Buckwheat And Cottage Cheese Casserole Recipes

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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

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

COTTAGE CHEESE CROOKNECK CASSEROLE



Cottage Cheese Crookneck Casserole image

This vegetarian main dish takes a bit of time and energy so we usually fix it for special occasions or company. Served with a salad and rolls, it is a beautiful gourmet meal.

Provided by Donna Matthews

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 large onion
2 lbs crookneck yellow squash, sliced
1/2 lb mushroom, sliced
4 garlic cloves, diced
4 tablespoons oil
2 eggs
1 pint cottage cheese
8 ounces monterey jack cheese, grated
1/2 teaspoon thyme (or more)
1/2 teaspoon garlic powder
kelp (optional)
parmesan cheese
salt

Steps:

  • Cut onion in half (from north to south), then in slices.
  • Sautee squash, mushrooms, onion and garlic in oil until squash is slightly tender.
  • Meanwhile, mix together eggs and cottage cheese.
  • To assemble:.
  • Place vegetables in bottom of 9 x 13 casserole dish, being careful to drain off all liquid.
  • Spread cottage cheese mixture on top.
  • Sprinkle with spices as desired.
  • Sprinkle grated cheese on top.
  • Lightly toss mixture with fork.
  • Bake, uncovered, in 350 degree oven for 30 minutes.

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