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1
cup whole, coarse or medium-grind kasha
2 cups prepared chicken broth
2 tablespoons butter
2 medium-sized zucchini, cut in half moons (about 4 cups)
2 medium-sized onions, thinly sliced (about 2 cups)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1-1/2 cups shredded sharp cheddar cheese, divided
1-1/4 cups sour cream
Preheat oven to 350°F. Grease a 2-quart casserole with
butter or oil. Prepare kasha according to package directions,
using chicken broth. Meanwhile, in a large skillet over medium-high
heat, melt butter. Add zucchini, onions, salt and pepper;
cook and stir until tender and lightly browned, about 9 minutes.
In a bowl, combine 1/2 cup of the cheese, the sour cream and
1/3 cup water; stir in cooked kasha. Spread half of kasha
mixture in prepared casserole; top with half of the zucchini-onion
mixture and 1/2 cup of the cheese; repeat with remaining kasha,
vegetables and cheese. Cover and bake until hot, about 25
minutes.
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