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Casserole with minced meat and noodles, just like in kindergarten. Vermicelli casserole with minced meat. Casserole with noodles and minced meat with cheese sauce

Vermicelli casserole with minced meat is a tasty and simple dish that even a novice housewife can prepare.

Kids will especially like it, because almost all children love vermicelli.

Vermicelli casserole with minced meat - basic cooking principles

To prepare the casserole, durum wheat vermicelli is used. It holds its shape perfectly and will not add extra calories to the dish. Vermicelli is dipped in boiling water and cooked, stirring, for a couple of minutes until half cooked. Then it is thrown onto a sieve and washed under running water.

Minced meat can be pork, beef, mixed or chicken. It all depends on how nutritious you want the dish to be. You can buy it ready-made, but it is better to make it yourself to be sure of the quality of the product.

In addition to minced meat, vegetables are used to prepare the filling. The onions are peeled, washed, finely chopped and fried in a small amount of oil. Add the minced meat and continue to fry, breaking up the lumps with a spatula. The filling is salted, peppered, mixed and cooled.

In addition to the vermicelli and meat filling, you need to prepare the filling. It can be based on milk, sour cream or cream. Dairy products are combined with eggs, seasoned with spices and thoroughly shaken with a whisk or mixer.

The casserole is formed in two ways. In the first, vermicelli is combined with meat filling, mixed and placed in a mold, leveled and poured with sauce. In the second case, the vermicelli is divided in half. One half is laid out in a mold, the meat filling is laid out on it, which is covered with noodles.

The casserole is cooked for about half an hour at 200 C. To form a golden brown crust on the surface, sprinkle the casserole with grated cheese and bake for another ten minutes.

Recipe 1. Vermicelli casserole with minced meat

Ingredients

spices;

cheese – 100 g;

half a kilogram of ground beef;

black pepper;

bulb;

sunflower oil;

one and a half stack. vermicelli;

three eggs;

sour cream – 350 g.

Cooking method

1. Place a large saucepan of water over moderate heat. Place the vermicelli in boiling water and cook for a couple of minutes, stirring constantly, until half cooked. Place in a colander and rinse under running water.

2. Peel and rinse the onion. Place finely chopped onion in a frying pan with heated vegetable oil. Fry, stirring with a spatula, until golden brown. Add the ground beef and fry, thoroughly kneading with a spatula, until the color changes. Then cover with a lid and simmer over low heat for ten minutes. Salt, season with spices and mix. Set aside and cool.

3. In a separate bowl, combine sour cream with half a glass of boiling water. Shake with a whisk and beat in the eggs. Salt and season with spices. Whisk thoroughly until smooth.

4. Combine the vermicelli boiled until half cooked with the minced meat and mix. Put it in the form. Pour the egg-sour cream mixture over everything and level it out. Sprinkle grated cheese on top and place in the oven for half an hour. Bake at 200 C. Serve, cut into portions and sprinkle with sour cream.

Recipe 2. Vermicelli casserole with minced meat as in kindergarten

Ingredients

one chicken breast;

parsley;

small vermicelli - a glass;

milk - half a glass;

oil drain – 30 g;

chicken egg - three pcs.;

tomato paste – 10 g.

Cooking method

1. Boil vermicelli in a large amount of water, lightly salting it first. Place the pasta in a colander and leave to drain all the liquid. Place in a bowl, add butter and stir.

2. Wash the chicken breast, place it in a pan with water and boil until tender. Don't forget to remove the noise in time. We take out the meat, cool it and twist it through a meat grinder.

3. Combine minced chicken with vermicelli and mix with clean hands. It is important! The ingredients must be mixed by hand.

4. Beat eggs into milk. Whisk until smooth. Place the vermicelli mixture in a heat-resistant form, level it and pour in the egg-milk mixture. Place in the oven for forty minutes. Bake at 180 C.

5. Dilute tomato paste in chicken broth and simmer the sauce in a saucepan until half of the liquid has evaporated. Cut the finished casserole into portions and serve, topped with tomato sauce and sprinkled with chopped parsley.

Recipe 3. Vermicelli casserole with minced meat and green peas

Ingredients

a pack of small noodles;

sunflower oil;

minced meat – 250 g;

frozen green peas – 30 g;

onion

Cooking method

1. Peel and chop the onion with a sharp knife or using a blender. Heat the oil in a frying pan. Place finely chopped onion and minced meat in it. Fry, thoroughly kneading with a spatula, until all the liquid has evaporated. Season with spices and salt. Add green peas, stir and simmer for a couple of minutes. Set aside to cool.

