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Potato and canned fish casserole. Potatoes with canned fish

A quick, tasty, easy and inexpensive breakfast for the whole family. Fish casserole can be prepared both in the oven and in a slow cooker. A microwave oven is also great; bake in grill mode until the potatoes are done. The fish should be canned, but can be replaced with boiled chicken breast or ham. Designed for 4 persons.

Ingredients:

Chicken eggs - 3 pieces
Pink salmon, saury, chicken breast (150 g) or ham (100 g) to choose from - 230 ml
Medium potatoes - 4 pieces
Onions - 1 medium piece
Sour cream 10%-15% - 260 ml
The lightest mayonnaise - 200 ml
Fresh herbs for decoration
Seasonings, herbs and spices as desired
Hard, non-fat cheese 50 grams

Casserole with canned fish recipe:

If you lack a woman's hand in the house, order the service of a wife for an hour.

Beat eggs, sour cream and low-fat mayonnaise in one bowl with a fork.
Observing layers, it is necessary to place the components in a refractory baking dish:
first layer - peeled potatoes, cut into thin circles
second layer - onions, cut into thin rings or half rings
third layer - crush the canned fish with a fork, drain the oil first
Pour the previously whipped mixture on top of the third layer.
After grating the cheese through a coarse grater, sprinkle the top.
Place the casserole dish in the oven and bake for 30 minutes at 180 degrees. Or in a multicooker in baking mode, just lay out parchment paper first.
We determine readiness by looking at the potatoes. Serve garnished with fresh herbs.

Bon appetit!!!

Potatoes with canned fish captivated me with its idea: basic ingredients, accessible to everyone and familiar from childhood, but I had never tried them in this combination and with this method of preparation. I don’t know, maybe I’m the only one unlucky in my life... This is a rare yummy - because everything is so dear and loved!

You can probably take any canned fish. That is, generally any that come to hand. I have herring in tomato sauce. For 2 servings - 500 gr. potatoes and 6 medium onions. Vegetable oil, salt, pepper. And that's it!!! Well, tell me, a basic set?

The potatoes should be boiled and allowed to cool so that your hands do not burn. This will take approximately 1 hour. If you cook the potatoes in advance, then everything else can be done in 45 minutes.

We clean the onion and chop it quite finely.

Fry the onion in 2-3 tbsp. vegetable oil until brownish. It took me 15 minutes on medium-low heat, plus 5 minutes on residual heat.

While the onions are frying, we will have time to peel the potatoes and grate them in the “cracks” or cut them into thin slices in some other way.

Pour 1 tbsp over the potatoes. vegetable oil, salt and pepper to taste. Mix. You can divide it into 2 piles in advance, because the dish is two-layer.

Preheat the oven to 200 C. Mash the fish into powder with a fork.

Place the first layer of potatoes.

Place a second layer of fish.

Spread the third layer with fried onions.

Well, put the fourth layer again with potatoes.

We bake the whole thing in the oven on a medium level at a temperature of 200 C with air circulation for 20 minutes. Well, or increase the time and temperature, if anyone likes it more toasty than mine.

Bon appetit!

Well, this is what potatoes with canned fish look like when cut through with a fork.

Fish is a source of microelements, vitamins, and protein. It is an essential element of a healthy diet. Due to their low calorie content, many fish dishes are dietary. But not everyone likes the specific smell of these dishes, especially children. Then fish casserole comes to the rescue, which can be prepared with various fillings: vegetables, cereals and even pasta.

Any fish can be used. The best thing, of course, is fresh: in pieces or in the form of minced meat. Canned fish will also work. There are also unusual recipes: from caviar or from fish sticks. Whatever the ingredients of the casserole, the main thing is to cook it with soul, love and good mood. Only then will it turn out tasty and satisfying. In general, not the same as Vera Voronina from the famous series.

Classic dish

Fish casserole with rice is probably one of the most popular varieties of this dish, because the combination of two main ingredients in it is considered ideal.

250 g salmon fillet;
1 egg;
approximately 80 g cheese;
2 tbsp. l. lemon juice;
150 g each of rice (it is better to take long grain) and green beans;
dill, oregano.

Casserole with fish and rice is prepared as follows: cut the salmon into pieces and sprinkle with a mixture of pepper and oregano, sprinkle with lemon juice.

