Casserole of macaroni with cheese, tomatoes and mushrooms
4 servings
40 minutes
Pasta casserole with cheese, tomatoes, and mushrooms is a cozy dish of Russian cuisine that combines simplicity and rich flavor. The recipe's roots trace back to home cooking traditions when leftover pasta was transformed into a delicious casserole. Tender pasta soaked in sour cream sauce creates a soft texture, while aromatic mushrooms add depth of flavor. Tomatoes bring a refreshing tanginess, and grated cheese adds a delightful stretchiness. The final touch is arugula, which adds a slight bitterness. The dish is versatile: it can be served as a standalone or complemented with a salad. The casserole is perfect for family dinners, offering the warmth and comfort of traditional Russian hospitality.
1
Preheat the oven to 180 degrees.
2
Boil the pasta until al dente in salted water, let it cool. Transfer to a baking dish greased with sunflower oil.
- Paste: 200 g
- Salt: to taste
- Vegetable oil: 1 tablespoon
3
Beat the eggs with a fork or whisk, add salt and pepper to taste. Pour sour cream into the eggs and mix well. Pour this mixture over the cooled pasta.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Sour cream 15%: 5 tablespoon
4
Fry fresh champignons in vegetable oil for about 5 minutes, no more, and don't forget to salt. Spread the mushrooms evenly over the pasta.
- Champignons: 300 g
- Vegetable oil: 1 tablespoon
- Salt: to taste
5
Slice 1 large tomato into thin rounds, lightly salt it, and place it on top of the mushrooms. Sprinkle grated cheese on top, using half of the prepared amount. Bake in the oven for 20-25 minutes.
- Tomatoes: 1 piece
- Salt: to taste
- Grated hard cheese: 100 g
6
Tear the arugula, place it on the casserole, and sprinkle with the remaining grated cheese.
- Arugula: 1 bunch
- Grated hard cheese: 100 g