Products:

• Beef meat - 500 gr.
• Potatoes - 900 gr.
• Onions - 1 pc.
• Chicken eggs - 2 pcs.
• Milk - 100 ml.

I first met this one in kindergarten when I was little. And now my children eat it in kindergarten. And sometimes at home they ask me to cook. This says a lot, it means the dish is really tasty.

Recipe for mashed potato and minced meat casserole:

How to properly prepare the same aromatic, melt-in-your-mouth casserole made from potatoes and minced meat that comes from childhood? Very simple. A step-by-step recipe for a classic casserole according to GOST and a cooking option in a slow cooker. And also 3 of the most popular and delicious gravy sauces.

Potato casserole with minced meat like in kindergarten is an ideal option for saving food. Leftover mashed potatoes or roasted potatoes will taste new and fresh in the casserole. It is also not a shame to put such a dish on a ceremonial table, or to take it with you to nature, on the road, to work. Moreover, both children and adults love potato casserole.

Classic recipe according to GOST

Potato casserole is prepared in the oven just like in a kindergarten. This is a recipe loved by all kids.

• potatoes - 1 kg;
• minced meat - 500 g;
• butter - 40 g;
• egg - 1 piece;
• onion - 1 medium;
• milk - 120-150 ml;
• vegetable oil - 2 tablespoons;
• breadcrumbs - 3 tablespoons;
• salt - a pinch.

1. Peel, wash and boil the potatoes.
2. Finely chop the onion and fry lightly in vegetable oil. Add minced meat to it and add salt. Simmer until done, without covering with a lid to prevent excess juice from appearing.
3. Make mashed potatoes from boiled potatoes with the addition of milk, butter and salt. Mix a raw egg into it.
4. Place half of the mashed potatoes into a greased baking dish and smooth out.
5. Also distribute the minced meat and onions evenly in the next layer.
6. Spread out the remaining puree.
7. Sprinkle with breadcrumbs and place in the oven for half an hour. Set the temperature within 160-180 degrees.

Cooking options

Kindergarten-style potato casserole consists of only the necessary ingredients. But you can add some other products to taste.

• Cheese. Grate the cheese on a coarse grater on top of the fried minced meat and cover with the next layer of puree.
• Sour cream. To create a crispy crust, generously brush the top of the casserole with sour cream or egg yolk.
• Ground meat. For a recipe for potato casserole like in kindergarten, it is better to use a mix of beef and pork. The dish will turn out juicy and tender. For children in children's institutions, the meat is pre-boiled and then passed through a meat grinder.
• Mushrooms. An excellent filling option for vegetarians. The taste is in no way inferior to minced meat.
• Egg. For a children's menu, you can rub a hard-boiled egg into the boiled minced meat.
• The highlight is in the taste. The casserole itself is a little bland, as it is prepared for children. To add piquancy, you can fry the minced meat with 2 cloves of garlic, add tomato paste, mayonnaise and spices. Spicy herbs will be especially fragrant: dried basil, dill, rosemary, coriander, etc.

Potato casserole with minced meat in a slow cooker

Kindergarten-style meat casserole is good not only for its taste, but also for its practicality in using products. Leftover mashed potatoes make a fresh and filling meal.

• potatoes or ready-made mashed potatoes - 500 g;
• minced meat (pork, beef, chicken) - 300 g;
• onion - 1 piece;
• hard cheese - 100 g;
• vegetable oil;
• salt, spices.

• sour cream or mayonnaise - 100 g;
• egg - 3 pieces;
• flour - 3 tablespoons.

1. Fry the chopped meat or minced meat in a frying pan. In a separate container, fry finely chopped onion. Then combine the products and fry until almost done.
2. Use leftover mashed potatoes or cook them. An important rule is that it should be thick and a little dry. That is, almost all the water after boiling needs to be drained, salt, spices and butter (optional) added.
3. Mix the ingredients for the sauce into a homogeneous mass.
4. Grease the bottom of the multicooker with oil. Place half of the prepared puree tightly.
5. Place minced meat and onions. Pour sauce over it. Shake so that the mixture penetrates below.
6. Coarsely chop the cheese and place half of it on top of the filling.
7. Pack the remaining potatoes tightly. Top with remaining cheese.
8. Cover with a lid and set to “Bake” for 35 minutes.
9. Be sure to let the casserole cool for 7-10 minutes. Potato casserole with minced meat is ready just like in kindergarten. You can remove it using a steam container.