Rinse the rice and boil until half cooked.

Lightly fry the salmon pieces, then add beans to the fish, season with pepper and salt. Fry a little, stirring constantly.

Grate the cheese. Combine half the cheese with rice, dill, and egg.

Divide this mixture into molds, top with beans, salmon and cheese. Rice casserole with fish is prepared in about 15 minutes. If you do it not in portioned molds, but on a baking sheet, then the baking time increases. The main sign of a dish’s readiness is a golden crust.

When serving, fish casserole with rice is decorated with herbs. You can put a slice of lemon on top - this fruit also goes well with fish.

With pasta

Experienced cooks often use pasta as a side dish for fish. Pasta casserole with fish can be prepared from any type of pasta; spaghetti will also work.

fish, pasta – 200 g each;
1 piece each - eggs and carrots;
some breadcrumbs;
50 g cheese;
20 g plums. oils;
100 g sour cream.

Boil the pasta. Fry the onion and combine with the prepared pasta.

Cut the fish, roll in a mixture of flour and salt, and fry.

In a mold greased with a little oil and sprinkled with breadcrumbs, place alternately: half of the pasta, fish, and the rest of the pasta. Pour beaten egg with sour cream over everything, sprinkle cheese on top. The fish casserole is prepared in about half an hour. It is advisable to serve it with vegetable salad.

Base – minced meat

The minced fish casserole turns out to be very tender. It can also be prepared for children. Only in this case you need to put less salt and pepper.

Components:

fish fillet (white fish of low-fat varieties is suitable for minced meat - pollock, hake, cod, etc.) - 1 kg;
about 4 tbsp. spoons of fat sour cream;
chicken egg, onion - 1 piece each;
100 ml (about half a glass) milk;
about 5 slices of white bread;
2 tbsp. spoons of plums oils;
breadcrumbs.

Slice the bread and pour milk over it for 10 minutes. Coarsely chop the onion and fish. Pass everything through a meat grinder. Add an egg to the bowl with minced meat, pepper, salt and mix.

Cover a frying pan or baking sheet with foil, grease with a small amount of oil and sprinkle with breadcrumbs. Lay out the prepared mass, trying to give it an oblong shape. Grease the casserole with sour cream and add a little pepper.

Bake the dish in the oven for 40 minutes until browned.

As a side dish for the casserole, you can make a salad with vegetables.

Base: canned fish

If you want to cook some unusual fish dish, but you only have canned food at home, then you can make a fish casserole from them. Using canned food has its advantages: saving time (no need to bother with fish), increased calcium content (special treatment of bones, which are a storehouse of calcium, makes them soft and edible).

Products:

1 can of canned fish (any kind in oil - pink salmon, mackerel, sardines, etc.);
2 eggs;
onion – 1 head;
5 potato tubers;
50 ml milk;
cheese - approximately 150 g.

Onions for casserole with canned fish - chop and fry, grate hard cheese, 1 egg - boil and grate.

Place the fish in a plate and mash with a fork.

Combine prepared onions and eggs with canned food.

Boil the potatoes and make a puree from them: with milk, a piece of butter and a raw egg.

Spread some of the mashed potatoes in an even layer on a baking sheet. Next comes the layer of canned food. Top with the remaining mashed potatoes and cheese.

Bake at 220°C for approximately 20 minutes.

If such a fish casserole is prepared for children, then it can be made more interesting. For example, add carrots to potatoes - then the puree will become a bright orange color, or add broccoli - to give it a green color. You can also experiment with decoration: decorate it in some special way with herbs, sour cream, etc. Try it - your kids will appreciate it and sweep everything off their plates in 5 minutes!

Vegetable cooking method

The healthiest casserole is made with fish and vegetables.

boneless fish – 700 g;
carrots – 3 pcs.;
chicken eggs – 5 pcs.;
onion – 2 heads;
about 60 g plums. oils;
milk – 100 ml;
several slices of loaf;
about 250 g of ready-made mashed potatoes (chilled);
1 bell pepper.

Chop the onion, grate the carrots. Afterwards, fry and cool. Pour warm milk over the loaf (or bread). Pass the loaf and fish through a meat grinder, add salt, pepper and 3 eggs, mix. Combine with onions and carrots, mix well again.

Place the mixture of minced fish and vegetables on a small baking tray and press down with a spoon.

