potatoes, carrots, cabbage. And also zucchini and zucchini, eggplant and tomatoes, mushrooms, etc.
2. A small amount of meat, minced meat or fish is allowed if dietary requirements require it. But all these products must be used low-fat, otherwise your dish will cease to be dietary and will not bring the desired results and benefits for the body.
3. Before preparing the vegetable casserole, the ingredients need to be washed and cleaned. Then rinse again under running water.
4. The ingredients can be grated using a grater or cut into small cubes.
5. To make the dish look more piquant, add some color to it - add green peas, corn and other bright vegetables.
6. When baking, the walls and bottom of the mold must be greased with vegetable oil (preferably olive), but under no circumstances should you add fat.
7. To make the dish juicy, place onion rings on top of the potatoes. Onions also go well with meat.
8. If you are preparing a casserole with eggplants, first steam them in the oven or sprinkle them with salt for a few minutes. This will get rid of specific bitterness.
9. Be sure to season the dish with hard cheese.
10. A special filling will add structure to the vegetable casserole and improve the taste. The filling is made from eggs and low-fat sour cream. If necessary, you can add a little coarse flour. Sour cream can be replaced with natural yogurt, fermented baked milk or kefir.
11. To speed up metabolism, add spicy spices. Vegetables go well with turmeric, red pepper, and ginger.
12. If the dish is being prepared for weight loss, keep in mind that legumes and potatoes are very high in calories, so add them in limited quantities.
13. You can add zest to the taste with sour apples, pomegranates, currants, dried fruits and nuts.

The baking process should be divided into 2 main stages :

1. Roast all the vegetables in order until they are cooked through. For example, first add eggplants and carrots, let them bake for about 15 minutes, then add potatoes, onions, etc.
2. When the vegetables are ready to eat, pour the filling and sprinkle with grated low-fat cheese.

The benefits of dietary vegetable casseroles

The benefits and benefits of dietary vegetable casseroles:

• fast weight loss;
• low calorie content;
• no need to give up many foods;
• cleansing the body of toxins and bad cholesterol;
• normalization of metabolic processes;
• acceleration of metabolism;
• saturating the body with substances that are useful and important for health;
• improving the functioning of some internal organs;
• the ability to cook in summer, winter, spring and autumn;
• You can use both fresh and frozen vegetables;
• speed and ease of preparation;
• vegetables can be combined with any product;
• opportunity to experiment.

Try to prepare an original vegetable casserole, which not only has an irresistible taste and will bring considerable benefits to the body, but is also special, because it is prepared according to a new recipe, which is described in detail in this video.

Vegetable casserole “Winter”

Getting fresh vegetables in winter is quite problematic, but this is not a reason to deny yourself the pleasure of enjoying a delicious dish. To create a casserole, you can use one secret called frozen vegetable mixture. After freezing, products do not lose their beneficial and tasteful qualities, so there is no need to worry.

Ingredients:

• Mix of frozen vegetables – 450 gr.
• Onions – 1 pc.
• Vegetable oil – 2 tbsp.
• Pasta – 250 gr.
• Broth – 250 ml.
• Cream – 200 ml.
• Cheese - 100 gr.
• Salt and pepper - to taste.

Cooking process:

1. Cut the onion into small cubes.
2. Heat vegetable oil in a large frying pan and add onions. Fry the vegetable until translucent, then add the frozen vegetable mixture, mix thoroughly, and simmer for about 15 minutes.
3. During this time, you need to boil the pasta in salted water. There is no need to season pasta with butter. Stewed vegetables should also be placed in a colander and allowed to drain.
4. The oven needs to be preheated to 200 degrees.
5. Mix the broth with cream and bring it to a boil, remove from the stove and melt two parts of cheese in it.
6. Mix vegetables with pasta and place on a baking sheet greased with vegetable oil.
7. Salt the mixture, add pepper and pour the sauce over it. Place the casserole in the oven for 15 minutes, then remove, sprinkle with the remaining cheese and bake for another 5 minutes.

