Vegetable casserole - hearty and healthy dish, which you can cook with pleasure during fasting. Recipes for lean casseroles can be different - with mushrooms, zucchini, potatoes and other vegetables. Lean casserole is prepared quickly and does not require special skills in cooking.
Lean carrot casserole
Carrots for casseroles can be boiled, baked in foil or cooked in a double boiler. Makes 5 servings. Calories per serving - 250 kcal. Cooking time is one hour.
Ingredients:
- half a kilo of carrots;
- 150 g sunflower seeds;
- two cloves of garlic;
- 150 g pumpkin seeds;
- a spoonful of dry parsley;
- half a spoonful of fresh or dried rosemary.
Cooking:
- Boil the carrots and peel off the skin. Cut into pieces.
- Grind the seeds in a blender.
- Add rosemary, crushed garlic and parsley to the seeds.
- Make a puree from carrots and add to the mass.
- Add salt, mix well.
- Bake the casserole in a greased pan for about 20-40 minutes. The time depends on the size of the mold (the smaller, the rather a dish get ready).
Serve carrot pie with vegetable side dish and fresh herbs.
Lean casserole with potatoes and fish
This is a very tasty and unusual fish casserole with potatoes and broccoli. The casserole is ready for a little over an hour. Calories per serving - 150 kcal. Makes 8 servings. getting ready lean casserole in the oven.
Required Ingredients:
- 300 g potatoes;
- 300;
- 700 g fish fillet;
- 300 g carrots;
- seasoning for fish;
- oil grows. and salt.
Cooking step by step:
- Boil all the vegetables separately and mash them in separate bowls. Salt can be added to taste.
- Cut the fish into pieces.
- Put broccoli, fish (sprinkle with seasoning), mashed potatoes, carrots in layers in a form.
- Bake the casserole for 40 minutes.
Garnish a lean potato casserole with fish with fresh herbs and slices fresh cucumbers.
Lean pumpkin casserole
Lean pumpkin casserole is tender and prepared with minimal ingredients. Makes 4 servings. The total calorie content of the dish is 1300 kcal. It takes about two hours to prepare.
Required Ingredients:
- 350 g pumpkins;
- 75 g. semolina;
- 20;
- 50 ml. rast. oils;
- three spoons of powdered sugar.
Cooking steps:
- Wash and peel the pumpkin, cut into small pieces. Boil 10 minutes.
- Turn pumpkin into puree, add powder and semolina. Mix well so that no lumps form. Add washed raisins.
- Leave the mass for 15 minutes while the cereal swells.
- Pour into the mold and bake in the oven for 35 minutes.
Bake the casserole until golden brown. You can sprinkle pastries with nuts or powder before serving.
Lean casserole with potatoes and mushrooms
This lean potato casserole with mushrooms is cooked for about an hour. The calorie content of the dish is 2000 kcal. Makes 8 servings.
Ingredients:
- seven potatoes;
- two bulbs;
- 250 g of champignons;
- 4 cloves of garlic;
- three st. l. rast. oils;
- ground pepper and thyme - 0.5 tsp each
Cooking step by step:
- Boil potatoes. Finely chop the onions.
- Rinse the mushrooms and remove the film. Cut the mushrooms into thin slices.
- Saute onions and add mushrooms. Cook until the liquid has evaporated.
- Add salt and spices to the fry.
- Mash potatoes into a puree.
- Grease the mold with oil. Spread a layer of puree and smooth. Lay out a layer of mushrooms with onions.
- Bake the casserole for 25 minutes.
Lenten casserole with mushrooms and potatoes is obtained with a ruddy and crispy crust. You can complement the dish with vegetables or fresh herbs.
At present, the secular press in their publications focuses only on the dietary significance of fasting. This is absolutely wrong. Of course, eating lighter foods herbal products will entail physical cleansing of the body, loss extra pounds. But the post is by no means unloading diet. It presupposes, first of all, moral cleansing. Fasting people should not only eat lighter foods, but also give up bad habits, control their emotions (for example, anger), and refrain from violent entertainment.
This article will offer recipes for dishes, in particular, casseroles, which will help to withstand fasting. But at the same time, they are also suitable for dieting. It's just that each person must consciously distinguish these concepts from each other. Lean casseroles turn out to be quite tasty and satisfying, despite the smirks of skeptics who think that it is impossible to cook a dish without eggs, fat and other prohibited foods.
