Saturday, August 27, 2011

Buckwheat Sausage Casserole

I tried my favorite grits casserole recipe using cream of buckwheat.  It was just as tasty and for those of you that can have eggs, serve it up with one on top. Mmmm!

Pocono Cream of Buckwheat cooked according to package, serving 4
 instead of cooking with water use 2-1/2 cup chicken broth and 2-1/2 cup of water

1/4 cup chopped green bell pepper
 ( I only had fresh red pepper on hand, but I usually cook it with green pepper)

1/4 cup chopped onion

1 pound of sausage

1 (8 ounce) package of Daiya Cheddar Cheese

Salt and Pepper to taste


Brown the sausage, onion, and green pepper in a large skillet.  Drain off grease.

Mix the sausage mixture, buckwheat, Daiya cheese, and salt and pepper.

Pour mixture into a lightly greased baking dish.  

Bake at 350 degrees for 30 minutes.  

If it appears to be browning to fast.  Cover with aluminum foil.

Buckwheat cooked
Cook's Note:  The buckwheat cooked up looser than grits.  

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