NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Kamut® and Corn Breakfast Casserole

  • Makes: 6 servings
  • Yields: 3/4 cup each
  • Prep: 25 mins
  • Bake: 50 mins 325°
  • Stand: 10 mins

Kamut® and Corn Breakfast Casserole



  1. Preheat oven to 325 degrees F. Lightly grease a 2-quart square baking dish; set aside. In a large skillet cook mushrooms and sweet pepper in hot oil over medium heat about 5 minutes or until tender, stirring occasionally.
  2. Meanwhile, in a large bowl combine eggs, milk, snipped fresh or dried dill, pepper, and salt. Stir in mushroom mixture, Kamut, corn, 1/2 cup of the cheese, the ham, bread crumbs, and green onions. Transfer mixture to the prepared baking dish, spreading evenly.
  3. Bake, uncovered, for 45 to 50 minutes or until an instant-read thermometer inserted in the center registers 160 degrees F. Sprinkle with the remaining 1/2 cup cheese. Bake about 5 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, garnish with fresh dill sprigs.

From the Test Kitchen


For 2 cups cooked Kamut, soak 1 cup Kamut in enough water to cover overnight; drain. In a medium saucepan bring 3 cups water to boiling; stir in soaked Kamut. Return to boiling; reduce heat. Simmer, covered, for 30 to 40 minutes or until Kamut is nearly tender (Kamut will still be slightly chewy); drain. If you don't have time to soak the Kamut overnight, increase the cooking time to 50 to 60 minutes.

Nutrition Facts (Kamut® and Corn Breakfast Casserole)

    Per serving:
  • 323 kcal cal.,
  • 14 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 123 mg chol.,
  • 592 mg sodium,
  • 34 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...