Lenten casseroles can be prepared from a variety of products. For example, here is the recipe fish dish. You will need 400 grams of fish fillet, half a kilogram of potatoes, 150 grams vegetable oil, 60 grams of tomato paste, 100 grams of onion, parsley (two tablespoons), breadcrumbs, sugar, salt, red and black pepper. You need to cut the peeled and washed potatoes into slices. Fish fillet fry in vegetable oil. Onion should be cut into half rings and also fried. Now take a baking dish, grease it with oil and start laying layers. First, half with tomato paste with sugar and spices, then fish with onions, sauce again, and on top everything is covered with the remaining potatoes and sprinkled with breadcrumbs. The dish must be baked in the oven until cooked. Serve with parsley or dill. It turns out very tasty.
Lenten casseroles can also be prepared from vegetables. Here is one of the recipes you might like. Take colored beans, soak them in water for three hours, then boil them until soft. Next, it needs to be cooled without removing it from the saucepan. To prepare the sauce, take carrots and onions, chop them finely and sauté in vegetable oil. Add to them fresh tomatoes, simmer it all for five minutes. Season the sauce with sugar, salt, put Bay leaf you can add a little bit of flour. Then it needs to be poured into a pan with beans in the broth, mix it all up, sprinkle with herbs and send it to the oven until the top layer is browned. Such a casserole without eggs can be quite an independent dish.
And here is a recipe for those who are not indifferent to mushrooms. In general, lean casseroles are often prepared from this product in combination with potatoes. It turns out tasty and satisfying. Take a kilogram of potatoes, 300 grams of mushrooms, 10 olives, two tomatoes, 200 grams of lean mayonnaise, olive oil, turmeric, and salt, one onion. Boil the potatoes while adding turmeric to the water. Then you need to make a puree, diluting the potatoes with the broth in which it was cooked. Mushrooms need to be cut into slices, fry them with provencal herbs on the olive oil. Now take the form, put the potatoes in it (one third), place the mushrooms on top, then the onion, cut into the thinnest rings, then another part of the puree, the next layer - olives and tomatoes (cut into slices). At the end, lay out the rest of the puree, grease it and place the broccoli on top of the casserole, while pressing its pieces into the potatoes. The resulting casserole has excellent taste qualities and the scent is simply divine.
All of the above recipes can be safely called lean. In addition, these casseroles are low in calories, so they will fit into the diet. You just have to try to cook them. Now you no longer think that lean casseroles are tasteless?
Casseroles are easy to make but incredible delicious dish.
With a minimum expenditure of effort and money, a dish is learned that is not ashamed to be served even on festive table.
Lenten Casseroles - Basic Cooking Principles
Lenten casseroles are prepared from pasta, cereals, mushrooms or vegetables. The main components are boiled in advance or used raw. It all depends on the recipe and method of preparation. Vegetables are grated, cut into thin slices or mashed.
The sauce for lean casseroles is made from tomato paste or soy milk, flour or starch is used as a thickener.
The main ingredients are crushed according to the recipe and laid out in layers, or everything is mixed in homogeneous mass, after which they are placed in a mold, poured with cooked sauce and baked in the oven. If the main ingredients are raw, the baking time will increase.
Lenten casseroles can be prepared by combining a variety of products, it all depends on your preferences and imagination.
Recipe 1. Lean zucchini and tomato casserole
Ingredients
young squash;
tomatoes - two pieces;
table salt;
dill - a bunch;
Apple vinegar- 20 ml;
flour - a glass;
rast. oil - 60 ml;
ground flaxseed - 50 g;
baking powder - 5 g.
Cooking method
1. Pour the flax seeds into a coffee grinder and grind into a powder. Fill it with water at the rate of 1:2 for two hours.
2. Rinse and clean the zucchini. Grate into large chips. Drain the water from the flax seed and put it on the zucchini. We chop the washed dill and also put it to the grated zucchini. Pour vegetable oil and apple cider vinegar into the mixture, salt and add baking powder. Mix everything. You should get a mass in consistency, like thick sour cream.
