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Potato Mushroom Casserole

Potato Mushroom Casserole

This is a simple and very tasty casserole recipe. It can make a nice dinner with a  bowl of fresh lettuce salad,  it can also be served as a side dish to some baked or grilled meat.
 
 
INGREDIENTS:
 
500- 600 gr. potatoes, in thin slices
 
500 gr. mushrooms, sliced
 
1 onion, sliced
 
2 cloves garlic, sliced
 
1/2 tea cup olive oil
 
1/2 cup parsley, chopped
 
2 eggs, beaten with
 
1 tea cup fresh milk
 
 
·         Preheat the oven on 200 degrees Celsius (350 F).
 
·         Wash and peel the potatoes. Slice and place them in a bowl filled with cold water.
 
·         Add 4 tablespoons olive oil in a heavy bottom frying pan and slightly fry the onions and the garlic. Add mushrooms, parsley and fry in high temperature until they shrink, add salt, pepper and turn off the heat. 
 
·         Spread some oil in the bottom of a baking pan (28-30 cm. diameter) and place half of the potato slices on. Cover with half of the mushrooms and repeat once again: potatoes and mushrooms on top. 
 
·         Sprinkle with salt, oil cover with aluminum foil and bake for 45 minutes. 
 
·         Beat 2 eggs add 1 tea cup milk, stir well add some salt and pepper. Uncover the baking pan, pour the eggs on the top making sure it is everywhere in the pan and bake uncovered for additional 20 – 30 minutes. 
·         If you are a vegetarian omit the milk and egg mixture and simply bake half an hour covered with the foil and half an hour uncovered. It will still be a yummy dish.

 

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