Buckwheat casserole in the oven with minced meat – prepare a delicious, hearty casserole. For this we need: hard cheese, minced meat, broth. Broth can be spotted just usually water. Buckwheat, carrot, onion, tomato, zucchini, salt and pepper. Look how beautiful! It smells incredible, very tasty, very hearty. I kept it for 30 minutes in the oven, but when it was well tanned, I covered it with foil so the cheese would stay crispy.
Ingredients
- 200 gr. hard cheese
- 1 tomato
- broth 1 cup
- carrots 1 pc.
- buckwheat 150 g.
- zucchini 1 pc.
- minced meat 500 g.
- Onion 1 pc.
How to cook
- Now we need to grate the cheese on a coarse grater. Roast the stuffing until it is almost cooked. Peel the onion and cut into cubes, peel the carrot. Grate on a coarse grater and make a roast of onions and carrots.
- Boil until tender (you can not finish cooking a little) buckwheat. Tomato cut into large enough cubes. Peel and dice zucchini. Roasted stuffing is such a golden color. Chopped tomatoes. Peeled and diced zucchini, you see big enough cubes and cooked buckwheat. Now we will form already our casserole. To do this, it is necessary to put the first layer of buckwheat.
- Now we throw our zucchini here and again smooth it out. And here the tomatoes. It is better to salt our vegetables a little bit, if you want. Now we pour the broth or water. And now we are going to put our piece of work in an oven heated to 250 degrees for about thirty minutes, to make the cheese brown well. And here’s our dish after thirty minutes.