Place the finished mashed potatoes on top with crumbs, sprinkle with herbs (parsley) and bell pepper. Pour beaten eggs over casserole.

Fish casserole with vegetables is prepared for 1 hour at an oven temperature of 175°C.

For children's menu

Little gourmets will love this casserole, which, by the way, requires a minimum amount of ingredients. In terms of juiciness and tenderness, it is not inferior to those made in kindergarten.

boneless fish – 300 g;
half a glass of milk;
1 egg;
1 teaspoon each - butter and flour;
some breadcrumbs, pepper and salt.

First you need to boil the fish for 3 minutes after boiling. Then mash it with a fork until it becomes mushy.

Dry the flour in a hot, dry frying pan. Add butter (melted) to it, mix and combine with boiled milk, pepper and salt. Stirring, bring to a boil and immediately remove from heat. After the sauce has cooled a little, pour in the beaten egg.

Place half of the fish filling in the pan and pour half of the sauce on it. Then comes the remaining fish and sauce. Sprinkle breadcrumbs on top.

The casserole is baked in an oven preheated to 180°C for approximately 20 minutes.

With its special taste due to the milk and cream sauce, the dish is somewhat reminiscent of the casserole that is often prepared in kindergarten. And there, as you know, all the food is not only delicious, but also the healthiest.

Basis - semi-finished products

The casseroles are also delicious with fish sticks.

packaging of fish sticks;
1 piece each – onions and tomatoes;
6 potato tubers;
about 200 g of cheese;
mayonnaise.

Cut the tomato and onion into half rings, potatoes into slices.

Lay out in layers: fish sticks, onion, tomato, potatoes, mayonnaise, grated cheese.

Cook the dish for about half an hour at 200°C.

Low calorie dish

This dietary casserole is suitable for those people who are used to counting calories.

700 g boneless fish (chum salmon, pink salmon);
2 pcs. – carrots and onions;
3 eggs + one white;
1.5 spoons of sour cream (low-fat);
parsley.

Chop the onion (finely), grate the carrots, fry everything until fully cooked and cool.

Grind the fish together with parsley, add sour cream, vegetables, yolks, pepper and salt to taste, and mix.

Beat the egg whites (you can add a pinch of salt to speed up the process) and combine with the minced meat. Carefully, so that the protein foam does not settle, stir from bottom to top.

Place the minced meat on a greased baking dish and bake for half an hour at 200°C, then keep in the oven for another 10 minutes.

Air fryer dish

New innovations are constantly appearing on the kitchen appliance market. They are real housewife assistants in cooking. Their undoubted advantage is saving time. Such devices include a convection oven, which is a glass flask with a lid, equipped with a heater and a fan. When cooking in an air fryer, you don’t have to use oil, which is why it is especially popular among healthy eating enthusiasts.

You can also cook casseroles in this appliance.

fish – 0.5 kg (boneless);
150 ml sour cream;
rice (any) – 200 g;
100 g cheese;
tomato sauce – 250 ml.

Boil the rice until half cooked and strain. Grate the cheese. Mix rice with half the cheese. Finely chop the fish. Combine tomato sauce with sour cream.

Place half of the rice and cheese into the pan. Then comes the fish, followed by the remaining rice and cheese. Pour sauce over everything.

Bake in a convection oven for ¼ hour at 200°C. 3 minutes before the dish is ready, sprinkle the remaining cheese.

With caviar

Caviar has long been recognized as a true delicacy. It is delicious in any form: salted, fried with fish or as part of some dishes. Casserole made from river fish caviar is an excellent dish that preserves the taste and beneficial properties of this product.

Ingredients:

100 g bread;
1 onion;
caviar – 400 g;
100 ml milk.

Soak the bread in milk, pass it together with the caviar through a meat grinder (you can beat it with a mixer). Combine with finely chopped onion, pepper and salt. Place this mushy mass on a small baking sheet or in a mold. The fish roe casserole is prepared in the oven until golden brown.

Bon appetit!

Stories from our readers

Canned fish will always help out the housewife if she needs to cook something tasty, but quick and simple. If you have guests coming over, you can make a delicious salad or sandwiches, and for a family lunch you can whip up soup. But this time I want to offer a recipe for potato casserole with a fish layer and a crispy cheese crust.

