Lean Potato Casserole with Tomatoes and Mushrooms

Lean Potato Casserole with Tomatoes and Mushrooms

Ingredients

• potatoes 1-1.5 kg
• Champignon 500 g
• bulb onions 2-3 pcs.
• tomato 2-3 pcs.
• mayonnaise (lean)
• vegetable oil
• ground black pepper
• salt

Directions

1. Peel and wash the potatoes. Boil.
2. Wash and chop the mushrooms.
3. Peel, wash, chop the onion.
4. Fry the onions and mushrooms in vegetable oil.
5. Make mashed potatoes from potatoes, adding a little vegetable broth in which the potatoes were cooked.
6. Sprinkle with salt and spices.
7. Cool mushrooms, grind in a meat grinder.
8. Sprinkle with pepper, salt.
9. Heat the oven.
10. Spread the dish with vegetable oil, put 1/3 of the mashed potatoes.
11. Put champignons on potatoes, the second part of mashed potatoes.
12. Put chopped tomatoes on the puree in a thin layer.
13. Put a layer of the remaining potatoes on them.
14. Spread lean mayonnaise on top.
15. Cook the lean potato casserole with tomatoes and mushrooms for about 40 minutes until golden brown, keeping the temperature at 180 degrees.