Kasha Vegetable Casserole

  • Active Time 15m
  • Total Time 1h 10m
  • Rating ****

Makes 6 main-dish servings

Kasha, a popular grain in Russian cookery, consists of toasted hulled buckwheat groats. Look for kasha in the cereal, grain, or flour section of your supermarket. You may use regular buckwheat groats, but they lack the nutty, full flavor of kasha.


  • 1 1/3-1 1/2 cups chicken broth or water
  • 2/3 cup kasha, rinsed and drained, or buckwheat groats
  • 2 tablespoons margarine or butter
  • 1 1/2 cups small broccoli florets
  • 1 large onion, chopped
  • 1 cup diced yellow summer squash or zucchini
  • 1 cup chopped peeled carrots (2 medium)
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (8 ounces) ricotta cheese
  • 1 slightly beaten egg
  • 1 cup (4 ounces) shredded Monterey Jack or mozzarella cheese


In a medium saucepan, combine 1 1/3 cups broth and kasha (or 1 1/2 cup broth with buckwheat groats). Bring to a boil; reduce heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha and 15 minutes for buckwheat groats.

Meanwhile, in a large skillet, melt the margarine or butter. Add the broccoli, onion, squash or zucchini and carrots. Cook, covered, over medium heat for 5-7 minutes, or till the vegetables are crisp-tender. Add the kasha or buckwheat groats, basil, salt and pepper. Remove from heat.

In a small mixing bowl, stir together the ricotta cheese and egg. Spoon half of the kasha or buckwheat mixture into a lightly greased 1 1/2-quart casserole. Spread the ricotta cheese mixture evenly over the layer in the casserole. Spoon the remaining kasha or buckwheat mixture over the ricotta layer. Cover and bake in a preheated 350 degrees F oven for 25-30 minutes, or till heated through. Uncover; sprinkle with the shredded cheese. Return to oven for about 3 minutes, or till cheese is melted.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 518

nutrition information per serving

221 calories; 14g total fat; 74mg cholesterol; 406mg sodium; 12g carbohydrates; 2g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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