Potato casserole with canned food. Potato casserole with canned fish. Vegetable preparation method

It is customary to call canned food products that are placed in sealed containers and then heated at certain temperatures, which ensures the destruction of microbes that may be inside the product, and in the future can cause spoilage. Such heat treatment in no way leads to deterioration of the product, only increases the shelf life of certain canned products.

With canned food, you can cook a lot of dishes, because in such jars there can be not only vegetables, fruits, they can also contain meat or fish, thanks to which we can diversify our menu. But just eating canned fish is somehow boring, we suggest preparing a second course from them.

Canned fish potatoes

Potato stew with canned fish it turns out very tasty and tender, with a small amount of sauce, in which you can dip a piece of bread or a loaf. Such a dish can be cooked not only on the stove, you can use new technologies. What we will do, we will tell you how to cook stewed potatoes with canned fish in a slow cooker. This dish is prepared very quickly, while you still have time to prepare some kind of salad.

In order to cook stewed potatoes with canned fish, you will need the following ingredients:

Ingredients:

• Potatoes - 0.5 - 1 kg,
• Canned fish (saury in oil) - 1 can,
• Onion - 1-2 pieces,
• Carrots - 2 pieces,
• Water,
• Salt and spices to taste
• Bay leaf - 2 pcs.

Cooking process:

Before heading to the kitchen to prepare a dish, you need to visit the store and purchase the same canned fish. But in order for your menu not to suffer, you need to make the right choice of canned fish. Most often, such canned fish are sold in opaque containers, which makes it difficult to choose. That is why the first step is to evaluate appearance jars, it should be intact without any kind of damage, even the slightest concavity of the jar should alert you. Next, we pay attention to the expiration date, this is probably the most important criterion by which you can judge the product.

Now, having made a purchase, we go to the kitchen and start cooking potatoes with fish, in our case, this is saury in oil. But herring, mackerel, pink salmon are perfect, both in oil and in tomato.

Fish must be present in the diet of any person, and such canned fish can easily help you cook delicious meals when there is no fresh fish at hand.

Simple preparation of stewed potatoes with canned fish

Consider options for a multicooker, since you will have to choose one or another mode. Well, it’s not difficult to cook such a dish on the stove.

First you need to peel the potatoes, onions and carrots. Then cut the potatoes into small cubes and rinse in cold water, drain the water and transfer it to the multicooker bowl.

Chop the onion or cut into thin half rings, and grate the carrots on a coarse grater. Lay the vegetables on top of the potatoes.

Then open a jar of saury and put it on top of the vegetables. If desired, you can knead the fish with a fork and remove the spinal bones, or you can leave canned food in whole pieces.

It remains to mix and pour hot water over the potatoes with canned food, so the dish will begin to cook faster in a slow cooker, and there will be almost no scale. Pour water according to your desire, if you want a more liquid dish, then you need to add more water and vice versa, if you want a dish with a small amount of sauce, then add the minimum amount of water so that all the ingredients are slightly covered with water.

Now we close the lid of the multicooker and set the "Extinguishing" mode, we will cook stewed potatoes s in this mode 1 hour 30 minutes.

After the signal, open the lid of the miracle saucepan and mix.

Put the finished dish on a plate and sprinkle with chopped herbs if desired.

Another cooking option is “baking”, 45 minutes will be enough, but during the cooking process you will have to look into the slow cooker several times and mix the potatoes.

This fast option cooking, but if you have time, we recommend that you pre-fry the carrots and onions, and then add the rest of the ingredients. Thus, you will get not only a beautiful color of the broth, but also a pleasant aroma of fried vegetables.

Stewed potatoes with canned food in a slow cooker - pressure cooker

And if you have a slow cooker - a pressure cooker in which food is cooked under pressure, then potatoes with saury will cook much faster. To do this, select the "Slow cooker" mode and set the time to 20 minutes.

Prepare for health. Good appetite!

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We put the set of products necessary for potato casserole on the table. We start with the main ingredient - potato tubers. We wash them under water, peel off the peel.

We cut the prepared tubers into rings with a thickness of not more than 1 cm.

Open a jar of canned fish, take out the pieces and knead them with a fork.

Grease a baking dish with vegetable oil. We distribute half of the potato rings in shape, slightly overlapping the rings on top of each other.

We flavor the first potato layer with salt and your favorite spices (you can use a special seasoning for potato dishes).

Put canned fish on a layer of potatoes.

Again lay out a layer of potatoes. We add it lightly.

We rub on a grater with large cells cheese.

Sprinkle grated cheese on potatoes.

We cover the form with foil, send the potatoes with canned fish to the oven, the parameters of which are set to 200 degrees.

Bake the dish for about 35 minutes. We check the readiness of the potatoes with a knife. Remove the foil from the mold 5 minutes before it is ready.

