Title: Cheesy buckwheat with green chiles
 Categories: Mexican, Side dishes, Breads, Muffins & r
      Yield: 6 Servings
 
      4 c  Buckwheat, cream of --
           Cooked
      1 c  Onions -- chopped
    1/2 c  Butter
      1 c  Sour cream
      1 c  Cottage cheese
      1 ts Salt
    1/2 ts Pepper
      2 c  Cheese, cheddar -- sharp
           (8oz)
           Shredded
      1 cn Chiles, green -- chopped
           (4oz)
 
  Prepare cream of buckwheat according to package directions, using
  either milk, water, or broth.  Saute onion in butter then combine
  with buckwheat, sour cream, cottage cheese, salt and pepper.  In 2-qt
  casserole, layer buckwheat mixture, cheddar and chilies; repeat
  layers. Bake uncovered at 375F 30 minutes, or until bubbly and
  golden.  Let stand about 10 minutes before serving. Makes 6 servings.
  
  **formatted by AH** From The Birkett Mills Buckwheat Cookbook  -----
  service         03/22/93        10:58 PM  FOOD AND WINE CLUB TOPIC:
   FOOD SOFTWARE TIME:    03/21  7:19 PM  TO:      FRANCES NOSSEN
   (SWTK50B) FROM: AH BROWN   (BSJR42A) SUBJECT: R-MM BUCKWHEAT MEGA