2. Bring water to a boil in a large saucepan. Pour vermicelli into it and cook, stirring, for two minutes. Place the pasta in a colander and rinse under running water. Let all the liquid drain.

3. Level the meat filling in the pan. Spread vermicelli on top in an even layer. Preheat the oven to 275 C. Place a frying pan in it and grill for three minutes.

Recipe 4. Vermicelli casserole with minced meat and cheese sauce

Ingredients

small vermicelli – 300 g;

ground paprika;

minced chicken – 300 g;

Dutch cheese – 100 g;

processed cheese with aromatic herbs – 150 g;

broth - a glass;

tomato paste – 75 g;

flour – 50 g;

large onion.

Cooking method

1. In a large saucepan, bring water to a boil. Salt it and put in the small vermicelli. Cook, stirring, until half cooked. Place the pasta in a colander and rinse thoroughly under running water.

2. Rinse the peeled onion, finely chop and sauté in vegetable oil until transparent. Add the minced meat and continue to fry, kneading with a spatula, until the meat changes color. Add tomato paste, season with ground paprika and pepper. Add salt, mix, cover and cook for a couple more minutes.

3. Combine the boiled vermicelli with the meat filling and mix. Oil a heat-resistant baking dish and place the mixture of vermicelli and minced meat into it. Let's level it out.

4. Pour a glass of broth into a saucepan and bring it to a boil. Add the processed cheese cut into pieces and stir until it melts. We dilute the flour in cold broth and add the mixture to the saucepan, stirring continuously. Cook until the mixture thickens and remove from heat.

5. Pour the cheese sauce over the noodle mixture and sprinkle with finely grated cheese. Bake at 200 C for half an hour.

Recipe 5. Vermicelli casserole with minced meat and mushrooms

Ingredients

300 g small vermicelli;

300 g mushrooms;

stack milk;

large onion;

½ kg minced chicken;

cheese – 300 g;

oil grows. – 40 ml.

Cooking method

1. Peel and wash the onions. Finely chop the vegetable. Peel, wash, dry and cut the mushrooms into pieces. Pour vegetable oil into a hot frying pan. Fry the onions and mushrooms, stirring, for about ten minutes over medium heat.

2. Add minced chicken to the pan and continue to fry, kneading thoroughly with a spatula, for a quarter of an hour. Pepper and salt. Stir and set aside to cool.

3. Boil two and a half liters of water in a saucepan. Add some salt. Place vermicelli in boiling water. Pour in a spoonful of vegetable oil and cook, stirring, until cooked. Drain the vermicelli in a colander and cool.

4. Coarsely grate the cheese. Place vermicelli in a bowl, beat eggs into it, pour in milk, salt and add cheese. Stir. Grease an ovenproof dish with oil. Add half of the vermicelli mixture and smooth it out. Place the minced meat and mushroom filling on it. Cover it with the other half of the vermicelli. Place in a preheated oven and bake for 20 minutes at 200 C. Remove the finished casserole from the oven. Serve warm, cut into portions.

Recipe 6. Vermicelli casserole with minced meat and vegetables

Ingredients

large carrots;

cheese – 100 g;

six pods of sweet pepper;

two eggs;

three tomatoes;

half a kilogram of minced meat;

two glasses of small vermicelli.

Cooking method

1. Grease a deep ovenproof dish with oil. Peel the carrots. Wash the vegetable and finely grate. Place chopped carrots on the bottom of the mold.

2. Free the sweet pepper from the stalk, carefully clean the seeds. Finely chop the vegetable. Wash the tomatoes, wipe and cut into small cubes. Divide the vegetables into two parts. Place half the tomatoes and peppers on top of the carrots.

3. Sprinkle the vegetables with dry small vermicelli. Place the remaining peppers and tomatoes on top. Sprinkle with fine vermicelli again. Salt the minced meat, season with spices and beat in the eggs. Knead thoroughly. You should get a liquid mass. Place the minced meat on top of the noodles in an even layer. Sprinkle with grated cheese.

4. Preheat the oven to 170 C. Place the mold in it and bake for 1 hour 40 minutes. Remove the pan, cut the casserole into portions and serve with a salad of fresh vegetables.

• For cooking, you can use not only small vermicelli, but also other pasta.
• Cook the vermicelli for no more than four minutes to prevent it from turning into a sticky mass.
• Be sure to rinse the pasta to prevent it from sticking.
• You can add finely chopped ham or sausages to the minced meat.

