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Wheat Soybean Casserole

Tummy.Tucker's picture
  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
  Thyme 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Cayenne 1 Pinch
  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)

Cook soybeans and wheat berries according to preferred methods.
Drain and reserve liquid for soup or gravy.
Combine cooked soybeans, corn, tomatoes, onion, garlic, thyme, salt and cavenne.
Set aside.
Preheat oven to 350°F.
Combine tomato paste, brewer's yeast, if using it, and stock.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Soy Bean

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Nutrition Rank

Nutrition Facts

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 mg13.4%

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

Wheat Soybean Casserole Recipe