The recipe in a slow cooker allows the dish to be cooked with a golden brown crust and not burn. The casserole combines both a side dish and a meat dish. Therefore, it is served with vegetable salads and herbs. Creamy sour cream sauces are also suitable, for example, garlic with herbs and spices.

Casserole sauces

Sauces are prepared quickly and easily. But they will be a good addition to the main dish.

Tomato-creamy

• broth (meat or vegetable) - 300 ml;
• tomato paste - 1 level tablespoon;
• cream or sour cream - 2 tablespoons;
• flour - 2 tablespoons;
• salt, seasonings - to taste.

1. Bring the broth to a boil.
2. Add tomato paste and cream. Add salt and spices.
3. Add flour little by little, stirring into tomato sauce. Stir until the gravy becomes like a batter.

The sauce is made on the basis of mayonnaise. If you don’t use store-bought, homemade is easy and quick. It can also be replaced with sour cream.

• mayonnaise (sour cream) - 150 ml;
• garlic - 3 cloves;
• pickled cucumber - half a small one;
• basil - several leaves;
• dill, parsley, green onions;
• salt - to taste.

1. Chop the greens very finely.
2. Cut the cucumber into small cubes or grate it.
3. Squeeze out the garlic.
4. Mix everything in mayonnaise and add salt.

• dried mushrooms (white or any other) - 2 tablespoons;
• onion - 1 small onion;
• sour cream or cream - 1 glass;
• dill - several sprigs;
• salt, pepper, mushroom seasoning.

1. Cover the mushrooms with water. Let stand until it swells.
2. Fry finely chopped onion.
3. Squeeze the mushrooms, chop finely and fry. Mix with onions.
4. Pour sour cream or cream over the mushrooms and onions, add salt, pepper, seasonings and salt. Simmer a little.
5. Turn off the heat and mix finely chopped dill with the remaining ingredients.

The sauce is delicious both warm and cold.

This is not the entire list of dressings for potato casserole. There are many recipes from different products. Moreover, you can experiment and create your own unique sauce.

Potato casserole with minced meat is a dish for lazy housewives, since its recipe is simple and affordable, prepared quickly and without much effort. Moreover, you can choose the filling for the potato layer according to your taste.

Calories: Not specified
Cooking time: Not indicated

My childhood memories, especially taste ones, have always been bright and light. Potato cake, Cheburashka cake, Buratino lemonade, delicious fried pies from the school canteen, fragrant “fluffy” buns, the most delicious ice cream…. Then the trees were big and the sun shone stronger. But why remember, secretly swallowing your saliva, if you can now prepare these dishes at home. What I liked most in kindergarten was potato casserole with meat. This is what I suggest preparing right now. The same potato casserole as in kindergarten. The recipe is with a photo, so it will be easy for you to remember or learn the intricacies of preparing this simple and tasty dish.

Ingredients:

For the casserole:

- “old” potatoes - 1 kg;
- vegetable oil – 3-4 tbsp. l.;
- table salt – 1 tsp. without slide;
- butter – 50 g;
- cow's milk – 100 ml.

For filling:

- minced meat – 500 g;
- onions – 2 pcs. medium size or 1 large;
- chicken egg (select category) – 1 pc.;
- ground black pepper - a pinch;
- salt – 1/2 tsp.

For crispy crust:

- chicken egg yolk – 1 pc.;
- cow's milk – 1-2 tbsp. l.;
- crushed unsweetened crackers - 2-3 tbsp. l.

Recipe with photos step by step:

1. It is better to use “old” potatoes with a high starch content for making casseroles. Such potatoes usually have a yellowish core and boil well, turning into a homogeneous puree with a velvety consistency. The puree from poorly boiled tubers will turn out lumpy, with small grains. For example, in kindergarten I was not served such a potato casserole. Peel the potatoes and wash them thoroughly. Remove “eyes” and other defects.