Step 1: Prepare pasta water and onions.

First, pour the required amount of purified water into a deep saucepan and put it on high heat, letting it boil. Meanwhile, using a sharp kitchen knife, peel the onions, wash them, dry them with paper kitchen towels, place them on a cutting board and chop them into 1-centimeter cubes.

Step 2: simmer the onion with minced meat.

Next, turn on the adjacent burner to medium heat and place a frying pan on it with two tablespoons of vegetable oil. After a few minutes, drop the chopped onion into the heated fat. Fry it 2–3 minutes until soft and lightly golden.

Then add fresh minced pork and beef to the browned vegetable. Season them to taste with salt, ground black pepper, a mixture of spices specified in the recipe, and simmer for about 5 minutes or until the minced meat changes from red to light gray, vigorously breaking it up with a kitchen spatula.

Then reduce the heat to minimum level. Pour a little purified water into the pan, it will be enough 50 milliliters. Bring the minced meat to full readiness within 10 minutes and remove from the stove, let it cool off to the side until ready to use.

Step 3: cook the vermicelli.

While we were stewing the meat, the water in the pan boiled, add a little salt to it and carefully add the vermicelli. Cooking pasta 3–5 minutes, stirring constantly with a wooden kitchen spoon to prevent hot dishes from sticking to the bottom. Then put it in a colander, rinse thoroughly under running cold running water and leave it in the sink for 5–7 minutes to drain excess liquid.

Step 4: prepare the mold, oven and cheese.

Without wasting a minute, turn on and preheat the oven up to 200 degrees Celsius. After this, using a baking brush, grease the bottom, as well as the inner sides of the sides of a non-stick or heat-resistant baking dish with a tablespoon of vegetable oil. Then, with a clean knife, cut off the paraffin crust from the hard cheese and chop it into a clean bowl on a fine, medium or coarse grater.

Step 5: prepare the sour cream filling.

Next, pour sour cream into a deep bowl, add raw chicken eggs, a little salt, pepper and spices. Don't forget that the spices have already been used and you shouldn't overdo them! Whisk all the filling ingredients until smooth and fluffy and proceed to the next step.

Step 6: form a casserole of vermicelli with minced meat.

Next, move the now slightly cooled minced meat into a deep bowl, add boiled vermicelli to it and thoroughly loosen them with a tablespoon. Transfer the resulting mixture into a prepared baking dish, pour in the previously prepared sour cream and egg mixture, spread everything into an even layer and sprinkle with shredded cheese.

Step 7: bring the vermicelli casserole with minced meat until fully cooked.

Place the still raw casserole in an oven preheated to the desired temperature on the middle rack and keep there for 25–30 minutes until a golden crust forms. As soon as the dish is browned, put oven mitts on your hands and move it to a cutting board previously placed on the countertop. Let the aromatic dish cool slightly, then divide it into portions with a kitchen spatula, distribute them onto plates and serve them at the table.

Step 8: serve vermicelli casserole with minced meat.

Vermicelli casserole with minced meat is served warm or hot as a second main course. Before serving, it is cut into portions, laid out on plates and placed on the table along with your favorite additions, which can be fresh vegetable salads, marinades, pickles and sauces, for example, tomato, sour cream or regular mayonnaise or ketchup. Enjoy delicious and simple food!
Bon appetit!

If your oven has a “Top Grill” function, turn it on 10 minutes before the casserole is completely ready, this will make its crust more golden brown;

Instead of sour cream, you can use kefir, milk, fermented baked milk or liquid cream;

Before mixing with raw eggs, homemade sour cream must be diluted with 50 milliliters of boiling water so that it does not curdle during baking;

The recipe uses minced pork and beef, but you can use another, for example, chicken or turkey;

Very often, fresh finely chopped dill, parsley, cilantro, basil or green onions are added to the mixture of stewed minced meat and noodles;

If desired, the set of spices can be varied not only in taste, but also in composition.

Vermicelli casserole is a hearty and delicious dish that is ideal for breakfast or afternoon snack. It should be noted that today there are many options for how to quickly prepare such a simple dish. In this article we will look at several methods that include different, but quite accessible ingredients.

Delicious and satisfying vermicelli casserole with minced meat

This dish can be prepared using any minced meat - pork, chicken, beef or mixed. By the way, it is thanks to the meat component that the finished vermicelli casserole turns out to be quite satisfying and high in calories. In this regard, it can be served not only for breakfast or afternoon tea, but also for lunch and dinner.

