Zapekanka with Pasta and Mushrooms
1 pack any pasta
1 lb mushrooms
1 large onion
0.25 lb margarine or butter
0.25 lb breadcrumbs
0.25 lb cheese
0.5 cup milk
Salt and ground black pepper on taste.
Wash mushrooms, drain, then grate them, and cook in a skillet with margarine or butter stirring occasionally.
Peel and grate (or cut into very small cubes) onions, and cook them in another skillet with 2 tbsp of margarine, until the onions turn golden.
Mix the mushrooms, onions, greens (optional) and black pepper (optional).
Boil pasta until readiness, drain, and mix with 2 tbsp margarine or butter.
Pre-heat an oven to 380 F(173 C).
Grease an oven-safe dish with margarine, sprinkle the bottom and sides with bread crumbs, and place half of the pasta as a layer in this dish.
Place all mushrooms-onions mix over pasta layer.
Place the other half of the pasta over this mushrooms-onions layer.
Sprinkle with breadcrumbs, ground margarine, and ground cheese.
Blend milk and eggs.
Pour this mix over the ground cheese, and place the dish in the oven for about 20-25 minutes.