3. Lubricate the form with high sides and put the zucchini mixture into it. Level the surface. Cut the washed tomatoes into thin circles and spread on the surface of the zucchini dough. Put in the oven and bake for about an hour at 200 C. Cool the casserole without removing it from the mold. Then remove from the mold and cut into portions.
Recipe 2. Lean pasta casserole
Ingredients
250 g zucchini;
half a liter of purified water;
600 g pasta;
ground pepper;
200 g of tomatoes;
a couple of garlic cloves;
300 g of champignons;
vegetable oil;
mushroom bouillon cube;
Cooking method
1. Pour water into a deep container and put on a strong fire. As soon as it boils, twist the fire and salt. Pour in the pasta, and boil them, stirring occasionally so that they do not stick together. Then drain the water, put the product in a colander and rinse under the tap.
2. Rinse the zucchini, cut off both sides and chop sharp knife in small pieces.
3. Wash the champignons, lightly dry and chop into thin slices.
4. Sort the green onions, rinse and shake off any remaining moisture. Finely chop it.
5. Cut the washed tomatoes into small pieces. Peeled garlic and crush with a garlic press.
6. Pour some oil into a frying pan and put on a small fire. Put the mushrooms in it and fry, stirring with a wooden spatula, for half an hour. All juice should evaporate. Then put the tomatoes, green onions and zucchini and continue to simmer vegetable stuffing until the zucchini is soft. Salt, pepper and turn off the fire.
7. Pour oil into a saucepan and heat it well. Pour in the flour, and stirring constantly, fry it until a yellowish color. Remove the saucepan from the heat, and in its place put a saucepan of water, boil, put the bouillon cube and stir until it is completely dissolved. Pour the fried flour in a thin stream, stirring constantly so that lumps do not form. Twist the fire and boil the sauce, stirring, for about three minutes. Remove from heat, after five minutes put crushed garlic, season with pepper and mix.
8. Put the vegetable filling to the pasta and mix everything well. Transfer the mass to the greased deco and smooth the surface with a spoon. Pour everything with sauce and put in an oven preheated to 180 C and bake for 20 minutes until a golden crust appears on the surface.
Recipe 3. Lean potato and mushroom casserole
Ingredients
potatoes - 4 pcs.;
flour - two tbsp. spoons;
pepper and table salt;
mushrooms - 200 g;
pickled cucumbers - three pcs.;
onion head.
Cooking method
1. Peeled and washed potatoes large three. Put in a bowl, season with pepper and salt and add flour. We mix everything well.
2. We wash the mushrooms, dry them slightly and pass them through a meat grinder. We free the onion from the skin and chop finely. Fry mushrooms with onions in a frying pan, covered with a lid. Salt and pepper. Pickled cucumbers cut into thin halves.
- potatoes;
- fried mushrooms with onions;
- chopped cucumbers;
- and potatoes again.
We cover the casserole with foil and send it to the oven preheated to 200 C for forty minutes.
4. Then remove the top foil and bake for another quarter of an hour until golden brown.
Recipe 4. Lean Moussaka casserole
Ingredients
eggplant and onion head;
a bunch of greens;
champignons - 100 g;
ground pepper and salt;
half a zucchini;
sunflower oil - 100 ml;
tomatoes - four pcs.;
a mixture of herbs;
soy milk- 275 ml;
bread crumbs;
garlic - a clove;
tomato puree;
walnuts - 80 g;
flour - 30 g.
Cooking method
1. Wash the zucchini and eggplant and cut into circles. We heat a little sunflower oil in a pan, heat it up and fry the vegetables on both sides. Lay them out on a disposable towel to get rid of excess fat.
2. Cut the peeled and washed onions into cubes. Pour a little more oil into the pan, spread the onion and simmer for another five minutes. Then add mushroom plates and crushed garlic and cook for the same amount of time.
3. Wash the tomatoes and cut into cubes. We put them in a frying pan, spread the tomato puree and sprinkle herbs. On low heat, simmer until the state of the sauce. Now add crushed nuts and bread crumbs, pepper and salt.
4. In a saucepan, mix flour with soy milk and vegetable oil. We put it on a small fire and cook, whisking with a blender, for five minutes. The mixture should be smooth and fairly thick.
5. Lubricate the form with high sides with oil, lay zucchini and eggplant on the bottom and along the edges. Fill with tomato-nut paste, pour a layer on it white sauce and again tomato-nut paste. We send it to the oven for half an hour and bake at 180 C. We take the casserole out of the oven, put it on plates and sprinkle with herbs and nuts.
