- Potatoes - 1,5 Kilogram
- Mixture of vegetables (frozen), pack - 1 Piece
- Champignons (frozen), pack - 1 Piece
- Carrot - 1 piece
- Bow - 1 piece
- Garlic, greens - To taste
- Salt, pepper - To taste
- Vegetable oil - To taste
1. Cook potatoes. If you add a little grated carrot to the water when boiling potatoes, the potatoes will get a pleasant golden color. 2. When the potatoes are cooked, merge half the broth. Grate the mashed potatoes. 3. In a frying pan, heat the vegetable oil and fry onion, carrots, vegetables and mushrooms. Add there chopped garlic, chopped finely greens and put out a few minutes. 4. Lubricate the baking mold with oil. Divide the mashed potatoes into two pieces. Half lay it on the bottom of the mold and gently smooth it. 5. On top of the potatoes lay out the vegetable and mushroom filling. Close the filling with the second part of the mashed potatoes. 6. Preheat the oven to 170-180 degrees. Decorate on top of the casserole with a spoon or a fork to do on a puree wave and put in the oven. The casserole is baked for 15-20 minutes.
Servings: 8-10