Chicken casserole like in kindergarten. Chicken soufflé: a recipe like in kindergarten

Meat casserole for children is the same harmony of benefits and taste that caring mothers so often look for when studying culinary recipes. Having prepared it once, you will firmly establish this delicious dish in your family’s diet. You will be pleased with the ease of preparation according to GOST, and the rest of the family will definitely appreciate the rich taste. Get acquainted with our recipes and turn an ordinary meal into a fun gastronomic feast!

You can offer your baby this universal dish as early as 1 year, but be sure to gradually introduce it. Despite the fact that the composition of children's dishes is carefully selected and includes only healthy products, meat casseroles will also appeal to adults. Exceptionally healthy ingredients don’t have to be bland and tasteless: let different rules reign in your kitchen!

Little secrets of a big lunch

A growing child's body literally demands meat products. There is no doubt about their benefits; we will just remind you of this a little. The amino acids and animal proteins contained in meat provide the body with the necessary building materials. The importance of this property cannot be underestimated: the structure of all cells and tissues most actively occurs before the baby is 2 years old.

Meat is also rich in iron, phosphorus and B vitamins. Such a rich content guarantees good vision, beneficial development of the nervous system, healthy musculoskeletal system and active hematopoietic processes.

In order for meat to bring real benefits, it is important to take its choice seriously and buy a quality product. To do this, remember the following tips:

The best choice would be homemade meat, which can be purchased from honest farmers.
Take a good look at the color of the meat: it should be uniform, without spots or darkening. Otherwise, you can state the fact that the meat has been frozen several times.
Before purchasing, do not hesitate to press the meat a little: if a dent with water remains, this is not a good sign; a high-quality product will almost immediately return to its original shape.
Rabbit and horse meat are the most beneficial for children. Everyone's favorite chicken can sometimes cause allergies, so it should be introduced into children's menus gradually. Chicken breast would be preferable.

Recipe from childhood

We bring to your attention the same preparation of meat casserole with the same precision as in kindergarten. The recipe according to GOST will retain all the valuable properties of the ingredients. Potatoes and meat are an eternal culinary duet that always promises to turn out at the highest level.

1 kg. potatoes;
500 g minced meat;
1 egg;
1 onion;
150 ml. milk;
40 g butter;
2 tbsp. l. vegetable oil;
a little salt and breadcrumbs.

Let's start cooking:

Boil the peeled potatoes until soft.
Fry the chopped onion a little, add the minced meat to it and simmer the ingredients until tender without a lid.
In the meantime, we have already boiled the potatoes: mash them with salt, butter, milk and egg.
After this, we proceed to filling the greased form. The first layer will be half of the puree, followed by meat and onions, we finish the casserole with the remaining puree and a thin layer of breadcrumbs.
Cook the treat in the oven at 180 degrees for about half an hour.

Multicooker recipe

The casserole is equally delicious both in the oven and in the slow cooker. The latter option guarantees that the dish will not burn and will be covered with a delicious, appetizing crust.

500 g potatoes;
300 g minced meat;
100 g cheese;
1 onion;
a little vegetable oil;
a little salt;
for sauce: 3 tbsp. l. flour, 3 eggs, 100 g mayonnaise or sour cream.

Let's start cooking:

Fry the onion and minced meat as in the previous recipe;
Turn the boiled potatoes into puree: to do this, drain almost all the water, mash the potatoes with the addition of salt and butter: the consistency should be a little dry.
Make the sauce: to do this, simply mix all the ingredients to prepare it.
Place half of the puree into a greased form, then the minced meat with onions and sauce, shake the form slightly.
Then it’s time for a layer of cheese, which needs to be grated on a coarse grater.
Then - a layer of the remaining puree and a little more cheese.
In the multicooker, turn on the “baking” mode and leave cooking for 35 minutes.
In this recipe, also, do not rush to immediately remove the casserole: let it cool slightly.

Option with cabbage

If you don’t know how to make your child fall in love with healthy cabbage, we suggest you pamper him with a delicious meat and vegetable casserole.

Let's start cooking:

Boil the meat and grind it together with the onion through a meat grinder.
Finely chop the cabbage and simmer in a small amount of water.
Add meat, milk, salt and beaten egg to the cabbage. Mix all ingredients.
Place the resulting mixture on a greased baking sheet, you can also pour an egg on top, bake for half an hour and treat your beloved family.