Our potato casserole with canned fish is ready, sprinkle it with fresh chopped herbs.

Bon Appetit!

Potatoes with canned fish captivated me with their idea: elementary ingredients that are accessible and familiar to everyone since childhood, but I have never tried them in such a combination and with such a method of preparation. I don’t know, maybe I’m the only one so unlucky in my life ... Rare yummy - because everything is so dear and beloved!

Canned fish can be taken, probably any. That is, in general, any that turn up under the arm. I have herring in tomato sauce. For 2 servings - 500 gr. potatoes and that way 6 medium onions. Vegetable oil, salt, pepper. And that's it!!! Well, tell me, an elementary set?

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

We clean the onion and cut it finely enough.

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

While the onions are fried, we will have time to peel the potatoes and grate them on the "slits" or cut them into thin slices in some other way.

Pour 1 tbsp to the potatoes. vegetable oil, salt and pepper to taste. We mix. You can pre-divide into 2 piles, because the dish is two-layer.

We heat the oven to 200 C. Knead the fish with a fork into dust.

Lay out the first layer of potatoes.

We spread the second layer with fish.

Spread the third layer of fried onions.

Well, and lay out the fourth layer again with potatoes.

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

Bon Appetit!

Well, this is how a potato with canned fish looks "cut" with a fork.

Fish is a source of trace elements, vitamins, protein. It is an essential element of a healthy diet. Due to the 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 cooked with various fillers: vegetables, cereals and even pasta.

Any fish can be used. Best of all, of course, fresh: in pieces or in the form of minced meat. Canned fish will do as well. 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, satisfying. In general, not the same as that of Vera Voronina from the famous series.

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

• 250 g salmon fillet;
• 1 egg;
• approximately 80 g of cheese;
• 2 tbsp. l. lemon juice;
• 150 g of rice (it is better to take long-grain) and asparagus 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 rice and boil until half cooked.

Lightly fry the salmon pieces, then add the beans to the fish, pepper and salt everything. Slightly fry, stirring constantly.

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

Arrange this mass in molds, on top - beans with salmon and cheese. Rice casserole with fish is cooked for about 15 minutes. If you do it not in portion molds, but on a baking sheet, then the baking time increases. The main sign of the readiness of the dish is a golden crust.

When serving, the 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 chefs often use pasta as a side dish for fish. Pasta casserole with fish can be prepared with any type of pasta, spaghetti is also suitable.

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

Boil the pasta. Fry the onion, combine with ready-made pasta.

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

In a form, greased with a small amount of oil and sprinkled with breadcrumbs, lay out alternately: half of the pasta, fish, the rest of the pasta. Pour everything with beaten egg with sour cream, sprinkle with cheese on top. Fish casserole is cooked for about half an hour. It is recommended to serve it with vegetable salad.

It turns out very tender casserole of minced fish. It can also be prepared for children. Only in this case, salt and pepper should be put less.

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

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

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

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

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

If you want to cook something unusual a fish dish, but at home there is only canned food, then you can make fish casserole from them. The use of canned food has its advantages: saving time (no need to mess with fish), high calcium content (special treatment of bones, which are a pantry of calcium, makes them soft and edible).

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

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

Transfer the fish to a plate, mash with a fork.

Combine prepared onions and eggs with canned food.

Boil potatoes and make mashed potatoes from it: with milk, a piece of butter and a raw egg.

Spread some of the mashed potatoes in an even layer on a baking sheet. The next layer is the canned food. Top with the remaining puree and cheese.

Bake at 220°C for about 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 turn bright orange, or put broccoli - to make it green. You can also experiment with decoration: decorate in some special way with herbs, sour cream, etc. Try it - your kids will appreciate and sweep everything off the plates in 5 minutes!

The most useful is a casserole with fish and vegetables.

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

Cut the onion, grate the carrot. After - fry and cool. Pour a loaf (or bread) with warm milk. Pass the loaf and fish through the meat grinder, add salt, pepper and 3 eggs to them, mix. Combine with onions and carrots, mix well again.

Put a mass of minced fish and vegetables on a small baking sheet, compact with a spoon.

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

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

Little gourmets will like the casserole, for which, by the way, you need a minimum amount of products. In terms of juiciness and tenderness, it is not inferior to those that are made in kindergarten.

• pitted fish - 300 g;
• half a glass of milk;
• 1 egg;
• 1 teaspoon - 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 mushy.

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

Put half of the fish filling into the form, pour half of the sauce on it. Then comes the rest of the 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 milk 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 most healthy.

Casseroles are delicious with fish sticks.

• packaging of fish sticks;
• 1 pc. - onions and tomatoes;
• 6 potato tubers;
• about 200 g of cheese;
• mayonnaise.

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

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

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

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

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

Onion - chop (finely), and grate the carrots, fry everything until cooked and cool.

