This cozy Baked Buckwheat Casserole with Farmer’s Cheese is a traditional Lithuanian dish made with roasted buckwheat, fresh vegetables, and creamy farmer’s cheese. It’s gluten-free, nourishing, and perfect for any meal of the day. A true taste of Eastern European comfort food!
Ingredients
- 1 tbsp neutral oil (canola, sunflower, or olive oil)
- 100 g dried buckwheat (approx. ½ cup + 2 tbsp)
- 1 carrot, coarsely grated
- 1 zucchini (courgette), coarsely grated
- 1 brown onion, finely chopped
- 2 garlic cloves, minced or finely chopped
- 2 large eggs
- 125 g farmer's cheese (approx. ½ cup)
- 1 tsp dried herbs (parsley or tarragon)
- 100 g Cheddar cheese, grated (approx. 1¼ cups)
- Salt and black pepper, to taste
Instructions
- Cook the buckwheat according to package instructions (about 12–15 minutes in boiling water). Drain and let cool slightly.
- Preheat the oven to 180°C (360°F).
- Heat oil in a skillet. Add onion and sauté for 4–5 minutes until softened.
- Add grated carrot and garlic. Cook for another 5 minutes. Set aside.
- Place grated zucchini in a clean towel or cheesecloth and squeeze out excess moisture.
- In a large bowl, combine zucchini, cooked buckwheat, sautéed vegetables, farmer’s cheese, eggs, dried herbs, and half of the grated Cheddar. Season with salt and pepper. Mix well.
- Transfer the mixture to a greased casserole dish. Smooth the top and sprinkle the remaining cheese over it.
- Bake for 30 minutes or until golden and set. Let cool slightly before serving.
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Notes
Looking for a hearty, comforting, and healthy dish with deep roots in Eastern European tradition? This Baked Buckwheat Casserole with Farmer’s Cheese brings the warmth of Lithuanian home cooking straight to your table. Made with wholesome buckwheat, fresh vegetables, and creamy farmer’s cheese, this dish is satisfying enough for dinner yet light enough for lunch. It’s gluten-free, full of nutrients, and perfect for meal prepping too!
🇱🇹 Why Buckwheat is a Staple in Lithuanian Cuisine
In Lithuania, buckwheat (grikiai) has been a cherished staple for generations. Thanks to its ability to thrive in the country's cooler climate and poor soil, it’s become a reliable and beloved grain substitute across the region. From savory buckwheat pancakes and fritters to warming porridges and baked casseroles, this gluten-free pseudo-grain plays a starring role in many traditional meals. Its nutty flavor, high fiber content, and wealth of protein and minerals make it both a flavorful and healthful choice.🌾 What is Buckwheat, Really?
Despite the name, buckwheat is not related to wheat. It’s actually a seed, which makes it naturally gluten-free — an excellent choice for those with gluten intolerance or celiac disease. Buckwheat is loaded with health benefits:- High in fiber
- Packed with plant-based protein
- Rich in magnesium, manganese, and antioxidants
✅ For this recipe, opt for roasted buckwheat groats. Look for packages labeled “Grikiai” (Lithuanian) or “Kasza” (Polish) at European specialty stores.
🛒 Ingredients & Substitutions
Here’s everything you need to whip up this Lithuanian-style buckwheat casserole:- 1 tbsp neutral oil (canola, sunflower, or olive oil)
- 100 g dried buckwheat (approx. ½ cup + 2 tbsp)
- 1 carrot, coarsely grated
- 1 medium zucchini (courgette), coarsely grated
- 1 brown onion, finely chopped
- 2 garlic cloves, minced
- 2 large eggs
- 125 g farmer's cheese (½ cup)
- 1 tsp dried herbs (parsley is traditional; try tarragon for a twist)
- 100 g grated Cheddar cheese (approx. 1¼ cups)
- Salt & black pepper, to taste
🧀 No Cheddar? Any melty cheese like Gouda or Mozzarella will work just fine.
👩🍳 How to Make Baked Buckwheat Casserole – Step-by-Step
1. Cook the Buckwheat
Cook the buckwheat according to package instructions — usually 12–15 minutes in boiling water over medium heat. It should be soft but not mushy. Drain and let cool slightly.2. Preheat the Oven
Set your oven to 180°C / 360°F.3. Sauté the Veggies
In a large skillet, heat the oil. Add the chopped onion and cook for 4–5 minutes until it starts to soften. Add the grated carrot and minced garlic and cook for another 5 minutes. Set aside.4. Drain the Zucchini
Place the grated zucchini in the center of a clean kitchen towel or cheesecloth. Wrap it tightly and squeeze out as much moisture as possible. This step is key to prevent sogginess.5. Mix the Casserole Base
In a large mixing bowl, combine the drained zucchini, cooked buckwheat, sautéed veggies, farmer’s cheese, eggs, herbs, and half of the Cheddar cheese. Season generously with salt and pepper. Mix until well combined.6. Assemble and Bake
Transfer the mixture to a greased casserole dish. Flatten the surface with a spatula and sprinkle the remaining Cheddar cheese over the top.Bake for 30 minutes, or until the top is golden and the casserole is set.
🥗 What to Serve with Buckwheat Casserole
Pair this comforting dish with a variety of sides to round out the meal:- A crisp garden salad with vinaigrette 🥬
- Steamed or roasted green beans, carrots, or broccoli 🥦
- Traditional sauerkraut or pickled veggies for a tangy contrast 🥒
- A dollop of sour cream or a drizzle of melted butter for extra richness 😋
🧊 Storage & Leftovers
Got leftovers? No problem!- Cool completely, then store in an airtight container in the fridge.
- Keeps well for up to 2 days.
- Reheat in the microwave or oven — or enjoy it cold the next day as a quick lunch!
✨ Final Thoughts
This Baked Buckwheat Casserole with Farmer’s Cheese is a true celebration of Lithuanian comfort food — rustic, nourishing, and deeply satisfying. Whether you’re exploring traditional Eastern European cuisine or just looking for a new gluten-free casserole idea, this dish is sure to hit the spot. 🧡