You are here

Kasha Casserole

admin's picture
  Kasha 1 Cup (16 tbs)
  Egg 1 Large, lightly beaten
  Vegetable oil 2 Tablespoon
  Carrots 2 Medium, peeled and thickly sliced
  Yellow onion 1 Medium, finely chopped
  Mushrooms 8 Ounce, thinly sliced
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crumbled
  Basic chicken stock/Canned chicken broth / water 1 1⁄2 Cup (24 tbs)
  Yellow squash 1 Medium, sliced 1 inch thick
  Zucchini 1 Medium, sliced 1 inch thick
  Unsalted dry roasted peanuts 1 Cup (16 tbs)
  Grated parmesan cheese 2 Ounce (1/2 Cup)

ln a small bowl, mix the kasha with the egg.
Spoon into a 9-inch skillet and cook, stirring, over moderate heat until dry about 2 minutes.
Remove from the heat and set aside.
Heat the oil for 1 minute in a 4-quart flameproof casserole over moderate heat.
Add the carrots and onion and saute for 1 minute.
Add the mushrooms, salt, and thyme, and saute, stirring often, for 2 to 3 minutes.
Add the stock to the casserole, bring to a boil, then stir in the kasha mixture.
Cover, reduce the heat to moderately low, and cook for 20 minutes.
Scatter the yellow squash and zucchini on top of the kasha, cover, and cook for 10 minutes or until the kasha and squash are tender.
Stir in the peanuts and cheese

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2557 Calories from Fat 1212

% Daily Value*

Total Fat 136 g209.9%

Saturated Fat 28 g139.9%

Trans Fat 0 g

Cholesterol 272.2 mg90.7%

Sodium 2556.7 mg106.5%

Total Carbohydrates 244 g81.2%

Dietary Fiber 51.6 g206.3%

Sugars 51.5 g

Protein 126 g251%

Vitamin A 426.6% Vitamin C 72.8%

Calcium 91.9% Iron 92.7%

*Based on a 2000 Calorie diet

Kasha Casserole Recipe