John Myers
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Casserole: Vegetarian Casserole with Mozzarella Crumble
The perfect casserole: vegetarian casserole with mozzarella crumble recipe with a picture and simple step-by-step instructions.
the casserole
- 3 piece Cooked potatoes, medium size
- 3 piece Zucchini, small
- 1 piece Leeks without green
- 1 piece Fresh onion
- 2 piece Garlic cloves chopped
- 3 piece Brown mushrooms, big
- 2 tablespoon Extra virgin olive oil
- Pepper and salt
- 50 ml Cream 10% fat
the crumbs
- 125 g Mozzarella – one big ball
- 4 tablespoon Breadcrumbs, grated yourself
- 50 ml Cream 10% fat
- 1 piece Egg from Marianne
- Pepper and salt
the casserole
- Peel the onion and garlic. Clean mushrooms. Cut the leek into rings, garlic into tiny cubes, onion into half rings, mushrooms and zucchini into small cubes.
- Heat the oil in a pan and fry all the vegetables in it. Season well with salt and pepper and finally extinguish with cream.
- Peel and slice the boiled potatoes. (approx. 4 mm)
- Grease a baking dish and place half of the potato slices in it.
- Now pour the vegetable mixture on top and cover the whole thing with potato slices.
the crumbs
- For the mozzarella crumbs, remove the cheese from the whey and mash it with the egg, breadcrumbs and cream with a fork so that the crumbs are formed. Season them vigorously with salt and pepper.
finish
- Cover the casserole and bake without the crumbs in the oven at 180 degrees for about 30 minutes.
- Then remove the lid, spread the crumbs on the potato layer and put them back in the oven. Bake for about 20 minutes until the crumbs start to take on a light brown color.
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