Kasha And Mushroom Casserole
A hearty, savory casserole featuring nutty buckwheat and tender mushrooms, perfect for a comforting vegetarian main or side dish for family dinners.
Ingredients
Instructions
- Heat 1 tablespoon butter in a heavy skillet and stir in kasha. Cook 10 minutes over low flame, stirring constantly.
- Break the egg into the cooked kasha and stir vigorously until all the grains are coated and the kasha is dry.
- Stir in minced onion, salt, and pepper to taste, along with the remaining butter and vegetable broth.
- Cover and cook over a very low flame for 25 minutes.
- Stir in the lightly sautéed sliced mushrooms.
- Add a little water if the mixture is too dry.
- Turn the mixture into a buttered casserole, cover, and bake at 350°F for 30 minutes.
- The kasha should be tender and moist when done.
- Serve with your favorite meat or fish dish.
Tips & Substitutions
For a nuttier flavor, toast the buckwheat groats before cooking. If you prefer a richer taste, substitute the margarine with Country Butter Without A Cow. Feel free to add other vegetables like spinach or carrots to enhance nutrition and flavor. Adjust the seasoning to your liking, and consider adding herbs such as thyme or parsley for extra aroma.
Serving Suggestions
This casserole pairs beautifully with grilled chicken or fish for a complete meal. Serve alongside a fresh green salad or steamed vegetables to complement the dish. For a vegetarian option, accompany it with a side of roasted vegetables or a dollop of Greek yogurt for added creaminess.
Storage & Reheating
Store leftover kasha and mushroom casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 15-20 minutes, adding a splash of vegetable broth or water to retain moisture. Alternatively, microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Kasha And Mushroom Casserole contains roughly 379 calories, with 5g protein, 55g carbohydrates, and 16g fat. It is a good source of calcium (11% of the Daily Value), vitamin D (11% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1930mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different grain instead of buckwheat groats?
Yes, you can substitute buckwheat with quinoa or rice, though cooking times may vary. Make sure to adjust the liquid ratio according to the grain you choose. Quinoa will provide a similar nutty flavor, while rice will create a milder base.
What can I do if the casserole turns out too dry?
If the casserole is too dry, add a little vegetable broth or water before reheating. You can also mix in some additional sautéed mushrooms or vegetables to enhance moistness and flavor. Keeping the casserole covered during reheating will also help retain moisture.
Can I make this dish ahead of time?
Absolutely! You can prepare the kasha and mushroom mixture a day in advance and store it in the refrigerator. Just assemble in the casserole dish and bake when ready to serve. This makes it a convenient option for meal prep or entertaining guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).