Cheesy Mexican Buckwheat Casserole

• 4 cups cooked cream of buckwheat
• 1 1/2 cups of chopped onions
• 1/8 cup butter
• 1 cup sour cream
• 1 cup cottage cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded mexican cheese
• 8 ounces green chilies, chopped
• 16 ounces refried beans
• 1 lb ground beef or 1 lb shredded chicken, cooked and seasoned
• 2 1/2 teaspoons cumin
• 1 tablespoon hot sauce
• 2 garlic cloves
• 1 cup of chopped green pepper

1. Prepare cream of buckwheat using either milk, water, or broth.
2. Saute onion, green pepper, garlic, butter and ground beef (or chicken) in pan along with a taco seasoning.
3. Combine buckwheat, sour cream, cottage cheese, refried beans, hot sauce, cumin, salt, and pepper.
4. In at least a 3 quart casserole dish, layer buckwheat mixture, meat and vegetable mixture, shredded cheese, and green chillies then repeat layers.
5. Bake uncovered at 375u0b0 for approximately 60 minutes or until bubbly and golden.
6. Let stand for 10 minutes before serving dish.

buckwheat, onions, butter, sour cream, cottage cheese, salt, pepper, mexican cheese, green chilies, beans, ground beef, cumin, hot sauce, garlic, green pepper

Taken from www.food.com/recipe/cheesy-mexican-buckwheat-casserole-242888 (may not work)