Potato casseroles with mushrooms: recipes with a photo

Potato casserole with mushrooms – a great way diversify your home diet. In addition, this dish can decorate any festive lunch or dinner. The main advantage of casseroles lies in the fact that it takes quite active cooking a little time, and then the oven will do everything, and you can do it other dishes or serving.

Recipe for potato casserole with mushrooms in a slow cooker

  • potatoes – 700 g;
  • champignons – 500 g;
  • onions – 3 medium onions;
  • corn or potato starch – 3 tablespoons;
  • garlic – 2 prongs;
  • salt, seasonings, dill – to taste.


To cook a potato casserole with mushrooms in slow cooker, finely chop the mushrooms and put on a hot dry pan. When all the juice is highlighted, drain it. Add finely chopped onions and vegetable oil, salt and pepper. Fry until cooked.

Chop the dill finely and squeeze the garlic through a press. Mix with mushrooms and leave to sweat in a pan under a lid 2-3 minutes.

Coarsely grate potatoes and pour boiling water for 4-5 minutes. Then Throw it in a colander until the water drains completely.

Add starch and seasoning to the potato. Mix.

Grease a multicooker pan with oil. Layer potato so that the bottom does not shine through.

Top layer of mushrooms. Then again potatoes and so on, alternating Ingredients. The last layer is potatoes. Uniformly him spread and sprinkle on top with vegetable oil or grease with a brush.

For cooking casseroles with potatoes and mushrooms multicooker turn on the “Baking” for 55 minutes.

Be sure to let the dish cool, and only then take out using a steam basket.

How to cook a casserole with chicken, cheese, mushrooms and potatoes

Potato casserole with chicken and mushrooms

You will need:

  • potatoes – 1 kg;
  • mushrooms – 300 g;
  • chicken fillet – 300 g;
  • onions – 2 medium onions;
  • cream – 500 ml;
  • greens – at the discretion;
  • hard cheese – 150 g;
  • salt, pepper – to taste.


For cooking casseroles with chicken and potatoes mushrooms chop randomly and simmer until half cooked in a pan without oil.

Cut the chicken fillet into thin strips and fry about 5 minutes. Salt.

Cut the onion into half rings and mix with the chicken. Stew under cover for 3-5 minutes with salt and pepper.

Pass the potatoes through a coarse grater, alternating with garlic. Add chopped greens. Salt everything, sprinkle with your loved ones seasoning and mix well.

Shake the eggs, stir with cream. Salt, spices add taste. Hard cheese grate coarsely.

Firmly lay part of the potatoes in a greased form. Fried mushrooms, again potatoes, then chicken with onions. Final pour the potato layer with the prepared mixture.

Spread the cheese chips on top. Cook in the oven when temperature of 170 degrees 50 minutes. Readiness of casserole with mushrooms and check the potatoes in the oven with a knife or wooden stick.

Mushroom casserole in pita bread

  • 1 thin pita bread
  • 300 g of champignons
  • 150 g chicken
  • 150 g of boiled potatoes,
  • 1 onion, 2 eggs,
  • 4 tbsp. l sour cream
  • 3 tbsp. l milk
  • 2 tbsp. l vegetable oil
  • 50 g of cheese, ½ bunch of parsley and dill,
  • ground black pepper
  • salt to taste

To cook a casserole with potatoes, chicken, mushrooms and raw meat and onions should be finely chopped. Mushrooms wipe moist with a napkin and cut into slices. Dice potatoes. On the heat vegetable oil in a pan and sauté onion until transparency. Add mushrooms and fry, stirring, 7-10 minutes. Add chicken and potatoes. Salt and pepper. Fry on moderate heat for 7-10 minutes. Add chopped greens, mix and remove from heat. Beat eggs and sour cream. If sour cream is thick, add milk. Salt and pepper. Grate the cheese. FROM using a saucer, cut out small circles of pita bread with a sharp knife and put them in small baking dishes. Forms to fill out stuffing, sprinkle with cheese. Drizzle with egg-sour cream sauce. To put casserole form in the oven, heated to 200 ° C, for 25-30 minutes. Sprinkle the prepared mushroom casserole with parsley. When a little cool, remove the casserole from the mold on a plate. Serve casserole with potatoes, mushrooms and cheese can be with chicken stock.