Scroll the fish in a meat grinder along with parsley, add sour cream, vegetables, yolks, pepper and salt to taste, mix.

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

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

In the market for kitchen appliances, there are always some innovations. They are real helpers of the hostess in cooking. Their undoubted advantage is time saving. These devices include an air grill, which is a glass flask with a lid, equipped with a heater and a fan. Airfryer can be used without oil when cooking, which is why it is especially popular among supporters of a healthy diet.

You can also cook casseroles in this appliance.

• fish - 0.5 kg (without bones);
• 150 ml sour cream;
• rice (any) - 200 g;
• 100 g of cheese;
• tomato sauce- 250 ml.

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

Put half of the rice and cheese into the dish. Then comes the fish, after - 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 with the remaining cheese.

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. Caviar casserole river fish – great dish retaining taste and beneficial features this product.

• 100 g of bread;
• 1 onion;
• caviar - 400 g;
• 100 ml of milk.

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

Boil potatoes in their skins. Cool completely, peel. Cut into circles. Cover the baking dish with foil, grease with oil. Lay the potato circles tightly in 1 layer.

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

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

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

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Fish and potato casserole: a dish on three whales

In casseroles, products retain their useful qualities- if, of course, cook it according to the rules. And if you bake fish with potatoes, you get a delicious hearty and at the same time moderately high-calorie dish that can be cooked both in the oven and in a slow cooker.

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

• a simple recipe from inexpensive products;
• elementary cooking technology;
• the speed with which the dish is cooked.

The prescription minimalism of the fish and potato casserole captivates. Its basis is fish, potatoes, onions and butter. You will also need dairy products or cheese (for pouring or powdering).

In addition, you can add to the composition of the dish:

By choosing certain ingredients, you can adjust the calorie content of the casserole. Fish can be taken both sea and freshwater. The main thing is to have as few bones as possible in it, so fillet or minced fish is optimal. They also make casseroles with canned fish.

• The fatter the fish, the less oil will be needed during the cooking process.
• Any potato is good, young ones will cook faster. For casseroles, you can take raw sliced ​​​​potatoes or mashed potatoes.
• You can serve this dish as a completely independent dish, or with vegetables or vegetable salads.
• You can serve them with various additional 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 a filling with the addition of tomato sauce.

Casserole with canned fish for breakfast in the oven

most quick casserole can be cooked for breakfast.

For this you will need:

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

Cooking method:

1. The baking dish is greased with oil, the potatoes are cut into thin slices.
2. The liquid is drained from the canned food, the fish is kneaded with a fork, eggs are added to it, finely chopped or grated on a coarse grater.
3. Onion, cut into large cubes, fried until transparent.
4. A tablespoon of mayonnaise and onions are added to the fish and egg mass, everything is mixed, after which half of the potato plates are laid out in the form, the fish mass is on it, and the rest of the potatoes are on top.
5. Sprinkled with grated cheese, if processed cheese - cut into slices and put on a casserole. Make a grid of mayonnaise on top.
6. The form is placed in an oven preheated to 200 ° C, after 10 minutes the dish is ready. Spices are added taking into account their own taste preferences, as well as the fact that they are already in canned food.

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

We take:

• fillet equally sea ​​fish and potatoes (0.5 kg each);
• two medium bulbs;
• 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 fall on the waste, 2/3 - fillets. It is best to take fresh fish. Frozen fillets lose their taste qualities and useful substances.

Cooking process:

1. Peel onions and potatoes, cut - onions into thin half rings, potatoes into 0.5 cm circles.
2. Cut the fillet into pieces.
3. In a greased form, put half the potatoes, fish on it, then the onion, slightly salting.
4. Cover with potato slices, pour with a mixture of sour cream and mayonnaise, to which add salt and pepper.
5. Place in oven preheated to 180°C. After half an hour, take it out, sprinkle with grated cheese, and return it there for another 10 minutes.

Minced fish and potato casserole: fast, tasty, inexpensive

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

For him, 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;
• spices "Provencal herbs".

Do this:

1. Grease the bottom of the mold with vegetable oil.
2. Mix minced meat with herbs and salt.
3. Spread evenly over the bottom of the mold.
4. Cut the onion into half rings and lay on the minced meat.
5. Grate the carrots on a fine grater and cover the onion layer with it.
6. Peel potatoes and cut into thin rings. Lay in a thick layer over the carrots. If you get more than one layer, then each layer must be salted and sprinkled with spices.
7. In a bowl, beat eggs with salt and seasonings. Add cream to them and beat until smooth.
8. Pour this mixture over the casserole.
9. Cover the form with foil and put in a preheated oven (140 degrees).
10. Bake 20 minutes with foil, 10-15 minutes without foil.

