Vegetables

Carrot-Kasha Bake

  • 2 cups Carrot chunks
  • 1 large Onion, cut in eighths
  • 4 ounces Yellow cheese, cut in chunks
  • 4 ounces White cheese, cut in chunks
  • 3 Eggs
  • 1 teaspoon Salt
  • 1/2 teaspoon Thyme
  • 2 cups Cooked kasha
  • 1 cup Fresh mushrooms, sliced
  • 2 cups Water

    • Food Processor Directions: Insert steel blade in food processor. Coarsely chop carrot chunks and onion pieces. Set vegetables aside in mixing bowl. Insertshredding disc and shred cheeses. Add to vegetables. Make a well in center ofmixture. Break eggs into well and beatwith a fork, then combine with vegetables. Add salt, thyme, kasha and mushrooms, mixing well with fork or spoon. Pourmixture into greased casserole and bakeat 350°F for 45 minutes.

    Blender Directions: Place carrot chunks in blender. Cover with water and blend on high until carrots are chopped; drain, saving the water. Transfer carrots to mixing bowl. Place onion pieces in blender gobletalong with water from the carrots. Blend on high setting until onion is chopped; drain (liquid may be saved for soup or gravy). Put onion in mixing bowl withcarrots. Break eggs into blender goblet and add salt and thyme. Start the motor at high speed and drop the cheese chunks, one at a time, into egg mixture. Blend until cheese is grated fine. Pour the cheese-egg mixture into the mixing bowl with the vegetables. Add the kasha and mushrooms and stir well. Pour mixture into a greased casserole. Bake at 350°F for 45 minutes.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Gloria Beasley of Stanford, KY. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!