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

Preheat oven to 350 F. Grease a 2-quart casserole with butter or oil. Prepare kasha according to package directions, using chicken broth.

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.

In a bowl, combine 1/2 cup of the cheese, the sour cream and 1/3 cup water; stir in cooked

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.

Cover and bake until hot, about 25 minutes.