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:
-
Water 1 l
-
Fresh cream 100 g
-
Vegetable oil 100 ml
-
Onion, finely grated 200 g
-
Celery, finely chopped 50 g
-
Carrot, grated 200 g
-
Garlic cloves, minced 20 g
-
Chicken rotisserie, shredded 1000 g
-
Tomatoes, diced 300 g
-
Salt and Pepper 1 tsp
-
Tomato paste 100 g
-
Ricotta cheese 300 g
-
Blue cheese 50 g
-
Leaf parsley, minced 30 g
-
Egg, lightly beaten 5 pc
-
Spring thyme, chopped 20 g
-
White cheddar cheese, cut into thin slices 100 g
-
Skim mozzarella cheese, shredded 200 g
Preparation
-
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.