Recipe 5. Lean vegetable lavash casserole
Ingredients
three thin pita bread;
70 ml of tomato paste;
salt and ground pepper;
800 g eggplant;
a third of a glass of water;
three fresh tomatoes;
a glass of soy milk;
800 g zucchini.
Cooking method
1. Cut the washed eggplant into slices, fill with salt water and soak for about an hour. Drain the water and squeeze the vegetable.
2. Cut washed tomatoes and zucchini into pieces. Mix all vegetables.
3. Pour soy milk into a saucepan and dissolve tomato paste in it. Beat with a blender, season with spices and table salt.
4. Lavash cut in half. We spread a half sheet of pita bread in a suitable form, covered with foil, with high sides and pour sauce over it. Cover with the second half of the lavash. We spread a quarter of the entire vegetable filling on it and pour the sauce over the vegetables. We cover with pita bread and continue to form a casserole in this order until the ingredients run out. The top layer should be pita bread smeared with sauce.
5. We send the form to the oven preheated to 180 C and bake for about an hour.
Recipe 6. Lean Potato and Bean Casserole
Ingredients
a glass of beans;
salt and black pepper;
250 g potatoes;
75 g of vegetable oil;
onion head;
20 g breadcrumbs.
Cooking method
1. Peel and wash potatoes. Put in a saucepan and boil. Grind it through a meat grinder.
2. Sort the beans, cover with water and cook until soft. Drain, cool and puree in a blender.
3. Free the onion head from the husk, finely chop and fry in a small amount of oil.
4. Combine potatoes with beans, season with pepper and salt and mix well.
5. Lubricate the form and sprinkle with breadcrumbs. Lay out half of the vegetable mass, level the surface, spread the fried onions and cover with the rest of the mass of beans and potatoes. Drizzle with oil and put in a preheated oven for half an hour.
Recipe 7. Lean cornmeal casserole "Joys of Life"
Ingredients
150 g corn grits;
a bunch of parsley;
300 g pickled champignons;
50 g frozen garlic arrows;
salt and bay leaf;
200 ml tomato juice;
carrot;
vegetable oil;
two heads of onions.
Cooking method
1. Following the instructions on the package, cook porridge from corn grits. Put half of the porridge in detachable form, oiled and sprinkled with breadcrumbs or semolina.
2. Drain the brine from the mushrooms and put them in a pan with finely chopped onions. We spread the resulting mixture on porridge. Cover the mushrooms with onions with the remaining porridge and distribute it evenly.
3. We bake the dish, a quarter of an hour at 180 C. Decorate the finished casserole with garlic arrows and parsley.
Recipe 8. Lean vegetable mix casserole
Ingredients
120 g of zucchini, cabbage, tomatoes and pumpkin;
Art. l. sunflower seeds;
100 ml of vegetable oil;
spices and salt;
50 ml of water;
a bag of baking powder;
50 g wheat and cornmeal.
Cooking method
1. We wash all the vegetables, peel the zucchini and pumpkin and chop into small cubes. We put the chopped vegetables in the blender container, pour in the vegetable oil and grind everything to a puree state.
2. Then season vegetable mix spices and salt and mix again. Add corn and wheat flour, add baking powder and knead with a wooden spatula until smooth.
3. Pour the dough from vegetables into a greased and sprinkled with breadcrumbs form, sprinkle with sunflower seeds on top and bake in the oven at 190 C for half an hour, until a golden crust forms on top.
Recipe 9. Lean bean casserole with a layer of mushrooms
Ingredients
200 g of beans;
75 g sunflower oil;
150 g of peas;
200 g mushrooms;
half a can of green peas;
onion head and carrot;
50 g lean mayonnaise.
Cooking method
1. Sort and rinse beans and peas. Put them in separate deep plates and soak in clean water for three hours. After this time, boil the peas and mash them with a masher.
2. Boil the beans until soft, put in a blender container, add lean mayonnaise to it and twist everything to a mushy state. Place the beans in a bowl and mix with green peas. Pour the resulting mixture into a mold and smooth with a wooden spatula.
3. Fry finely chopped mushrooms with onions and transfer to a mold on a layer of beans, spread it evenly over the surface.
