Potato casserole with minced meat is a very popular main dish that is in great demand among most children and adults. I am sure that many remember and love this casserole from their school or even kindergarten days, because it is included in the menu of many catering establishments and children's institutions. Well, those who did not have a chance to try it in childhood or who have forgotten a little about the existence of such a wonderful simple dish can well appreciate the wonderful taste and delicate texture of potato casserole by preparing it according to this classic and completely uncomplicated recipe.

Potato casserole with minced meat is prepared from the simplest and most inexpensive ingredients that can be found in almost any refrigerator. At its core, this dish is mashed potatoes combined with fried minced meat and served in the form of a ruddy puff casserole. It would seem difficult to imagine anything more banal than the combination of potatoes and meat, but nevertheless, such an appetizing casserole can appeal not only to the simple eater; it has an original and interesting taste that even the pickiest gourmet will like.

If you want to pamper your family with a tasty, healthy and nutritious dish that doesn’t require a lot of care and will surely please every member of the family, young and old, be sure to try preparing the most delicious potato casserole with minced meat using this simple recipe. This dish contains both meat and side dish in one great combination, so it will save you from additional hassle in the kitchen and free up time for more enjoyable things. And the classic taste of casserole from childhood will remind you of things of bygone days!

Useful information How to cook potato casserole with minced meat in the oven - a casserole recipe from mashed potatoes and minced meat with step-by-step photos

INGREDIENTS:

  • 1 kg potatoes
  • 500 g minced meat (pork + beef)
  • 1 medium onion
  • 1 egg
  • 100 ml milk
  • 50 g butter
  • 2 tsp. breadcrumbs
  • 1 tbsp. l. sour cream or 1 egg yolk for greasing the casserole
  • 2 tbsp. l. vegetable oil
  • salt, pepper, spices for meat

COOKING METHOD:

1. In order to prepare potato casserole with minced meat, you first need to make mashed potatoes. To do this, peel the potatoes, cut them into large slices and cover with cold water.

2. Place the pan over medium heat and bring to a boil, then skim off any foam that has formed, add salt and cook the potatoes at a low simmer for 40 - 50 minutes until tender.

3. Drain the boiled water from the finished potatoes, leaving a small amount at the bottom. Add butter and hot milk.

Advice! The easiest way is to pour milk into a glass or mug and heat it in the microwave for 50 - 60 seconds at maximum power.


4. Crush the potatoes, butter and milk into puree using a potato masher or a special potato masher. Add the raw egg and immediately mix everything thoroughly until the egg is cooked.

5. To prepare the meat filling for potato casserole, peel and finely chop the onion.

6. Fry onions in vegetable oil over medium heat for 8 - 10 minutes until transparent.
7. Add the minced meat to the onion, fry it over high heat until the excess liquid has evaporated, then reduce the heat and lightly brown the meat. Add salt, ground black pepper and any spices of your choice intended for meat dishes, and mix everything thoroughly.

Advice! To prepare potato casserole, you can use absolutely any minced meat of your choice - beef, pork, lamb, chicken or minced turkey. However, in my opinion, to get the classic taste of this dish, it is better to use mixed minced pork and beef.


8. Grease a square or rectangular pan with butter, then sprinkle the bottom and sides with breadcrumbs. I had a glass oven dish 20 x 20 cm.

9. Place half of the mashed potatoes on the bottom of the pan and smooth out.

10. Place all the minced meat on top, smooth it out and lightly press it into the potatoes.

11. Place the remaining mashed potatoes on the minced meat, smooth it out and lightly press it into the meat.

Important! Such careful compaction is necessary to ensure that the casserole is dense and does not fall apart into separate layers when laying it out on plates.


12. Grease the surface of the potato casserole with minced meat with sour cream or egg yolk and lightly sprinkle with breadcrumbs.

13. Bake in an oven preheated to 190°C for 20 - 30 minutes until golden brown.


Let the casserole stand in the pan for 10 - 15 minutes, after which it can be cut into portions and served. If desired, you can top it with sour cream or any other sauce of your choice. A very tasty, tender and nutritious potato casserole with minced meat is ready!

Dietary potato casserole with minced meat for children

Despite the presence of potatoes and minced meat, the casserole prepared according to this recipe is not too high in calories - only 109 kcal per 100 g of the finished dish. However, potato casserole can be made even more dietary and healthy, so that without a twinge of conscience you can offer it to small children, as well as those who are losing weight and adherents of a healthy lifestyle.

