/ Recipe: Casserole from vegetables in pots

Casserole from vegetables in pots

  • Eggplants - 2 pieces
  • Red tomatoes - 3 pieces
  • Mushrooms - 300 Grams
  • Garlic - 2 Teeth
  • Eggs - 4 pieces
  • Cheese of hard varieties - 200 Grams
  • The Philadelphia Cheese - 100 Grams
  • Sour Cream - 250 Grams
  • Salt, pepper - - To taste

First of all, we cut all the piecesOur vegetables and mushrooms. I usually eggplants and tomatoes cut into large cubes, champignons - somewhere on quarters, garlic - finely. If desired, you can add other favorite vegetables. Now prepare the fill. For this we will need eggs, hard cheese, cream cheese, sour cream and spices. Eggs lightly beat, hard cheese rubbed on a grater. Mix eggs, hard and soft cheese, sour cream and spices. I added some more chopped greens. Vegetables and mushrooms passeruem on the oil almost to the full readiness - about 10 minutes. Spread our portions in portioned pots. Evenly fill the pots with our fill. We put in the oven, preheated to 180 degrees. Bake at 180 degrees until browned. We serve either directly in the pots ... ... or in plates, turning each pot and dumping its contents on a plate. If desired, you can decorate with greens or fresh vegetables. Pleasant!

Servings: 3-4

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