Kasha And Mushroom Casserole

• 1 1/2 c. Kasha (buckwheat groats)
• 4 Tbsp. margarine
• 1 egg
• 1/3 c. minced onion
• salt and pepper
• 4 c. vegetable broth
• 1 c. sliced mushrooms, sauteed lightly

1. Heat 1 tablespoon butter in a heavy skillet and stir in kasha. Cook 10 minutes over low flame, stirring constantly.
2. Break the egg into the kasha and stir vigorously until all the grains are coated and the kasha is dry.
3. Stir in onion, salt,
4. and pepper to taste and the remaining butter and chicken broth.
5. Cover and cook over a very low flame 25 minutes.
6. Stir in the mushrooms.
7. Add a little water if too dry.
8. Turn into buttered casserole, cover and bake 30 minutes in an oven set at 350u0b0.
9. The kasha should be tender and moist.
10. Serve with your favorite meat or fish dish. Serves 4 to 6.

kasha, margarine, egg, onion, salt, vegetable broth, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727815 (may not work)