To do this, fried minced pork and beef must be replaced with boiled lean beef or veal, minced and combined with lightly fried onions. In addition, you don’t have to use butter to make mashed potatoes, limiting yourself to skim milk and potato broth.

Photo: minadezhda / Shutterstock Ingredients
  • 1 onion;
  • 600 g of any minced meat;
  • salt - to taste;
  • 2 teaspoons khmeli-suneli;
  • 10–12 potatoes;
  • 300 ml milk;
  • 1 egg;
  • 150 g hard cheese.
Preparation

Cut the onion into small cubes and sauté in hot oil. Add the minced meat and fry, stirring, until the meat is cooked. Add salt, pepper and half the suneli khmeli and stir.

Cut the peeled potatoes into thin slices. Whisk milk with egg, salt and suneli hops. You can use other seasonings to suit your taste.

Grease a baking dish with oil. Place half the potatoes on the bottom, spread the minced meat on top and cover with the remaining potatoes. Pour over the milk mixture and sprinkle with grated cheese.

Cover the pan with foil and place in an oven preheated to 180°C for about 40 minutes. Then remove the foil and bake for another 10-15 minutes to coat the cheese.


Photo: A. Zhuravleva / Shutterstock Ingredients
  • 8–10 potatoes;
  • 4 tablespoons butter;
  • 4 tablespoons flour;
  • 360 ml milk;
  • salt - to taste;
  • ground black pepper - to taste;
  • 250 g hard cheese;
  • a little vegetable oil.
Preparation

Place the potatoes in boiling water and cook for 20–25 minutes until almost done.

Melt butter in a saucepan over medium heat. Add flour and cook for a couple of minutes, stirring with a whisk. Pour in the milk and, stirring, cook for 2-3 minutes until thickened.

Remove the sauce from the heat, add salt, pepper and 200 g of grated cheese. Stir until smooth.

Peel the cooled potatoes and cut into thin slices. Place a third of the potatoes in a greased pan. Season with salt and pepper and pour over some of the cheese sauce. Make two more layers in the same way. Sprinkle with the remaining grated cheese and bake for 20–25 minutes at 180°C.


Photo: Lapina Maria / Shutterstock Ingredients
  • 2 onions;
  • a few tablespoons of vegetable oil;
  • 300 g champignons;
  • 5–6 potatoes;
  • salt - to taste;
  • ground black pepper - to taste;
  • 150 ml low-fat cream;
  • 50 ml milk;
  • 1 tablespoon flour;
  • 2-3 teaspoons potato seasoning;
  • 100 g hard cheese.
Preparation

Cut the onion into small slices and lightly fry in a frying pan with hot oil. Chop into thin slices or large pieces. Add them to the onions, stir and cook until the liquid has evaporated.

Meanwhile, cut the peeled potatoes into cubes. In another frying pan, heat the oil and fry the potatoes until almost done.

Season the mushrooms with salt and pepper, pour in the cream and milk, add the flour and mix thoroughly. Bring to a boil and cook, stirring, for a few more minutes.

Place the fried potatoes in a baking dish and sprinkle with seasoning. Place mushrooms and sauce on top and smooth out. Sprinkle with grated cheese and bake at 180°C for 15–20 minutes.


Photo: Chudovska / Shutterstock Ingredients
  • 4–5 potatoes;
  • 1–2 carrots;
  • 400 g chicken fillet;
  • 3 eggs;
  • 3 tablespoons of milk or cream of any fat content;
  • 4–5 cloves of garlic;
  • salt - to taste;
  • ground black pepper - to taste;
  • 1 teaspoon of Provençal herbs;
  • a little vegetable oil;
  • 2 tablespoons sour cream;
  • 50–100 g hard cheese.
Preparation

Cut the peeled potatoes and carrots into thin cubes, and the chicken into small cubes.

Place vegetables and meat in a bowl. Add eggs, milk or cream, chopped garlic, salt, pepper and herbes de Provence (they can be replaced with other seasonings). Mix all ingredients thoroughly.

Grease a baking dish with oil and place the prepared products there. Spread sour cream on top and place in an oven preheated to 200°C for half an hour. Then sprinkle the casserole with grated cheese and cook for another 20-30 minutes.


Photo: Elena Trukhina / Shutterstock Ingredients
  • 6 potatoes;
  • salt - to taste;
  • ground black pepper - to taste;
  • 1 teaspoon potato seasoning or other spices;
  • 3 eggs;
  • 2 tablespoons sour cream;
  • 1–2 tomatoes;
  • 50 g hard cheese.
Preparation

Cut the peeled potatoes into thin slices and place in a bowl. Add salt, pepper and potato seasoning and mix well.

