Buckwheat casserole is a great idea to please your loved ones with a delicious dish, especially since it is prepared quickly and easily. Buckwheat can be combined with any food, meat, vegetables and even sweet ingredients, so every cook can take note of one of the recipes below.

A simple buckwheat casserole recipe

A simple recipe is that the dish itself will not contain a large number of components, only the following is required:

Cooking time - 1 hour, no more. 100 grams of buckwheat casserole will contain about 116 kcal.

How to prepare this dish:

1. Rinse buckwheat well in water, then cook until cooked;
2. While buckwheat is being cooked, it is necessary to peel and finely chop the onion, sauté it until golden brown in a small amount of butter;
3. Beat the eggs into a separate bowl, pour cream to them, mix everything well, then add chopped herbs, salt, pepper and mix everything again;
4. Mix together buckwheat, egg-cream sauce and onion;
5. Preheat the oven to 180 °, and place the future casserole in a special baking dish, previously greased with butter;
6. The casserole is baked for about 30 minutes.

Buckwheat casserole with minced meat in the oven

This recipe came to us from Slovenia, where experienced chefs treat their guests to the famous buckwheat casserole with minced meat and mushrooms. It is not surprising that in Russia this recipe was accepted with a bang, because buckwheat here is one of the most consumed products. What is needed for such a dish:

The approximate cooking time for such a casserole is 1 hour and 10 minutes. 100 g of the dish contains 307 kcal.

How to cook buckwheat and minced meat casserole:

1. Buckwheat must be thoroughly washed, filled with water and boiled over low heat;
2. While buckwheat is being prepared, it is necessary to deal with mushrooms: peel them, cut them into small cubes, fry in butter;
3. Peel the onion and chop it finely;
4. Pour vegetable oil into a preheated frying pan, fry the onion on it, then add the minced meat, salt and pepper it, mix and cook for several minutes;
5. The tomato must be grated;
6. Pour a little water into the minced meat, simmer it for a few more minutes;
7. Pour onions, mushrooms to the minced meat, add tomato puree, garlic passed through a press, mix everything, simmer for 3 minutes and remove from heat;
8. Prepare a baking dish (grease it with vegetable oil) and preheat the oven to 200 °;
9. Put half of the buckwheat in a uniform layer, then place the meat and mushrooms in a layer, cover with the remaining buckwheat on top;
10. Beat eggs into a separate bowl, add sour cream to them, shake both products well, and pour the resulting mass into the casserole;
11. The casserole is baked for about 30 minutes, after which it can be served.

Tip: This dish goes well with a fresh vegetable salad. Traditionally, this is how such a casserole is served.

Buckwheat casserole with chicken and vegetables

Buckwheat cooked with chicken and vegetables is a great option for those who care about their weight. A hot casserole is a complete meal, while a cold one can be used as a snack. It is easy to prepare, and here you need the following ingredients:

The cooking time will be 1 hour 40 minutes. The calorie content of 100 grams of this casserole is 105 kcal.

Step-by-step cooking recipe:

Tip: absolutely any vegetables can be used in this recipe. If they are frozen, they need to be thawed, otherwise the dish will turn out to be a little dry.

Sweet curd casserole with buckwheat in the oven

Such a recipe will be a great treat not only for children, but also for their mother, who is on a diet and counting calories. Here you need the following:

Such a dish is prepared for about 50 minutes. 100 grams will contain 180 kcal.

How to cook a dish step by step:

1. Buckwheat must be washed, then boiled until tender;
2. While buckwheat is being prepared, it is necessary to mix cottage cheese, sugar and an egg in a separate bowl;
3. Add butter and cooled buckwheat to the resulting curd mass, mix everything with a blender;
4. Grease a baking sheet with vegetable oil, then place the resulting buckwheat mixture in it;
5. Bake the dish in a preheated oven for 30 minutes (at a maximum of 200 ° C);
6. Allow the casserole to cool slightly, then serve.

Tip: when using a blender, you must take care that the porridge does not turn into a homogeneous mixture, otherwise the dish will lose its attractiveness and delicate taste.