Ingredients:

Potatoes - 6-7 pcs.
Canned fish Sardines in oil - 1 can
Onion - 1 pc.
Eggs - 3 pcs.
Tomato - 2 pcs. (not necessary)
Hard cheese - 100 g
Salt - to taste

Step-by-step photos on how to prepare the recipe:

Cut the potatoes into cubes or slices. Add chopped onion and grated cheese, stir until everything is evenly distributed. Leave some cheese for decoration.

To make the casserole cook faster, chopped potatoes can be boiled until half cooked for 5 minutes.

Grease a baking dish with oil and place half of the potatoes.

Spread this mixture in the next layer and sprinkle with onions.

Then - the remaining potatoes.

Cut the tomatoes into slices and place on top. If it's not the season, then you can do without them.

Sprinkle with remaining cheese.

Beat the eggs with a fork with salt and pour over the casserole.

Place in the oven to bake at 180 C for 1 hour, but 30 minutes is enough for boiled potatoes.

And now our second dish is ready.

Let it cool slightly and you can cut it into portions.

Fragrant and delicious!

Bon appetit everyone!

A casserole is a dish of vegetables, meat or grains baked in the oven. At the same time, its ingredients are mixed with a binder component, due to which it has a uniform texture. Before setting it to cook, it is customary to grease the top with butter or beaten egg. This gives the casserole a nice crust when ready. According to legend, the first casserole appeared in America at the end of the 19th century, when a woman poured eggs into leftover food and baked it. The new dish was liked by many and began to spread rapidly. Today it is in demand in our country for its ease of preparation and good taste. In addition to potato, there are such varieties as cottage cheese, cheese, cabbage, and pasta. Such dishes are very popular, since all the ingredients are always at hand and the cooking technology is simple. In addition, all casseroles have a delicate taste. It is especially easy to prepare a dish made from potatoes and canned fish, and everyone will like its taste.

For this recipe, you can use any canned fish - mackerel, sardines, tuna. It will go especially well with saury potatoes.

The main advantage of canned fish is that there is no need to remove the bones, since they are all soft and will not create problems. Therefore, using canned food for this second dish will be an excellent solution.

pay attention to the integrity of the can. A good product should not be in a dented or damaged can, as this may negatively affect the quality of the contents. The jar must also be clean;
You should definitely look at the expiration date, and also read information about the manufacturer. A conscientious manufacturer always leaves detailed contact information on the packaging. It is better to give preference to products from trusted companies;
composition is also an important point. It should not contain additional chemicals, only the fish itself, spices and salt. It may also contain oil, if this is provided for by the type of product;
In addition, there is such a type of product as preserves. They do not undergo heat treatment, so their shelf life is short. But, you need to take into account that preservatives are added to preserves for preservation.

Rate the recipe

Fish casserole with rice is probably one of the most popular varieties of this dish, because the combination of two main ingredients in it is considered ideal.

250 g salmon fillet;
1 egg;
approximately 80 g cheese;
2 tbsp. l. lemon juice;
150 g each of rice (it is better to take long grain) and green beans;
dill, oregano.

Casserole with fish and rice is prepared as follows: cut the salmon into pieces and sprinkle with a mixture of pepper and oregano, sprinkle with lemon juice.

Rinse the rice and boil until half cooked.

Lightly fry the salmon pieces, then add beans to the fish, season with pepper and salt. Fry a little, stirring constantly.

Grate the cheese. Combine half the cheese with rice, dill, and egg.

When serving, fish casserole with rice is decorated with herbs. You can put a slice of lemon on top - this fruit also goes well with fish.

Experienced cooks often use pasta as a side dish for fish. Pasta casserole with fish can be prepared from any type of pasta; spaghetti will also work.

fish, pasta – 200 g each;
1 piece each - eggs and carrots;
some breadcrumbs;
50 g cheese;
20 g plums. oils;
100 g sour cream.

Boil the pasta. Fry the onion and combine with the prepared pasta.

Cut the fish, roll in a mixture of flour and salt, and fry.

The minced fish casserole turns out to be very tender. It can also be prepared for children. Only in this case you need to put less salt and pepper.

fish fillet (white fish of low-fat varieties is suitable for minced meat - pollock, hake, cod, etc.) - 1 kg;
about 4 tbsp. spoons of fat sour cream;
chicken egg, onion - 1 piece each;
100 ml (about half a glass) milk;
about 5 slices of white bread;
2 tbsp. spoons of plums oils;
breadcrumbs.