How to make a casserole with mushrooms, minced meat and potatoes

Potato and meat casserole recipes in the oven

You will need:

  • potatoes – 700 g;
  • minced pork and beef – 300 g;
  • mushrooms – 200 g;
  • onions – 1 pc.;
  • tomato – 1 medium;
  • egg – 1 pc.;
  • hard cheese – 100 g;
  • mayonnaise or sour cream – 100-150 ml;
  • vegetable oil to lubricate the mold;
  • salt, pepper – to taste.

For cooking potato casseroles with mushrooms for minced meat add egg, salt, spices. Stir.

On the greased bottom of the mold, lay the thinly sliced ​​potatoes circles. Put mushrooms in a thin layer on potatoes.

Pour sauce: 4 tablespoons of mayonnaise or mix sour cream with three tablespoons of boiled water. Add salt and pepper. So the potatoes cook faster and be soft.

Spread the onion, sliced ​​in half rings. Distribute from above stuffing.

Cut the tomato into circles and arrange.

Make a mayonnaise or sour cream net and sprinkle with grated cheese.

Oven time for cooking casseroles with potatoes and mushrooms – 35 minutes at a temperature of 200 degrees.

Casserole with mushrooms, eggplant and brussels sprouts in a slow cooker

You will need:

  • potatoes – 700 g;
  • eggplant – 1 small;
  • Brussels sprouts – 300 g;
  • minced meat – 300 g;
  • mushrooms – 400 g;
  • onion – 1 medium onion;
  • cream – 250 ml;
  • egg – 3 pcs.;
  • hard cheese – 100 g;
  • salt, spices – to taste.


Mash potatoes.

Fry onions, mushrooms, minced meat and eggplant separately. Cut products finely. Do not forget to salt and pepper to taste.

Boil Brussels sprouts for 5-7 minutes after boiling. Give drain her.

Shake the eggs. Then stir with cream and a pinch salt.

Grease a multicooker pan with oil. Lay potatoes (third part), eggplant with mushrooms, potatoes, minced meat with onions, potatoes. Brussels sprouts cut in half and evenly lay out.

Pour in the creamy egg mixture. Sprinkle the top with grated cheese.

Cook in the Baking program for 40 minutes. Take casserole with minced meat, mushrooms and potatoes are allowed only after cooling.

The classic recipe for casserole with minced meat and mushrooms

You will need:

  • potatoes – 800 g;
  • milk – 100 ml;
  • an egg – 2 pieces;
  • hard cheese – 100 g;
  • butter – 80 g;
  • minced meat – 500 g;
  • champignons – 300 g;
  • onions – 1 piece;
  • carrots – 1 piece;
  • salt, pepper – to taste.


Boil potatoes, prepare mashed potatoes from it. Add 1 egg and stir well. The egg in this case directly affects “bonding” ingredients. So when cutting the dish does not fall apart.

Cook the puree with the addition of milk and 40 g of butter. Knead until the lumps disappear.

Grate the cheese and add in mashed potatoes, carefully stirring.

Heat olive oil in a pan.

Save the mushrooms. Add chopped onions and carrots, grated on a fine grater.

Put 20 g of butter in a pan, salt, pepper. Pour the minced meat and fry for 7-10 minutes.

Lubricate the mold with a piece of butter. Put a portion of the mashed potatoes. Then meat and mushroom stuffing. And cover with the remaining mashed potatoes. Good even out. Lubricate the top with a beaten egg.

Place in the oven 200 degrees. Casserole baking time with mushrooms and potatoes according to this recipe is 20-30 minutes to the appearance of a golden crust. To easily pull out a portion piece, let cool slightly.

Casserole with minced meat and mushrooms

  • 1 sheet of thin pita bread
  • 500 g minced meat assortment,
  • 300 g of potatoes
  • 500 g of mushrooms
  • 1 onion,
  • 3 eggs,
  • 150 g sour cream
  • 150 g of cheese
  • ½ bunch of greenery
  • spice,
  • salt to taste

Before you cook a casserole with mushrooms and potatoes, you need mix the minced meat with chopped onion. Chop mushrooms (boiled, pickled – to taste), greens. Cut potatoes into slices and mix with minced meat. Add salt, spices to taste. Big sheet divide pita into 4 parts (if the sheets are small, they will be needed 4). Put the filling on the edge of each part and roll it up. It should turn out 2 rolls with minced meat, 2 – with mushrooms. Finished rolls put on a baking sheet, alternating. Mix eggs, grated cheese, sour cream and pour rolls. Bake in the oven for 30–40 minutes.

