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Wheat Soybean Casserole Recipe
|Soybeans||1⁄2 Cup (8 tbs)|
|Wheat berries||1 Cup (16 tbs)|
|Whole corn||2 Cup (32 tbs) (Fresh Or Frozen)|
|Canned tomatoes||2 Cup (32 tbs), drained|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Brewers yeast||3 Tablespoon|
|Chicken stock/Beef or vegetable stock||1⁄2 Cup (8 tbs)|
|Grated cheese||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3295 Calories from Fat 493
% Daily Value*
Total Fat 60 g92.3%
Saturated Fat 13.6 g68.1%
Trans Fat 0 g
Cholesterol 40.2 mg
Sodium 3661.9 mg152.6%
Total Carbohydrates 571 g190.4%
Dietary Fiber 87.9 g351.7%
Sugars 25.4 g
Protein 149 g298.7%
Vitamin A 120.7% Vitamin C 137.2%
Calcium 98.8% Iron 281.2%
*Based on a 2000 Calorie diet
Drain and reserve liquid for soup or gravy.
Combine cooked soybeans, corn, tomatoes, onion, garlic, thyme, salt and cavenne.
Preheat oven to 350°F.
Combine tomato paste, brewer's yeast, if using it, and stock.
Place half the cooked wheat berries on the bottom of an oiled 4-quart casserole.
Cover this layer with the soybean mixture.
Spread the tomato paste mixture over the soybean layer and top casserole with remainder of wheat berries.
Sprinkle with grated cheese.
Bake uncovered for 30 minutes in preheated oven.