Home Recipes: Lazy Buckwheat Casserole

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Servings: 8 Difficulty: Intermediate
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German-style savory and satisfying main that brings home-style flavor to your table
Home Recipes: Lazy Buckwheat Casserole recipe image

This comforting Lazy Buckwheat Casserole is a hearty, rustic dish that blends earthy roasted buckwheat with tangy sauerkraut and softened onions. The addition of sour cream creates a rich, creamy texture that balances the sharp acidity of the fermented cabbage. Perfect for a cozy weeknight dinner, this recipe requires minimal effort but delivers maximum flavor. It’s an excellent way to enjoy the nutty taste of kasha in a warm, baked format. Serve it as a standalone vegetarian main or alongside sausages for a traditional German-inspired meal. Simple ingredients combine to create a satisfying, protein-packed dish that warms the soul.

Home Recipes: Lazy Buckwheat Casserole recipe image
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Home Recipes: Lazy Buckwheat Casserole

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 212.7

Description

This comforting Lazy Buckwheat Casserole is a hearty, rustic dish that blends earthy roasted buckwheat with tangy sauerkraut and softened onions. The addition of sour cream creates a rich, creamy texture that balances the sharp acidity of the fermented cabbage. Perfect for a cozy weeknight dinner, this recipe requires minimal effort but delivers maximum flavor. It&# 226;ÂÂs an excellent way to enjoy the nutty taste of kasha in a warm, baked format. Serve it as a standalone vegetarian main or alongside sausages for a traditional German-inspired meal. Simple ingredients combine to create a satisfying, protein-packed dish that warms the soul.

Ingredients

Directions

  1. In a saucepan, combine buckwheat, 2 cups water, salt, and pepper. Bring to a boil.
  2. Reduce heat to low, cover, and simmer for about 30 minutes or until water is absorbed.
  3. Meanwhile, in a skillet, melt butter over medium-low heat.
  4. Add chopped onion and thyme. Cover and cook, stirring occasionally, for about 10 minutes or until onion is softened.
  5. Mix the cooked onion mixture into the buckwheat.
  6. Preheat oven to 300ðF (150ðC).
  7. Place half of the drained sauerkraut in the bottom of a 6-cup casserole dish.
  8. Spoon the buckwheat mixture over the sauerkraut.
  9. Cover with the remaining sauerkraut.
  10. Drizzle chicken stock evenly over the top.
  11. Bake for about 30 minutes or until heated through.
  12. Serve warm with a dollop of sour cream.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 212.7kcal
% Daily Value *
Total Fat 19.7g31%
Saturated Fat 11.7g59%
Cholesterol 61.5mg21%
Sodium 2554.7mg107%
Total Carbohydrate 4.1g2%
Dietary Fiber 0.6g3%
Sugars 2.5g
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe yields approximately 8 servings.

For a vegetarian option, substitute chicken stock with vegetable stock.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Keywords: baking, boiling, buckwheat, butter, casserole, chicken, chopped, cream, drained, dried, german, home, kasha, lazy, main, onion, pepper, recipes, roasted, salt
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