Beat eggs, sour cream and salt until smooth. Pour the mixture over the potatoes, stir and place in a baking dish.

Cut into thin slices and place on potatoes. Sprinkle with grated cheese and bake at 180°C for about 30-40 minutes until the potatoes are soft.


Photo: StockphotoVideo / Shutterstock Ingredients
  • 10–12 potatoes;
  • salt - to taste;
  • 200–300 ml milk;
  • a piece of butter;
  • 1 egg;
  • 1 onion;
  • 2–3 tablespoons vegetable oil + a little for greasing;
  • 1 kg of any minced meat;
  • 4 tablespoons soy sauce;
  • 2 tablespoons ;
  • 100 g hard cheese;
  • 4 tablespoons of sour cream.
Preparation

Boil potatoes in salted water until soft. Drain the water, add milk and crush with a masher. Add butter, egg and salt and mix thoroughly.

Cut the onion into small cubes and sauté in hot oil. Add the minced meat and stir-fry until done. Place the minced meat and onions in a bowl, add soy sauce and ketchup and stir.

Grease a baking dish and spread half of the mashed potatoes over it. Sprinkle with half the grated cheese, add the meat filling and the remaining cheese. Spread the puree on top and brush with sour cream. Bake for 15–20 minutes at 180°C.


Photo: Maslova Valentina / Shutterstock Ingredients
  • 6–8 potatoes;
  • salt - to taste;
  • 500 g fillet of any white fish;
  • ground black pepper - to taste;
  • 1 tablespoon lemon juice;
  • 30 g butter;
  • 1½ tablespoons flour;
  • 400 ml milk;
  • a pinch of ground nutmeg;
  • 100 g melted cream cheese;
  • 1 onion;
  • a little vegetable oil;
Preparation

In salted water until soft. Cut the fillet into large pieces and place in a bowl. Add salt, pepper and lemon juice, stir and reserve while you prepare the rest of the ingredients.

Melt the butter in a saucepan or small saucepan. Add flour and cook for a couple of minutes, stirring. Continuing to stir, gradually pour in the milk. Add nutmeg and cream cheese and, stirring, simmer until sauce thickens.

Cut the onion into thin half rings and the boiled potatoes into slices. Place the fish in a greased dish. Spread the onion, some of the sauce, potatoes on top and pour the remaining sauce over it. Place the casserole in an oven preheated to 180°C for 30–35 minutes.


Photo: Anastasia_Panait / Shutterstock Ingredients
  • 1 onion;
  • 2–3 tablespoons of vegetable oil;
  • 150 g champignons;
  • 1 chicken breast;
  • salt - to taste;
  • 1 teaspoon chicken seasoning;
  • 100 g hard cheese;
  • 2 eggs;
  • 4 cloves of garlic;
  • 2 tablespoons of mayonnaise or sour cream;
  • 6–7 potatoes;
  • ground black pepper - to taste;
  • ½ bunch of dill.
Preparation

Chop the onion and lightly fry in hot oil. Cut the mushrooms and chicken into small cubes, add to the onion and fry until golden brown. Season with salt and spices.

Combine half the grated cheese, an egg, 2 chopped garlic cloves and mayonnaise or sour cream. Add peeled potatoes, grated on a coarse grater, salt and pepper and stir.

Separately, mix the remaining grated cheese and chopped garlic, chopped dill, and egg.

Place the mushroom and chicken filling in a baking dish, spread the potato mixture on top and cover with the cheese mixture.

Cover the pan and bake at 200°C for about an hour. Then remove the foil and cook for another 10-15 minutes.


Photo: Cesarz / Shutterstock Ingredients
  • 1 small eggplant;
  • 2–3 large potatoes;
  • 1–2 cloves of garlic;
  • salt - to taste;
  • ground black pepper - to taste;
  • a little vegetable oil;
  • 250 ml heavy cream;
  • 1 egg;
  • 200–250 g hard cheese.
Preparation

Cut the peeled potatoes into small cubes and place in a bowl. Add chopped garlic, salt and pepper and stir. Place in a greased form.

Beat cream and egg. Add a third of the grated cheese, mix and pour the mixture over the vegetables. Bake for about 30 minutes at 180°C. Sprinkle the casserole with the remaining grated cheese and cook for another 10-20 minutes.


Photo: A_Lein / Shutterstock Ingredients
  • 5 potatoes;
  • 200 g pumpkin pulp;
  • 150 g hard cheese;
  • 80–100 g butter;
  • 2-3 tablespoons of sour cream or mayonnaise.
Preparation

Grate the peeled potatoes, pumpkin and cheese on a coarse grater. Add melted butter and mix thoroughly.

