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ingredients

• 1 cup whole, coarse or medium-grind kasha
• 2 cups prepared chicken broth
• 2 tablespoons butter
• 2 medium-sized zucchini, cut in half moons (about 4 cups)
• 2 medium-sized onions, thinly sliced (about 2 cups)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1-1/2 cups shredded sharp cheddar cheese, divided
• 1-1/4 cups sour cream

directions

1. Preheat oven to 350°F. Grease a 2-quart casserole with butter or oil. Prepare kasha according to package directions, using chicken broth.
2. Meanwhile, in a large skillet over medium-high heat, melt butter. Add zucchini, onions, salt and pepper; cook and stir until tender and lightly browned, about 9 minutes.
3. In a bowl, combine 1/2 cup of the cheese, the sour cream and 1/3 cup water; stir in cooked kasha.
4. Spread half of kasha mixture in prepared casserole; top with half of the zucchini-onion mixture and 1/2 cup of the cheese; repeat with remaining kasha, vegetables and cheese.
5. Cover and bake until hot, about 25 minutes.

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