Kasha Vegetable Casserole Recipe

Name: Kasha Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.).
2
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.
3
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.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Kasha Vegetable Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kasha Vegetable Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions