Wheat Casserole Recipes

Steps:

• Cook first four ingredients until thick.
• Remove from the heat.
• Stir in 1 c. parmesan cheese & 3 eggs.
• Pour into greased casserole dish.
• Let cool completely.
• Pour heavy cream on top of casserole.
• Bake 45-50 minutes @ 350 degrees.

Steps:

• Cook wheat in water for 1 1/2 hours or until tender. You may need to add more water during cooking time. Drain.
• Brown ground beef with onions and peppers. Add to the wheat along with all the spices. Add tomatoes, sauce, and olives. Simmer for 30 minutes. Place in a 9x13 casserole dish and top with cheese.
• Bake at 350 degrees for 25 minutes.

Steps:

• In a large pot combine the wheat berries and water and bring to a boil. Reduce heat to low, cover and simmer until most of water has been absorbed and wheat berries are chewy and tender (about 1 1/2 hours). Drain.
• Preheat oven to 400 degrees F.
• In a large ovenproof casserole or roasting pan, combine eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake stirring once or twice, until vegetables are tender (about 1 hour).
• To serve, stir chopped parsley and vinegar into the vegetables. Divide wheat berries among plates and top with equal amounts of the vegetables. Garnish with a parsley sprig.

Steps:

• Combine the whole wheat flour and yeast in a large bowl.
• Heat the buttermilk, molasses, honey, salt, and butter to 115 degrees and add to the above; mix well.
• Add the rolled oats, eggs, and enough flour to make it a good consistency.
• Rise for 1 hour.
• Shape and put into two 1 1/2 quart casserole.
• Rise till double--about 45 minutes.
• Bake at 375 degrees for 25-35 minutes.

Steps:

• Pour cereal into a large bowl.
• Melt butter in a saucepan over medium-low heat. Stir brown sugar, corn syrup, cocoa powder, and vanilla extract into melted butter; cook until mixture begins to bubble, 5 to 10 minutes. Remove saucepan from heat, pour butter mixture over cereal, and stir to until cereal is coated. Spoon and press cereal mixture into muffin cups or a 9x13-inch casserole dish.

Steps:

• Boil 1 quart water.
• Slice zucchini and mushrooms.
• Dice onions.
• Boil penne pasta as directed.
• Add diced onions and zucchini to water to soften.
• In saucepan, combine soup, tuna, mustard, and Tabasco.
• Prepare a baking dish.
• Drain noodles/vegetables.
• Put half the noodles into the pan. Layer half the sliced mushrooms.
• Pour half the sauce mixture over the noodles.
• Top with other half of noodles and mushrooms.
• Pour other half of sauce.
• Top with crumbled feta.
• Bake at 450 for 20-25 minutes.

Steps:

• Beat butter in a bowl in a stand mixer until smooth and creamy.
• Mix whole wheat flour, all-purpose flour, and salt together in a bowl. Slowly add flour mixture to butter and beat using the paddle attachment. Add just enough cold water to mixture until dough pulls away from the side of bowl.
• Form dough into 3-inch balls and flatten each with a press or between 2 small plates covered in plastic wrap.
• Heat a skillet over medium heat and cook dough until lightly browned, 1 to 2 minutes per side.

Steps:

• Soak wheat berries in a bowl of water for at least 5 hours or overnight. Drain and place in a slow cooker with enough water to cover by one inch. Cover, and cook on Low setting for 5 to 6 hours, until tender. Add more water if needed. When tender, drain, and rinse under cold water to chill.
• In a large bowl, stir together the cream cheese, pineapple and lemon juice. Stir in the dry pudding mix until smooth. Stir in the wheat berries until evenly coated. Fold in whipped topping just before serving. Refrigerate any leftovers.

Steps:

• Grease a 9x13-inch pan. Place puffed wheat in a large heat-proof bowl; set aside.
• Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove cocoa mixture from heat; stir in vanilla extract. Pour cocoa mixture over puffed wheat cereal; stir until well combined.
• Press puffed wheat mixture into prepared pan. Allow to cool completely before cutting into bars.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute zucchini and onion in remaining butter. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese and Italian seasoning until cheese is melted; add chicken., Drain pasta; add to cheese mixture. Transfer to a greased 8-in. square baking dish. In a small bowl, combine the bread crumbs, butter, Italian seasoning and salt; sprinkle over top. Bake, uncovered, at 350° for 10-15 minutes or until heated through and topping is golden brown.