So, to prepare a hearty dish with minced meat we will need the following ingredients:

• any vermicelli (it is advisable to choose durum wheat) - about 200 g;
• beef is not very fatty, boneless - 250 g;
• pork without fat (pulp only) - 200 g;
• fresh cherry tomatoes - 120 g;
• large chicken eggs - 3 pcs.;
• fresh fat milk - 1.3 cups;
• Refined olive oil - for lubricating dishes;
• table salt, ground black pepper, fresh herbs - add to taste and personal discretion;
• sweet onions - 3 heads;
• butter - 40 g.

Preparation of minced meat

The technology for preparing a dish such as noodle and meat casserole is not particularly complicated. Of course, first you need to process all the prepared components. First of all, you need to make aromatic minced meat. Beef and pork must be thoroughly washed, the chaff and veins removed, cut into pieces, and then minced in a meat grinder along with the onion. Season the resulting minced meat with table salt and ground black pepper (to taste), and then mix thoroughly until smooth.

Vermicelli casserole with minced meat is prepared in the oven in literally a quarter of an hour. In this regard, it is recommended to heat treat the meat product in advance. To do this, place it in a frying pan or saucepan, and then wait until the broth has completely boiled away, then add fresh butter and lightly fry for another 20 minutes.

Preparing pasta

Vermicelli casserole will turn out especially tasty and healthy if you use durum wheat products as a base. Before forming such a dish, the vermicelli must be boiled. To do this, boil water in a saucepan and add the required amount of vermicelli. Such a product is cooked for no longer than 6-8 minutes (after boiling), because it will still be subjected to heat treatment in the oven. After the specified time has passed, the pasta must be discarded in a colander, rinsed thoroughly in cold water, and then drained of as much liquid as possible.

Processing other ingredients

In addition to minced meat, vermicelli casserole with eggs requires the use of a special filling that will hold all the components together, giving the dish a more stable shape. To prepare such a dressing, you need to thoroughly beat chicken eggs using a blender, add a couple of pinches of ground black pepper and pour in rich fresh milk. In addition, we will need ripe cherry tomatoes. They need to be washed and cut into quarters (or in halves).

Shaping and baking the dish

This casserole is quite easy to form. To do this, you need to take a deep baking dish, thoroughly grease its bottom with vegetable oil, and then lay out half of the boiled vermicelli in an even layer. Next, cover the pasta with fried minced meat, and place the tomato quarters on top. After this, lay out the remaining noodles and fill the dish with the milk-egg mixture. If desired, you can sprinkle grated cheese on top of the casserole, but this is not necessary, since even without the mentioned ingredient the dish turns out delicious.

So, the form must be sent to a preheated oven for 15-20 minutes. The specified time is enough for all the ingredients to set and the top to brown.

Proper serving of food to the table

It should be noted that vermicelli casserole in a slow cooker is prepared in the same way as in the oven. To do this, you just need to set the baking mode and keep the dish in this state for at least half an hour.

After the dish of pasta and aromatic minced meat is completely ready, you need to remove it from the oven and cool slightly right in the pan. Next, the casserole should be cut into portions, placed on plates and served. If desired, you can prepare tomato or cream sauce separately for such a dish.

Homemade cottage cheese and vermicelli casserole

Children especially love this dish. After all, it turns out very sweet and tender. As a rule, such a casserole is served as a hearty and healthy dessert.

So, to prepare the presented delicacy we will need the following products:

• fine vermicelli from durum wheat (it is better to take “Gossamer” from “Makfa”) - 200 g;
• fine-grained fat cottage cheese - 250 g;
• granulated sugar or powdered sugar - ½ cup;
• fine iodized salt - ½ teaspoon;
• chicken eggs - 3 pcs.;
• refined sunflower oil - a couple of spoons (for greasing the mold);
• butter - 50 g

Heat treatment of pasta

A casserole of cottage cheese and vermicelli is no more difficult to prepare than in the above recipe. You need to start preparing such a sweet dish by boiling the pasta. To do this, you need to bring regular drinking water to a boil, add vermicelli to it, and then cook over low heat for about 5-8 minutes. Next, you should discard the “Cobweb” in a colander, rinse it in cold water and, shaking it thoroughly, completely drain it of liquid.