4. Largely peeled carrots and fry in a pan where mushrooms were fried until soft. Transfer it to pea mash and stir. Put it on a layer of mushrooms, level it and send it to a preheated oven for half an hour.
Lean casseroles - secrets and tricks from experienced chefs
- In order for the casserole to acquire an appetizing crust on top, you can grease it with lean mayonnaise.
- Casserole potatoes can be cut into slices or grated, but if you mash them, the casserole will turn out tender and airy.
- Mushrooms in a casserole can be used both fresh and pickled or dried.
- To serve a lean casserole, use a sauce prepared on the basis of lean mayonnaise and tomato paste, adding herbs and crushed garlic.
- Do not remove the casserole from the mold immediately after baking, let it cool a little, and then you can take it out without breaking its integrity.
Recipes healthy food: There are recipes for casseroles in the cuisines of different peoples of the world. Casseroles - a group of dishes that combines the cooking process - baking. In fact, anything that can fit in a casserole dish and cook in the oven is a casserole. To prepare the casserole, you can use the most different ingredients. We bring to your attention the recipes of 8 delicious vegan casseroles for every taste.
There are recipes for casseroles in the cuisines of different peoples of the world. Casseroles - a group of dishes that combines the cooking process - baking. In fact, anything that can fit in a casserole dish and cook in the oven is a casserole.
This and Italian lasagna, and British pie (this word refers to both casserole and pie), as well as British pudding, and Greek moussaka, and French gratin, and much more.You can use a variety of ingredients to make a casserole.
8 casseroles for every taste
Recipe 1: Lean Vegan Zucchini and Tomato Casserole
Ingredients:
1 young medium-sized zucchini;
2 tomatoes;
beam fresh dill;
1 glass of flour;
3 art. tablespoons ground flaxseed;
1 tsp baking powder;
3 art. tablespoons of vegetable oil;
1 st. a spoonful of apple cider vinegar;
salt to taste.
How to cook:
Our test uses flaxseed and apple cider vinegar as the binder. Flaxseed often replaces eggs in vegan baked goods (1 egg = 1 tablespoon ground flaxseed). Therefore, if you do not fast and are not a vegan, then you can use eggs instead of flax (3 pieces for this pie).
So, knead the dough for our lean pie. First you need to grind flaxseed in a coffee grinder and pour water in a ratio of 1: 2 for a couple of hours. Grate the washed and peeled zucchini. Chop the dill greens and add to the grated zucchini. Pour the soaked flaxseed into the mixture, sift the flour, add salt, vegetable oil, apple cider vinegar and baking powder.
The dough should turn out like a very thick sour cream. We transfer the dough into a baking dish, greased with oil or covered with parchment, level it. Cut the tomatoes into thin circles and put on top of the zucchini dough. We put the form with the pie in the oven preheated to 200 degrees. Bake until cooked, it took me 50 minutes.
The finished cake must first be cooled, and only then removed from the mold and cut. Otherwise, there is a risk that it will fall apart. Cut the cooled cake into portioned pieces and enjoy the excellent taste.
Recipe 2: Vegan Lean Moussaka Casserole
Moussaka is an eggplant casserole with various interpretations that are popular in the Balkan countries and the Middle East. Often meat is added to this dish, but today we will teach you how to cook a vegan version of moussaka. It is traditionally prepared from eggplant and other vegetables, so we will start from what can be easily found in supermarkets, despite the cold winter.
Ingredients:
1 large eggplant
1 large onion
100 grams of champignons
½ zucchini
4 tomatoes
275 ml alternative milk
1 garlic clove
80 grams of walnuts
30 grams wholemeal flour
tomato puree
breadcrumbs
Herbal Blend
5 tablespoons sunflower oil
Salt and pepper
Greens
How to cook:
Cut eggplant and zucchini into slices. In a skillet, heat 2 tbsp. l. sunflower oil and fry vegetables on it. Lay them out on paper towels to absorb excess oil.
Onion cut into cubes. Add 1 more tbsp. l. oil and carcass onion for about 5 minutes. During this time, cut the mushrooms into slices and add them to the onion. Add chopped garlic there and cook for about 5 more minutes.
Add diced tomatoes to the mixture of onions, mushrooms and garlic, tomato puree and a mixture of herbs to taste, cook over low heat until the consistency of the sauce. Then add bread crumbs, crushed nuts, salt and pepper.
