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Kasha Casserole

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Ingredients
  Eggs 2
  Celery 1 Cup (16 tbs), diced
  Onion 1 Cup (16 tbs), diced
  Sage/Thyme 1⁄2 Teaspoon
  Sea salt To Taste
  Diced carrot/Corn 1 Cup (16 tbs)
For cutlets
  Oil 1 Tablespoon
  Onion 1⁄2 , chopped
  Kasha 2 Cup (32 tbs), cooked
  Egg 1 , slightly beaten
  Nuts/Sunflower seeds 1 Tablespoon, chopped
Directions

GETTING READY
1) Preheat oven.

MAKING
2) In a frying pan heat oil and lightly saute onion in it.
3) Mix the onions to kasha, egg and nuts or seeds.
4) Divide the mixture and shape into patties. Alternately drop by tablespoon on the heated skillet.
5) Fry on both sides until brown.
6) In a bowl mix all the egg and seasoning mixture thoroughly.
7) Pour the mixture on the cutlets.
8) Transfer the mixture into a baking dish.
9) Sprinkle paprika over it.
10) Bake in a moderate oven for about 30 minutes.

SERVING
11) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Wheat
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
4

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4.192855
Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 442 Calories from Fat 106

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 158.6 mg52.9%

Sodium 202.8 mg8.5%

Total Carbohydrates 74 g24.6%

Dietary Fiber 11.4 g45.5%

Sugars 5.1 g

Protein 17 g33.1%

Vitamin A 125.5% Vitamin C 12.4%

Calcium 7.7% Iron 17%

*Based on a 2000 Calorie diet

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Kasha Casserole Recipe