Sweet casserole of cottage cheese, buckwheat and fruit in a slow cooker

With such a useful device in the kitchen as a multicooker, every housewife has the opportunity to cook healthy and tasty dishes, including casseroles. For example, you can bake a delicious buckwheat casserole with cottage cheese and dried fruits, where the following are important ingredients:

The estimated cooking time is 2 hours. The calorie content per 100 g will be 150 kcal.

Step-by-step cooking:

1. First you need to boil buckwheat porridge;
2. While buckwheat is being prepared, you can rinse the dried fruits;
3. Then you need to place buckwheat, cottage cheese in the blender bowl, beat both ingredients at minimum speed;
4. Set aside the buckwheat mass, place sour cream, sugar and eggs in a blender bowl, beat the mixture until the sugar is completely dissolved in the sour cream;
5. Pour sweet sour cream to the curd-buckwheat mass, add ready-made dried fruits, mix everything thoroughly;
6. Grease a bowl of a multicooker with butter and add a future casserole to it, put the device in baking mode and cook the dish for at least 60 minutes;
7. After the specified time, turn the casserole, put in the baking mode for 30 minutes;
8. Ready-made buckwheat casserole can be served.

Tip: if raisins are used in a dish, then it must first be kept in boiling water, but no more than 20 minutes, otherwise it may sour. Also, this dish can be served with drinking yogurt.

Bon Appetit!

Casserole with buckwheat and minced meat - a very interesting and meaty dish. A very unique delicate aroma, excellent taste and just an easy recipe. Everything is very easy and simple, it will take less time to prepare a casserole for baking than baking it.

And the casserole will turn out to be very tasty and unforgettable. Those who love buckwheat will certainly not remain indifferent.
Happy cooking everyone !!!

Cooking steps:

1) Cook. To do this, rinse a glass of buckwheat well in water, place the buckwheat in a saucepan and pour in two glasses of water, salt to taste. Cook until cooked over medium heat.
When the buckwheat has cooled, add two eggs and mix everything well.

6) Set the oven to 200-220, put our casserole and watch, the baking process will take 35-45 minutes.
Remove the prepared casserole from the oven, give it time to cool and you can carefully cut off the pieces with a spatula and start the treat.
Bon Appetit everyone!!!

Ingredients:

1 tbsp. buckwheat;
- 400-500 gr. minced meat;
- 2 eggs;
- 1 onion;
- 3-4 slices of white bread;
- salt and pepper to taste;
- butter and semolina for lubricating the mold.

Buckwheat casserole will be a wonderful breakfast or dinner. This is a healthy and tasty dish for healthy eating!

• eggs - 2 pcs.
• sour cream - 200 gr
• buckwheat groats - 1 glass
• boiled chicken meat - 300 gr
• cheese - 150 gr
• onions - 150 gr
• salt pepper
• vegetable oil for frying

Rinse the buckwheat well, add a little cold water, salt. Boil crumbly porridge and chill.

Coarsely grated cheese and divide into three parts.

Finely chop the onion, fry in vegetable oil until transparent.

Add fiberized chicken meat, fry with onions.

Add salt, pepper, 2 tablespoons of sour cream, stir and remove from heat.

Grease the form, put ½ part of buckwheat porridge in it. Sprinkle the top of the buckwheat with 1 part of grated cheese.

Then put the fried onion and chicken in an even layer. Again 1 slice of cheese on top.

After the remaining buckwheat, level.

Prepare the filling: beat eggs with a pinch of salt added, pour in sour cream and mix thoroughly. Drizzle over the layers of the casserole. And sprinkle with 3 parts of cheese.

Bake in the oven at 180 degrees for about half an hour (until golden brown).

Recipe 2: buckwheat casserole (with a photo step by step)

• egg - 2 pieces
• buckwheat groats - 350 gr
• greens to taste
• a mixture of herbs - 1 tbsp.
• cheese - to taste
• flour - 4 tablespoons
• mayonnaise - 2 tablespoons
• sour cream - 1 tbsp.
• onion - 1 piece

First, rinse the buckwheat and, if necessary, sort it out. Cook until cooked according to package directions.

