Casseroles · Dinner Favorites · Vegetables / Side Dishes

Wheat Berry Casserole

I was paid an unusual compliment yesterday… ready for this?

I was told that I have been very … “focused” … lately.


So I focused on that thought for awhile, and came to the conclusion that yes, indeed I have been.

It was high time for me to get my head out of the mixing bowl and get things in order. Order is good – especially for someone like me. I thrive on organization – maybe it’s a mother thing, maybe it’s just my personality.


Maybe it’s OCD – or CDO, because the letters should be in order……..

Wheat Berry Casserole – adapted from mark bittman

2 tbs. olive oil
1 zucchini, sliced into thin rounds
5 sweet mini peppers, sliced into rounds
1 ½ cups cooked white wheat berries
2 cups tomato sauce
1 cup shredded cheese (I used fresh mozzarella)
Panko crumbs, for topping

Preheat the oven to 400 degrees. Toss the zucchini and peppers with the olive oil and lay out on a baking sheet. Season the vegetables with black pepper, and roast in the oven for about 8 minutes, until just tender. Remove from the oven and set aside.

Lower the oven temp to 375.

Mix the wheat berries and tomato sauce together and set aside.

Spray a shallow casserole dish with nonstick spray. Spread half of the tomato/wheat berry mixture on the bottom of the dish. Lay the vegetables on top, then cover the vegetables with the cheese. Spread the remaining tomato mixture over the cheese, covering completely. If the mixture looks dry, add a little more tomato sauce. Sprinkle the top lightly with panko crumbs, and bake in the oven for 25-30 minutes, or until the casserole is bubbling.


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