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Broccoli-Cauliflower Casserole with Wheat Berries

Broccoli-Cauliflower Casserole with Wheat BerriesThis dish is made with our Casserole-Ready Wheat Berries recipe. Assemble this dish in the morning, refrigerate, then bake it off before your company arrives. This is a one dish meal that is perfect with a salad and homemade bread. Serves 6-8. Ingredients:

  • 3 c well-cooked wheat berries
  • 2 c chopped broccoli
  • 2 c chopped cauliflower
  • 2 c shredded cheddar cheese (divided use)
  • 1-10 oz can cream of celery condensed soup
  • 1/2 c sour cream
  • 2 eggs, lightly beaten
  • 2 tsp dry mustard powder
  • 1 tsp savory (or use rosemary)
  • salt to taste
  • 1/4 tsp smoked coarse black pepper


  1. Preheat oven to 350 degrees F and butter an 11 x 7 x 2 inch baking dish.
  2. In a large bowl, mix together the wheat berries, broccoli, cauliflower, and 1 1/2 cups of the cheese (reserving the rest for topping).
  3. Add condensed soup (undiluted), sour cream, eggs, mustard powder, savory, salt to taste (if needed), and pepper. Stir well.
  4. Spoon mixture into prepared baking dish and smooth top. Sprinkle top with remaining half-cup of cheddar cheese.
  5. Bake 60-70 minutes, or until golden brown on top and bubbling at edges. Serve hot or warm.

*See our recipe for Casserole-Ready Wheat Berries. Use standard wheat berries or Khorasan wheat berries.

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