Cooking rules and recipes

Each dietary vegetable casserole has its own cooking characteristics, which determine the taste, aroma and structure of the dish. Therefore, the following recommendations will help you prepare the casserole correctly and tasty:

1. One of the popular casseroles is carrot. In principle, it acts more as a dessert. To prepare it, rice must be boiled to a viscous porridge and slightly sweetened with honey. Then the raw carrots are grated and combined with rice porridge. Be sure to add a filling of eggs and milk. After mixing, the vessel is placed in a preheated oven. Add flavor by adding an apple.
2. A very healthy casserole made from celery. The peculiarity of the preparation is that the vegetable is cut thinly and boiled until half cooked. Immediately pour in a mixture of eggs and chopped herbs and bake.
3. To make the potato casserole more satisfying, but less high in calories, brush each piece of potato (pre-cut into slices) with Feta cheese and place in the oven.
4. Cauliflower and broccoli are considered quite healthy vegetables, so they are often used for dietary vegetable casseroles. Separate the inflorescences and boil the cabbage in lightly salted water for 5 minutes. Pour in a mixture of kefir (it goes well with cabbage) and eggs. You can add a little boiled chicken fillet.
5. White cabbage is also baked, but it is better to do it together with minced chicken. Cabbage is placed raw. It is advisable to chop it finely.
6. It is imperative to add flour or semolina to a zucchini casserole, since zucchini releases a lot of juice. Grate the vegetable on a coarse grater and squeeze out the liquid. Mix with flour and parsley and dill. Sprinkle cheese on top and, if desired, beat a raw egg there. You don’t have to grate the zucchini, but cut it into slices, add salt and let it brew. Place a baking dish on the bottom, pour the filling on top, then add tomatoes and herbs. Add the egg and unsweetened yogurt mixture again.
7. Pumpkin casserole is always prepared with cottage cheese, semolina, egg and honey. After mixing the components, leave the minced meat for 20-30 minutes to swell. Then they are sent to the oven for baking.

When preparing various dishes of this nature, take into account the structure of the vegetable crops that you include in the casserole. If it is tender, like zucchini, be sure to add flour or semolina. This will create shape and improve the taste of the dish.

Learn to cook vegetable casserole for weight loss. You can learn the step-by-step recipe from the video provided to your attention.

Simple recipes for vegetable casseroles in the oven

If you want to prepare an original, tasty and healthy dish, then a vegetable casserole will come to the rescue; you can master the recipes in the oven in a matter of minutes! This side dish would be appropriate on its own or in combination with fish, meat, and seafood. Vegetable casserole is a low-calorie dish. Therefore, it will appeal to those who watch their own weight and adhere to strict diets. You can use fresh and frozen vegetables to prepare the casserole. Therefore, the dish can be served at any time of the year!

The advantage of vegetable casseroles is that they can be prepared from any combination of products. Therefore, there will always be a special dish on the table that will not become boring. Vegetables go well with various sauces, meat components, and cheese. With their help, you can prepare budget-friendly and satisfying meals if you use seasonal ingredients!

Recipe for vegetable casserole from different types of cabbage

Do you want to prepare a real delicacy that contains a lot of useful substances? Then this cauliflower and broccoli recipe is just what you need. The dish turns out quite bright and sophisticated in appearance. It will appeal to children and adults, in addition, it is independent. Therefore, it does not require additions. But if you still want to add protein, you can serve the casserole with fish, steamed or baked in the oven.

Cauliflower and broccoli contain antioxidants, detox substances, various minerals and vitamins. They stimulate intestinal motility and improve metabolism. Cauliflower contains tartronic acid, which prevents fat deposition. Biotin, which maintains excellent condition of skin, hair and nails. In turn, broccoli is rich in iodine, phytoncides and powerful antioxidants. When combined, these two types of cabbage will provide maximum benefits to the body.

Ingredients:

• Cauliflower – 300 grams;
• Broccoli – 300 grams;
• Onion – 1 head;
• Carrots – 1 piece;
• Butter – 50 grams;
• Flour – 2 tablespoons;
• Milk – 200 ml;
• Protein – 1 chicken egg;
• Salt, black pepper - to taste;
• Fresh herbs - optional / garnish before serving;
• Vegetable oil – 2 tablespoons.