Throw the buckwheat in a colander and air dry a little. After that, transfer the buckwheat porridge into a bowl and beat in one chicken egg plus one more protein to it (in total, two whites and one yolk). Beat the second yolk with salt and pepper and put in the refrigerator, let it thicken a little there.

Mix homemade sour mayonnaise with very fatty store or homemade sour cream. If you have store mayonnaise, just add one teaspoon of lemon juice to the mixture.

Cut the onions into large rings and marinate for half an hour in lemon juice diluted with water in the refrigerator. After that, fry the onion over low heat until half cooked. It should remain a little crispy. Transfer it to buckwheat and egg.

Peel the garlic and cut it with a knife into small, but not too small pieces.

Put the onion and garlic in the buckwheat and mix it all well. Now you can taste and salt to taste. Also add red and black peppers, a teaspoon of herbs (basil, thyme, dill, parsley, oregano), grated in hand. If you love and normally treat greens, then chop fresh dill and green onions, fill them with lemon juice for ten minutes and transfer them to a future casserole with it. Soak in lemon so that they have time to cook in a dish afterwards. Put four tablespoons of flour last, mix all this thoroughly with a spoon.

Brush a skillet or baking dish with vegetable oil and form a round casserole from the mixture on it. You can make it of any height, it will not creep when baking, but will keep its shape and it does not need to lean on the edges of the pan for this. Top it with egg yolk, which you have set aside, and sprinkle with grated cheese. Bake for about an hour over medium heat. Until a dense crust appears on the surface.

The result is a casserole that is firm on the outside and tender on the inside. Serve hot as a dessert. Bon appetit, everyone!

Recipe 3: buckwheat casserole with minced meat

• 1 tbsp. buckwheat;
• 400-500 gr. minced meat;
• 2 eggs;
• 1 onion;
• 3-4 slices of white bread;
• salt and pepper to taste;
• butter and semolina for lubricating the mold.

Cook buckwheat. To do this, rinse a glass of buckwheat well in water, place the buckwheat in a saucepan and pour in two glasses of water, salt to taste. Cook until cooked over medium heat. When the buckwheat has cooled, add two eggs and mix well.

Add salt, pepper, diced onion and bread soaked in water or milk to the prepared minced meat (pour the bread with water for a few minutes, squeeze the water with your hand and place in the minced meat).

Grease the mold well with butter, and on top of it, shake with semolina or breadcrumbs. On top of all this put ready-made boiled buckwheat with an egg.

Put the finished minced meat in the next layer. If you wish, you can shake it off with shabby cheese or herbs.

Cover the top with foil so that the meat does not dry out.

We set the oven to 200-220, put our casserole and watch, the baking process will take 35-45 minutes.

Remove the prepared casserole from the oven, give it time to cool and you can carefully cut off the pieces with a spatula and start the treat. Bon Appetit everyone!!!

Recipe 4: buckwheat casserole with mushrooms in the oven

• water - 750 ml
• onions - 2 pieces
• black pepper - 0.5 tsp
• salt - 1 tsp
• fresh champignons - 300 gr
• buckwheat groats - 300 gr
• butter - 3 tbsp.
• sour cream - 150 gr
• hard cheese - 150 gr
• chicken egg - 2 pieces

Put ½ buckwheat in a baking dish and level.

Recipe 5: curd-buckwheat casserole with sour cream

• 1 glass of buckwheat,
• 200 g of non-acidic cottage cheese,
• 0.5 cups sour cream in the dough
• 1-2 tbsp sour cream for lubrication,
• 2 eggs, 1-2 tablespoons Sahara,
• 0.5 tsp salt

Cooking buckwheat porridge: pour 2 cups boiling water into 1 glass of buckwheat, add salt and bring to a boil. Turn off the heat and wrap the pan with buckwheat for 20 - 30 minutes, after which the porridge is ready for use.

