Mushroom casserole

1. Stage

Wash, peel, and chop the vegetables. Potatoes as usual for mashed potatoes. Onion medium dice. Mushrooms, if large, in half and cut into plates. Fry the onions, add the mushrooms. Lightly fry. Add green onions, chopped finely, and garlic powder. Braise for a couple of minutes, remove from heat. Boil potatoes, drain the water and dry over low heat for a minute. Mashed potato them.

2. Stage

Combine with the mushrooms.

3. Stage

Grate carrots straw.

4. Stage

Combine the sour cream, salt, black pepper and eggs.

5. Stage

Mix with a mixer or whisk. Add the pepper flakes. If fresh, finely dice the peppers.

6. Stage

Combine egg mixture with potato-mushroom mixture, mix well, adjust for salt and pepper.

7. Stage

Grease the baking dish with oil. The size in which I baked 27 by 9 cm, a depth of 7 cm. If desired, cover with parchment. The form can be round or oval. But then the bread will need to be trimmed in advance according to the shape.

8. Stage

Bread can be toasted or sliced.

9. Stage

Beat 2 eggs with milk, lightly salt.

10. Stage

Dip the bread slices in this mixture and place in the mold. First the bottom, then the sides. If the crust of the bread is not coarse, you don't have to cut it off.

11. Stage

Pour a third of the potato-mushroom mixture on the bread, then place the carrots on top. Flatten slightly.

12. Stage

And pour in the rest of the mixture. Cut the crumbly bread from the soaking with kitchen scissors, leaving a rim just above the mixture. Place the scraps on top.

13. Stage

Send to the oven preheated to 220º. Bake at this temperature for 15 minutes. Take out and spread the cheese slices all over the surface. Put back in the oven. Reduce t to 180º and bake until the cheese is crispy.

14. Stage

Cool the casserole slightly. Take out of the mold. Slice and serve with sour cream or your favorite sauce.