Ingredients4 cups cooked Pocono Cream of Buckwheat
1 cup chopped onions
1/2 cup butter
1 cup sour cream
1 cup cottage cheese
1 tsp. salt
1/2 tsp. pepper
2 cups (8 oz.) shredded sharp cheddar cheese
1/2 cup (4 oz. can) green chiles, chopped
Prepare cream of buckwheat according to package directions, using either milk, water or both. Saute onion in butter then combine with buckwheat, sour cream, cottage cheese, salt and pepper.
In 2-quart casserole, layer buckwheat mixture, cheddar and chiles; repeat layers. Bake uncovered at 375° 30 minutes, or until bubbly and golden. Let stand about 10 minutes before serving.