Russian Fluff Casserole Recipes

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.

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.

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.

Steps:

• Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
• Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.