2. Cut the peeled tubers into small slices and place in a saucepan.




3. Fill with purified cold water up to the level of the potato pieces. Place the potatoes to cook over medium heat. After bringing to a boil, add a little salt to the water. Cook the potatoes for about 30-40 minutes until fully cooked. The liquid should boil continuously, but not too intensely. Many novice cooks believe that the hotter the contents of the pan boil, the faster it will cook. But that's not true. Because the boiling point of water is constant (100 degrees), no matter how much the liquid boils. By increasing the heat, you can achieve only one thing - rapid evaporation of the liquid. By the way, you can also cook potatoes for casserole in a slow cooker. This way it will cook faster and boil better.




4. In the meantime, I advise you not to waste time and start filling the casserole. Chop a couple of small onions or one large one into small cubes.






5. Heat a few tablespoons of vegetable oil in a frying pan. It is better to use deodorized so as not to spoil the casserole with the characteristic smell of a homemade product.




6. Lightly brown the onion. Do not fry it too much, especially if you serve the potato casserole to children. Add minced meat to the soft onion slices. I used a combination (half pork and half beef). For a children's table, it is better to prepare a casserole with beef or chicken filling, but this is up to your taste.




7. Simmer the meat and onions over low heat with the lid closed. Sometimes open the frying pan and break up any lumps of minced meat. Salt and add spices must be done last, otherwise the minced meat will curdle. In addition to salt, I also added a little ground black pepper so that the filling would not turn out tasteless. You can also add a pinch of Provençal herbs or other spices.

We also invite you to prepare a delicious dish that will explain to you in detail all the intricacies of baking.

8. Remove the finished filling from the pan. Cool. If it turns out crumbly, like in my photo, add a chicken egg and mix.






9. Drain the water from the boiled potatoes. Add butter.




10. Pour in the milk. To prevent mashed potatoes from acquiring an unappetizing grayish tint, the milk should be warm or hot. Add it gradually so that the casserole base does not turn out too liquid. If it still turns out a little liquid, add a little flour or crushed crackers to the potatoes.




11. Puree the potatoes using a potato masher or immersion blender with a special attachment. Taste the potato casserole base. Add salt if necessary.




12. Place half of the puree in a baking dish. In the photo recipe for potato casserole, like in kindergarten, I showed a muffin tin, but you can also use a regular baking sheet with high sides.




13. Place minced meat filling on top.




14. Cover with the remaining puree.




15. Sprinkle breadcrumbs on top to create a golden, crispy crust.




16. Mix chicken yolk with a small amount of milk.




17. Pour over the top of the casserole and place it in the oven. Bake for 30-40 minutes at a temperature of about 180 degrees.




18. Cool the finished potato casserole slightly and cut into portions. Serve with sour cream or, as in kindergarten, with tomato sauce.

And perfect for dessert

Surely many of us, having already become adults, have more than once recalled the dishes that we prepared in kindergarten. One such dish that many are nostalgic for is potato casserole.

Potato casserole like in kindergarten is a taste familiar from childhood. Having tasted this casserole, you will feel like you have been back in childhood. Everyone likes it - both adults and children.

The casserole can be prepared for both lunch and dinner. You can serve it with pickles or sauerkraut, sprinkle with sour cream. In any case, it will be very tasty! So let's get down to the recipe itself.

Ingredients

• Potatoes - 1-1.2 kg
• Minced meat - 0.5 kg
• Onion - 1 pc.
• Eggs - 2-3 pcs.
• Milk - 200-250 ml
• Butter - 50 gr.
• Vegetable oil
• Salt
• Breadcrumbs according to
  desired (not required)

Instructions

1. Let's start with the mashed potatoes. Wash, peel and boil the potatoes in salted water (2 teaspoons of salt per pan of water).

   Take more potatoes, preferably 1.2 kg, otherwise you simply won’t have enough puree for the top layer or the layer will turn out to be very thin.

   It is better to cut large potatoes in half, so they will cook much faster.
   
   

2. While the potatoes are boiling, let's not waste time and get to the minced meat.

   Finely chop the onion and fry in vegetable oil.
   