Place the prepared mixture in a baking dish and spread sour cream or mayonnaise on top. Bake for 30–40 minutes at 180°C.

Minced meat and potato casserole is one of the favorite treats of many families. Can be served as a main course or as an appetizer. We have selected original recipes for potato dishes with the addition of meat.

Potato casserole with minced meat

I have known potato casserole since childhood. We will need (for 8 servings):

  • potatoes - 1.3 kg;
  • minced beef - 500 gr.;
  • laurel leaf - 1 pc.;
  • onions - 2 pcs.;
  • sour cream - 4 tbsp. l.;
  • spices - to taste;
  • butter - 1 tsp;
  • hard cheese - 150 gr.

How to make a casserole:

  • Wash the potatoes, peel them. Send it to cook with bay leaf.
  • Peel the onion and cut into rings. Fry in vegetable oil in a heated frying pan until transparent. Pour the chopped meat into the cooked onion. Season the ingredients and cook until done.
  • Make mashed potatoes from boiled potatoes.
  • Place the layers in a pre-greased baking dish. Potatoes, chopped meat with onions, leftover mashed potatoes.
  • Fill the top layer with sour cream and sprinkle with grated cheese.
  • Place the casserole in an oven preheated to 180°C for 40 minutes.


    • Quick casserole with meat

    A dish prepared according to an accelerated recipe will be no worse than the standard version.

    To prepare an express casserole, we need (the ingredients are for 8 servings):

    • large potatoes - 4 pcs.;
    • minced meat (from any meat) ready - 300 gr.;
    • half an onion;
    • garlic - 1 clove;
    • bell pepper, herbs - to taste;
    • eggs - 2 pcs.;
    • salt, pepper, spices - to taste;
    • sunflower or olive oil - 2 tbsp. l.

    A quick casserole is prepared according to the following recipe:

  • Wash and peel the potatoes. Grate it on a coarse grater.
  • Mix the pre-cooked minced meat with onion and garlic minced through a meat grinder. Season to taste.
  • Combine potatoes with minced meat, stir.
  • Spread the resulting mass in an even layer on a pre-greased baking sheet. Place peppers and herbs on top.
  • Beat the eggs until smooth and pour onto the baking sheet with the ingredients. Spread the egg mixture with a spoon.
  • Place the casserole in the oven at 200°C for 20 minutes.


    • Casserole with mushrooms

    Preparing potato casserole with minced meat and mushrooms is no more difficult than the original version, but the added recipe will make the taste much brighter and richer.

    For 6 servings take:

    • minced meat - 600 gr.;
    • potatoes - 4–5 pcs.;
    • champignons - 8–10 pcs.;
    • onions - 2 pcs.;
    • cheese - 150 gr.;
    • sour cream - 400 ml;
    • mayonnaise - 200 ml;
    • salt, pepper spices - to taste;
    • vegetable oil - 1–2 tbsp. l.

    Potato casserole made from minced meat and champignons is prepared according to the following recipe:

  • We wash the potatoes under running water, peel them, and cut them into rings. Place it on a pre-greased pan with vegetable oil. Season.
  • Place onion, cut into rings, on top of the potatoes. Sprinkle minced meat on top. Spread it out in an even layer. Add spices.
  • Distribute salted and halved champignons over the meat. Pour the ingredients with sour cream and mayonnaise sauce. Add spices.
  • Place the dish in the oven, which should be preheated to 180°C for 30–35 minutes. After the recommended time has passed, it must be removed from the oven, sprinkled with cheese and baked for another 5 minutes.


    • Potato lasagna

    Ingredients for 6 servings:

    • minced meat (pork or beef) - 700–800 g;
    • large potatoes - 10–12 pcs.;
    • onions - 2 pcs.;
    • cheese - 200 gr.;
    • olive or sunflower oil - 2–3 tbsp. l.;
    • butter - 100 gr.;
    • milk - 1 liter;
    • flour - 2 tbsp. l.;
    • salt, pepper, spices - to taste.

