Cheesy Buckwheat Casserole With Farmer's Cheese
Savor the taste of Lithuania in this easy Baked Buckwheat Casserole with Farmers Cheese recipe. It's hearty, wholesome, and full of traditional flavors. Made with buckwheat and farmers cheese, it's a cozy dish perfect for any mealtime. Let's get cooking and enjoy a delicious slice of Lithuanian comfort food!
Equipment
- Casserole Dish
Ingredients
- 1 tablespoon neutral oil like canola or sunflower oil
- 100 g (½ cup + 2 tbsp) buckwheat dried
- 1 carrot coarsely grated
- 1 (~6 oz (180g)) green zucchini (courgette) coarsely grated
- 2 eggs large
- 2 garlic cloves minced or finely chopped
- 1 brown onion finely chopped
- 125 g (½ cup) farmer's cheese
- 1 teaspoon dried herbs
- 100 g (1¼ cup) Cheddar cheese grated
Instructions
- Cook the buckwheat following instructions on the packet. It should take about 12-15 minutes in boiling water over medium heat. Your buckwheat should be soft and tender, but not completely mushy.
- Preheat the oven to 180°C (360°F).
- Heat a tablespoon of oil in a large skillet. Add the chopped onion and saute for 4-5 minutes until start to sodten.
- Add the grated carrots and garlic stir for another 5 minutes. Set the softened vegetables aside.
- Place the grated courgette into the centre of a large cheese cloth or a clean kitchen towel. Wrap the courgette and squeeze as much moisture as you can by twisting the cloth firmly.
- Place the zucchini in a large mixing bowl, add the cooked buckweheat, sauteed carrots and onion.
- Add the farmer's cheese, half of the grated Cheddar, eggs, herbs and season generously with salt and black pepper. Mix everything well.
- Spoon the mixture into a casserole dish and smooth the top out with a spatula or the back of a spoon.
- Scatter the remaining grated cheese all over and bake in the preheated oven for 30 minutes.