Preparing the dressing

Cottage cheese casserole with noodles also requires the use of a special filling that will hold all the components together during heat treatment. To prepare it, you need to put fatty fine-grained cottage cheese, chicken eggs and sugar (powder) into a deep bowl, and then beat everything thoroughly using a blender or mixer. After this, you need to pour melted butter into the fluffy and airy mass, which will make the casserole especially tasty and satisfying.

The process of forming and heat treatment of the dish

When all the main ingredients are prepared, you need to combine the boiled vermicelli and curd mass in one bowl, and then mix everything thoroughly. Next, you should take a deep baking dish, grease it with vegetable oil and lay out the finished base, leveling its surface with a spoon or a knife with a blunt end.

After all these manipulations, the formed casserole must be placed and kept in it for at least half an hour. During this time, the dish will set properly and brown. By the way, so that the surface has a wonderful shade, you can pour a mixture of sour cream, sugar and yolk on top of the dish.

How to serve it correctly?

Vermicelli casserole (sweet) is served warm for breakfast or afternoon tea. It is worth noting that immediately cutting such a dish into pieces is highly not recommended. Let it cool. Otherwise, the curd dressing will spread together and ruin the entire appearance of the dessert.

It is advisable to present such a delicacy to the table along with hot tea, as well as some sweets (for example, jam, jam, honey, condensed milk, etc.). Bon appetit!

Vermicelli casserole is a simple, satisfying, quick to prepare, inexpensive dish option. Desserts are also prepared from pasta, suitable for breakfast, lunch, afternoon snack or dinner. The recipe for this wonderful dish, preserved from Soviet times, is still in demand and is popular with both adults and children.

What is vermicelli casserole

Vermicelli casserole has many variations - it can appear on the table as a sweet, airy dessert, a favorite children's treat, a light diet lunch, a hearty, hearty lunch. If you take durum wheat pasta, even those who are on a diet will not refuse a successful treat. The taste and purpose of the dish depend on the choice of the hostess. There are similar options in many national cuisines.

How to cook

Preparing the dish is not difficult. Vermicelli of any shape and size is suitable for cooking. Some varieties of this dish allow the use of pasta such as spaghetti, noodles, rigatoni, and horns. The dish can be filled with cottage cheese, minced meat or vegetables, enhanced with spices, various sauces used, and decorated with herbs.

Vermicelli casserole recipe

• Time: 30-40 min.
• Number of servings: 3 persons.
• Calorie content: 222 kcal / 100 g.
• Purpose: breakfast.
• Cuisine: Russian, countries and peoples of the USSR.
• Difficulty: easy.

Traditional vermicelli casserole was prepared in Rus' and was called noodles. Lapshevnik is a base dish made from pasta, the composition of which can be varied to suit every taste. Due to its versatility, noodle soup has been familiar to many since childhood, turning out to be one of the most preferred quick dishes in home cooking.

Ingredients:

• vermicelli or noodles – 250 g;
• water - 1 liter to rinse the noodles;
• eggs – 2 pieces;
• milk – 1 glass;
• butter – 20 g;
• refined sugar – 1 tablespoon;
• vanillin to taste;
• breadcrumbs - 1 tablespoon;
• salt to taste.

Cooking method:

1. Add salt to the water, boil the vermicelli or noodles until half cooked, drain in a colander, and rinse under cold water.
2. Pour milk into a separate container, add eggs, vanillin, sugar, salt, mix the ingredients, beat until smooth.
3. Grease a baking dish with a piece of butter, place vermicelli or noodles in it, pour generously with the egg-milk mixture, and sprinkle with breading.
4. Preheat the oven to 180°, bake the noodle maker until golden brown, about 10 minutes.

Vermicelli casserole like in kindergarten

• Time: 20-25 min.
• Number of servings: 3 persons.
• Calorie content: 199 kcal / 100 g.
• Purpose: breakfast, afternoon snack.
• Kitchen: USSR times.
• Difficulty: easy.

The kindergarten casserole, beloved by children, has taken its rightful place in the children's diet. A highly digestible, healthy, calcium-rich, vitamin-rich, satisfying and beautiful dessert becomes even more interesting for a child if you use modern colored curly paste during preparation. Buy noodles in the form of hearts, butterflies or cars in advance.

Ingredients:

• durum pasta – 200 g;
• curd mass – 200 g;
• eggs – 3 pieces;
• sugar – 4 tablespoons;
• butter – 2 tablespoons;
• iodized salt - to taste.