    Preparing lasagna:

  • Wash the potatoes and peel them. Boil in salted water.
  • Peel the onion, cut into cubes, fry until golden brown. Add the chopped meat to the same frying pan and simmer it over high heat. Add 100–150 ml of water, cover with a lid, and leave to simmer over low heat.
  • Push the cooked potatoes until pureed. The consistency of the side dish should be uniform.
  • Prepare Bechamel sauce for lasagna. Add 1 tbsp to melted butter. l. sifted flour, stir until smooth. Heat the milk over the fire. You need to pour the flour brewed in oil into it. Stir the sauce so that there are no lumps, add spices.
  • Assembling lasagna. Place potatoes on a greased baking sheet, then chopped meat, sauce, and cheese. We lay out the products in layers in the same sequence until they are finished.
  • Place the baking dish in an oven preheated to 180°C for 50 minutes. After the recommended cooking time has passed, the lasagna must be left to steep for an additional half hour in a closed oven.


    • Potato casserole with meatballs

    The dish has a rich taste. The recipe for potato casserole with minced meat will complement any table.

    Ingredients:

    • potatoes - 700 gr.;
    • minced meat - 350 gr.;
    • mayonnaise - 1–2 tbsp. l.;
    • eggs - 2 pcs.;
    • pickled tomatoes (preferably cherry) - 100 gr.;
    • tomato marinade - 2 - 3 tbsp. l.;
    • sunflower or olive oil - 2 tbsp. l.;
    • greens - 4–5 sprigs;

    Preparing potato casserole with meatballs:

  • The potatoes must be washed, then peeled and grated on a coarse grater.
  • Beat eggs, pour into grated vegetables along with mayonnaise. Add spices.
  • We form meatballs from minced meat. Salt and pepper the balls.
  • Add tomato brine to the potato mixture and mix.
  • Grease the baking dish with oil and lay out the potato base. Using a spoon, make small depressions in the first layer and insert the meatballs into them.
  • Place marinated tomatoes and herbs on a baking sheet.
  • Place the dish in the oven at 180ºC for 40 minutes. 10 minutes before the end of cooking, you need to carefully remove the casserole from the oven, cover it with foil and put it back in the oven.


    • Potato gratin

    Gratin is a potato baked under a cheese crust. Housewives adapted the gratin for themselves, supplemented it with minced meat and turned it into their favorite homemade dish.

    Products for 4 servings:

    • large potatoes - 2 pcs.;
    • minced meat - 250 gr.;
    • onion - 1 pc.;
    • cheese - 100 gr.;
    • chicken egg - 1 pc.;
    • kefir - 1 glass;
    • salt, pepper, seasonings - at your discretion.

    How to cook:

  • Peel the onion and cut into rings. Place it in pre-greased julienne baking pans.
  • Next, spread the minced meat in an even layer. Add spices.
  • Grate the potatoes on a coarse grater and place them on top of the meat level.
  • Let's make the sauce. To prepare it, you need to mix kefir with a chicken egg for a homogeneous consistency. Pour the sauce into molds.
  • Place the potatoes in an oven preheated to 180°C for 20 minutes.
  • After the recommended time has passed, add cheese to each mold. Bake until a golden crust forms.


    • Minced meat and potato casserole is a delicious dish that is easier to prepare than it might seem at first glance. The presented recipes will be an excellent addition to any housewife’s cookbook. Bon appetit!

    Peel and wash the potatoes. Fill a pan with cold water, put the potatoes in it and put it on the fire. When the water boils, add one spoon of salt and cook until tender.

    Mash the potatoes until puree and place in a deep dish. Add eggs and flour. Mix properly.

    Now let's start preparing the filling. Finely chop the onion and fry it in vegetable or olive oil, stirring for about 5 minutes.

    Add the minced meat, stir and fry it, stirring occasionally, for about 10 minutes. Try not to form large lumps of meat. Then add salt and pepper, mix again and cover with a lid. Simmer the minced meat and onions over low heat for about 5 minutes.

    Meanwhile, grate the cheese on a medium grater.

    I will bake the potato casserole with minced meat in a ceramic form. The bottommost layer is breadcrumbs, it is thanks to them that the bottom part of the dish turns out with a crispy crust.

    So, grease the baking dish with vegetable or olive oil and carefully distribute the breadcrumbs over the entire surface. For the first and second steps I used a pastry brush.

    Now we need to lay out half of the cooked potatoes in an even layer.

    Sprinkle the potatoes with half of the prepared cheese.

    Spread the minced meat with onions.

    We grease our future casserole with sour cream, as in the photo. Preheat the oven to 200 degrees and place the baking dish in there for about 40 minutes. In fact, it will be ready when it is browned on top.

    Potato casserole with minced meat is ready.

    The casserole can be served with fresh vegetables, hot, cut into portions.

    Here's a piece of potato casserole with minced meat.

    Bon appetit!

