Vegetable casserole - 205 cooking recipes

Recipes for vegetable casseroles in the oven are advantageous because you can use inexpensive seasonal ingredients to prepare a large pan of tasty and satisfying food that will last for a long time. A few tricks for better results: - Some products need to be prepared separately: boil potatoes, beets, stew meat. Different cooking times can cause uneven heating in the oven, leaving some ingredients uncooked while others burn.

- Vegetables that require deeper frying should be placed on the bottom. We are talking about carrots, zucchini, pumpkin, onions, cabbage. Having formed the bottom layer, you can proceed to the top layer, where there is room for sweet peppers, minced meat, mushrooms, tomatoes, eggplants, sausages... - It is advisable to cut all components into pieces of the same size, especially if it is unacceptable to leave them half-raw. - The most important stage of cooking is the sauce. It is the basting that turns the dish into a casserole, rather than grilled vegetables or a stew, and the contents hold together so that they can be cut into portions. To do this, mix eggs, cream, sour cream, hard or processed cheese.