Cooking method:

1. Boil the pasta until half cooked, add vegetable oil to make it crispy.
2. Mix cottage cheese, sugar, eggs, add pasta, mix again.
3. Grease the mold with butter and lay the pasta-curd mass in an even layer.
4. Preheat the oven to 190 degrees, cook for 20 minutes.
5. Remove from the oven, cut into portions, serve with thick fruit jelly.

Without cottage cheese

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content: 264 kcal / 100 g.
• Purpose: breakfast.
• Cuisine: countries and peoples of the USSR.
• Difficulty: easy.

A casserole without cottage cheese is called “vermicelli babka.” It is practically no different from the kindergarten casserole beloved by children, but is prepared without cottage cheese. The dish is sweet, consumed for breakfast as a dessert, but is considered nutritious and high in calories, satiating as quickly as its meat counterpart.

Ingredients:

• small vermicelli – 400 g;
• egg - 9 pieces;
• butter – 100 g;
• sugar – 200 g;
• powdered sugar – 1 pack. (1-2 g).

Cooking method:

1. Lightly boil the vermicelli - keep it on the fire for 2-3 minutes so that it does not stick together. Drain in a colander.
2. Add butter, vanilla, sugar to the hot noodles. Mix.
3. Beat the eggs with a mixer until smooth. Mix with other ingredients.
4. Grease the baking pan with butter, pour the mixture into the pan and level it out.
5. Bake in an oven preheated at 180° for about an hour.

With cheese

• Cooking time: 30 min.
• Number of servings: for 3 persons.
• Calorie content: 214 kcal / 100 g.
• Purpose: breakfast.
• Cuisine: USSR period.
• Difficulty: easy.

This is a quick, delicious breakfast that can provide energy for the whole day. Vermicelli casserole with egg filling is also suitable for an afternoon snack. Casserole with noodles and cheese is a very tasty combination, similar to a savory dessert. The dish benefits from its relatively low calorie content and is suitable for people who are trying to follow a diet.

Ingredients:

• vermicelli, noodles or pasta – 250 g;
• hard cheese – 70 g;
• mozzarella – 100 g;
• egg - 3 pieces;
• milk – 1 glass;
• salt, pepper to taste;
• breadcrumbs;
• butter – 1 teaspoon.

Cooking method:

1. Boil vermicelli, noodles or pasta in salted water until half cooked, drain in a colander.
2. Grate 50 g of mozzarella and hard cheese on a coarse grater, mix, salt and pepper.
3. Beat the eggs with a mixer, pour in the milk, beat again.
4. Mix vermicelli, noodles or macaroni with cheese, grease the mold with butter, fold the pasta, pour in a mixture of milk and eggs.
5. Sprinkle the mixture with breading and cheese. Place the dish in the oven, preheated to 180 degrees, and cook for 15 minutes.
6. Let cool, sprinkle with the remaining 50 g of grated mozzarella, and serve.

With pasta in a slow cooker

• Time: 50-60 min.
• Number of servings: 4 persons.
• Calorie content: 130 kcal / 100 g.
• Purpose: breakfast.
• Kitchen: USSR times.
• Difficulty: easy.

Pasta casserole cooked in a slow cooker turns out airy, soft, and not greasy. The mixture rises perfectly in the bowl if the walls of the dish are generously greased with butter. The dish should be cooked for 30-40 minutes in the “Baking” mode. After the dish is ready, leave it with the lid open for 15 minutes, let it cool, then you can cut it into portions.

Ingredients:

• wide thick paste with tubular walls and large holes - 200 g;
• egg - 2 pieces;
• semolina – 5 tablespoons;
• butter – 50 g;
• cottage cheese – 400 g;
• sugar – 4 tablespoons;
• soda – 1/3 teaspoon;
• vanilla powder – 1 sachet;
• sour cream - 4 tablespoons.

Cooking method:

1. Boil the pasta in salted water, drain in a colander, cool, and rinse with cold water. Add a piece of butter and coat, making sure the tubes do not stick together.
2. Mash the cottage cheese, add sugar, eggs, vanilla, and add a little salt. Pour in soda, pour in 2 tbsp. sour cream, stir the mixture until smooth or beat in a blender.
3. Add semolina to thicken the mixture, stir, leave for 20 minutes, let it swell.
4. Grease the bottom and walls of the multicooker bowl with butter.
5. Brush the pasta with raw egg - the tubes will stick together.
6. Form 1/3 of the paste into a circle at the bottom of the bowl. Add 1/2 of the curd mass, place another layer of pasta on top, pour in the remaining curd mass.
7. Grease the third layer of paste with 2 tbsp. sour cream. Drizzle the top of the casserole with melted butter.
8. Select the “Baking” mode in the multicooker, set the timer for 30 minutes. The top of the casserole should brown as it cooks.
9. Open the lid, leave the casserole to cool slightly for 10 minutes, and serve.

