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Kamut® and Corn Breakfast Casserole

Makes: 6 servings Yield: 3/4 cup each
Prep 25 mins Bake 325° 50 mins Stand 10 mins
Kamut® and Corn Breakfast Casserole
Ingredients
  • 1  cup  thinly sliced fresh button mushrooms
  • 3/4  cup  chopped green sweet pepper (1 medium)
  • 1  tablespoon  canola oil
  • 3  eggs, lightly beaten
  • 1  cup  fat-free milk
  • 1 1/2  teaspoons  snipped fresh dill or 1/2 teaspoon dried dill
  • 1/2  teaspoon  ground black pepper
  • 1/4  teaspoon  salt
  • 2  cups  cooked Kamut® khorasan wheat*
  • 1  cup  frozen whole kernel corn
  • 1  cup  shredded reduced-fat Monterey Jack cheese or reduced-fat Colby and Monterey Jack cheee (4 ounces)
  • 3/4  cup  diced cooked ham
  • 1/2  cup  fine dry whole wheat bread crumbs
  • 1/2  cup  thinly sliced green onions (4)
  •  Fresh dill sprigs (optional)
Directions

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*Tip:
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 323,
  • Fat, total (g) 14,
  • chol. (mg) 123,
  • sat. fat (g) 5,
  • carb. (g) 34,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 18,
  • vit. A (IU) 583,
  • vit. C (mg) 18,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 592,
  • Potassium (mg) 420,
  • calcium (mg) 232,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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