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Layered Casserole

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Total Time:
45-60 minutes
Rated 5 based on 100 votes
Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 1 cup - Rice (washed and soaked in salted water for 30 minutes)
  • 1 cup - boiled, well mashed Potato
  • 1 onion, cut in thin strips
  • 1 potato, boiled and sliced into fingers
  • 1 carrot, cut in thin fingers
  • 5-6 French beans, cut in strips 2" long
  • 1 tbsp - cabbage, shredded
  • 1/2 cup - Spinach puree
  • 3 green chillies, crushed
  • 1 tsp - ginger, grated
  • 1/2 cup - Curd
  • 6 tbsp - Butter or Ghee
  • 1 tsp - coriander, chopped
  • salt to taste
  • pepper to taste
  • 1 pinch soda bicarb
  • 1 tbsp - Cream

How to Make

  • Add salt, pepper, cream, soda, 1 tbsp butter to mashed potato.
  • Mix till smooth.
  • Put in an icing bag with large star nozzle.
  • Keep aside.
  • Boil rice in plenty of water, cook till grain is not hard.
  • Drain water in a large colander and spread the rice in a plate to cool.
  • Heat 3 tbsp butter in a pan, add ginger, chilli, and stir.
  • Add spinach puree, salt, curd and cook till thick.
  • Add 1 tsp of flour to thicken if required.
  • Cool a bit and pour over rice.
  • Mix with fingers till well blended.
  • Keep aside.
  • Heat remaining butter in a pan.
  • Add onion, stir fry till pink.
  • Add carrot, potato finger, French beans, stir fry till tender.
  • To assemble casserole:
  • Grease the casserole, spread rice and press down lightly.
  • Spread the stir-fried vegetables over rice.
  • Even out to make a uniform layer.
  • Pipe out crisscross lines with the mashed potato.
  • Bake in a hot oven till potato gets tinges of brown.
  • Remove, sprinkle chopped coriander and serve hot.