Buckwheat and Cottage Cheese Casserole

Recipe by Engrossed
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Set a rack in the center and preheat the oven to 350°F.
  • Butter an 8-inch square baking dish. Coat the bottom and halfway up the sides with the rye flakes or oatmeal. Set aside.
  • In a heavy 2-quart Dutch oven or saucepan, combine 2 3/4 cups of water with the buckwheat, dill, 1/2 teaspoon of the salt, and the pepper.
  • Bring to a boil over high heat. Stir in butter.
  • Cover, reduce the heat to low, and simmer until the buckwheat is tender, about 10 minutes.
  • Stir in another 1/4 cup of water if the mixture gets dry before the buckwheat is tender.
  • Transfer the cooked buckwheat to a medium bowl.
  • Stir in the cottage cheese, followed by the eggs and the remaining 1/2 teaspoon salt.
  • Pour the mixture into the prepared baking pan.
  • With a rubber spatula, spread the sour cream in a layer on top.
  • Dust with paprika.
  • Bake until the edges are firm and the center is set, 45 to 50 minutes.
  • Remove from the oven and let cool for 5 minutes.
  • Run a knife along the edges and cut into 8 portions.
  • Use a spatula to remove the pieces from the pan.
Advertisement