Recipe with pasta

The serious nature of the meat will be softened by tender and versatile pasta. In addition, this is an excellent variety in the daily menu. It is difficult to imagine the kitchen of any Russian apartment without pasta. But as a side dish, pasta is already a little boring.

50 g pasta;
1 egg;
30 g minced meat;
1 tbsp. l. milk;
2 tbsp. l. butter;
sour cream and salt as desired.

Let's start cooking:

Cook the pasta in the usual way, add oil to it.
Beat the egg thoroughly with milk.
Pour the mixture over the pasta.
The casserole will be very tasty and multi-layered: first half of the pasta, then minced meat and again pasta.
You can finish the dish with sour cream.
The delicacy is baked for half an hour.

Well, did we manage to charge you with culinary inspiration for new delicious dishes from affordable products? You can come up with delicious variations of meat casseroles every day by adding various vegetables and additives. For example, you can diversify the casserole with mushrooms, cheese or garlic. And even if you don't like spending time in the kitchen, you'll still love meat casseroles: the preparation consists of just a few elementary steps, after which you just need to wait a little while for the baby casserole to cook in the oven.

I am sharing two very simple recipes using chicken fillet.
These are good options for those who are tired of making cutlets or preparing stewed/boiled meat for their baby for dinner or lunch.
They look quite similar, but they are still different dishes.
Soufflé is a particularly dietary option; pediatricians recommend it from 10 months.
The casserole is a little richer, but also very childish. Although adults will also like it :)

SOUFFLE

Will need (for about 6 small ramekins):
300 grams chicken fillet
1 tbsp. butter
3-4 st. l. milk
1 yolk
1 protein
2 tsp flour
salt, herbs to taste

1. Boil chicken fillet and pass through a meat grinder.
2. Mix the resulting minced meat with butter, milk, yolk, flour and finely chopped herbs. Add salt.
2. Beat the egg whites until thick and white.
3. Gently fold the egg white into the chicken mixture.

Distribute into small molds or place in one larger one. Place in an oven preheated to 180 degrees for 20-30 minutes. To prevent the soufflé from burning on the bottom, you can pour a little water on the baking sheet.

All! It turns out very tender and airy. In my opinion, it’s especially delicious with stewed vegetables or mashed potatoes, but in general any side dish will do. Can be served with sour cream.

CASSEROLE

You will need:
300 grams of minced chicken (I scroll through the fillet (this time raw) in a meat grinder. I think you can use a blender here)
3 tbsp. sour cream
1 egg
1 tbsp. flour
1 clove garlic (crush) - optional
a handful of grated cheese (5-6 tablespoons)
salt, herbs to taste.
Optional filling options: tomato, prunes, broccoli, carrots, etc.

Mix all ingredients except cheese.
Divide the mixture into molds or into one single mold.
Lightly sprinkle with grated cheese and place in an oven preheated to 180 degrees for 30-40 minutes until the cheese is lightly golden.

Ready!
I made three versions: with prunes, with tomatoes (cut into cubes) and simply with dill.

And further: Of course, in both cases, chicken can be replaced with turkey, as well as fish.
It will be even more tender with fish. I use cod or tilapia.

I wish you all the best :)

Little secrets of a big lunch

In order for meat to bring real benefits, it is important to take its choice seriously and buy a quality product. To do this, remember the following tips:

The best choice would be homemade meat, which can be purchased from honest farmers.
Take a good look at the color of the meat: it should be uniform, without spots or darkening. Otherwise, you can state the fact that the meat has been frozen several times.
Before purchasing, do not hesitate to press the meat a little: if a dent with water remains, this is not a good sign; a high-quality product will almost immediately return to its original shape.
Rabbit and horse meat are the most beneficial for children. Everyone's favorite chicken can sometimes cause allergies, so it should be introduced into children's menus gradually. Chicken breast would be preferable.

To avoid losing the beneficial components of meat, defrost it in the evening, leaving it on the coldest shelf of your refrigerator. And if you want to pre-cook it before preparing the casserole, throw the piece only into boiling water.

Recipe from childhood

We will need:

1 kg. potatoes;
500 g minced meat;
1 egg;
1 onion;
150 ml. milk;
40 g butter;
2 tbsp. l. vegetable oil;
a little salt and breadcrumbs.

Let's start cooking:

Boil the peeled potatoes until soft.
Fry the chopped onion a little, add the minced meat to it and simmer the ingredients until tender without a lid.
In the meantime, we have already boiled the potatoes: mash them with salt, butter, milk and egg.
After this, we proceed to filling the greased form. The first layer will be half of the puree, followed by meat and onions, we finish the casserole with the remaining puree and a thin layer of breadcrumbs.
Cook the treat in the oven at 180 degrees for about half an hour.

