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Kasha Vegetable Casserole

Source: Cooking at a Glance - Vegetables & Grains
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 10 Minutes
  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 flowerets
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 ricotta cheese (8 ounces)
1 slightly beaten egg
1 cup shredded Monterey jack or mozzarella cheese (4 ounces)
Kasha Vegetable Casserole Recipe at
In a medium saucepan combine 1 1/3 cups broth or water and kasha, or buckwheat groats and 1 1/2 cups broth or water. Bring to boiling; 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 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 or buckwheat groats, basil, salt, and pepper. Remove from heat.

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

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 6 main-dish servings
Calories: 221
Fat. Total: 14g
Fiber: 2g
Carbohydrates, Total: 12g
Sodium: 406mg
% Cal. from Fat: 57%
Cholesterol: 74mg
Protein: 13g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Sherrie Reviewed: 03/21/2012
This really looks good but I think I will follow the pkg instructions for Kashi before cooking. Before anyone else COMPLAINS! this would be a good Vegetarian dish if you substitute vegetable broth or "Not Chicken" soup base (found in the 'health/ organic' food section of good grocery stores). Yes eggs cheese/dairy ARE on the vegetarian menue. Vegetarian , Not VEGAN.. geez people get it streight before Ya complain!
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