Mix the remaining sunflower oil, milk and flour in a saucepan and beat with a blender over low heat for about 5 minutes - the mixture should become thick and without lumps. You can add a little more flour if needed.
Grease a baking dish with oil, spread eggplants and zucchini along the bottom and edges. Top with walnut-tomato paste, then a layer of white sauce and again with walnut-tomato paste.
Bake for about half an hour at a temperature of 180 C.
Garnish with nuts and herbs.
Recipe 3: Lean Vegan Pasta and Vegetable Casserole
Ingredients:
pasta 1 pack
zucchini 1 piece
onion 1 pc
carrot (medium) 1 pc
tomato 2 pcs
mayonnaise (vegan) 1 cup
greens 1 bunch
How to cook:
To give a unique aroma, you will need a bunch of any greens, ground pepper and oregano seasoning. Vegetables will have to be fried in vegetable oil.
To hold the casserole together, it is better to add a little flour.
Zucchini and carrots, cut into small strips, need to be lightly fried on vegetable oil. Separately, fry the onion, cut into half rings. While the vegetables are fried, you can boil the pasta in salted water, but make sure that they do not boil, rinse after a few minutes cold water.
It is advisable to thoroughly grease a square deep form with oil or fat, then put a third of the pasta into it. Place half of the carrots and zucchini on the bottom layer, salt and sprinkle with spices.
The next layer must be formed from the second part of the pasta, leaving a little on the top layer. After that, you can spread the whole fried onion. Place the remaining pasta on the onion, cover with tomatoes, cut into slices.
It remains to mix the eggs with mayonnaise and pour the resulting cake, decorate the casserole with herbs, add chopped garlic, spices and salt if necessary.
You should keep the baking sheet in the oven at a moderate temperature for 15 minutes, after which the dish will be ready. It can be cut into pieces with a knife and laid out on plates for serving.
Recipe 4: Lean Vegan Potato Casserole
Ingredients:
Potato - 1.5 kg.
A mixture of vegetables (frozen) - 1 p.
Mushrooms (I had frozen) - 1 p.
Carrot - 1 pc.
Onion - 1 pc.
Garlic, greens.
Salt pepper.
Vegetable oil.
How to cook:
Boil potatoes, while adding a little grated carrots so that the potatoes acquire an appetizing golden color.
We drain half of the water in which the potatoes were boiled, and from the rest we make mashed potatoes, thick enough, you can add a little flour for a bunch.
In a frying pan, fry onions, carrots, mushrooms, vegetables, herbs, garlic in vegetable oil (for those who do not use oil in fasting, you can simply stew with the addition of some water).
Lubricate the baking dish with vegetable oil and spread half of the puree evenly.
Next, lay out our mushrooms with vegetables.We add the rest of the potatoes.We make waves with a spoon and put in the oven for 15-20 minutes. on medium fireuntil golden brown. Ready.
Lavash and vegetable casserole
Ingredients:
Armenian thin lavash- 3 pieces (which includes only flour, water and salt),
Eggplant (suitable and frozen) - 800 grams,
Fresh tomato - 3 pieces
Zucchini - 800 grams,
Soy milk - 1 cup
Water - 2/3 cup
Tomato paste - 2-3 teaspoons,
Spices, salt
How to cook:
First you need to cut the eggplant into pieces. Soak them in cold salty water, even if they are frozen. We squeeze water.Cut the tomatoes into slices or cubes, then cut the zucchini into the same cubes. Mix all vegetables.
Prepare the sauce: for it, take soy milk, add tomato paste and mix everything well. Can be whipped with a blender. If you have not yet switched to a salt-free diet, add salt and your favorite spices. Everything, very quickly, our sauce is ready!
Now let's take a look at the pita bread. We cut them in half. We take a suitable size form or a baking sheet with large sides for baking. ATlay out half of the pita bread, pour it with sauce.
We put the next half of the pita bread. We spread ¼ of the cooked vegetable filling on it. Pour the sauce over the filling too.Again we put half of the pita bread, stuffing, sauce. Continue like this until you run out of ingredients. The casserole should have a top layer - pita bread. Brush it with the remaining sauce.Put in the oven and bake until golden brown at 180 degrees, about 1 hour.
