Instructions: 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.

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