Delicious and hearty casseroles - a great dish for breakfast or dinner. In addition, this is a fairly economical dish - especially if you use inexpensive products for it, such as crackers and carrots.
Pick your recipe
You will need
-
- Sweet casserole:
- 1 cup crushed wheat crackers;
- 100 g carrots;
- 100 g of raisins or walnuts;
- 1 cup of milk;
- 3 eggs;
- 3 tablespoons of sugar;
- 1 tablespoon butter;
- 3 apples
- a pinch of ground cinnamon.
- Hearty casserole:
- 1.5 cups of crushed rye crackers;
- 200 g of carrots;
- caraway seeds
- cooking oil for frying;
- 2 tablespoons of tomato paste;
- 2 cloves of garlic;
- 1 cup of hot water;
- 2 eggs;
- salt;
- 100 g of parmesan.
Instruction manual
1
Juicy, strong and sweet carrots are suitable for cooking casseroles. Peel the root crops, cut into pieces, pour a small amount of slightly salted hot water and cook until soft. Drain the water, turn the carrots into mashed potatoes. It is more convenient to do this with a mixer. Add sugar and beat the mixture until smooth.
2
Crush the wheat crackers in a mortar or grind in a food processor. Pour the eggs into the crumbs, add the butter and hot milk. Rub the mixture. Grease the refractory mold with oil. Put half of the dry mass in it, smooth it with a spoon. Spread mashed carrots evenly on top. If desired, this layer can be sprinkled with seedless raisins or ground nuts. Put the remaining crackers on top. Cook the casserole in an oven preheated to 180 ° C for about 20 minutes. Sprinkle the finished dish with powdered sugar.
3
Try to make the sweet casserole taste even more intense. Peel the apples, core the seeds, cut the fruit into cubes. Stew them in a small amount of water until soft. Add sugar and beat mashed apples. Pour a pinch of ground cinnamon on request. Put the apple mixture in a casserole over a layer of carrots.
4
From crackers and carrots, you can cook not only sweet, but also a hearty dish. Brush root vegetables, grate them on a coarse grater. Put the mass in a pan with warmed vegetable oil, add tomato paste and chopped clove of garlic. Salt and pepper the mixture and simmer it until the carrots are soft.
5
Crush rye crackers, pour hot water, add eggs, salt and caraway seeds. Stir well. Lubricate the mold with vegetable oil, lay out a layer of cracker mass, spread the stewed carrots on top and cover with the remaining breadcrumbs. Grate the parmesan and sprinkle them with the casserole. Put the mold in a preheated oven and bake for 15-20 minutes until golden brown. Before serving, cut into pieces and place on heated plates. Serve with sour cream or tomato sauce.
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