   

3. Add minced meat to the onion, stir so that no lumps form. Add 1/3 cup of water, salt to taste and simmer over medium heat until tender - about 20 minutes.
   
   
4. After 20 minutes, the minced meat is ready, the water has boiled away.
   
   
5. Drain the water from the pan, mash the potatoes either with a masher or a mixer. A mixer is much more convenient.

   Add 1 egg, butter, milk, salt to taste. Mix with a mixer.

   I would like to note right away that the puree for casseroles should not be too liquid. Therefore, add no more than 200-250 ml of milk, the puree should be thick, otherwise your potato casserole will simply fall apart when transferred to a plate.
   
   

6. Place half of the puree on a baking sheet greased with vegetable oil and level it out. I usually bake everything on foil (to prevent it from burning), after greasing it with oil.
   
   
7. We spread our minced meat in the next layer, pressing it slightly into the puree. Let's level it out.
   
   
8. Place the remaining half of the puree on top of the minced meat, pressing lightly. Carefully level it out.
   
   
9. You can sprinkle breadcrumbs on top of the casserole, but I think this is unnecessary, so it’s not necessary.

   To get a golden brown crust, brush the top of the casserole with beaten egg yolk. One yolk was not enough for me, so I had to use two.
   
   

10. Place the casserole in an oven preheated to 180 degrees and bake for 30-40 minutes until golden brown. In general, the time depends on your oven, 20 minutes may be enough. So don't go too far from the oven. Look, as soon as the crust appears golden brown, you can safely take out the casserole.
    
    
11. Potato casserole just like in kindergarten is ready! Bon appetit!
    
    

The potato and meat casserole they give at the kindergarten seems so delicious. But when housewives try to repeat the dish at home, it turns out completely different... Why? You just need to use the GOST recipe and know some tricks, and then the potato casserole with minced meat, like in kindergarten, will turn out delicious. Not only children will be delighted with such a dish: adults will also remember their kindergarten times with pleasure.

Preparing potato and meat casserole is absolutely simple. This is an economical dish, because the simplest ingredients are used. The casserole can be made from the remaining puree, which will significantly reduce time costs. The dish is prepared in the oven or in a slow cooker - the hostess’ choice. A hearty potato and meat pie is a great option for breakfast, afternoon snack or dinner. If you prepare an interesting sauce for a dish, then there is no shame in serving it to guests.

"Oven" method

A delicious potato casserole with minced meat in the oven will turn out just like in kindergarten if you adhere to GOST. That's the whole secret. Household members will be delighted with the kindergarten-style potato casserole recipe presented below. This is a proven culinary classic.

You will need:

• potato tubers - kilogram;
• any minced meat - half a kilo;
• egg - one;
• butter - a piece in puree;
• vegetable oil - for frying minced meat, by eye;
• medium bulb;
• milk - 100 ml;
• breadcrumbs - two/three tablespoons;
• salt.

Preparation

1. Lightly fry the diced onions.
2. Add minced meat to the pan.
3. Simmer the mixture uncovered until the ground meat is ready.
4. Puree the potatoes (in the traditional way - with the addition of butter, milk).
5. Break a raw egg into the puree. Stir as quickly as possible so that the protein does not have time to set.
6. Divide the puree into two parts. Layer the casserole: meat between potatoes.
7. Sprinkle the dish with breading (the bottom of the pan can also be sprinkled with ground breadcrumbs to prevent the cake from burning or sticking).
8. Bake the potato and meat pie for half an hour at 180°C.

A kindergarten-style potato casserole will turn out dense if the meat layer is pressed into the puree. The top potato layer also needs to be slightly pressed with a spoon. To prevent the cake from falling apart, you should allow it time to cool slightly after cooking.

3 tricks

To make a simple kindergarten dish tasty and healthy, you need to know some tricks. Remember the three main ones.

1. The right stuffing. The best option for casserole is a pork-beef mix. It is better not to buy purchased minced meat: the finished product is usually not pleased with the quality. For small children, minced meat must be made in a special way: boil the meat, grind in a meat grinder.
2. Cheese or egg for tenderness. To make the pie tender, sprinkle the minced meat with grated cheese. For kids, instead of cheese, they grate a boiled egg.
3. Crispy crust. Not all ovens produce a crust on the casserole. In order for the pie to be sure to have a golden brown top, you need to grease it with yolk or sour cream on top, and then sprinkle with breadcrumbs.

