Ma's Layered Casserole
My Mom has some of the best casserole recipes that I have ever tasted. One of my favorites is Ma's Layered Casserole. Mixed with tons of fresh vegetables, every layer has a burst of flavor that will keep you coming back for more.
Cooking Time45 min
Cooking MethodCasserole
Ingredients
- 1 cup rice, (washed and soaked in salted water for 30 minutes)
- 1 cup boiled well mashed potato
- 1 onion, cut in thin strips
- 1 potato boiled and sliced into fingers
- 1 carrot cut in thin fingers
- 5 French beans cut in strips 2 inch long strips
- 1 tablespoon cabbage, shredded
- 1/2 cup spinach puree
- 3 green chilies crushed
- 1 teaspoon ginger grated
- 1/2 cup curds
- 6 tablespoon butter
- 1 teaspoon coriander, chopped
- salt to taste
- pepper to taste
- 1 pinch soda bicarbonate
- 1 tablespoon cream
Instructions
- Add salt, pepper, cream, soda, 1 tablespoon butter to mashed potato. Mix till smooth.
- Put in an icing bag with large star nozzle. Keep aside.
- Boil rice in plenty of water, cook till grain is not hard. Drain water in a large colander, spread the rice in a plate to cool.
- Heat 3 tablespoon butter in a pan, add ginger, chili, stir.
- Add spinach puree, salt, curds and cook till thick.
- Add a teaspoon of flour to thicken if required. Cool a bit and pour over rice.
- Mix with fingers till well blended. Keep aside.
- Heat remaining butter in a pan. Add onion, stir fry till pink. Add carrot, potato finger, French beans, stir fry till tender.
- To assemble casserole: Grease the casserole, spread rice and press down lightly. Spread the stirfried vegetables over rice.Even out to make a uniform layer. Pipe out crisscross lines of the mashed potato.
- Bake in a hot oven till potato gets tinges of brown. Remove, sprinkle chopped coriander and serve hot. Making time: 45 minutes