Whole Wheat Casserolls Recipes

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.

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.

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.

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 bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease 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 4 pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.