Layered Mash with Vegetables
Add an extra kick to the traditional mash potatoes casserole with this layered mash casserole with vegetables and chicken. See recipe below.
Ingredients
Preparation:
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Water 1.0 l
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Fresh cream 100.0 g
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Vegetable oil 100.0 ml
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Onion, finely grated 200.0 g
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Celery, finely chopped 50.0 g
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Carrot, grated 200.0 g
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Garlic cloves, minced 20.0 g
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Chicken rotisserie, shredded 1000.0 g
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Tomatoes, diced 300.0 g
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Hellmann's Table Top Hot Sauce (12x95ml) 50.0 g
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Salt and Pepper 1.0 tsp
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Tomato paste 100.0 g
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Ricotta cheese 300.0 g
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Blue cheese 50.0 g
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Leaf parsley, minced 30.0 g
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Egg, lightly beaten 5.0 pc
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Spring thyme, chopped 20.0 g
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White cheddar cheese, cut into thin slices 100.0 g
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Skim mozzarella cheese, shredded 200.0 g
Preparation
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Preparation:
- Prepare mashed potatoes by adding 180g Knorr Mashed Potato to 1L boiling water. Stir for 2 minutes in pan then add fresh cream. Set aside.
- In the casserole, heat oil over medium heat. Add the onion, celery, and carrot; cook and stir until the vegetables are tender.
- Add the garlic and cook 2 minutes longer, then add the shredded chicken.
- Stir in the tomatoes, Hellmann's Table Top Hot Sauce, Knorr Poultry Seasoning, salt, and pepper; bring the mixture to boil.
- Cover and simmer for 30 minutes.
- In a medium size bowl, mix the ricotta cheese, blue cheese, parsley, and egg.
- Spread 1 1/2 cup of the tomato prepared sauce into a greased 13x9-inch baking dish.
- Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup blue cheese.
- Repeat layers twice.
- Bake covered at 350°F for 20 minutes.
- Uncover, bake 20 to 25 minutes longer or until bubbly and the cheese is melted.
- Let stand 10 minutes before serving.
