Casseroles are mostly made from millet, rice and cream of wheat.
Thick, viscous porridge is required to make casseroles. For 1 cup of grain, 3 cups of milk or water should be used.
Prepared porridge is fried on a skillet greased with butter. Sprinkle the bottom and edges of the skillet with breadcrumbs so that casserole doesn’t get burned. Sprinkle porridge on the skillet with breadcrumbs, pour over with butter and put in oven for 15-20 minutes until caramelized crust forms.