Whatever aroma emanates from the resulting casserole, do not attack it immediately after cooking so that it does not fall apart - wait until it cools. By the way, it is not necessary to prepare the puree immediately before adding it to the casserole: it is easier to do this the evening before. This will then serve as a side dish for dinner and make it easier for lunch the next day.

Multicooker recipe

The casserole is equally delicious both in the oven and in the slow cooker. The latter option guarantees that the dish will not burn and will be covered with a delicious, appetizing crust.

We will need:

500 g potatoes;
300 g minced meat;
100 g cheese;
1 onion;
a little vegetable oil;
a little salt;
for sauce: 3 tbsp. l. flour, 3 eggs, 100 g mayonnaise or sour cream.

Let's start cooking:

Fry the onion and minced meat as in the previous recipe;
Turn the boiled potatoes into puree: to do this, drain almost all the water, mash the potatoes with the addition of salt and butter: the consistency should be a little dry.
Make the sauce: to do this, simply mix all the ingredients to prepare it.
Place half of the puree into a greased form, then the minced meat with onions and sauce, shake the form slightly.
Then it’s time for a layer of cheese, which needs to be grated on a coarse grater.
Then - a layer of the remaining puree and a little more cheese.
In the multicooker, turn on the “baking” mode and leave cooking for 35 minutes.
In this recipe, also, do not rush to immediately remove the casserole: let it cool slightly.

Option with cabbage

If you don’t know how to make your child fall in love with healthy cabbage, we suggest you pamper him with a delicious meat and vegetable casserole.

We will need:

100 g meat;
300 g cabbage;
80 g milk;
1 egg;
a quarter of an onion;
1 tbsp. l. butter;
a little salt.

Let's start cooking:

Boil the meat and grind it together with the onion through a meat grinder.
Finely chop the cabbage and simmer in a small amount of water.
Add meat, milk, salt and beaten egg to the cabbage. Mix all ingredients.
Place the resulting mixture on a greased baking sheet, you can also pour an egg on top, bake for half an hour and treat your beloved family.

By the way, children's meat casserole with cabbage is equally good either hot or cold. Its taste will remind you a little of everyone’s favorite cabbage rolls.

Recipe with pasta

We will need:

50 g pasta;
1 egg;
30 g minced meat;
1 tbsp. l. milk;
2 tbsp. l. butter;
sour cream and salt as desired.

Let's start cooking:

Cook the pasta in the usual way, add oil to it.
Beat the egg thoroughly with milk.
Pour the mixture over the pasta.
The casserole will be very tasty and multi-layered: first half of the pasta, then minced meat and again pasta.
You can finish the dish with sour cream.
The delicacy is baked for half an hour.

Delicious minced meat casserole with rice: video recipe

Calories: Not specified
Cooking time: Not indicated

My childhood memories, especially taste ones, have always been bright and light. Potato cake, Cheburashka cake, Buratino lemonade, delicious fried pies from the school canteen, fragrant “fluffy” buns, the most delicious ice cream…. Then the trees were big and the sun shone stronger. But why remember, secretly swallowing your saliva, if you can now prepare these dishes at home. My favorite thing in kindergarten was potato casserole with meat. This is what I suggest preparing right now. The same potato casserole as in kindergarten. The recipe is with a photo, so it will be easy for you to remember or learn the intricacies of preparing this simple and tasty dish.

Ingredients:

For the casserole:

- “old” potatoes - 1 kg;
- vegetable oil – 3-4 tbsp. l.;
- table salt – 1 tsp. without a slide;
- butter – 50 g;
- cow's milk – 100 ml.

For filling:

- minced meat – 500 g;
- onion - 2 pcs. medium size or 1 large;
- chicken egg (select category) – 1 pc.;
- ground black pepper - a pinch;
- salt – 1/2 tsp.

For crispy crust:

- chicken egg yolk – 1 pc.;
- cow's milk – 1-2 tbsp. l.;
- crushed unsweetened crackers - 2-3 tbsp. l.

Recipe with photo step by step:

1. It is better to use “old” potatoes with a high starch content for making casseroles. Such potatoes usually have a yellowish core and boil well, turning into a homogeneous puree with a velvety consistency. The puree from poorly boiled tubers will turn out lumpy, with small grains. For example, in kindergarten I was not served such a potato casserole. Peel the potatoes and wash them thoroughly. Remove “eyes” and other defects.