For little kids - delicious fish: casserole with mashed potatoes and fish

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

1. The fish fillet must be carefully checked: if a fish bone is found in the dish, the child may lose the desire to eat not only the casserole, but also fish in general for a long time.
2. Red fish can be an allergen.
3. Delicate taste and texture of the casserole will provide mashed potatoes and minced fish.
4. Spices are best kept to a minimum, and other vegetables are added to the potatoes.

For a children's fish casserole, the following ingredients are needed:

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

How to cook:

1. Prepare mashed potatoes, add cream or milk, butter, salt to it. The milk must be hot, otherwise the puree will acquire an unappetizing grayish tint.
2. Cut the fillet, grate the carrots, cut the pepper into cubes.
3. Blanch the broccoli, then chop.
4. Put half of the puree into a greased form, chopped fillet or a layer of minced meat on it, chopped vegetables on top. Lightly salt all this and cover with a layer of the remaining mashed potatoes.
5. For filling, mix sour cream well with raw eggs. Top the casserole can be sprinkled with mild cheese, but you can do without it.
6. Cook for 20 minutes at 180°C.

Even the most fastidious kids will love this dish with colorful vegetables, especially if you take a fish-shaped dish for baking.

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

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

Take:

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

Cooking method:

1. Purified raw potatoes cut into circles in a bowl with mayonnaise, mixed so that all the potatoes are covered with it.
2. Fillets are cut separately (cod, sea ​​bass, pollock), salted, peppered.
3. The onion must be cut into half rings, grate the cheese.
4. Lubricate the multicooker bowl with oil, put the potatoes first, then the fish and onions. Top is cheese.
5. Bake this dish in a slow cooker for at least 50 minutes in the "baking" mode.
6. After the dish is ready, it needs to cool slightly and separate from the bowl.

Serious Viking Casserole: Potatoes and Smoked Fish

In Scandinavia, casseroles and fish are very fond of, 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 bulbs;
• a glass of the fattest milk or cream;
• pepper, spices, spices.

Preparing the casserole:

1. Potatoes for the Scandinavian casserole need to be cut into cubes, as for fast food french fries, and fried a little.
2. Also fry the onion in half rings.
3. Break the fish into pieces. It is better to buy whole fish: fillets are less troublesome to process, but smoked fillets are tougher.
4. If you think that your smoked fish dryish and too salty, you can pre-soak it in milk.
5. In a greased dish, put half the fried potatoes, half the onions on it, then all the fish, onions again on it and finally the potatoes.
6. Put a clove bud (you can sprinkle with ground), crumble a leaf of parsley.
7. Pour in the cream and place in the oven preheated to 200°C for an hour.
8. If the fish is very tender and oily, 40 minutes is enough.

The finished dish is recommended to be supplemented with herbs. If someone likes a bright taste, you can take turmeric, basil, fennel, cumin, arugula and the like as a culinary escort. Don't be afraid to experiment, you'll be very tasty!

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Canned fish will always help out the hostess if you need to cook something tasty, but quickly and simply. If guests should come to you, then you can do delicious salad or sandwiches, and for a family dinner, you can cook soup on hastily. 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 how to prepare the recipe:

Cut potatoes into cubes or slices. Add chopped onion and grated cheese, stir to evenly distribute everything. 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 lay out half the potatoes.

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

Then the rest of the potatoes.

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

Sprinkle with the remaining cheese.

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

We send it to the oven to bake at a temperature of 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 into portions.

Fragrant and delicious!

Bon appetit everyone!

A casserole is a dish of vegetables, meat or cereals baked in the oven. At the same time, its ingredients are mixed with a binder, so that it has a uniform texture. Before putting it to cook, it is customary to grease it on top with oil or a beaten egg. Thanks to this, the casserole acquires a beautiful crust when cooked. According to legend, the first casserole appeared in America at the end of the 19th century, when a woman poured eggs on the leftovers of food and baked them. 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, pasta. Such dishes are very popular, since all the ingredients are always at hand, and the cooking technology is simple. In addition, all casseroles are different. delicate taste. It is especially easy to prepare a dish of potatoes and canned fish, and everyone will like its taste.

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

The main advantage of canned fish is that it does not need to remove the bones, since they are all soft and will not create problems. Therefore, using canned food for this second course will be an excellent way out.

1. pay attention to the integrity of the bank. A good product should not be in a dented or damaged can, as this may adversely affect the quality of the contents. The bank must also be clean;
2. you should definitely look at the expiration date, and in addition, read the information about the manufacturer. A conscientious manufacturer always leaves detailed contact information on the packaging. Give preference to the best products of trusted companies;
3. composition is also important. It should not contain additional chemicals, only the fish itself, spices and salt. It may also be in the composition and oil, if it is provided for by the type of product;
4. in addition, there is such a type of product as preserves. They don't pass heat treatment and therefore their shelf life is short. But, keep in mind that preservatives are added to preserves for preservation.

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