    Cooking potato casserole with minced meat according to this recipe is actually a great idea to please your loved ones. Firstly, it is very fast and tasty, secondly, it is simple, and thirdly, it is very healthy, because the dish is stewed in the oven. In addition, it turns out to be quite large in size, just like French-style meat, so you can feed it to your whole family, visiting guests, or even leave it for the next day, because if you heat it in the microwave, it will be no worse than just cooked.

    Potato casserole with minced meat in the oven

    Not a bad option when you need to attach a small piece of meat. In order not to prolong the cooking time in the oven, I mash the potatoes, grind the meat in a meat grinder and fry it with onions in a frying pan. I lay it out in layers. Top with any filling: beaten egg with sour cream, cream, cheese with cream. This time I didn’t fill it with anything or grease it, and it still turned out golden brown.

    Ingredients:

    • potatoes – 400 g (5-6 pcs);
    • lean meat – 200-250 g;
    • egg – 1 piece;
    • wheat flour – 2 tbsp. l;
    • salt - to taste;
    • pepper, paprika or spices for meat - 0.5 tsp;
    • onion – 1 large onion;
    • sunflower oil – 3 tbsp. l;
    • fresh or frozen greens - to taste.

    Preparation:

  • To make the puree, cook the potatoes as usual: peel them, cut the tubers into large pieces, and place them in boiling water. Salt to taste. Check readiness with a fork. We pierce a large potato; if the fork fits in freely, without effort, the potatoes are ready.
  • We drain the broth completely; we don’t need any liquid. Mash the hot potatoes with a masher into a homogeneous puree without large pieces.
  • Advice: don’t put off preparing the puree until later; you won’t be able to mash cooled potatoes properly and they won’t taste good.
  • Add flour, two level tablespoons, and one egg to the puree. Mix with a spoon until you get a thick, viscous mass. Cover and set aside.
  • Cut the onion into small cubes. Pour enough oil into the pan, add the onion, and fry.
  • After 5-7 minutes the color will turn golden and the onion will be saturated with oil.
  • Tip: When frying the onion, stir it and keep an eye on the heat, making it no hotter than medium. Onions tend to burn instantly; when burnt, they give an unpleasant aftertaste to the finished dish.
  • For potato casserole with minced meat, I took a small piece of lean pork. But it works well with any meat: beef, chicken or veal. Grind the meat in a meat grinder or grind it in a blender. Add to the onion and immediately remove the pan from the stove onto a stand. Now I’ll explain why this is needed.
  • If you leave the frying pan on the fire, the chopped meat will quickly gather in lumps, it is quite difficult to break them, and we do not need large pieces of minced meat. Therefore, first mix the minced meat and onion, knead it and then return to the fire. Stir continuously until the color changes to a lighter color. The result should be small lumps. Season with spices to your taste and add some salt.
  • Cook for 10-12 minutes, fry until almost done. Add any greens, I threw frozen wild garlic into the frying pan.
  • Assembling the casserole. Divide the potato mixture in half or make one part a little larger. Place half of the mashed potatoes into portioned molds or a frying pan, after greasing the bottom and walls with oil (you can also sprinkle with breadcrumbs). We compact it. The puree is sticky, I wet the spoon under cold water.
  • Spread a layer of minced meat with spices and herbs. Press it a little into the potatoes.
  • Distribute the remaining puree on top. It is difficult to spread, I advise you to place it in small piles over the entire surface of the mold and then go over it with a spoon, leveling the top. Or wet your palms with water and smooth the surface.
  • The oven is already preheated to 200°C degrees. You need to turn it on in advance. Before putting the pans in the oven, you can brush the top with sour cream or beaten egg, but not much. Keep in mind that when heated, mashed potatoes increase in volume, rise, and the liquid filling will simply drain onto the grate. You won't get a golden brown crust, instead there will be acrid smoke and a dirty oven.
  • Place in the oven, where it will cook for 20-30 minutes, depending on the height and volume of the pan. As soon as the top is browned to a golden crust, it’s time to take it out. Casseroles are good for everyone, except that after cooking they need to cool at least a little. But this recipe is a pleasant exception. You can put the potato casserole with minced meat on the table straight from the oven; it tastes better while it’s hot. It is better to cut the cooled one into pieces, place it on plates and pour over the sauce made from sour cream with garlic and herbs.
    • Potato casserole recipe with minced meat

    It will take more time to prepare, but the preparation of the food is minimal: in this recipe nothing needs to be boiled or fried beforehand. Potatoes and minced meat are placed raw in the mold.