Slice the bread and pour milk over it for 10 minutes. Coarsely chop the onion and fish. Pass everything through a meat grinder. Add an egg to the bowl with minced meat, pepper, salt and mix.

Bake the dish in the oven for 40 minutes until browned.

As a side dish for the casserole, you can make a salad with vegetables.

1 can of canned fish (any kind in oil - pink salmon, mackerel, sardines, etc.);
2 eggs;
onion – 1 head;
5 potato tubers;
50 ml milk;
cheese - approximately 150 g.

Onions for casserole with canned fish - chop and fry, grate hard cheese, 1 egg - boil and grate.

Place the fish in a plate and mash with a fork.

Combine prepared onions and eggs with canned food.

Boil the potatoes and make a puree from them: with milk, a piece of butter and a raw egg.

Spread some of the mashed potatoes in an even layer on a baking sheet. Next comes the layer of canned food. Top with the remaining mashed potatoes and cheese.

Bake at 220°C for approximately 20 minutes.

The healthiest casserole is made with fish and vegetables.

boneless fish – 700 g;
carrots – 3 pcs.;
chicken eggs – 5 pcs.;
onion – 2 heads;
about 60 g plums. oils;
milk – 100 ml;
several slices of loaf;
about 250 g of ready-made mashed potatoes (chilled);
1 bell pepper.

Place the mixture of minced fish and vegetables on a small baking tray and press down with a spoon.

Place the finished mashed potatoes on top with crumbs, sprinkle with herbs (parsley) and bell pepper. Pour beaten eggs over casserole.

Fish casserole with vegetables is prepared for 1 hour at an oven temperature of 175°C.

Little gourmets will love this casserole, which, by the way, requires a minimum amount of ingredients. In terms of juiciness and tenderness, it is not inferior to those made in kindergarten.

boneless fish – 300 g;
half a glass of milk;
1 egg;
1 teaspoon each - butter and flour;
some breadcrumbs, pepper and salt.

First you need to boil the fish for 3 minutes after boiling. Then mash it with a fork until it becomes mushy.

Place half of the fish filling in the pan and pour half of the sauce on it. Then comes the remaining fish and sauce. Sprinkle breadcrumbs on top.

The casserole is baked in an oven preheated to 180°C for approximately 20 minutes.

The casseroles are also delicious with fish sticks.

packaging of fish sticks;
1 piece each – onions and tomatoes;
6 potato tubers;
about 200 g of cheese;
mayonnaise.

Cut the tomato and onion into half rings, potatoes into slices.

Lay out in layers: fish sticks, onion, tomato, potatoes, mayonnaise, grated cheese.

Cook the dish for about half an hour at 200°C.

This dietary casserole is suitable for those people who are used to counting calories.

700 g boneless fish (chum salmon, pink salmon);
2 pcs. – carrots and onions;
3 eggs + one white;
1.5 spoons of sour cream (low-fat);
parsley.

Chop the onion (finely), grate the carrots, fry everything until fully cooked and cool.

Grind the fish together with parsley, add sour cream, vegetables, yolks, pepper and salt to taste, and mix.

Beat the egg whites (you can add a pinch of salt to speed up the process) and combine with the minced meat. Carefully, so that the protein foam does not settle, stir from bottom to top.

Place the minced meat on a greased baking dish and bake for half an hour at 200°C, then keep in the oven for another 10 minutes.

You can also cook casseroles in this appliance.

fish – 0.5 kg (boneless);
150 ml sour cream;
rice (any) – 200 g;
100 g cheese;
tomato sauce – 250 ml.

Boil the rice until half cooked and strain. Grate the cheese. Mix rice with half the cheese. Finely chop the fish. Combine tomato sauce with sour cream.

Place half of the rice and cheese into the pan. Then comes the fish, followed by the remaining rice and cheese. Pour sauce over everything.

Bake in an air fryer? hours at 200°C. 3 minutes before the dish is ready, sprinkle the remaining cheese.

100 g bread;
1 onion;
caviar – 400 g;
100 ml milk.

Boil potatoes in their skins. Cool completely, peel. Cut into circles. Line a baking dish with foil and grease with oil. Place potato circles tightly in 1 layer.

