Bean Casserole with Potatoes

Ingredients

beans - 100
potatoes - 112
onion - 21
vegetable oil - 10
eggs - 10 (1/4pcs)
sour cream - 5
breadcrumbs - 5
red sauce - 75 or sour cream - 30
salt, pepper - to taste

Directions

Cook beans and potatoes separately.
Chop and lightly fry the onion.
Mix all, and pass through a meat grinder with a fine grate.
Put salt and raw egg in groundmass and mix.
Grease a baking sheet or frying pan with oil.
Spread bean potatoes mass in an even layer (not higher than 4 cm) on a sheet or pan.
grease with mixed eggs and sour cream.
Sprinkle with breadcrumbs and bake in an oven until golden brown.
Pour with sour cream or tomato sauce.
Serve casserole cut into portions.

This simple and satisfying bowl can come together quickly if you use canned beans, but it can take on deeper, more complex flavors if you plan and cook the beans from dried

Random tip: Vegetables for salad preparation are washed whole, not sliced.