Ingredients

1 1/3-1 1/2 cups chicken broth or water 2/3 cup kasha, rinsed and drained, or buckwheat groats 2 tablespoons margarine or butter 1 1/2 cups small broccoli flowerets 1 large onion, chopped 1 cup diced yellow summer squash or zucchini 1 cup chopped peeled carrots (2 medium) 1 tablespoon minced fresh basil or 1 teaspoon dried basil, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup ricotta cheese (8 ounces) 1 slightly beaten egg 1 cup shredded Monterey jack or mozzarella cheese (4 ounces)

Description

Kasha Vegetable Casserole, Recipe

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