2. Cut the peeled tubers into small slices and place in a saucepan.

3. Fill with purified cold water up to the level of the potato pieces. Place the potatoes to cook over medium heat. After bringing to a boil, add a little salt to the water. Cook the potatoes for about 30-40 minutes until fully cooked. The liquid should boil continuously, but not too intensely. Many novice cooks believe that the hotter the contents of the pan boil, the faster it will cook. But it's not. Because the boiling point of water is constant (100 degrees), no matter how much the liquid boils. By increasing the heat, you can achieve only one thing - rapid evaporation of the liquid. By the way, you can also cook potatoes for casserole in a slow cooker. This way it will cook faster and boil better.

4. In the meantime, I advise you not to waste time and start filling the casserole. Chop a couple of small onions or one large one into small cubes.

5. Heat a few tablespoons of vegetable oil in a frying pan. It is better to use deodorized so as not to spoil the casserole with the characteristic smell of a homemade product.

6. Lightly brown the onion. Do not fry it too much, especially if you serve the potato casserole to children. Add minced meat to the soft onion slices. I used a combination (half pork and half beef). For a children's table, it is better to prepare a casserole with beef or chicken filling, but this is up to your taste.

7. Simmer the meat and onions over low heat with the lid closed. Sometimes open the frying pan and break up any lumps of minced meat. Salt and add spices must be done last, otherwise the minced meat will curdle. In addition to salt, I also added a little ground black pepper so that the filling would not turn out tasteless. You can also add a pinch of Provençal herbs or other spices.

We also invite you to prepare a delicious dish that will explain to you in detail all the intricacies of baking.

8. Remove the finished filling from the pan. Cool. If it turns out crumbly, like in my photo, add a chicken egg and mix.

9. Drain the water from the boiled potatoes. Add butter.

10. Pour in the milk. To prevent mashed potatoes from acquiring an unappetizing grayish tint, the milk should be warm or hot. Add it gradually so that the casserole base does not turn out too liquid. If it still turns out a little liquid, add a little flour or crushed crackers to the potatoes.

11. Puree the potatoes using a potato masher or immersion blender with a special attachment. Taste the potato casserole base. Add salt if necessary.

12. Place half of the puree in a baking dish. In the photo recipe for potato casserole, like in kindergarten, I showed a muffin tin, but you can also use a regular baking sheet with high sides.

13. Place minced meat filling on top.

14. Cover with the remaining puree.

15. Sprinkle breadcrumbs on top to create a golden, crispy crust.

16. Mix chicken yolk with a small amount of milk.

17. Pour over the top of the casserole and place it in the oven. Bake for 30-40 minutes at a temperature of about 180 degrees.

18. Cool the finished potato casserole slightly and cut into portions. Serve with sour cream or, as in kindergarten, with tomato sauce.

And perfect for dessert

Potato casserole with minced meat like in kindergarten is an ideal option for saving food. Leftover mashed potatoes or roasted potatoes will taste new and fresh in the casserole. It is also not a shame to put such a dish on a ceremonial table, or to take it with you to nature, on the road, to work. Moreover, both children and adults love potato casserole.

Classic recipe according to GOST

Potato casserole is prepared in the oven just like in a kindergarten. This is a recipe loved by all kids.

potatoes - 1 kg;
minced meat - 500 g;
butter - 40 g;
egg - 1 piece;
onion - 1 medium;
milk - 120-150 ml;
vegetable oil - 2 tablespoons;
breadcrumbs - 3 tablespoons;
salt - a pinch.

Peel, wash and boil the potatoes.
Finely chop the onion and fry lightly in vegetable oil. Add minced meat to it and add salt. Simmer until done, without covering with a lid to prevent excess juice from appearing.
Make mashed potatoes from boiled potatoes with the addition of milk, butter and salt. Mix a raw egg into it.
Place half of the mashed potatoes into a greased baking dish and smooth out.
Also distribute the minced meat and onions evenly in the next layer.
Spread out the remaining puree.
Sprinkle with breadcrumbs and place in the oven for half an hour. Set the temperature within 160-180 degrees.

After cooking, be sure to let the dish cool, otherwise it will fall apart when transferring or cutting into portions. Another rule is to trample down each layer thoroughly with your hand, making them hard.

cooking options

Kindergarten-style potato casserole consists of only the necessary ingredients. But you can add some other products to taste.

