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    Home » Recipes » Vegetarian/Vegan Meals

    Creamy Baked Buckwheat Casserole with Cheese

    March 10, 2017 By Monika Last Updated November 5, 2020 10 Comments

    Jump to Recipe

    This creamy and easy to make baked buckwheat casserole is a delicious, healthier alternative to the classic macaroni cheese.

    Side view of creamy buckwheat topped with melted cheese in white oval dish, white bowl with fork, grated cheese, measuring cup and whisk in background.

    This creamy baked buckwheat casserole is a delicious dish, perfect on its own or served alongside vegetable or meat dishes. Buckwheat has a distinctive, strong flavour which works really well with the creamy, mild cheese sauce.

    The sauce contains quite a moderate amount of cheese - just enough to make it delicious but not too calorific. 

    I have adapted my basic white sauce recipe for this baked buckwheat dish by adding mustard and cream cheese into the sauce.  

    This recipe does not take long to prepare (approximately the same amount of time that is needed to make the classic macaroni cheese). 

    How to make creamy baked buckwheat: step-by-step

    1.Boil the buckwheat in salted water according to packet instructions. Place the groats in a medium size casserole dish. Set aside. Preheat the oven to 450 F/ 230 C/ gas mark 8.

    Top down view of cooked buckwheat in pot.

    2. In a saucepan gently melt the butter, add the flour and whisk until smooth. Add half of the milk, increase the heat and cook until the sauce thickens whisking all the time.  Pour in the rest of the milk and cook until the sauce starts to bubble. Remove from the heat, add the mustard, cream cheese, onion granules and ⅔ of the grated cheese. Stir thoroughly and adjust seasoning as necessary.

    White sauce and grated cheese in pot with spoon.

    3. Pour the sauce over the buckwheat and give a good stir.

    Buckwheat groats in white sauce in oval white dish with spoon.

    4. Scatter the remaining cheese over the top and bake in the centre of the oven for 12-15 minutes (until the cheese becomes golden brown).

    Buckwheat in white sauce with grated cheese on top in white oval dish.

    5. Remove from the oven and serve immediately.

    Baked buckwheat in creamy cheese sauce in white oval dish with spoon and green cloth to the right.

    Top tips for making creamy baked buckwheat 

    • Buckwheat: Boil the buckwheat in salted water according to packet instructions and either make the recipe or cool and then refrigerate the groats to use later. When you are ready to make the recipe just rinse the cooked buckwheat with a bit of hot water (in a strainer) and give it a good stir.  
    • Best served immediately. The dish won't be as creamy after 30 minutes.
    • Not suitable for freezing.

    Serving suggestions

    You can serve this baked buckwheat casserole as a main dish with salad or steamed vegetables.  It also makes a great side dish perfect with chicken, pork or turkey recipes.  Try it with my easy chicken and mushroom casserole or stuffed chicken breast with mushrooms.

    Check out also this collection of over 12 healthy vegetarian pasta meals.

    Side view of creamy buckwheat topped with melted cheese in white oval dish, white bowl with fork, grated cheese, measuring cup and whisk in background.

    You might also like

    • Greek Style Buckwheat Salad
    • Roasted Beetroot Pasta Recipe
    • Creamy Spinach Mac and Cheese (Healthy)

    Keep in touch

    If you make this buckwheat mac n cheese I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Side view of creamy buckwheat topped with melted cheese in white dish with spoon, green cloth, whisk, grated cheese and measuring cup in background.

    Creamy Baked Buckwheat Casserole with Cheese

    This creamy and easy to make baked buckwheat casserole with cheese is a delicious, healthier alternative to the classic macaroni cheese.
    No ratings yet
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: International, vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 6 servings
    Calories: 276kcal
    Author: Monika Dabrowski

    Ingredients

    • 1 cup less 2tbsp (200 g) buckwheat groats uncooked
    • 1½ cups (360 ml) semi-skimmed milk
    • 2 tablespoons butter
    • 1 tablespoon all-purpose/plain flour
    • 1½ tablespoons cream cheese
    • 1 teaspoon Dijon mustard
    • 1 cup (120 g) mature Cheddar cheese coarsely grated
    • ⅓ teaspoon onion granules
    • Sea salt and pepper to taste

    Instructions

    • Cook the buckwheat (in salted water) according to packet instructions. Place in a medium size (about 6 cm deep) baking dish and set aside.
    • Preheat the oven to 450 F/ 230 C/ gas mark 8.
    • In a saucepan gently melt the butter, add the flour and whisk until the mixture is smooth. Add some of the milk, increase the heat and continue cooking until the mixture has thickened whisking all the time. Pour in the rest of the milk and cook until the sauce starts to bubble up whisking frequently.
    • Remove from the heat, add the cream cheese, mustard, onion granules and ⅔ of the grated cheese and stir. Adjust the seasoning as necessary.
    • Pour the sauce over the buckwheat, stir thoroughly ensuring the sauce is distributed evenly, scatter the remaining cheese over the top and bake for 12-15 minutes or until the cheese is golden brown. Remove from the oven and serve immediately.

    Notes

    • Buckwheat: Boil the buckwheat in salted water according to packet instructions and either make the recipe or cool and then refrigerate the groats to use later. When you are ready to make the recipe just rinse the cooked buckwheat with a bit of hot water (in a strainer) and give it a good stir.  
    • Best served immediately. The dish won't be as creamy after 30 minutes.
    • Not suitable for freezing.
    • Preparation Time includes the time needed to cook the buckwheat.

    Nutrition

    Serving: 1serving | Calories: 276kcal | Carbohydrates: 28g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 207mg | Potassium: 257mg | Fiber: 3g | Sugar: 3g | Vitamin A: 427IU | Calcium: 226mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    1. hijackedbytwins says

      March 16, 2017 at 3:05 pm

      Oooh Monika this looks and sounds delicious! I love macaroni cheese and one that is a bit healthier works well for me! A must try! Popping over from #CookOnceEatTwice x

      Reply
      • Monika says

        March 16, 2017 at 4:05 pm

        Thank you Kirsty! Cheese makes everything taste better, even buckwheat:)

        Reply
    2. Midgie says

      March 16, 2017 at 10:54 am

      Definitely going to try this - I've been looking for a way of making buckwheat a bit more Peachick Appealing!

      Reply
      • Monika says

        March 16, 2017 at 11:14 am

        Thanks! I've also been trying to cook buckwheat a bit more, and this is a really easy way to do it:)

        Reply
    3. Mandy Mazliah says

      March 14, 2017 at 10:59 am

      I'm going to have to try this Monika - I have a lot of buckwheat that needs to be eaten!

      Reply
      • Monika says

        March 14, 2017 at 1:46 pm

        I hope you like it if you do try it. I find buckwheat on its own a little dry, it's much tastier with a sauce.

        Reply
    4. Jenny Paulin says

      March 14, 2017 at 10:53 am

      I have never tried buckwheat! This looks like a great recipe to start me on it though x

      Reply
      • Monika says

        March 14, 2017 at 1:49 pm

        Thanks! Buckwheat tastes better with a sauce, on its own it can be a little dry, in my opinion. It's very healthy so it's worth trying:)

        Reply
    5. Corina says

      March 11, 2017 at 10:04 am

      This sounds delicious Monika! I have a bag of buckwheat in the cupboard that has been opened for far too long and I keep thinking I should use it in something. This sounds really tasty and I do love anything with a cheesy sauce. Thank you so much for sharing with #CookOnceEatTwice!

      Reply
      • Monika says

        March 11, 2017 at 10:37 am

        Thanks Corina! This is one of my favourite ways of eating buckwheat, and it's so simple too.

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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