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Potato and Pork Casserole with Green Bea




Source of Recipe


Aunt Saunny

This one-dish dinner reheats well. It's wonderful served with whole grain Italian bread.

1-1 1/2 lb. lean pork , cut in 3/4-inch pieces
1 cup lowfat plain yogurt
2 garlic cloves, crushed
1 tsp. grated fresh ginger
2 tsp. sweet paprika
1/2 - 1 tsp. salt to taste
1/4 tsp. freshly ground black pepper to taste
1 medium onion, chopped
2 medium tomatoes, chopped
2 medium yellow-fleshed potatoes such as Yukon Gold, peeled and cut in 1-inch pieces
1/4 lb. fresh green beans, trimmed and halved crosswise
Instructions:
In a bowl, combine meat, yogurt, garlic, ginger, paprika, salt and pepper until well mixed. Cover and refrigerate 2 to 4 hours.

Preheat oven to 350 degrees.

Generously spray small Dutch oven with cooking spray. Add onion and tomatoes. Sauté over medium-high heat until vegetables are soft, 10 minutes, stirring often. Spoon mixture over meat , stirring to combine. (This helps prevent yogurt from curdling during cooking.) Turn meat mixture into Dutch oven. Add potatoes and green beans; cover. Bring casserole just to slow boil.

Transfer pot to oven. Bake until `meat and potatoes are tender, about 45 to 50 minutes.