Casserole recipes with meat, mushrooms and potatoes

Orange Casserole

  • potatoes – 1 kg;
  • carrots – 2 medium;
  • onion – 1 piece;
  • minced meat – 400 g;
  • mushrooms – 300 g;
  • egg – 1 piece;
  • milk – half a glass;
  • vegetable oil – 1 tablespoon;
  • salt, spices – to taste.


Grind one carrot and fry with minced meat until full readiness. Add the meat seasoning and salt. Also possible use natural herbs for meat: rosemary, caraway seeds, dried dill or basil, etc.

Fry the mushrooms with chopped onions. If mushrooms frozen, boil them first, and then fry.

Boil potatoes with the remaining carrots. Grind vegetables in mashed potatoes. Add half the beaten egg and milk. Salt. Carrot Gives puree a gentle orange color and a sweet taste. therefore potato casserole with meat and mushrooms is unusual in appearance and taste.

Grease a form or a baking sheet with vegetable oil. Lay out a third of potatoes, a layer of minced meat with carrots on top, the second part potatoes, mushrooms with onions and potatoes.

Smooth the potato surface and grease with the rest. the eggs.

Put the casserole with meat, mushrooms and potatoes in the oven, preheated to 160 degrees, for 30 minutes until crispy crusts.

“Surprise” with cream cheese

You will need:

  • potatoes – 700 g;
  • minced pork and beef – 300 g;
  • onion – 1 piece;
  • mushrooms (champignons, oyster mushrooms) – 400 g;
  • processed cheese – 2 pieces;
  • butter – 50 g;
  • egg – 3 pieces;
  • milk – 1.5 cups;
  • chopped greens (dry or fresh) – 3 tablespoons;
  • salt, spices – to taste.


Crush boiled potatoes in mashed potatoes. Throw a piece to him butter (30 g) and pour milk (half a glass). Salt. Fused cheese can be mashed with a fork, turned into a cream in a blender or grind on a grater. Mix it with potatoes until smooth.

Finely chop the onion and sauté with minced meat until tender.

Cut the mushrooms into medium pieces. Sauté in butter.

Cooking the sauce: shake the eggs, beat with milk. Add a pinch of salt and spices.

Grease a wide baking dish with butter. Lay out a third of potatoes. Spread the minced meat with the onion. Flatten yet part of the potato. Sprinkle the mushrooms evenly and cover with the remaining potatoes.

Sprinkle with chopped herbs and pour in egg-milk sauce. If desired, you can grate hard cheese.

Put the potato casserole with meat and mushrooms in a warm the oven. Cook at 180 degrees for 20-25 minutes.

Potato casserole

  • 400 g of any stuffing
  • 4–5 potatoes
  • 100 g pickled mushrooms
  • 200 g fresh or canned tomatoes
  • 500 ml of milk
  • 2 onions
  • 2 tbsp. tablespoons tomato paste
  • 4–5 Art. tablespoons of flour
  • 4 eggs
  • vegetable oil, pepper and salt to taste

Before making a casserole with mushrooms and potatoes, onions finely chop and fry with tomato paste. Add chopped finely mushrooms and continue to fry. Add the minced meat and sauté another 15–20 minutes. Then put finely chopped tomatoes, potatoes and continue to fry the mixture until the potatoes are ready, salt and peppery. Put the resulting mass into a mold and pour into it half a glass of water.

Bake in the oven at medium temperature until water will evaporate. Mix eggs with milk, flour, butter and evenly pour the mixture into the mold.

Continue baking until golden brown.

How to cook a casserole of boiled potatoes and minced meat with mushrooms

Family casserole

  • 400-500 g ground beef
  • 100 g of any fresh mushrooms
  • 1 sweet green pepper
  • 4–5 potatoes
  • 1 onion
  • 300 ml beef broth
  • 2 tbsp. tablespoons tomato paste
  • 2-3 tbsp. tablespoons of milk
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chopped basil greens
  • vegetable and butter, pepper and salt to taste

Before you cook potato casserole with mushrooms, fry chopped onions and bell peppers for a few minutes on vegetable oil. Then put the minced meat and sauté the mixture until almost readiness. Add chopped mushrooms and simmer until softening mushrooms. Enter tomato puree, Worcestershire sauce, broth, basil, salt, pepper and gradually bring the resulting mass to a boil. Reduce the heat and put out another 20 minutes.

