Pumpkin-Potato Casserole with Mushrooms

1. 1 Apple puréepack 250 g ≈ $1.50 45 g
2. 2 Semolinapack 700 g ≈ $2.20 25 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Button mushrooms≈ $7.50 per kg 35 g
5. 5 Soy sauce 11 ml
6. 6 Sunflower oil 10 ml
7. 7 Corn flakespack 300 g ≈ $2.80 30 g
8. 8 Green onionspack 50 g ≈ $1.30 30 g
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Potatoes≈ $2.15 per kg 120 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely chop the onion³ and sauté in a hot skillet with oil until golden brown

2. Transfer the sautéed onion³ to a bowl

3. Mix the mashed potato¹⁰, mashed pumpkin, and half the onion³ together

4. Add soy sauce and cornmeal⁷, mixing well

5. Chop the mushrooms finely, sauté in a skillet with oil, then stir in soy sauce

6. Combine the mushroom filling with the remaining onion³ and green⁸ onion

7. Partially crush the cornflakes⁷ and place them in a bowl for breading the casserole