Best 3 Buckwheat And Cottage Cheese Casserole Recipes

Buckwheat and cottage cheese casserole is a classic dish that has been enjoyed for centuries. It is a versatile dish that can be served for breakfast, lunch, or dinner. The combination of buckwheat and cottage cheese creates a hearty and flavorful casserole that is sure to please everyone. There are many different ways to make buckwheat and cottage cheese casserole, so you can find a recipe that fits your taste. Whether you like a simple casserole with just a few ingredients or a more complex casserole with a variety of flavors, you are sure to find a recipe that you will love.

Here are our top 3 tried and tested recipes!

BUCKWHEAT AND COTTAGE CHEESE CASSEROLE

Buckwheat and Cottage Cheese Casserole image

From: "Whole Grains Every Day, Every Way" by Lorna Sass. "The savory combination of buckwheat and cottage cheese shows up in many traditional Russian cookbooks, and creates the kind of dense, comforting pudding that we yearn for when there's frost on the windows. Use toasted buckwheat (kasha) for a robust flavor, and untoasted buckwheat for a subtler dish. Serve the casserole as an accompaniment to brisket, pot roast, or short ribs. Vegetarians will enjoy it as an entree."

Provided by Engrossed

Categories Grains

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup rye flakes or 1/3 cup old fashioned oats
2 3/4-3 cups water
1 1/2 cups buckwheat groats
1 1/2 teaspoons dried dill or 1/4 cup fresh dill, chopped
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon unsalted butter, plus more for preparing the pan
1 1/2 cups low fat cottage cheese
2 large eggs, lightly beaten
2 tablespoons sugar (optional) or 2 tablespoons honey, beaten with the eggs (optional)
3/4 cup sour cream
1/8 teaspoon sweet paprika

Steps:

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.

Nutrition Facts : Calories 145.1, Fat 8.2, SaturatedFat 4.7, Cholesterol 69.6, Sodium 495.2, Carbohydrate 9, Fiber 0.9, Sugar 0.6, Protein 9.2

FAST-AND-FABULOUS EGG AND COTTAGE CHEESE CASSEROLE

Fast-and-Fabulous Egg and Cottage Cheese Casserole image

This is the easiest and best egg casserole I have tried so far. My sweet mother-in-law shared this recipe with me. I make 3 or 4 at the time and keep them in the freezer to take to gatherings, feed guests, or surprise kids. Green chilies make it pop!

Provided by OLGA HUNT

Categories Breakfast and Brunch Eggs

Time 1h

Yield 10

Number Of Ingredients 9

Ingredients

cooking spray
10 eggs, beaten
2 (16 ounce) packages cottage cheese
1 pound shredded Monterey Jack cheese
1 (4 ounce) can diced green chiles
½ cup butter, melted
½ cup all-purpose flour
½ cup cooked crumbled bacon
1 teaspoon baking powder

Steps:

Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray.
Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish.
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.

Nutrition Facts : Calories 488.8 calories, Carbohydrate 8.7 g, Cholesterol 274.1 mg, Fat 35.8 g, Fiber 0.3 g, Protein 32.8 g, SaturatedFat 19.8 g, Sodium 1129.8 mg, Sugar 1.2 g

CHEESY MEXICAN BUCKWHEAT CASSEROLE

Cheesy Mexican Buckwheat Casserole image

For those of you looking for a twist on your Mexican dishes and one that's healthier, give this a try. Buckwheat is a good source of vitamin b, zinc, and iron.

Provided by Chef Mean Green

Categories One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

4 cups cooked cream of buckwheat
1 1/2 cups of chopped onions
1/8 cup butter
1 cup sour cream
1 cup cottage cheese
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mexican cheese
8 ounces green chilies, chopped
16 ounces refried beans
1 lb ground beef or 1 lb shredded chicken, cooked and seasoned
2 1/2 teaspoons cumin
1 tablespoon hot sauce
2 garlic cloves
1 cup of chopped green pepper

Steps:

Prepare cream of buckwheat using either milk, water, or broth.
Sauté onion, green pepper, garlic, butter and ground beef (or chicken) in pan along with a taco seasoning.
Combine buckwheat, sour cream, cottage cheese, refried beans, hot sauce, cumin, salt, and pepper.
In at least a 3 quart casserole dish, layer buckwheat mixture, meat and vegetable mixture, shredded cheese, and green chillies then repeat layers.
Bake uncovered at 375° for approximately 60 minutes or until bubbly and golden.
Let stand for 10 minutes before serving dish.

Nutrition Facts : Calories 444.1, Fat 29.5, SaturatedFat 16.2, Cholesterol 102, Sodium 1064.2, Carbohydrate 19.5, Fiber 4.3, Sugar 5, Protein 26.1

Tips:

To achieve the creamiest texture for your casserole, use full-fat cottage cheese. If you prefer a lighter version, you can substitute low-fat or nonfat cottage cheese, but the casserole may be less creamy.
For a crispy topping, use panko breadcrumbs instead of regular breadcrumbs. Panko breadcrumbs are Japanese-style breadcrumbs that are lighter and airier than regular breadcrumbs, and they provide a nice crunch to the casserole.
Feel free to experiment with different vegetables in this casserole. Some good options include broccoli, zucchini, carrots, and peas.
If you don't have any fresh herbs on hand, you can use dried herbs instead. Just use about 1/3 of the amount of dried herbs that you would use fresh herbs.
Serve the casserole immediately after it is baked, or let it cool slightly and then refrigerate it for later. The casserole can be reheated in the oven or microwave.

Conclusion:

This buckwheat and cottage cheese casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with protein and vegetables, and it is also a good source of fiber. The casserole can be served as a main course or a side dish, and it is sure to be a hit with your family and friends.

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