Kasha Vegetable Casserole Recipe

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Kasha Vegetable Casserole
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  1. In a medium saucepan combine 1 1/3 cups broth or water and kasha. Bring to boiling; reduced heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha (15 minutes if you use buckwheat groats.).
  2. Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha, basil, salt, and pepper. Remove from heat.
  3. In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha mixture over ricotta layer. Cover and bake in preheated 350F oven for 25-30 minutes, or till cheese is melted.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 396.08 Kcal (1658 kJ)
Calories from fat 205.12 Kcal
% Daily Value*
Total Fat 22.79g 35%
Cholesterol 83.29mg 28%
Sodium 677.77mg 28%
Potassium 345.96mg 7%
Total Carbs 27.58g 9%
Sugars 3.3g 13%
Dietary Fiber 3.36g 13%
Protein 19.74g 39%
Vitamin C 31.1mg 52%
Vitamin A 0.6mg 22%
Iron 0.4mg 2%
Calcium 416.8mg 42%
Amount Per 100 g
Calories 149.28 Kcal (625 kJ)
Calories from fat 77.31 Kcal
% Daily Value*
Total Fat 8.59g 35%
Cholesterol 31.39mg 28%
Sodium 255.45mg 28%
Potassium 130.39mg 7%
Total Carbs 10.4g 9%
Sugars 1.24g 13%
Dietary Fiber 1.27g 13%
Protein 7.44g 39%
Vitamin C 11.7mg 52%
Vitamin A 0.2mg 22%
Iron 0.1mg 2%
Calcium 157.1mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
  • 10

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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