    Ingredients:

    • potatoes – 500 g;
    • lean meat or minced meat – 250-300 g;
    • salt - to taste;
    • eggs – 3 pcs;
    • onion – 1 piece;
    • black pepper – 0.5 tsp (to taste);
    • sour cream – 150 g;
    • butter - grease the molds;
    • fresh greens.

    Preparation:

  • Cut the meat and onion into small pieces and pass them through a meat grinder once. Then we scroll through the soaked slice of bread or half a potato.
  • Add salt and pepper or other spices. Mix the minced meat with a raw egg, it will bind everything into a single mass, and when finished, the meat layer will not crumble.
  • We cut the peeled potatoes into very thin slices, almost transparent, 1-1.5 mm thick. Don’t be afraid of thin slicing, get used to it from the very first potato, and the second one will go faster, cut all the slices the same way.
  • Grease the pan with butter or sprinkle with additional breadcrumbs. Lay out the potato slices. Salt and pepper or season with your favorite spices.
  • Tip: it’s more convenient to cook any casserole in small ramekins. It heats up faster and more evenly, the bottom does not burn, and the top does not dry out. The cooking time is significantly reduced, and the finished dish looks more appetizing.
  • Place a layer of minced meat, distributing it evenly and compacting slightly. No seasonings are needed, we have already added everything while stirring.
  • Next comes another layer of potato slices. Salt and pepper to taste. Try to overlap so that one slice overlaps the other. Turn on the oven, heat to 180 degrees, no higher.
  • Beat the eggs, adding salt and spices at your discretion during the beating process. To ensure that the mass is not very thick, you need to add liquid sour cream or cream of any fat content (milk is also suitable). And beat again.
  • Pour the filling over the potatoes. An important point: so that it penetrates to the bottom, use a knife or fork to move the potato slices away from the walls and make two or three punctures in the center. Otherwise, there will be a lot of filling on top, and the bottom will turn out dry.
  • Place the pan on the grill on the middle level, where the heat will evenly heat the pan from all sides.
  • In the oven, potato casserole with raw minced meat is cooked for at least 40-45 minutes, so set the temperature no higher than 180 degrees. At the beginning of baking, it is advisable to cover the top with a lid or foil, and after 20 minutes remove it and bake until done. For a golden brown crust at the end of baking, increase the temperature to 200 degrees or sprinkle with grated cheese.
    • Potato casserole with minced meat and mushrooms

    When the question arises: what interesting thing to cook for dinner, the first thing that comes to mind is potato casserole. It is very easy to diversify it by changing the ingredients, filling and cooking method. A few mushrooms added to the minced meat will give the casserole a completely different taste.

    Ingredients for the recipe:

    • fresh champignons – 150-200 g;
    • minced meat – 150-200 g;
    • egg – 2 pcs;
    • potatoes – 400 g;
    • onion – 1 piece;
    • salt, pepper or other spices - to taste;
    • milk – 0.5 cups;
    • grated cheese – 50 g;
    • vegetable oil – 2 tbsp. l.

    Cooking method:

  • Peel the potatoes and cut into thin slices. Add a little salt and mix.
  • Cut the mushrooms into plates or small pieces. Chop one onion into half rings or cubes.
  • First fry the onion in a frying pan with oil, bring it to a reddish color, do not dry it out. Add the mushrooms and fry for about five more minutes, evaporating the juice from the champignons. Pepper, salt, remove from heat.
  • Grind the second onion or grind it through a meat grinder. Mix with minced meat, one egg, salt and spices.
  • Beat the egg with milk in the same way as for an omelette. When whipping, add salt with spices and finely grated cheese.
  • Add the fried mushrooms to the minced meat and mix.
  • We take the form small and low. Lubricate the bottom with oil. Lay out the potato slices.
  • Next, make a layer of minced meat with mushrooms. Spread it out in an even layer.
  • Cover with the remaining potatoes. Pour out the filling.
  • Place in the oven at 180 degrees. Bake on medium level for 30-35 minutes. We take it out and check for readiness. Sprinkle with cheese if desired. Return to the oven and cook for another 5-10 minutes.
  • Serve potato casserole with minced meat and mushrooms hot or warm, with vegetable salad or pickles, pickled vegetables.
    • How to make potato casserole with minced chicken

    The easiest way to prepare a lazy chop or cutlets or meatballs is from shredded chicken meat. But when you absolutely don’t want to stand near the frying pan, simple casserole recipes help out. Like this one: potato casserole with minced chicken. If there is puree left over from a previous meal, great, use it. I only had raw potatoes, and they became the basis of this dish.

