Russian Fluff Casserole Food

WHITE RUSSIAN CASSEROLE

Steps:

• Boil or microwave the potatoes till nearly done. When cool enough, remove the skins. Fry the sliced onions in a little oil till soft. Add the chopped cabbage, the chopped 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.
• Mix together, and add to the vegetable mixture. Drain and rinse the white beans, and add to the vegetable mixture. mix thoroughly, and 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 mixture. Fry or microwave the fakin' bakin. 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 325F for about 20 minutes.
• Sprinkle with the sesame seeds, bake a few minutes more. Serve immediately.
• Variations: Use basil or cilantro instead of dill.

RUSSIAN VEGGIE CASSEROLE

Steps:

• Preheat oven to 350.
• Slice and parboil potatoes and carrots until somewhat softened. (Next time I might just microwave them for a few minutes).
• Heat garlic and oil in a deep skillet. Add onion through mustard seeds, saute until softened. Add cabbage.
• When cabbage has wilted, add potatoes and carrots and remaining ingredients. Simmer 10 minutes.
• Transfer to an ovenproof container. Cover and bake 1 hour.

RUSSIAN STYLE MACARONI CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Grease a 13x9-inch baking dish.
• Cook macaroni according to package directions until barely tender.
• Rinse under cold water; drain and transfer to large bowl.
• Mel butter in large skillet over medium-high heat.
• Add onions and cook stirring occasionally for 5 minutes.
• Stir in garlic, mushrooms, cabbage, salt and caraway seeds.
• Reduce heat to medium, cover and cook until cabbage is tender about 7-10 minutes.
• Combine vegetable mixture and spinach with cooked pasta in bowl.
• Stir in cottage cheese, dill, pepper and 1 cup Cheddar cheese.
• Spread evenly in prepared baking dish and sprinkle with remaining 1/3-cup Cheddar cheese.
• Bake 20-25 minutes, until heated through.

CHEESY BEEFY CASSEROLE

Steps:

• Cook egg noodles per package directions.
• Preheat oven to 350°F.
• In a large skillet over medium-high heat, brown beef until meat is no longer pink, about 5 minutes.
• Add oil if needed.
• Add tomato sauce, tomatoes, salt and pepper and simmer 5 minutes.
• With an electric mixer, beat together sour cream, cream cheese, and cottage cheese in a medium bowl.
• Fold in onions and bell pepper and mix well.
• In 9 x 13-inch baking dish lightly coated with cooking spray, add half of the noodles, half the cheese mixture and half the meat mixture in layers.
• Repeat layers, ending with meat.
• Top with cheddar cheese.
• Cover and bake 30 minutes.
• Uncover and bake until bubbly, about 15 minutes longer.
• Let stand 5 to 10 minutes before serving.

RUSSIAN FLUFF CASSEROLE

Steps:

• Brown the meat with the chopped onion. Drain.
• Mix together the soups and milk. Add the mushrooms, meat mixture, corn, garlic, and seasonings to the soup mixture.
• Mix in the macaroni. Heat through and serve.