Whole Wheat Casserolls Food

WHOLE WHEAT TORTILLA CASSEROLE

Steps:

• 1. Cook chicken breast in water until tender. Allow to cool and shred by hand. Reserve 1 cup chicken broth.
• 2. In medium pan add chopped onions to 2 teaspoons light olive oil. Saute for a couple of minutes. Add corn, both the petite and rotel tomatoes, salsa, taco seasoning, and chicken broth to pan. Stir and bring to a low simmer for 3 to 5 minutes. Note: If fresh corn is out of season use fresh frozen corn that has been thawed.
• 3. Lightly spray a 13 x 9 inch pan with PAM. Using kitchen shears cut tortillas into smaller pieces.
• 4. Layer in the pan 1/2 the cut up tortillas, 1/2 of the vegetable/chicken mixture, and 1/2 the cheese. Repeat with another layer of the same.
• 5. Bake in a preheated 350 degree oven for 30 minutes or until hot and bubbly. Enjoy! Optional: If you like, top servings with shredded lettuce and sour cream. You can also add additional salsa.

TUNA CASSEROLE WITH WHOLE-WHEAT PASTA

Steps:

• Preheat oven to 375°F.
• Cook the pasta in boiling water for 8 minutes. Drain and set aside.
• In a small bowl, combine the parmesan cheese and Italian bread crumbs and set aside.
• In a large bowl, combine all of the other ingredients and then stir in the pasta.
• Pour the mixture into a lightly oiled baking dish (9 x 12 inches) and then spread it evenly.
• Sprinkle the parmesan and breadcrumb mixture over the casserole.
• Bake for 45-50 minutes.

WHEAT CASSEROLE

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.

WHOLE WHEAT HONEY CASSEROLE BREAD

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.

WHOLE WHEAT "CASSEROLLS"

Steps:

• Scald milk.
• Stir in molasses, sugar, salt and butter or margarine.
• Cool to lukewarm.
• Measure water into large bowl.
• Sprinkle yeast onto water and stir until dissolved.
• Stir in lukewarm milk mixture.
• Combine flours in separate bowl.
• Stir half of flour mixture into liquids.
• Beat until smooth.
• Stir in remaining flour.
• Turn dough out onto lightly floured surface.
• Knead until smooth and elastic, approximately 10 minutes.
• Grease bowl.
• Place dough in greased bowl, turning once to grease top.
• Cover and place in warm spot to rise until doubled in bulk, about an hour.
• Punch down and turn out onto lightly floured surface.
• Divide dough in half.
• Form 12 inch roll from each half.
• Cut each roll into 12 equal pieces.
• Form into balls.
• Place balls 1/2 inch apart in greased shallow casserole dish OR place in greased round or square pans.
• Cover and place in warm spot to rise until doubled, about 50 minutes.
• Bake at 375 degrees, about 25 minutes for casserole dish, about 30 minutes for pans.

WHOLE WHEAT PASTA BAKE

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.