Buckwheat casserole with minced meat in the oven. Recipes, cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

As you know, buckwheat is one of the most useful. If you often cook this product, add a new delicious recipe for buckwheat casseroles with minced meat in the oven to your cookbook (see photo in the article). The dish is not only incredibly tasty, fragrant and he althy, but also prepared very quickly, which cannot but please the modern, always busy hostess.

Nuances

It is very convenient that the buckwheat casserole with minced meat in the oven is cooked in several stages. For example, buckwheat porridge can be cooked in advance. Store it in the refrigerator or even in the freezer for several days. This allows you to significantly save the cooking process, and makes the dish universal, as they say, "for a quick hand."

As for the meat ingredient, here the recipe for buckwheat casserole with minced meat in the oven also does not dictate too strict rules. Ground meatyou can take any, ready-made (store-bought) or make it yourself from the types of meat you personally choose.

The dish is economical, satisfying and very tasty. And how many benefits in such a dish! If little picky home gourmets do not want to eat buckwheat porridge, then they definitely will not refuse the casserole. In addition, the dish allows you to experiment, add your favorite products. For example, a buckwheat casserole with minced meat, mushrooms and cottage cheese or minced meat and eggplant will turn out great in the oven.

List of required ingredients

• 320g minced meat;
• 2 cups of buckwheat;
• small carrot;
• 330g cheese;
• a pinch of s alt;
• 1 onion;
• garlic;
• ground pepper;
• mayonnaise (you can replace the binding ingredient with eggs);
• 2, 4 cups of water;
• spices;
• greens.

Description of the cooking process

As an example, we offer a step-by-step recipe for buckwheat casserole with minced meat in the oven. At their discretion, housewives can add any other ingredients (vegetables, various types of herbs or spices, even fruits).

So, cooking begins with porridge. Buckwheat must be boiled in accordance with the classic one-to-two culinary scheme. Before cooking, do not forget to get rid of broken nucleoli and dust from buckwheat, rinse well. The cleaner and better the kernels are, the tastier it will be.buckwheat casserole with minced meat in the oven. Add a pinch of s alt to the water, cook the porridge until almost cooked.

Peel the onion. We cut it into halves. Cut each half into cubes. If you want to feel a richer onion taste, then cut the vegetable into half rings. We also free the carrots from the peel. We rub on a coarse grater or cut with a knife into long, but very thin strips. Grind greens arbitrarily, it will be added already at the last stages of cooking. We rub the cheese on a finer grater than we used to grind carrots.

In a frying pan (with the addition of a small amount of vegetable oil), spread the onions and carrots, fry them until they get a crust. Classic frying is done, as for soups.

Prepare the baking dish. We line it with parchment paper or food foil so that the buckwheat casserole with minced meat in the oven does not burn or stick.

Layer layout

The first layer of the dish is buckwheat porridge. It can be laid out without waiting for cooling. As soon as the porridge is cooked, you can begin to assemble the dish for baking. The second step is to lay out the fried vegetables. At the same stage (optional), you can add fried zucchini or eggplant, tomatoes, etc.

Minced meat can be fried in advance with the addition of spices. And you can immediately put it on vegetables and bake it raw. The time provided for cooking the casserole is enough for the meat component of the dish to be fully cooked. We cover the meat layer with mayonnaise. If possible, make homemade mayonnaise sauce with your favorite seasonings. We fill the mayonnaise layer with cheese and send the dish to the oven.

Cooking time is 23-33 minutes. The classic temperature is 180 degrees. We advise you not to add greens at the cooking stage, as it will lose all its color, taste and rich summer aroma. It is better to put it at the end, when the casserole has already been removed from the oven and will rest, “reach” on the stove. And do not forget about a very important nuance: when the dish is cooked, do not immediately cut it and serve it. Give him a little "walk". It will be enough for 5-7 minutes for all the tastes to open up and the fever to subside a little.