Put cottage cheese, sour cream, eggs, sugar and salt into the slightly cooled buckwheat porridge and mix well. We spread this mass in a baking dish (I have a diameter of 20 cm), grease with sour cream on top and put in the oven at 180C for 30-40 minutes until lightly browned.

We spread this mass in a baking dish (I have a diameter of 20 cm), grease it with sour cream on top and put in the oven at 180C for 30-40 minutes until a slight blush.

In the classic version, when serving, hot buckwheat casserole should be poured with melted butter, but this is optional. Buckwheat casserole with cottage cheese is ready!

Recipe 6: buckwheat casserole with chicken (step by step photos)

• Chicken fillet - 800-900 grams
• Buckwheat - 2 Glasses
• Onion - 2 Pieces
• Garlic - 2 Cloves
• Grated Cheese - 2 Glasses
• Water - 2 Glasses
• Sour cream - 220 Gram
• Salt, pepper - To taste

Rinse buckwheat and put in a mold.

Lay a layer of onions.

Lay a layer of garlic.

Place the chicken fillet on the salted onion.

Season with salt and pepper. Spread the chicken with sour cream and cover with water.

Lay the cheese on top.

Bake in the oven at 180 degrees for an hour.

Recipe 7: buckwheat casserole with cottage cheese in a slow cooker

• 1 cup buckwheat
• 500 g cottage cheese
• 3 chicken eggs
• 4 tablespoons sugar
• 50 g raisins
• 50 g cherries
• 50 g butter

First you need to boil buckwheat. To do this, rinse the cereal several times, put it in the multicooker bowl, add a little salt and 2 glasses of water. Select the program "Rice, Groats" from the menu. In other models of multicooker, it may be called "Buckwheat" or something else. The main thing is that with this program you can cook a crumbly porridge. Set the timer to 25 minutes.

While the porridge is cooking, wash and soak the raisins in warm boiled water. Beat eggs into cottage cheese and add sugar. Rub everything thoroughly.

Drain the raisins and dry them a little. If you are using jam rather than dry cherries, then put the berries on a strainer in advance so that some liquid will drain from them. Add raisins and cherries to the curd and stir everything.

When the multicooker signal rings, remove the bowl and let the porridge cool slightly. Then put the buckwheat to the cottage cheese and stir everything.

Wash the multicooker bowl, wipe it dry and brush with a small piece of butter. Put the buckwheat and curd mixture in a bowl and spread the remaining butter in small pieces on top. Select the Baking program from the menu and set the timer for 50 minutes.

After the beep, remove the bowl from the multicooker and let the casserole cool slightly. Then transfer it to a dish using a steamer basket.

It is better to serve the casserole hot. If desired, brush the top of the casserole with sour cream and garnish with berries. You can also serve sour cream and jam separately. We wish you all Bon appetit!

Recipe 8: sweet buckwheat casserole (with photo)

• eggs - 2 pcs.
• sour cream - ½ cup
• buckwheat - 200 gr
• flour - 50 gr
• dried fruits (raisins, dried apricots, prunes) - 200 gr
• butter, bread crumbs

We cook crumbly buckwheat porridge: for this we take 1 measure of cereal and 2.5 measures of water.

Put 1 egg in a separate bowl and beat.

Add sour cream.

Wash dried fruits, steam for 15-20 minutes with boiling water, drain and chop (put whole raisins). I took pitted cherries. Put in a vessel and mix.

Add cooled buckwheat porridge to the vessel where we have the egg and mix well.

Grease the baking dish with butter, sprinkle with breadcrumbs - spread the buckwheat mass. Smooth the top of the casserole and grease with a beaten egg.

We bake in a preheated oven at 200 C until golden brown. About 10-15 minutes. Bon Appetit!