Place the canned fish into a bowl. Remove large spinal bones. Add sour cream and mash everything with a fork. Spread the resulting mixture on top of the potatoes.

Grate hard cheese on a coarse grater. Sprinkle it over the casserole. Salt and pepper. Preheat the oven to 200 degrees.

The casserole will be in the oven for 10 to 15 minutes. Baking time depends on your desires. The cheese will melt and you can serve. Serve the casserole with a vegetable salad or just a cucumber.

Rate the recipe Potato casserole with canned fish:

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Fish and potato casserole: a dish on three pillars

In casseroles, products retain their beneficial qualities as much as possible - if, of course, you cook it according to the rules. And if you bake fish and potatoes, you will get a delicious, satisfying and at the same time moderately high-calorie dish that can be cooked in the oven or in a slow cooker.

Why do women love to cook casseroles so much? Three main reasons:

simple recipe from inexpensive products;
basic cooking technology;
the speed with which the dish is prepared.

The recipe minimalism of the fish and potato casserole is captivating. Its basis is fish, potatoes, onions and butter. You will also need dairy products or cheese (for filling or sprinkling).

In addition, you can add to the dish:

By selecting certain ingredients, you can adjust the calorie content of the casserole. Fish can be taken from both sea and fresh water. The main thing is that it has as few bones as possible, so fillet or minced fish is optimal. They also make casseroles with canned fish.

The fattier the fish, the less oil will be needed during the cooking process.
Any potato will do; young potatoes will cook faster. For the casserole, you can use raw sliced potatoes or mashed potatoes.
This dish can be served on its own, or with vegetables or vegetable salads.
You can serve them with additional various sauces.
By introducing additional vegetables into the recipe, you will not only experiment with taste, but also add vitamins.
For fish casserole, you can make the filling with the addition of tomato sauce.

Casserole with canned fish for breakfast in the oven

The fastest casserole you can make for breakfast.

For this you will need:

5 medium potatoes, boiled the day before in their skins;
can of canned fish;
two hard-boiled eggs;
bulb;
vegetable oil;
mayonnaise;
a little hard cheese (or processed cheese).

Cooking method:

The baking dish is greased with oil, the potatoes are cut into thin slices.
The liquid is drained from the canned food, the fish is mashed with a fork, and eggs, finely chopped or grated on a coarse grater, are added to it.
Onion, cut into large cubes, is fried until transparent.
A tablespoon of mayonnaise and onion are added to the fish-egg mass, everything is mixed, after which half of the potato slices are laid out in the mold, the fish mass is placed on it, and the rest of the potatoes are placed on top.
Sprinkle with grated cheese; if processed cheese, cut into slices and place on the casserole. Make a mesh of mayonnaise on top.
The mold is placed in an oven preheated to 200 °C, after 10 minutes the dish is ready. Spices are added taking into account your own taste preferences, as well as the fact that it is already in canned food.

Classic potato and fish casserole in the oven: step-by-step recipe

Let's take:

equal parts fillet of sea fish and potatoes (0.5 kg each);
two medium onions;
150 g grated cheese;
sour cream and mayonnaise - 100 g each;
oil, salt, pepper.

If you fillet a whole carcass yourself, take the fish on the basis that a third of the weight will be waste, and 2/3 will be fillet. It is best to take fresh fish. Frozen fillets lose their taste and nutrients when thawed.

Cooking process:

Peel the onion and potatoes, cut them into thin half rings, potatoes into 0.5 cm slices.
Cut the fillet into pieces.
In a greased form, place half of the potatoes, fish on it, then onions, adding a little salt.
Cover with potato slices, pour in a mixture of sour cream and mayonnaise, to which add salt and pepper.
Place in the oven preheated to 180°C. After half an hour, remove, sprinkle with grated cheese, and return for another 10 minutes.

Minced fish and potato casserole: fast, tasty, inexpensive

Minced fish is not only an excellent solution for fish cutlets. It can be used as a rescue when guests suddenly arrive and something like that needs to be served at the table. And this dish will definitely surprise them - nourishing, aromatic, and there will be no heaviness in the stomach after it.

For this you need to prepare:

300 gram pack of any minced fish;
large onion;
large carrots;
6 large potatoes;
a couple of chicken eggs;
200 ml cream;
salt;
a little vegetable oil;
herbs de Provence spices.