Recipe for vegetable casserole from different types of cabbage

Cooking method:

1. In a frying pan, fry chopped carrots and onions in heated vegetable oil. It is better to cut the onion into half rings, and the carrots into medium cubes;
2. Separate the cauliflower and broccoli into florets and boil in lightly salted water until tender. It is better if the inflorescences remain slightly crispy. When baked in the oven, they will become tender and tender, but will not fall apart;
3. Fry the flour in some butter. Remove the frying pan from the heat, pour in the milk and mix thoroughly. Beat the chicken protein with a mixer and carefully add to the sauce base. It is important that the mass is not hot. Otherwise the protein will coagulate;
4. Grease the baking dish with a small amount of butter. Arrange cabbage inflorescences and fried vegetables;
5. Pour the sauce over the base and place pieces of the remaining butter on top;
6. Place the mixture in the oven, preheated to 200 degrees, for 25 minutes;
7. Serve the dish to the table, adding chopped herbs.

If you want to make the casserole more satisfying, you can immediately add fish fillet or chicken. The fish is placed fresh. As for chicken meat, it must first be boiled or fried.

Nourishing vegetable casserole in the oven: recipes for beginners!

For those who prefer to cook hearty dishes, this recipe for vegetable casserole with potatoes is perfect. The dish presented below is best made in the summer-autumn period, when there is an abundance of zucchini and tomatoes, and there are also young potatoes! To reduce the amount of carbohydrates, you need to add a protein component to the composition. In our case there will be hard cheese. We will make the filling from heavy cream and chicken eggs.

The composition can include zucchini or zucchini. Young fruits with thin skins do not need to be peeled, but cut and placed whole! Zucchini has very low calorie content. But thanks to the potatoes, the dish will be quite filling. The dish includes tomatoes. You can use cherry or traditional fruits. In the latter case, it is important to first remove the skin and only then chop the tomatoes.

Ingredients:

• Zucchini – 2 medium-sized pieces;
• Potatoes – 2 pieces;
• Tomatoes – 2 pieces;
• Onion – 1 head;
• Garlic – 3 cloves;
• Hard cheese – 150 grams;
• Heavy cream – 200 ml. To reduce the fat content of the finished dish, you can use full-fat milk;
• Chicken egg - 2 pieces;
• Salt, black pepper - to taste;
• Vegetable oil – 2 tablespoons.

Nourishing vegetable casserole in the oven: recipes for beginners!

Cooking method:

1. Heat vegetable oil in a frying pan and fry the onion, chopped into small cubes;
2. Peel the tomatoes and cut into medium cubes. To peel a tomato, you can use a special knife or place the tomatoes in boiling water for 40 seconds, after making cross cuts at the base;
3. Add the tomatoes to the onions and simmer for about 5 minutes, stirring occasionally;
4. We peel the garlic, pass it through a press or simply chop it with a knife, send it to the onions and tomatoes;
5. Peel the potatoes, wash them, cut them into thin slices;
6. We do the same with zucchini;
7. Place potatoes on the bottom of a heat-resistant dish greased with vegetable oil, salt and pepper them;
8. Place the zucchini over the potatoes, add salt and pepper;
9. Sprinkle the mixture with chopped dill, lay out the stewed vegetables;
10. Whisk the eggs and cream in a bowl. Salt the mass and add a little pepper;
11. Place the filling into a baking dish. Cover the top of the mass with grated cheese;
12. Bake the dish at 200 degrees for about 50 minutes.

Serve the dish to the table immediately after preparation. It turns out very satisfying and tasty. The most important thing is that you don’t have to add a meat component to the casserole!

Lenten vegetable casserole: recipe with photos!

The following recipe is perfect for fasting, as well as all those periods when you don’t want animal fats. Of course, the dish cannot be called low-calorie, since it contains potatoes. Mushrooms go well with vegetables. They are the protein component. In summer, it is better to use forest mushrooms, which have an incredible aroma! Although fresh, frozen and dried mushrooms are suitable for preparing this dish.