    Ingredients:

    • minced chicken – 250 g;
    • potatoes - 5-6 tubers;
    • cheese – 80 g;
    • egg – 2 pcs;
    • onion – 1 small;
    • salt - to taste;
    • pepper – 2 pinches;
    • butter - to grease the molds;
    • cream or milk - 2/3 cup.

    Cooking method:

  • Cut the potatoes into round pieces about 0.5 cm thick. Cook in a double boiler for 10 minutes. Or put it in boiling water for about five minutes, bring it until half cooked. You can leave it raw, but then cut it thinner.
  • Turn on the oven and make the minced meat. Mix it with one egg, salt, pepper, add very finely chopped onion (or grated onion). Mix everything, the mass should be almost homogeneous.
  • Beat one egg, cream, spices, salt.
  • Grease the form. Place half of the potatoes. Pour out a third of the filling.
  • Next, place the minced chicken, compacting it slightly. Pour over the filling, a little, just for juiciness.
  • The third, top layer will be potatoes. We do not place the plates close to one another, but overlapping them, like tiles. Water with filling.
  • Place in a hot oven for 30 minutes. Take it out, sprinkle with grated cheese and keep for a few more minutes until the cheese melts. I decided to cook without cheese. The top already had an appetizing crust; I didn’t want to hide it under a cheese blanket.
    • Delicious potato casserole with minced meat and vegetables in the oven

    And here’s another recipe - a very juicy, tasty potato casserole with minced meat and vegetables. A surprisingly successful combination of products, although the first time I prepared it with disbelief - for some reason the carrots seemed superfluous to me. It’s good that I didn’t remove it, it’s what gave it the juiciness. The inside of the casserole turned out tender, soaked in vegetable juice and sour cream sauce.

    Ingredients for the recipe:

    • minced meat or chicken – 300 g;
    • potatoes – 6 pcs;
    • large carrots – 1 piece;
    • sour cream – 200 ml;
    • egg – 2 pcs (1 for meat, 1 for filling);
    • salt, pepper and spices - all to your taste;
    • butter – 5 g.

    Cooking process:

  • Add beaten egg, salt, pepper and other spices to your taste to minced lean meat. I also sprinkle with basil or a mixture of Provençal herbs. Knead.
  • We cut the potatoes into thin slices, the diameter depends on the size of the mold. I cooked in a rectangular one, cut the tubers in half, then cut them into slices.
  • Three carrots on a fine grater. Mix with three tablespoons of sour cream to make a juicy, but not liquid mass. Be sure to add salt and pepper if desired.
  • Beat the egg and the remaining sour cream, sprinkle with spices and salt.
  • Assembling the casserole. Down to the bottom, place potato slices in two or three layers. Pour in two or three tablespoons of sour cream sauce.
  • We place the minced meat on them, not compacting it too much.
  • Place a layer of carrots on top.
  • The last layer is potatoes, pour the remaining sour cream on it.
  • Place in a hot oven for 35-40 minutes until done. I cover the pan with foil for the first 15-20 minutes so that the potatoes steam faster and become soft. Then I open it, in the remaining time the top has time to brown, the vegetables and meat inside are ready.
    • Potato casserole with minced meat and cheese in the oven

    Ingredients:

    • Potatoes - 700 gr
    • minced meat - 500 gr
    • onion - 1 pc.
    • hard cheese - 200 gr
    • mayonnaise - 4-5 tbsp. spoons
    • butter - 50 gr
    • sunflower oil - for lubrication
    • salt to taste.

    Cooking method:

  • Add a pinch of salt to the minced meat and mix.
  • Peel the onion and chop it finely.
  • Grease a deep baking tray generously with refined sunflower oil and cut half of the required potatoes into thin slices and spread evenly over the entire bottom.
  • Add salt and sprinkle with a portion of onion divided in half on the first layer of potatoes.
  • Lubricate the top with mayonnaise, and then spread an even layer of minced meat on top.
  • Next, sprinkle with the remaining onion and place the potatoes on it.
  • Cut the butter into small pieces and distribute throughout the pan. And we make a lattice of mayonnaise.
  • All that remains is to grate the hard cheese on a coarse grater and completely cover the entire casserole with it.
  • Place it in an oven preheated to 190 degrees for 40-45 minutes until cooked.
  • Our dish is ready; alternatively, you can serve it with sauerkraut.

    • Enjoy your meal!!!

    This selection will help you choose and prepare potato casserole with minced meat in the oven based on the availability of ingredients and your taste. If you have your own interesting recipe, please share, I would be very grateful.