Bean and potato casserole
Ingredients:
500 grams of potatoes;
200 grams of white beans;
2 onions;
4 tbsp vegetable oil;
salt and a mixture of spices "For potato dishes" to taste.
How to cook:
A small lyrical digression: we are dealing with beans. This means that it will not be superfluous to soak the day before white beans in water for several hours, so that it then boils faster.
Finely chop the onion and fry well in 1 tbsp. tablespoon oil until golden brown. Boil the potatoes in salted water, which at the very end of the action is not completely drained. Boil the beans. , send it to the potatoes and make mashed potatoes. Do not forget to salt in the process.
Lubricate the baking dish with vegetable oil. We divide the mass of beans and potatoes in half. Put the first half on the bottom of the mold. Followed by a layer of fried onions.
From above we cover the future casserole with the second half of the puree. Beautifully level, generously sprinkle with a mixture of spices for potato dishes and fill with the remaining oil. Bake the casserole in the oven until golden for 45 minutes at 180 ° C. Enjoy your meal!
Rice casserole with olives
Ingredients:
two cups of rice
vegetable oil 7 tablespoons
one carrot
a tablespoon of capers
pitted olives gram 100-150
two heads onion
parsley
one stalk of leek
salt
How to cook:
I start my rice casserole by preparing the vegetables. I peel the onion and chop it finely.I also peel the carrots and cut into slices.I add 5 tablespoons of vegetable oil to the pan. I put in the onion and start frying it.Rice is not washed. I add it to the bow.Pass until it becomes transparent.I fry the carrot slices in vegetable oil.Finely chop the leek.Transfer to a plate and salt.Olives cut into two halves andI add them to the onion.
I put a spoonful of capers in the filling for the rice casserole. I mix. I spread half of the rice in a mold. I put a layer of carrots on it.Cooked stuffing for carrots.Above again Fig.I pour one liter hot water, salt and send the rice casserole to the oven for 40 minutes, the temperature in which is 180-200 degrees.
Casserole with rice and mushrooms
Ingredients:
300g rice
200g boiled mushrooms
100g onion,
100g carrots
50g vegetable oil,
herbs, salt to taste.
How to cook:
Peel and chop the onion, wash the carrots, peel and rub on coarse grater. Saute prepared onions and carrots in vegetable oil for 3-5 minutes.
Pass boiled mushrooms through a meat grinder. Boil the rice until tender in salted water, then drain and rinse.
This will be of interest to you:
Mix rice, mushrooms and sautéed vegetables, salt and pepper, mix, sprinkle with herbs and put in a baking dish.Bake in the oven until browned.
Enjoy your meal! !
Step 1: Prepare the pasta.
Pour into a deep saucepan cold water and put the container on a big fire. When the water boils, lower the heat to medium and add salt to taste. This must be done so that the pasta does not stick together and does not stick to the bottom of the container. After that, carefully pour the pasta into the container and, stirring everything with a tablespoon from time to time, continue to cook the ingredient after boiling water for 7-12 minutes. Attention: Cooking time for pasta depends on trademark, as well as what flour this component is made from. In any case, the pasta should swell and float to the surface of the water, this will be one of the signs that the ingredient is ready. After that, turn off the burner and, using kitchen mitts, drain the water with pasta through a colander into the sink. Then we wash the ingredient under running cold water so that it does not stick together while we prepare the vegetables and prepare the sauce. We give the opportunity to drain the remaining liquid from the component and after that - pour it into a medium bowl and set it aside for now.Step 2: Prepare the Zucchini
Rinse the zucchini for a start under running water and then lay out the ingredient on a cutting board. Using a knife, cut off the tail from the vegetable and then chop the component into small pieces, in length no more than 1-1.5 centimeters. Transfer the chopped zucchini to a clean plate. Step 3: prepare the mushrooms.
We wash the mushrooms well under running water. warm water and after - put the ingredient on a cutting board. If necessary, cut off the coarsened tails with a knife and then chop the mushrooms into small pieces. I most often cut mushrooms into slices. Transfer the finely chopped component to a free plate. Step 4: Prepare Green Onions.
We wash the green onions under running water and, after slightly shaking it off the remaining liquid, we shift the ingredient to a cutting board. Using a knife, chop the onion and then transfer it to a free plate. Step 5: Prepare the tomatoes.
