Whole Wheat Casserolls Recipes

IRRESISTIBLE WHOLE WHEAT CHALLAH

Steps:

• In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
• Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
• Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
• Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.

LIGHT MEXICAN CASSEROLE

Steps:

• In a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Stir in the water, flour, chili powder, garlic powder, cumin, coriander and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In a small bowl, combine beans and salsa. Place two tortillas in a round 2-1/2-qt. baking dish coated with cooking spray. Layer with half of the beef mixture, bean mixture and corn; repeat layers. Top with cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before cutting. Serve with lettuce and tomatoes if desired.

WHOLE WHEAT CHAPATI

Steps:

• Sift together flour and salt in a bowl. Stir in olive oil and water, and then knead until firm and elastic. Divide into four balls, and roll as flat as possible with a rolling pin.
• Heat a frying pan over medium-high heat. Cook the chapati on both sides until golden brown, about 1 minute per side. If desired, sprinkle with additional olive oil before serving.

HOMEMADE WHOLE WHEAT BREAD CRUMBS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.
• Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.
• Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.

WHOLE WHEAT WRAPS

Steps:

• In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
• Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
• Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
• Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.

WHOLE WHEAT ROLLS

Steps:

• Stir sugar in warm water in large bowl.
• Sprinkle yeast over top.
• Let stand 10 minutes.
• Stir to dissolve yeast.
• Beat in next 5 ingredients in order given.
• Beat on medium for about 2 minutes until smooth.
• Work in enough whole wheat flour until dough pulls away from sides of bowl.
• Turn out onto floured surface.
• Knead 8 to 10 minutes until smooth and elastic.
• Place in greased bowl, turning once to grease top.
• Cover with clean tea towel.
• Let stand in warm place until doubled in bulk, about 1 1/4 hours.
• Punch dough down.
• Cut off egg-sized pieces.
• Shape into buns.
• Place on greased baking sheet.
• Cover again with tea towel.
• Let rise until doubled, about 45 minutes.
• Bake in 350 oven for 15-20 minutes or until nicely browned.
• Makes 18 buns.

WHOLE WHEAT ROLLS

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

WHOLE WHEAT FRENCH TOAST RECIPE BY TASTY

Steps:

• Preheat Griddler, fitted with the griddle plates, to 375°F (190°C), and grease with nonstick spray.
• Use a whisk to beat the eggs in a 9x13-inch (23x33-cm) casserole dish until smooth.
• Add the milk, maple syrup, vanilla, cinnamon, and salt, and whisk until smooth and well combined.
• Dunk the bread in the batter, 4 slices at a time, until just soaked. Do not let the bread soak in the wet ingredients too long or it will become too wet and fall apart when you attempt to pick it up.
• Transfer the soaked bread to the Griddler and cook for 10 minutes.
• Sprinkle with powdered sugar, drizzle with maple syrup, and serve.
• Enjoy!

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 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.

WHOLE WHEAT TUNA NOODLE CASSEROLE

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.

BEST WHOLE WHEAT CHOCOLATE CHIPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the brown sugar, white sugar, and butter until smooth. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, salt, and baking soda until well blended, then mix in the ground pecans and flour. Stir in the chocolate chips last. Try not to over mix once you add the flour.
• Drop spoonfuls of cookie dough onto ungreased baking sheets so they are about 2 inches apart.
• Bake for 10 to 12 minutes in the preheated oven, until the cookies are just starting to brown at the edges. Let cool on the baking sheets for a few minutes before removing to cool on wire racks.

WHOLE WHEAT CRESCENT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, softened butter, eggs, whole wheat flour, 1 cup all-purpose flour, potato flakes, brown sugar and salt. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down., Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; cut each circle into 8 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 1 hour or until doubled., Bake at 350° for 8-10 minutes or until golden brown. Brush with melted butter. Serve warm.

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.