Bean and Potato Casserole Recipe
A very nutritious and versatile casserole. A great independent dish, even on weekdays, even on a holiday. If you exclude the egg – perfect for fasting!
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. Pre-boil the potatoes, drain the water. Prepare the necessary ingredients.
  2. Cut the carrots into small cubes.
  3. Heat the oil in a frying pan and add the carrots. Fry until a caramel crust forms.
  4. Cut the pepper into cubes.
  5. Add them to the carrots and simmer until soft.
  6. Cut the onion into small cubes.
  7. Fry everything together.
  8. Mash the potatoes with a mixer.
  9. If you are cooking a low-fat version, then add an egg. With it, the puree will turn out to be more airy.
  10. Whisk well.
  11. To bake vegetables, put the beans in the tomato. Put it out a little more. Season to taste with salt and pepper.
  12. Put parchment on the bottom of the mold, put a little mashed potatoes, fry everything on top, then the second part of the mashed potatoes. Bake in the oven until golden brown for about 30 minutes.
  13. Bon Appetit!
0 0 votes
Article Rating
       

Related posts:

Potato Casserole with Minced Meat Recipe Sweet Potato Casserole with Vegetables Recipe Potato Casserole without Meat Recipe Potato Casserole with Beans in Italian Recipe Potato Casserole with Chicken Recipe Buckwheat Casserole with Minced Meat, Mushrooms and Cheese Recipe Potato and Carrot Casserole with Broccoli Recipe Potato Casserole with Broccoli Recipe Zucchini and Potato Casserole Recipe Potato Casserole with Minced Meat and Mushrooms Recipe Unusual Potato Casserole Recipe Potato Casserole with Eggplant Recipe