Name: Vegetable casserole with mushrooms 4 seasons
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Yield: 6
Ingredients: Mushrooms - 500 gram; Cauliflower - 500 gram; Green beans - 500 gram; Hard cheese - 50 gram; Mayonnaise - 3 tbsp; Sour cream - 3 tbsp; Ketchup - 2 tbsp; Water - 400 Ml; Hard cheese - 50 gram

Vegetable casserole with mushrooms 4 seasons

Recipe information

Cooking:

1 hour 20 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable casserole with mushrooms 4 seasons

Vegetables

1. Mushrooms 500 gram

2. Cauliflower 500 gram

3. Green beans 500 gram

4. Hard cheese 50 gram

Sauce

1. Mayonnaise 3 tbsp

2. Sour cream 3 tbsp

3. Ketchup 2 tbsp

4. Water 400 Ml

5. Hard cheese 50 gram

How to cook deliciously - Vegetable casserole with mushrooms 4 seasons

1. Stage

In boiling, salted water we boil cauliflower (5 minutes), beans (3-5 minutes), mushrooms (10 minutes). All vegetables are frozen! Depending on how you like it: soft or crunchy. Toss them in a colander, let the water drain. Leave the broth for the sauce.

2. Stage

Mushrooms (if whole like mine) slice, large cabbage florets separate.

3. Stage

Put all the vegetables in a baking dish greased with vegetable oil. Stir.

4. Stage

In the warm vegetable broth (or water) add sour cream, mayonnaise, ketchup. Stir thoroughly to avoid lumps. Add grated cheese, your favorite herbs (I have chopped sunflower seeds). Salt and pepper to taste.

1. Stage. Vegetable casserole with mushrooms 4 seasons: In the warm vegetable broth (or water) add sour cream, mayonnaise, ketchup. Stir thoroughly to avoid lumps. Add grated cheese, your favorite herbs (I have chopped sunflower seeds). Salt and pepper to taste.

5. Stage

Pour the sauce over the vegetables. The sauce should almost completely cover the vegetables.

1. Stage. Vegetable casserole with mushrooms 4 seasons: Pour the sauce over the vegetables. The sauce should almost completely cover the vegetables.

6. Stage

For cheese lovers, top with grated cheese.

7. Stage

Place in a preheated oven at 200 degrees for the first 15 minutes, then reduce to 180 - another 20-25 minutes. The vegetables have to simmer. I leave in the oven off for another 20 minutes.