How to Prepare Speedy Potato Mushrooms Pasta Casserole

Potato Mushrooms Pasta Casserole.

Potato Mushrooms Pasta Casserole

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, potato mushrooms pasta casserole. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Potato Mushrooms Pasta Casserole is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it's quick, it tastes yummy. Potato Mushrooms Pasta Casserole is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook potato mushrooms pasta casserole using 19 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Potato Mushrooms Pasta Casserole:

{Prepare of Elbow Macaroni: Any, can be used for sure: Boiled & Drained to ‘Al Denté’.
{Get of To Taste Salt.
{Make ready of Water: RT.
{Get of Garlic Cloves: Pounded.
{Get of Black Peppercorns: Freshly Cracked.
{Get of Potato: Medium- Cut into Cubes.
{Get of Onion: Big- Finely Chopped.
{Get of Red Chilli Flakes.
{Make ready of Mixed Herbs.
{Make ready of Oregano.
{Prepare of Red Chilli Powder: Optional.
{Make ready of Butter: Salted.
{Take of EVOO.
{Take of Cheese Slices: Processed.
{Make ready of Mozzarella Cheese: Grated.
{Take of Eggs: Big.
{Make ready of as per taste Salt: For whisking the eggs.
{Make ready of Fresh Milk: Boiled & RT.
{Take of Baking Tray/Pan: Any Shape.

Instructions to make Potato Mushrooms Pasta Casserole:

Keep ready all the aforesaid ingredients cut, washed & handy...All spices available, readily for the mixing.
In a large deep pot/saucepan: Boil 4 Cups Water to rolling boil & then, add into it some salt & olive oil & then the Macaroni- Flame on the high-medium, keep a close check on the noodles (macaroni) to not overcook it at any point & keep it at its al dentè stage always, drain & set aside.
Heat up a frying pan/wok, over the medium flame: Add in the Butter & the EVOO to it & then, drop in the cubed potatoes & sauté for a couple of minutes time, add in the salt- sauté for a minute & then, add in the sliced mushrooms to it- Flame on the high-medium.
In the meanwhile, grate the mozzarella & keep it handy... While, cooking the mushrooms- Always keep the flame on the high-medium, since it has the most water contents, it starts releasing immense water if the flame is kept moderately & becomes quite unmanageably soggy/mushy kind.
Once they’re all nicely sautéd & cooked for about 5-6 mins time- Transfer it to the baking dish/pan/tray, add in the cheese slices, spread evenly & then cover it with the parboiled macaroni, spread it evenly & nicely.
In another mixing bowl: Whisk the eggs by adding some salt, black peppers, red chilli flakes, milk & mixed herbs to it- until well beaten to be frothy, pour it the entire mixture on the top of the baking dish.
Now, bake it over a preheated oven at 180C, for about 18-20 mins time (depends & varies with the oven temperature settings), allow it to cool down inside the oven after the 1st baking schedule for about a couple of minutes time.
Then, take it out to add into it the grated mozzarellas, spread well evenly & nicely to cover its top completely or as much is possible...Bake the same, for another 10 mins time at 180C, turn off the oven once done- let it rest inside the hot oven itself for the next 5-6 mins time.
Take it out, once cooled down a bit to be sliced into pieces & serve piping hot to your serving platters....Enjoy this DELISH now, with your dearest ones.....

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