Recipe 9: buckwheat casserole with apples

• buckwheat groats - 1 cup (250 ml)
• cottage cheese (9%) - 200 gr
• chicken egg - 2 pieces
• sour cream (25%) - 3 tbsp
• sweet apple - 2 pieces
• sugar - 1 tablespoon
• raisins - 70 gr
• lemon juice - 3 tsp
• vanilla sugar - 10 gr
• salt - 0.5 tsp
• butter - 50 gr
• cinnamon

Sort out fried buckwheat of good quality from garbage, rinse several times with cold water, pour boiling water (1: 2 - cereal / water), add about half a teaspoon of salt (do not be afraid, the finished casserole will not be salty) and put on low heat under a closed cover. Boil the porridge until cooked - it will take about 15 minutes. You don't need to fill the porridge with oil.

It is better to take cottage cheese (homemade or purchased) of medium moisture, with a fat content of 9%. Too dry cottage cheese will not mix well with buckwheat. But if you have just such a cottage cheese, then add 30-50 ml. sour cream and beat in a blender - such cottage cheese is ideal for a casserole. Too wet cottage cheese will dissolve in buckwheat and will not be felt in the casserole.

Cottage cheese can be grated through a sieve or turned into a pasty mass in a blender.

Pour raisins (light or dark) with warm boiled water and leave aside for 15-20 minutes. Water temperature should not exceed 36-37 degrees (temperature comfortable for the skin), if it is too hot, our raisins will become very soft and will not be felt in the casserole. Drain the water from the raisins, and dry the dried fruits on paper towels.

The butter (or butter-vegetable mixture) for the casserole must be at room temperature - this way it will better combine with all the ingredients, so you need to get it out of the refrigerator in advance.

You can prepare a variety of delicious meals at home. For example, you can make a casserole at home. This is a truly delicious meal. Everyone is used to the fact that it is made from cottage cheese and semolina. But our article will look at completely different options. So, let's describe how casseroles are prepared from

With mushrooms

Let's start with the option of cooking with mushrooms. A fragrant and hearty casserole will appeal to everyone. It is better to serve it with vegetables, salads.

For cooking you will need:

• 1 tbsp. a spoonful of bread crumbs, vegetable oil;
• two teaspoons of flour;
• a tomato;
• a bunch of dill;
• 1.5 cups flour;
• 300 grams of champignons;
• spice;
• half a glass of sour cream;
• two eggs;
• bulb;
• 2 tbsp. l. butter.

Creating a dish

1. First, rinse and boil the buckwheat. Boil it in salted water.
2. When the liquid level drops to the level of buckwheat, add two tablespoons of butter.
3. Leave to simmer over low heat for fifteen minutes.
4. Beat eggs.
5. Next, pour them into the already cooked buckwheat. Then stir.
6. Then fry the chopped onion until golden.
7. Then chop the mushrooms.
8. Next, add the mushrooms to the onion. Continue to fry. Add pepper and salt to taste.
9. Fry the flour in another pan until brown.
10. Then add sour cream and water (about half a glass), stir.
11. Pour the resulting sauce into the mushroom pan. Stir.
12. Next, preheat the oven to two hundred degrees.
13. Then grease a baking sheet with butter, sprinkle with breadcrumbs.
14. Put the buckwheat evenly on a baking sheet. Next, pour the sauce on top.
15. It should be in the oven for twenty minutes. When the buckwheat casserole is cooked, sprinkle it with herbs. You can serve it to the table!

With minced meat

Now consider another recipe for buckwheat casserole. Only now this dish will include minced meat. Cooking won't take long. A fresh dish will delight loved ones with taste and aroma.

To make a casserole, you will need:

• 300 grams of minced pork;
• bulb;
• two eggs;
• two glasses of buckwheat;
• two carrots;
• a glass of milk;
• art. l. vegetable oil;
• spice;
• hard cheese.

Cooking process

1. Boil buckwheat in salted water first.
2. Fry the minced meat with onions in a skillet. Season to taste.
3. Take a mold, grease with oil.
4. Put buckwheat there, and on top - a mixture of minced meat and onions.
5. Next, beat eggs with milk, add a pinch of salt.
6. Pour the mixture into the casserole. Let it brew for two minutes.
7. Next, the casserole is sent to the preheated oven for twenty minutes.
8. Sprinkle the grated cheese three minutes before cooking.

