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Potato Kugel Casserole (Me'akuda)
Ingredients
- 8 potatoes, boiled in their skins
- 3 large carrots, finely diced
- 2 cups onion, chopped
- 2 baskets mushrooms, chopped
- 2 tablespoons mushroom soup powder
- cup water
- 4 eggs
- 50 grams butter, cut into cubes
- salt
- black pepper
- sesame seeds
Preparation
Peel the potatoes and mash them into a puree.While the mash is still warm, spread half of the butter cubes into the mashed potatoes.
Sprinkle salt and black pepper to taste.
Fry the onion until golden.
Add the mushrooms and carrot and continue frying for about 5 minutes, stirring as you go.
Stir the mushroom soup powder into a cup of water.
Add the soup powder with the water to the vegetables,
and continue cooking until a thick sauce forms.
Mix the vegetables with the mashed potatoes.
Check whether more salt and black pepper are needed.
Add the eggs and mix well.
Grease a baking pan, and sprinkle breadcrumbs over the pan.
Transfer the casserole mixture to the pan and spread it evenly.
Sprinkle sesame seeds.
Bake at 170 degrees for about 50 minutes, until the casserole is lightly browned.
It's best to prepare the casserole a day ahead, or at least keep it in the fridge for a few hours so it sets and is easy to slice.
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