With minced meat

• Time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content: 283 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: USSR period.
• Difficulty: easy.

A popular variation of the traditional vermicelli casserole, but with the addition of minced meat. The meat component adds calories to the dish. The cooking technology is not much different from the classic one - cooking will take about the same time. The dish can be served as an independent dish for lunch and dinner.

Ingredients:

• vermicelli or noodles – 400 g;
• minced pork/beef – 400 g;
• vegetable oil – 1 tsp;
• eggs – 2 pieces;
• hard cheese – 150 g;
• milk – 1 glass;
• onions - 1 large onion;
• salt, pepper, spices - to taste.

Cooking method:

1. Boil vermicelli or noodles, discard, rinse with cold water. Add a little salt, add a spoonful of vegetable oil, stir.
2. Fry the minced meat, add the onion cut into small cubes, simmer for another 10-15 minutes over medium heat under the lid, add salt, pepper, and sprinkle with spices.
3. In a separate bowl, beat the eggs, pour in the milk, mix well or beat again with a mixer.
4. Grease a baking sheet with oil, place ½ of the total mass of noodles or noodles on it, cover with minced meat on top.
5. Place the remaining ½ noodles or noodles on top and pour the egg mixture over the assembled casserole.
6. Sprinkle grated cheese on top of the casserole.
7. Preheat the oven to 180 degrees, bake for 15 minutes.

Vermicelli casserole in the oven

• Time: 30 minutes.
• Number of servings: 8 persons.
• Calorie content: 256 kcal / 100 g.
• Purpose: lunch, dinner.
• Kitchen: USSR times.
• Difficulty: easy.

Pasta casserole in the oven is a hearty dish that bakes in literally 10 minutes, and the total cooking time will not take more than half an hour. The simplest combination is pasta with cheese and tomatoes; the recipe can be varied by adding any type of minced meat. Minced meat should be subjected to heat treatment (for example, steam).

Ingredients:

• vermicelli or pasta – 600 g;
• tomatoes – 5 pieces;
• semi-hard cheese – 150 g;
• garlic – 3 cloves;
• mayonnaise – 300 g.

Cooking method:

1. Boil vermicelli or pasta in salted water for 5 minutes.
2. Place the pasta in a thick layer in a baking dish.
3. Chop the tomatoes into slices and cover them with a layer of paste.
4. Grate the cheese on a coarse grater, chop the garlic, mix, and cover the layer of tomatoes tightly.
5. Spread mayonnaise on top of the casserole.
6. Bake the dish in a preheated oven for 10–15 minutes at 180°.

With Chiken

• Time: 40-50 min.
• Number of servings: 4 persons.
• Calorie content: 312 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: countries and peoples of the USSR.
• Difficulty: medium.

Chicken spaghetti casserole is a great homemade version of an oven-baked pasta dish. It will not cause any trouble in preparation, but will help create an unforgettable atmosphere of comfort and warmth in the family circle. If you add more cheese and leave the casserole in the oven a little longer, you can get a deliciously crispy cheese crust.

Ingredients:

• vermicelli, spaghetti, spirals, rigatoni or feathers - 250 g;
• chicken breasts – 2 pieces;
• semi-hard cheese – 100 g;
• carrots – 1 piece;
• onion – 1 piece;
• dry red wine – 80 ml;
• vegetable oil – 4 tablespoons;
• tomato sauce – 200 ml;
• salt and pepper to taste.

Cooking method:

With vegetables

• Time: 40-50 min.
• Number of servings: 3 persons.
• Calorie content: 114 kcal / 100 g.
• Purpose: breakfast, lunch, dinner.
• Kitchen: USSR times.
• Difficulty: easy.

Juicy vegetable casserole is a universal appetizer, both as a side dish and as an independent dish. The obvious advantage is the low calorie content. Using seasonal vegetables rich in vitamins in cooking, you will get an excellent balanced dish that will be loved by vegetarians and those who want to lose weight, and those who strive to lead a healthy lifestyle.