Eggplant casserole

This dish will appeal to those who have given up eating meat products.

For cooking you will need:

• one zucchini;
• 200 grams of buckwheat;
• eggplant;
• three tbsp. l. tomato;
• two medium-sized tomatoes;
• pepper;
• grated cheese (200 grams will be enough);
• two cloves of garlic;
• salt;
• basil;
• greens;
• three tbsp. l. balsamic vinegar;
• for frying oil.

Preparation

1. Boil buckwheat the way you usually cook such porridge.
2. Preheat oven to 170 degrees.
3. Cut the eggplant, zucchini, tomato.
4. Chop the garlic finely.
5. Fry the eggplants with zucchini in a skillet with butter.
6. Then add tomatoes, tomato, garlic there.
7. Then pour in the vinegar.
8. Add basil, salt and pepper.
9. Simmer for fifteen minutes under the lid. If the vegetables start to burn, add water.
10. When the vegetables are cooked, add the herbs, stir.
11. Put buckwheat, vegetables in a baking dish, sprinkle with cheese (grated) on top.
12. Place in the oven for thirty minutes until golden brown.

With chicken

Buckwheat casserole with chicken is a delicious dish that meat eaters will appreciate. It's easy to prepare. A casserole can be a great addition to a festive table. Also, such a dish is a great breakfast option.

Raw ingredients are used in the preparation of the dish. Therefore, it is imperative to check the readiness of the food. It is also worth pouring enough water to cook well.

To create such a dish you need:

• two glasses of buckwheat, grated cheese, water;
• salt;
• 900 grams of chicken fillet;
• two onions;
• 220 ml sour cream;
• pepper;
• three cloves of garlic.

Preparation

1. Prepare all food. First rinse the buckwheat, put it in a mold.
2. The next layer is chopped onion.
3. The next one is garlic. Also pre-crushed.
4. Then add salt to the dish.
5. Lay the chicken fillet on top.
6. Then add salt to the dish again and pepper.
7. Then grease the same layer with sour cream. Then fill it with water.
8. Then lay the cheese on top.
9. Bake at 180 degrees for one hour.

With cottage cheese

In addition to the fact that buckwheat casserole can be salty, you can make it sweet. Children will like this dish. Also, such a delicacy will appeal to women who are on a diet. Now let's look at one interesting recipe. It is delicious and easy to prepare, and nutritious as well. Cooking requires inexpensive, affordable food.

For cooking you will need:

• three tbsp. tablespoons of sugar;
• two eggs;
• two and a half glasses of buckwheat;
• 15 grams of butter;
• three hundred grams of cottage cheese (any fat content).

Casserole making process

1. Initially, boil the buckwheat porridge, let it cool.
2. Then mix eggs, cottage cheese. Then add sugar.
3. If the buckwheat casserole is seasoned with butter, then it will turn out tender. So be sure to add this component.
4. After the mass mix thoroughly, add buckwheat. Then stir again.
5. Then pour the mixture into a baking dish, greased with oil beforehand.
6. Bake for about thirty minutes until crisp and juicy.

These are the wonderful recipes. Bon Appetit!

Sort the buckwheat, put in boiling water, bring to a boil, salt and cook until tender over low heat for 20 minutes. You can take the buckwheat porridge left over from dinner. Put the peeled onions, diced, and peeled carrots, grated on a medium grater, in a pan in heated vegetable oil and fry, stirring occasionally, until soft (for 5 minutes), then cool. Mix the fried cooled vegetables with the minced meat, salt, pepper and mix well.

For casseroles, you can take one large ovenproof dish or, like me, several portions. Put some buckwheat on the bottom of the oiled molds so that the bottom is closed.

Spread the minced meat mixed with fried vegetables over the buckwheat.

Pour the buckwheat casserole with minced meat with a mixture of eggs and cheese.

Send the buckwheat casserole to an oven preheated to 180 degrees for 30-35 minutes.

Serve hot buckwheat casserole with minced meat, cooked in the oven.

Bon Appetit!