Do this:

Grease the bottom of the mold with vegetable oil.
Mix the minced meat with herbs and salt.
Distribute evenly over the bottom of the pan.
Cut the onion into half rings and place on the minced meat.
Grate the carrots on a fine grater and cover with it a layer of onion.
Peel the potatoes and cut into thin rings. Place in a dense layer on the carrots. If you get more than one layer, then each layer needs to be salted and sprinkled with spices.
In a bowl, beat eggs with salt and seasonings. Add cream and beat until smooth.
Pour this mixture over the casserole.
Cover the pan with foil and place in a preheated oven (140 degrees).
Bake for 20 minutes with foil, 10-15 minutes without foil.

Delicious fish for little children: casserole with mashed potatoes and fish

Fish casserole is very healthy for kids, but before you start preparing it, mothers need to take into account some details.

The fish fillet needs to be checked carefully: if there is a fish bone in the dish, the child may lose the desire to eat not only the casserole, but also fish in general for a long time.
Red fish may be an allergen.
The delicate taste and consistency of the casserole will be provided by mashed potatoes and minced fish.
It is better to keep spices to a minimum and add other vegetables to the potatoes.

For children's fish casserole you need the following ingredients:

4 potatoes;
300 fillets or minced fish;
a glass of sour cream;
2 tbsp. spoons of butter and milk (cream);
2 eggs;
medium carrot;
yellow bell pepper;
one inflorescence of broccoli;
salt.

How to cook:

Prepare mashed potatoes, add cream or milk, butter, and salt. The milk must be hot, otherwise the puree will take on an unappetizing grayish tint.
Cut the fillet, grate the carrots, cut the pepper into cubes.
Blanch the broccoli, then chop.
In a greased form, place half of the puree, chopped fillet or a layer of minced meat on it, and chopped vegetables on top. Lightly salt all this and cover with a layer of the remaining puree.
To fill, mix sour cream thoroughly with raw eggs. You can sprinkle mild cheese on top of the casserole, but you can do without it.
Cook for 20 minutes at 180°C.

Even the pickiest kids will love this dish with colorful vegetables, especially if you use a fish-shaped baking dish.

A slow cooker is a friend of casseroles: simple recipes for fish casserole in a slow cooker

Fish and potatoes can be prepared quickly and without hassle in a slow cooker.

Take:

5-6 medium potatoes;
0.5 kg fillet;
onion;
100 g each of cheese and mayonnaise;
vegetable oil;
salt pepper.

Cooking method:

Peeled raw potatoes are cut into slices into a bowl with mayonnaise, mixed so that all the potatoes are covered with it.
Fillets (cod, sea bass, pollock) are cut separately, salted and peppered.
Cut the onion into half rings and grate the cheese.
Grease the multicooker bowl with oil, place the potatoes first, then the fish and onions. On top is cheese.
You need to bake this dish in a slow cooker for at least 50 minutes in the “baking” mode.
Once the dish is ready, let it cool slightly and separate from the bowl.

Casserole for tough Vikings: potatoes and smoked fish

Scandinavia loves casseroles and fish, and the combination of potatoes and juicy smoked fish will not leave any man indifferent.

For this recipe you will need:

7 potatoes;
one hot smoked fish;
a pair of onions;
a glass of full-fat milk or cream;
pepper, spices, herbs.

Preparing the casserole:

Potatoes for Scandinavian casserole need to be cut into cubes, like for fast food fries, and fried a little.
Also fry the onion in half rings.
Break the fish into pieces. It is better to buy whole fish: fillets are less troublesome to process, but smoked fillets are tougher.
If you think that your smoked fish is a bit dry and too salty, you can pre-soak it in milk.
Place half of the fried potatoes in a greased dish, half of the onions on it, then all the fish, onions again and finally potatoes.
Place a bud of clove (you can sprinkle with ground cloves), crumble a bay leaf.
Pour in the cream and place in the oven preheated to 200°C for an hour.
If the fish is very tender and fatty, 40 minutes is enough.

It is recommended to supplement the finished dish with herbs. If someone loves a bright taste, you can take turmeric, basil, fennel, cumin, arugula and the like as a culinary accompaniment. Don't be afraid to experiment, everything will turn out delicious!

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