• 2 C cooked wheat
• 1 large can (13 oz) cooked chicken or use 2 C of chicken TVP or half and half. (when reconstituting chicken TVP use ½ C TVP to 1 C water with 1 tsp of chicken soup base, let rest for about 20 minutes, drain and use!)
• Salt and pepper to taste
• 1 medium onion chopped (or use 1/3 c dehydrated onions reconstituted with 1 cup of water, let soak for about 30 minutes then drain if necessary and use as onion chopped)
• 1 C peas (reconstitute dried peas: about ½ c of peas to 1 c very warm water, let stand for a couple of hours. Or rehydrated freeze dried peas in cold water for about 20-30 minutes.1 Cup of freeze dried to 2 cups of water. Then drain water)
• 1 small can of drained mushrooms or reconstitute about ½ cup dried mushrooms in ¾ cup of warm water. Use the juice and reduce the liquid in recipe by ½ cup.
• 1 Cup of milk (powder milk is great) Use 1 ½ cup if you used drained canned mushrooms.
• 1 ½ C grated mild cheddar cheese or American. (You can use ½ C to ¾ C powdered cheese and just mix it in the casserole after adding the milk)

Mix together cooked wheat, chicken, onion, salt and pepper, mushrooms, and peas in a 9x9 baking dish. Combine milk and cheese together, stir and pour over mixture. Sprinkle remaining cheese and breadcrumbs over the top of casserole. Dot with pats of butter. Bake 30-40 minutes at 350 degrees.

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Sausage and Rice Casserole

1 ½ C Italian sausage TVP reconstituted
1 C celery, reconstituted
1 C green pepper, rehydrated
1 C onion rehydrated
½ C slivered almonds, toasted
3 C cooked Arborio rice cook in chicken broth
½ C Romano cheese powder
1 C chicken broth mixed with cream soup base

Sprinkle top with Italian flavored bread crumbs with a few pats of butter, or use crushed potato chips or panko bread crumbs. Or even shredded cheese would be great!

Mix sausage, vegetables, and almonds into a 3-quart baking dish. Add rice and chicken broth with cream soup base; mix well. Bake at 350° for 30 minutes or until warm in the center.

Serves 8.

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2 ½ C cooked wheat berries
¼ lb sausage cooked
½ lb sausage TVP rehydrated
1 medium onion (rehydrate dried onion)
½ C green peppers
1 tsp seasoned salt
Black pepper to taste
½ tsp red pepper flakes or to taste
½ tsp garlic salt
½ tsp Italian seasoning
16 to 28 oz diced tomatoes
1 can stewed tomatoes
½ cup powdered cheddar cheese

Brown sausage in large skillet, add TVP and onions and peppers, Cook over medium low heat until tender. Stir in all the seasonings., tomatoes. Simmer another 5 mintues. Stir in cooked wheat.

Place in 4 qt casserole dish

Sprinkle with Panko crumbs and dots of butter. Bake at 325 for about 30 minutes. Makes enough for 6 servings.

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