Cook the potatoes for 20 minutes in salted water until softened. Drain the water, mash the potatoes with a fork, add the butter and Hot milk. Beat mashed potatoes until smooth.

Put the meat mass in a mold, on top of it – mashed potatoes and line it with a fork. Bake boiled potato casserole with mushrooms in the oven 20 minutes until golden brown.

Boiled potato casserole with meat and mushrooms in the oven

Amateur casserole

  • 700-800 g of any stuffing
  • 600 g champignon
  • 300 g boiled potatoes
  • 1 sweet green pepper
  • 1 sweet red pepper
  • 300-400 g of feta cheese
  • 450 ml cream
  • 1 tbsp. a spoonful of herbs
  • vegetable oil, pepper and salt to taste

For cooking boiled potato casseroles with minced mushrooms fry until cooked. Halved champignons, sweet pepper – julienne, put in minced meat and stew the mixture for 5 minutes. Then add cream, spices, salt and pepper. Potatoes crush and put into shape (whole). Put the resulting mass into shape on top of the potatoes, line and cover. Bake in Oven for 20 minutes at 200 ° C. Cut the feta cheese into slices, put in a pan and bake for another 20 minutes.

Casserole recipe with potatoes, mushrooms and tomatoes

You will need:

  • potatoes – 1 kg;
  • mushrooms – 400 g;
  • onion – 3 small onions;
  • tomatoes – 4 pieces;
  • greens – at will;
  • mayonnaise – 200 ml;
  • hard cheese – 100 g;
  • salt, seasonings – to taste.

To cook a casserole with mushrooms and cheese, chop potatoes thin plates.

Pass the mushrooms in butter or vegetable oil.

Cut the onion into half rings and fry in a pan until transparency.

Cut the tomato into 4-5 circles.

Make cheese chips on a coarse grater.

Cover the wide form with baking paper or grease vegetable oil.

Lay out all products. Each layer should be salted and sprinkle with seasoning to taste. Ideal for mushrooms natural seasoning from dried porcini mushroom.

Flatten half the potatoes. Put the cereal on it butter. Onion, mushrooms and remaining potatoes are on top. Into one a number of distribute circles of tomatoes. Make a dense mesh on them from mayonnaise.

Sprinkle with herbs and grated cheese and pour in a small amount mayonnaise.

Preheat the oven to 160 degrees and bake the casserole with potatoes, mushrooms and tomatoes 50 minutes.

Raw potato casserole with mushrooms, eggplant, tomatoes and cheese

Casserole Ingredients:

  • 2 eggplants;
  • 300 grams of boiled mushrooms;
  • 5 potatoes;
  • 1 large onion;
  • 3 tomatoes;
  • 30 grams of parsley;
  • 50 grams of cheese;
  • 0.5 cups ketchup;
  • 3 cloves of garlic;
  • cooking oil for frying;
  • salt and pepper to taste.

Sauce Ingredients:

  • 50 grams of butter;
  • 1 tbsp flour;
  • 2 cups of milk.

The difficulty of making this potato and mushroom casserole, tomatoes and eggplant is that all the components you need first cook separately, and only then … Until that “then” we are still far away, we still need to start to start.

And for starters, we finely chop the onion and fry it on vegetable oil to a standard golden color.

Now we throw the boiled mushrooms into the blender, press the button and we get mushroom stuffing.

Immediately send the minced meat from the mushrooms to the pan to the onion, fry for 2-3 minutes, salt and pepper.

Add chopped parsley to minced meat, diced tomatoes, ketchup, grated or squeezed garlic. Mix everything and stew. At least ten minutes, but longer. Ideally, we you need to evaporate all the liquid from the mushroom stuffing.

While the mushrooms are slowly losing fluid, let’s take care of the eggplant. Them we cut into circles, rub with salt and fry on both sides on vegetable oil. Done!

