Kasha Vegetable Casserole
Ingredients
- 1 1/3 - 1 1/2 cups chicken broth or 1 1/3-1 1/2 cups water ⓘ
- 2/3 cup dried kasha or 2/3 cup buckwheat groats, rinsed and drained ⓘ
- 2 tablespoons margarine or 2 tablespoons butter
- 1 1/2 cups broccoli florets ⓘ
- 1 large onion, chopped ⓘ
- 1 cup summer squash (yellow) or 1 cup zucchini, diced ⓘ
- 1 cup carrot, peeled, chopped (2 medium) ⓘ
- 1 tablespoon fresh basil, minced or 1 teaspoon dried basil, crushed ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 cup ricotta cheese
- 1 egg, slightly beaten ⓘ
- 1 cup monterey jack cheese or 1 cup mozzarella cheese, shredded ⓘ
Instructions
- In a medium saucepan combine 1 1/3 cups broth or water and kasha. Bring to boiling; reduced heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha (15 minutes if you use buckwheat groats.).
- Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha, basil, salt, and pepper. Remove from heat.
- In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha mixture over ricotta layer. Cover and bake in preheated 350F oven for 25-30 minutes, or till cheese is melted.
Nutrition & Diet Analysis (per serving)
604
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).