Cheese. Grate the cheese on top of the fried minced meat on a coarse grater and cover with the next layer of puree.
Sour cream. To create a crispy crust, generously brush the top of the casserole with sour cream or egg yolk.
Ground meat. For a recipe for potato casserole like in kindergarten, it is better to use a mix of beef and pork. The dish will turn out juicy and tender. For children in children's institutions, the meat is pre-boiled and then passed through a meat grinder.
Mushrooms. An excellent filling option for vegetarians. The taste is in no way inferior to minced meat.
Egg. For a children's menu, you can rub a hard-boiled egg into the boiled minced meat.
The highlight is in the taste. The casserole itself is a little bland, as it is prepared for children. To add piquancy, you can fry the minced meat with 2 cloves of garlic, add tomato paste, mayonnaise and spices. Spicy herbs will be especially fragrant: dried basil, dill, rosemary, coriander, etc.

Potato casserole with minced meat in a slow cooker

Kindergarten-style meat casserole is good not only for its taste, but also for its practicality in using products. Leftover mashed potatoes make a fresh and filling meal.

potatoes or ready-made mashed potatoes - 500 g;
minced meat (pork, beef, chicken) - 300 g;
onion - 1 piece;
hard cheese - 100 g;
vegetable oil;
salt, spices.

sour cream or mayonnaise - 100 g;
egg - 3 pieces;
flour - 3 tablespoons.

Fry the chopped meat or minced meat in a frying pan. In a separate container, fry finely chopped onion. Then combine the products and fry until almost done.
Use leftover mashed potatoes or cook them. An important rule is that it should be thick and a little dry. That is, almost all the water after boiling needs to be drained, salt, spices and butter (optional) added.
Mix the ingredients for the sauce into a homogeneous mass.
Grease the bottom of the multicooker with oil. Place half of the prepared puree tightly.
Place minced meat and onions. Pour sauce over it. Shake so that the mixture penetrates below.
Coarsely chop the cheese and place half of it on top of the filling.
Pack the remaining potatoes tightly. Top with remaining cheese.
Cover with a lid and set to “Bake” for 35 minutes.
Be sure to let the casserole cool for 7-10 minutes. Potato casserole with minced meat is ready just like in kindergarten. You can remove it using a steam container.

The recipe in a slow cooker allows the dish to be cooked with a golden brown crust and not burn. The casserole combines both a side dish and a meat dish. Therefore, it is served with vegetable salads and herbs. Creamy sour cream sauces are also suitable, for example, garlic with herbs and spices.

Casserole sauces

Sauces are prepared quickly and easily. But they will be a good addition to the main dish.

Tomato-creamy

broth (meat or vegetable) - 300 ml;
tomato paste - 1 level tablespoon;
cream or sour cream - 2 tablespoons;
flour - 2 tablespoons;
salt, seasonings - to taste.

Bring the broth to a boil.
Add tomato paste and cream. Add salt and spices.
Add flour little by little, stirring into tomato sauce. Stir until the gravy becomes like a batter.

Garlic

The sauce is made on the basis of mayonnaise. If you don’t use store-bought, homemade is easy and quick. It can also be replaced with sour cream.

mayonnaise (sour cream) - 150 ml;
garlic - 3 cloves;
pickled cucumber - half a small one;
basil - several leaves;
dill, parsley, green onions;
salt - to taste.

Chop the greens very finely.
Cut the cucumber into small cubes or grate it.
Squeeze the garlic.
Mix everything in mayonnaise and add salt.

Mushroom

dried mushrooms (white or any other) - 2 tablespoons;
onion - 1 small onion;
sour cream or cream - 1 glass;
dill - several sprigs;
salt, pepper, mushroom seasoning.

Cover the mushrooms with water. Let stand until it swells.
Fry finely chopped onion.
Squeeze the mushrooms, chop finely and fry. Mix with onions.
Pour sour cream or cream over the mushrooms and onions, add salt, pepper, seasonings and salt. Simmer a little.
Turn off the heat and mix finely chopped dill with the remaining ingredients.

The sauce is delicious both warm and cold.

This is not the entire list of dressings for potato casserole. There are many recipes from different products. Moreover, you can experiment and create your own unique sauce.

Potato casserole with minced meat is a dish for lazy housewives, since its recipe is simple and affordable, prepared quickly and without much effort. Moreover, you can choose the filling for the potato layer according to your taste.