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Russian Potato Casserole




Source of Recipe


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List of Ingredients




10 potatoes
2 large onions, sliced
2 c. cabbage, chopped
2 c. cauliflower, chopped
1 14 1/2oz. white kidney beans
8 cloves garlic, crushed
1/4 c. dill, chopped
2 tbsp. light cream cheese
4 tbsp. plain yogurt
1/4 c. plain soy milk (or just use more yogurt)
4 slices bacon
canola oil
salt and pepper
paprika
2 tbsp. sesame seeds, optional
1 c. bread crumbs
1/2 stick butter

Recipe



Boil the potatoes till nearly done. When cool enough, remove the skins.
Fry the sliced onions in a little oil till soft.
Add the cabbage, cauliflower, and 6 cloves of the crushed garlic, and fry till the cabbage and cauliflower are just tender.
Melt the cream cheese, and add to it the soy milk, yogurt and dill and mix together. Then add to the vegetable mixture.
Drain and rinse the white beans. Add to the vegetables and mix thoroughly.
Add salt & pepper to taste.
Slice the potatoes into rounds, and put half the slices on the bottom of an oiled baking dish.
Fill with the vegetable mixture.
Fry or microwave the bacon to desired crispness. Cut into pieces and lay on top of vegetable mixture.
Cover with the remaining potatoes.
Mix the remaining 2 cloves of crushed garlic with a little bit of oil and spread over the potatoes.
Sprinkle with paprika.
Bake at 325 for about 20 minutes.
Sprinkle with the optional sesame seeds, then the bread crumbs, dot with butter and bake approx. 15 mins. more.
Serve immediately.