The recipe is good not only for fasting days, but also for everyday dinner. It satisfies hunger perfectly. But it is worth remembering that mushrooms contain chitin. Therefore, it is not recommended to constantly eat them. If you take them dried, then before frying they should be soaked in water. It is important to defrost frozen mushrooms correctly. To do this, they are placed on the top shelf of the refrigerator and defrosted there.

Ingredients:

• Potatoes – 1 kg;
• Fresh mushrooms – 400 grams;
• Onion – 1 head;
• Vegetable oil – 2 tablespoons;
• Salt and black pepper - to taste.

Lenten vegetable casserole: recipe with photos!

Cooking method:

• Peel the potatoes, rinse them in cold water and place them in a saucepan with water. The tubers should rest for 15-20 minutes to remove the starch;
• Cut the onion into small cubes and fry it in heated vegetable oil until transparent;
• Cut the mushrooms into small cubes and add them to the onion. Simmer the mixture for about 7 minutes, then add salt and black pepper;
• Dry the potato tubers with a paper napkin, then grate them on a coarse grater. Place the shavings in a bowl, squeezing lightly to drain excess juice;
• Add salt and black pepper;
• Grease a heat-resistant form with vegetable oil. Place some of the potato chips in it, then the mushrooms fried with onions, and the rest of the potatoes;
• We send the mass to bake at 180 degrees for 30 minutes;
• Take the dish out of the oven, sprinkle with vegetable oil and bake for another 10 minutes.

Hearty eggplant casserole with meat

Eggplants are called the vegetable of longevity. They are used to prepare many dishes! The vegetable promotes good functioning of the heart and circulatory system. It is low in calories and contains a large amount of fiber, which removes waste and toxins from the body. When fried, vegetables absorb a lot of vegetable oil. Therefore, nutritionists recommend baking them. Eggplant goes well with meat, which is also included in the recipe.

It is better to include beef or turkey in the casserole. In the latter case, the dish will turn out to be dietary, satisfying and more healthy. You probably know that eggplants are often supplemented with garlic. This combination perfectly expresses their taste. Therefore, you should use a lot of garlic. Eggplants often taste bitter. To remove excess bitterness, cut them into slices and sprinkle with salt. The eggplants remain in this state for 30 minutes, after which they are washed and used for preparing various dishes.

Ingredients:

• Eggplants – 5 pieces;
• Onions – 2 heads;
• Turkey – 500 grams;
• Tomato – 4 pieces;
• Garlic – 3 cloves;
• Olive oil – 3 tablespoons;
• Fresh herbs - 1 small bunch;
• Salt, black pepper - to taste;
• Butter – 40 grams;
• Flour – 1 heaped tablespoon;
• Milk – 300 ml;
• Chicken egg - 2 pieces;
• Grated cheese – 1 tablespoon.

Hearty eggplant casserole with meat

Cooking method:

1. We thoroughly wash the eggplants, cut them into circles, which we place in a mold greased with olive oil. Bake vegetables for about 15 minutes at 200 degrees;
2. Cut the onion into half rings and fry in the remaining olive oil until it becomes transparent;
3. We wash the turkey and cut it into thin long strips, as in basics. Add the meat to the onion, fry for about 10 minutes, then add salt and black pepper;
4. Wash the tomato, remove the stem and skin. Cut one part into medium-sized rings, the other into small cubes;
5. Add tomato cubes to the onions and meat. Simmer the mixture for about 3 minutes, then add the garlic passed through a press;
6. While the mixture is stewing, let's prepare the sauce. To do this, fry the flour in butter and let it cool slightly. In a bowl, beat the eggs with milk, combine the mixture with the fried flour and mix thoroughly. You can warm the sauce for a few minutes on the stove. But not for long! Otherwise the eggs will curl;
7. Place meat with vegetables, tomato rings and eggplants in a heat-resistant dish, pour in sauce, cover with grated cheese;
8. We send the base to bake for 30 minutes at 180 degrees.

Recipes for simple vegetable casseroles can be quite varied. Therefore, every day you can delight your family with original dishes, the preparation of which takes a few minutes.