For casserole with mushrooms, raw potatoes are also cut in circles and boil in salted water until half ready.

Following the eggplant, potatoes are sent. Also half.

Then the line of mushroom stuffing. You don’t have to divide it in half, lay out completely.

The fourth half of the eggplant goes the fourth half of the casserole, the fifth is the remaining potatoes, and grated cheese will close the procession. Stacked!

It’s up to the sauce. In a skillet or in a small saucepan melt butter, pour flour into it and lightly fry. Pour milk into a flour in a thin stream ( constantly interfere so that there are no lumps). You can pour milk in small portions, then mix everything and, as soon as the mass will become homogeneous, pour the next portion. And so on until all the milk will not go away.

Cook the sauce until thick, about 10 minutes. He must acquire the consistency of sour cream.

Pour our mushroom casserole with Bechamel sauce and send to An oven preheated to 180 ° C for about an hour.

Since all the ingredients we have are already boiled-stewed-fried, the main thing is to wait for a golden crust and that’s it. Casserole with mushrooms and eggplant at our service.

Grated Potato and Mushroom Casserole Recipe


  • 500 g of champignons,
  • 3 potatoes
  • 50 g butter,
  • 2 onions,
  • 200 g sour cream
  • 4–5 tablespoons of breadcrumbs,
  • 5-6 eggs
  • 1 tablespoon of vegetable oil,
  • 100 g of cheese (any)
  • 1 bunch of dill
  • pepper,
  • salt.

Peel, wash and chop the onion rings. Grate cheese coarse grater. Beat the eggs. Wash and chop dill. Grate potatoes on a coarse grater. Rinse champignons, peel, finely chop, mix with onion, salt, pepper and fry in butter for 3 minutes, then add sour cream and simmer another 3 minutes. Stewed mushrooms and onions mixed with breadcrumbs and beaten eggs. Grated potatoes put in greased vegetable butter in a form, put mushrooms on it, sprinkle with grated cheese and bake in a moderately preheated oven for 10 minutes. Put the grated potato casserole with mushrooms on a dish, cut into portions, sprinkle with dill.

Casserole with mushrooms, cauliflower and potatoes

Potato and Cauliflower Casserole


  • 6 eggs
  • 200 g of boiled mushrooms,
  • 3 potatoes
  • 150 g of cauliflower (boiled),
  • 100 g of cheese (any grated),
  • 100 g breadcrumbs,
  • 50 g butter,
  • pepper,
  • salt.

Preparation: Peel and chop raw potatoes slices, mix with cauliflower, beaten eggs, breadcrumbs, salt and pepper. Put the mixture in greased form, sprinkle with grated cheese. Bake casserole with mushrooms, cabbage and potatoes warmed to 180 ° C 5 minutes to the oven.

Potato casserole with mushrooms and cauliflower in the oven

You will need:

  • potatoes – 1 kg;
  • egg – 3 pieces;
  • mushrooms – 350 g;
  • onion – 2 medium onions;
  • sour cream – 100 ml;
  • broccoli – 250 g;
  • cauliflower – 250 g;
  • hard cheese – 100 g;
  • cream – 300 ml;
  • butter – 50 g;
  • salt, spices – to taste.

For a recipe for mushroom casseroles with potatoes and vegetables you will need refractory mold with a lid or foil (if the lid is not attached).

Chop and pass the onions finely in butter. Separately saute the mushrooms. Then combine the ingredients and simmer another 2-3 minutes.

Disassemble broccoli and cauliflower by inflorescences and throw in boiling water. Boil for 5-10 minutes. Lay out drain on colander.

Beat eggs lightly. Add cream and sour cream.

Cut potatoes with a thickness of not more than 0.5 cm.

Grind the cheese.

Grease the mold with butter. Tamp half of everything potatoes. On it – mushrooms with onions, then pour the rest potatoes. Lay out in rows or in arbitrary shape cauliflower or broccoli.

Pour the sauce over the products, shake gently to make it evenly distributed. Sprinkle the top of the dish with grated cheese.

Cover with a lid or foil and send to preheated 190 degrees oven for 40 minutes. 7-10 minutes before graduation remove the cover or foil. Bake potato casserole with mushrooms according to this recipe until golden brown.

See how delicious casseroles from potatoes with mushrooms in these photos:

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