Kasha and Cheese Caserole

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

1 cup chopped onion
¼ cup butter or margarine
1 egg
1 cup medium uncooked kasha
2 cups water
1 teaspoon salt
1 cup cottage cheese
1 cup whole kernel corn (frozen, fresh or canned) Shredded cheddar cheese (4 ounces total)
2 tomatoes, cut into wedges (optional)

Directions: In large skillet or oven-proof casserole, saute onion in butter. Mix egg and kasha together, then add to sauteed onion and stir until each grain is separate. Add water and salt; bring to boil. Lower heat, cover pan, and cook 5 minutes or until kasha is nearly tender and water is mostly absorbed. Mix in cottage cheese and corn. Sprinkle with cheese and place casserole under broiler for 3 to 5 minutes or until cheese is melted. Garnish with tomato wedges, if desired. Serves 6.