Baked casserole from ready-made buckwheat porridge
Description
The dish is prepared without unnecessary complications. Such a delicious lunch can be made in just 30-35 minutes if you already have cooked buckwheat porridge. The baking dish can be any, but not too large—this recipe yields about 4 small servings of casserole. It's very convenient to bake in a glass dish, as you can always see when the dish is ready. So, take a look. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients, measure out two cups of cereals. Do not add more, otherwise there will not be enough egg mixture to cover them.
- 2
Step 2
Take a heatproof dish, grease it with vegetable oil. Spread one cup of buckwheat porridge.
- 3
Step 3
On top, place some of the grated cheese. I left most of the cheese for the top layer, but you can also divide it equally.
- 4
Step 4
Slice the onion thinly into half-rings, wash the herbs and finely chop them with a knife. Evenly distribute the onion and herbs over the cheese. Sprinkle with ground black pepper or a pepper mixture.
- 5
Step 5
Spread the second cup of buckwheat evenly. Slightly press the porridge with a spoon, but not too firmly.
- 6
Step 6
Mix three eggs with milk and a pinch of salt. Pour the mixture over the porridge; I used large chicken eggs and found the amount of liquid sufficient. Place the remaining cheese on top. Put the dish into a preheated oven and bake for 20–25 minutes at 200°C.
- 7
Step 7
The casserole is ready! Don't rush to serve it—let it cool slightly, then it will easily cut into portion pieces. Enjoy!