Polish Smoked Pork and Buckwheat Casserole
Zapiekanka z Kaszą i Wędzonym Mięsem
A comforting and hearty casserole featuring layers of savory smoked pork, earthy buckwheat groats, sautéed onions and mushrooms, all baked together with a creamy béchamel sauce and topped with cheese. This dish is a testament to Polish home cooking, utilizing staple ingredients to create a deeply satisfying meal.
🧂 Ingredients
- 500 g Smoked pork shoulder or kielbasa, diced
- 200 g Buckwheat groats (kasha)
- 2 Large onions, thinly sliced
- 250 g Mushrooms (e.g., cremini or shiitake), sliced
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 500 ml Milk
- 200 ml Vegetable or chicken broth
- 2 Eggs, lightly beaten
- to taste Salt
- to taste Black pepper
- 100 g Grated cheese (e.g., Gouda or Edam)
- 2 tbsp Fresh dill or parsley, chopped (for garnish)
👨🍳 Instructions
- 1
Cook the buckwheat groats according to package directions. Drain any excess water and set aside.
💡 Tip: Rinsing the buckwheat before cooking can help remove any bitterness. - 2
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onions and cook until softened and lightly browned, about 8-10 minutes. Remove onions from the skillet and set aside.
💡 Tip: Slowly sautéing the onions will bring out their natural sweetness. - 3
Add the remaining 2 tablespoons of butter to the same skillet. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Add the diced smoked pork (or kielbasa) and cook for another 3-5 minutes until lightly crisped.
💡 Tip: Don't overcrowd the pan when cooking mushrooms; cook in batches if necessary. - 4
Prepare the béchamel sauce: In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk and broth until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
💡 Tip: Whisking continuously prevents lumps from forming in the sauce. - 5
Remove the béchamel sauce from the heat. Whisk in the beaten eggs, salt, and pepper. Be careful not to scramble the eggs; the residual heat will cook them.
💡 Tip: Adding eggs off the heat ensures they emulsify into the sauce without cooking through. - 6
Preheat your oven to 180°C (350°F). Grease a 9x13 inch (23x33 cm) baking dish.
💡 Tip: Using a well-greased dish prevents the casserole from sticking. - 7
In a large bowl, combine the cooked buckwheat groats, sautéed onions, mushrooms, and pork mixture. Pour the béchamel sauce over the mixture and stir gently to combine everything evenly. Season with additional salt and pepper if needed.
💡 Tip: Ensure all ingredients are well distributed for even flavor in every bite. - 8
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the grated cheese over the top.
💡 Tip: A generous layer of cheese ensures a golden, bubbly crust. - 9
Bake for 30-40 minutes, or until the casserole is heated through and the cheese is melted and golden brown. Garnish with fresh dill or parsley before serving.
💡 Tip: Let the casserole rest for a few minutes after baking before serving to allow it to set.
💡 Pro Tips
- ✓For a richer flavor, you can add a pinch of nutmeg to the béchamel sauce.
- ✓If you don't have smoked pork, regular cooked pork or even diced ham can be used, though the flavor will be different.
- ✓This casserole can be assembled ahead of time and baked just before serving.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a layer of cooked sauerkraut for a tangy twist.
- Incorporate other root vegetables like diced carrots or parsnips into the mixture.
- For a vegetarian version, omit the pork and increase the mushrooms, and consider adding lentils or beans for protein.