So, if you decide to add to the dish Sun-dried tomatoes, then you can simply put them on a cutting board and, if necessary, cut into smaller pieces. We wash fresh tomatoes under running water, with a knife we cut off the place where the tail was attached and after that we cut the vegetable into small pieces on a cutting board. Attention: if desired, you can also remove the skin, but if the tomatoes are young, then they can be chopped like that. I usually use sun-dried tomatoes, as they give the dish a piquant spiciness and aroma. Transfer the prepared ingredient to a clean plate. Step 6: Prepare the garlic.
Using a knife, peel the garlic from the husk and then lightly rinse the ingredient under running water. After that, put the garlic cloves in the garlic maker and chop the vegetable. At the end, we shift the component in a saucer. Step 7: prepare the vegetable filling of the dish.
Pour into the pan a small amount of vegetable oil and put the container on a fire less than medium. After the oil warms up well, put the chopped mushrooms into the pan and then mix everything well with a wooden spatula. Simmer the ingredient for 20-30 minutes until all the mushroom juice has evaporated. Immediately after that, put the chopped zucchini and tomatoes into the pan. Again, mix everything well with improvised equipment and continue to cook the vegetable filling for another 15-20 minutes until the zucchini is soft. At the end, pour the chopped green onions and, again mixing everything well with a spatula, simmer the ingredients for another 5-7 minutes. After that, turn off the burner, and salt and pepper the filling to taste. Step 8: prepare the water.
In order to prepare the sauce with which we will fill our dish, it is necessary first of all to boil water in order to pour the hot liquid into the dressing. Therefore, pour purified water into a medium saucepan and put the container on a large fire. Immediately after boiling the liquid, turn off the burner and proceed to the preparation of the sauce. Step 9: Prepare the sauce.
So, pour a small amount of vegetable oil into the pan and put the container on a fire less than average. As soon as the oil warms up well, pour the flour into the pan and, while constantly stirring the ingredients with a wooden spatula, fry the flour component for 2-3 minutes until it turns yellow. 
After we remove the pan from the burner, and in its place we put a pan with hot water. We are waiting for the water to boil again, and then add the bouillon cube to it. Constantly stirring the liquid with a tablespoon, dissolve the cube and immediately after that add the fried flour, while continuing to mix everything with improvised equipment so that lumps do not form in the sauce. After boiling the mixture, make a small fire and, with constant stirring with a spoon, cook the sauce for another 3-4 minutes. Now turn off the burner, and set the dressing aside to cool slightly. Literally through 5-7 minutes Add chopped garlic to the sauce and salt and black pepper to taste. Attention: add spices with extreme caution so as not to pepper or oversalt the dish, because we have previously added these components to the vegetable filling. We get a semblance of Bechamel sauce. Step 10: Prepare Lean Pasta Casserole.
Add the vegetable filling to the pasta bowl and mix everything well with a tablespoon until a homogeneous mass is formed. 
After that, pour the pasta-vegetable mixture into a baking sheet or baking dish and level everything with a spoon so that the dish is evenly baked on all sides. Then we fill everything with sauce and again level everything with improvised equipment so that the dressing soaks the pasta and vegetables on all sides. Meanwhile, heat up the oven to 180°С and after - put the dish to cook for 20-25 minutes. After the allotted time has elapsed, the readiness of the casserole can be checked by color and the resulting crust on the surface of the dish. It should be golden brown and similar to melted hard cheese. Step 11: Serve Lean Pasta Casserole.
As soon as fasting pasta casserole will be ready and will begin to attract everyone with its aroma, the dish can be served at the table. 
This can be done without removing the dish from the baking dish, and already at the table, using a knife, cut the casserole into portioned pieces, or immediately cut the casserole into pieces and transfer it to a serving dish with a spatula. as basic and very hearty meal, the casserole can be served with sour cream, mayonnaise or any other sauce of your choice. Enjoy your meal! - - Pasta for making casseroles can be taken in any shape. I usually add long pasta tube.
- - You can use any vegetable mixture of your choice to prepare the casserole.
- – In addition to black ground pepper You can add any spices to your taste in the dish.
- - When the Fast ends, you can also add fried to the pasta casserole chopped meat. Then the dish turns out even tastier and more satisfying.