Ingredients:

• cauliflower forks - 1 piece;
• cherry tomatoes – 8 pieces;
• onions - 1 onion;
• milk – 1 glass;
• egg - 2 pieces;
• cheese – 70 g;
• horns – 300 g;
• turmeric, salt, black pepper - to taste;
• greens for decoration.

Cooking method:

1. Peel the onion and cut it into small cubes.
2. Wash and cut the tomatoes into slices.
3. Wash the cabbage, disassemble it into inflorescences, boil for 8–10 minutes, throwing it into boiling water.
4. Boil the horns in slightly salted water for 5 minutes, drain them in a colander, and rinse them with cold water.
5. Turn on the oven, heat to 190°.
6. Fry the onion until golden brown, add tomatoes, simmer for 5 minutes. over low heat, salt, pepper, add turmeric. Vary the dressing to taste: add dry dill, ground nutmeg, thyme, coriander.
7. Place the horns in a deep baking dish, place the cauliflower on the horns, and place the tomatoes and onions in the top layer.
8. Mix eggs with milk and beat to prepare leison.
9. Sprinkle the layers of the casserole with grated cheese and pour over the leison.
10. Place the dish in the oven, bake at 190 degrees for 15–20 minutes. For a spectacular presentation, garnish with sprigs of fresh herbs.

A few tips will help make the casserole better and tastier:

• Grind the cottage cheese in a blender - the casserole comes out fluffy, rises well, and the filling does not contain lumps.
• Breading will prevent the dish from burning. A thick, dense mixture will bake better, and it will be easier to separate it from the walls and bottom of the pan if you sprinkle the well-greased surface with breadcrumbs.
• Vermicelli does not need to be cooked. The baking time of the dish is 20–60 minutes, so that the vermicelli does not soften, it must be thrown into a colander after it is half cooked.
• The mixture must be beaten with a mixer to make the casserole airy. For a looser and denser texture, beat the mixture with a fork.
• Pasta should be rinsed with cold water immediately after boiling to maintain its shape.

Video

Vermicelli casserole with minced meat - basic cooking principles

To prepare the casserole, durum wheat vermicelli is used. It holds its shape perfectly and will not add extra calories to the dish. Vermicelli is dipped in boiling water and cooked, stirring, for a couple of minutes until half cooked. Then it is thrown onto a sieve and washed under running water.

Minced meat can be pork, beef, mixed or chicken. It all depends on how nutritious you want the dish to be. You can buy it ready-made, but it is better to make it yourself to be sure of the quality of the product.

In addition to minced meat, vegetables are used to prepare the filling. The onions are peeled, washed, finely chopped and fried in a small amount of oil. Add the minced meat and continue to fry, breaking up the lumps with a spatula. The filling is salted, peppered, mixed and cooled.

In addition to the vermicelli and meat filling, you need to prepare the filling. It can be based on milk, sour cream or cream. Dairy products are combined with eggs, seasoned with spices and thoroughly shaken with a whisk or mixer.

The casserole is formed in two ways. In the first, vermicelli is combined with meat filling, mixed and placed in a mold, leveled and poured with sauce. In the second case, the vermicelli is divided in half. One half is laid out in a mold, the meat filling is laid out on it, which is covered with noodles.

The casserole is cooked for about half an hour at 200C. To form a golden brown crust on the surface, sprinkle the casserole with grated cheese and bake for another ten minutes.

Ingredients:

• spices;
• cheese – 100 g;
• half a kilogram of ground beef;
• black pepper;
• bulb;
• sunflower oil;
• one and a half stack. vermicelli;
• three eggs;
• sour cream – 350 g.

Cooking method:

1. Place a large saucepan of water over moderate heat. Place the vermicelli in boiling water and cook for a couple of minutes, stirring constantly, until half cooked. Place in a colander and rinse under running water.
2. Peel and rinse the onion. Place finely chopped onion in a frying pan with heated vegetable oil. Fry, stirring with a spatula, until golden brown. Add the ground beef and fry, thoroughly kneading with a spatula, until the color changes. Then cover with a lid and simmer over low heat for ten minutes. Salt, season with spices and mix. Set aside and cool.
3. In a separate bowl, combine sour cream with half a glass of boiling water. Shake with a whisk and beat in the eggs. Salt and season with spices. Whisk thoroughly until smooth.
4. Combine the boiled vermicelli with minced meat and mix. Put it in the form. Pour the egg-sour cream mixture over everything and level it out. Sprinkle grated cheese on top and place in the oven for half an hour. Bake at 200 C. Serve, cut into portions and sprinkle with sour cream.

Bon appetit!