Potato casserole with minced meat like in kindergarten: cook in a slow cooker

Many housewives prefer to cook dishes in a slow cooker. It’s convenient: set the desired mode, adjust the timer - and you can go about your business. With this kitchen device you can prepare a juicy casserole with potatoes and minced meat. The recipe in a slow cooker will differ from the oven one, but the dish will turn out no less tender and aromatic. Below is a proven step-by-step recipe for implementation in a kitchen device.

You will need:

• potatoes - half a kilo (you can immediately take ready-made mashed potatoes);
• minced meat (optional) - 350 g;
• bulb;
• hard cheese (one that melts well) - 100 g;
• vegetable oil, butter (by eye, the first - for frying minced meat, the second - if you need to prepare puree);
• three eggs;
• flour - three heaped tablespoons;
• sour cream - 100 g;
• spices and salt to taste.

Preparation

1. Fry the chopped onion with minced meat.
2. Prepare the puree. It is better when it is dry, so milk is not added as in the classic recipe.
3. Mix eggs, sour cream, flour. This is a fill.
4. Place half of the potato mixture into a greased multicooker bowl.
5. Place minced meat on the potatoes, and then pour the filling on it.
6. Sprinkle the filling generously with grated cheese.
7. The top layer is the remaining puree. If you want a crispy crust, sprinkle with cheese.
8. Cook in the “Baking”/”Bake” mode for half an hour. After the signal, leave for ten minutes.

4 tricks

To make a meat casserole like in kindergarten in a slow cooker, you need to know some subtleties. Remember four secrets.

1. Choose the right mode. In each device, the baking mode is called differently - “Baking”, “Baking”, “Bread”. The recipes use a common name; you are guided by your technique.
2. Set the timer correctly. How long the dish will take to prepare directly depends on the amount of ingredients. If you decide to adjust the recipe and take more ingredients, then you need to add time.
3. Remove after cooling. A hot casserole may fall apart. Getting a cooled potato and meat pie out is not difficult. A container designed for steaming will help with this: cover the bowl with it and turn it over - the casserole remains on the container.
4. Don't forget the crust. A casserole with a golden brown crust looks much more appetizing. Housewives are often unhappy that the top of the pie is not fried in the slow cooker. This is easy to fix: carefully turn the finished pie over (be sure to use a special steam container), turn on the “Frying” mode for a couple of minutes.

Casserole sauce: 2 options

The taste of potato and meat casserole will sparkle with new colors if you serve sauce with the dish. Children will love creamy tomato sauce or bechamel. The sauces are designed to remove some of the blandness characteristic of kindergarten dishes and make the taste more expressive.

Tomato-creamy

You will need:

• any broth - a glass;
• tomato paste - half a tablespoon;
• flour - two (heaped) tablespoons;
• cream - two tablespoons;
• salt;
• choice of seasoning.

Preparation

1. Pour the cream into the boiling broth, followed by the pasta.
2. Add some salt. Turn down the heat.
3. Gradually add flour, remembering to stir.
4. Keep it on the fire until the sauce has the consistency of batter.

If there is no cream in the refrigerator, you can replace it with sour cream. The quantity is the same.

Bechamel

You will need:

• flour - two tablespoons;
• butter - 50 g;
• milk - half a liter;
• salt, pepper - to taste;
• nutmeg, herbs - optional.

Preparation

1. Add flour to melted butter. Stir vigorously so that there are no lumps.
2. Gradually add milk.
3. Add seasonings to taste.
4. Stir constantly until the sauce thickens.

There are various variations of this sauce: with cheese, tomatoes, yolks. The classic version is considered light: its calorie content is 100 kcal.

Serve the casserole with sauce and fresh vegetables. The dish can be an option for breakfast, dinner or afternoon snack. If you get tired of potato casserole with minced meat like in kindergarten, you can always experiment, using the classic recipe as a basis. The simplest thing: replace the meat with mushrooms (not for small children), “play” with seasonings.

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