Buckwheat and Cottage Cheese Casserole
Breakfasts • Russian
Description
It turned out very tasty; next time I will add about 100 grams of grated Parmesan cheese. The casserole is delicious both hot and cold, served with sour cream.
Ingredients
- Cilantro to taste
- Buckwheat Groats 10 oz
- Milk 0 qt
- Cottage cheese 10 oz
- Sour Cream 5 oz
- Chocolate eggs 2 pieces
- Salt to taste
- Sugar 1 tablespoon
- Parsley to taste
- Dill to taste
- Onion 1 piece
- Garlic 3 cloves
Step-by-Step Guide
Step 1
Bring the milk to a boil, add the groats, and cook, stirring, until done. Add salt and sugar to taste. I usually cook the buckwheat to half-done in the evening, cover it with a blanket, and let it finish cooking overnight. Let the porridge cool.
Step 2
Sauté the onion in butter until translucent. Mince the garlic. Mix the cottage cheese with half of the sour cream, the buckwheat porridge, add the herbs, onion, garlic, and eggs, and mix well.
Step 3
Grease a baking dish with oil, sprinkle with breadcrumbs, spread the remaining sour cream on top, and place in a preheated oven for one hour, until golden brown.
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