Summer squash bulgur casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Chicken stock -- or |
| Vegatable | ||
| 1 | cup | Bulgur -- uncooked |
| 1 | tablespoon | Butter -- or margarine |
| ½ | cup | Onion -- chopped |
| 6 | cups | Summer squash -- sliced |
| (5 or 6) | ||
| ½ | cup | Red bell peppers -- chopped |
| ½ | cup | Water |
| ½ | teaspoon | Garlic salt |
| ⅛ | teaspoon | Pepper |
| 1 | Egg | |
| ½ | cup | Milk |
| ½ | teaspoon | Dry mustard |
| 1 | cup | Cornbread stuffing mix -- |
| Dry | ||
| DO Not Use Stovetop! | ||
Directions
I use skim milk.
In smeall saucepan, bring broth to a boil. Put bulgur in bowl add broth.
Let stand 20 min.
Meanshile, heat oven to 350. Grease (pam) 12x8 pan (2 quart). Melt butter in large skillet over med. high heat. Add onion; cook and stri 2-3 min or until tender.
Reduce heat to med.; add squash, bell pepper, water, garlic salt and pepper.
Cover; simmer 9-12 min or until squash is tender, stirring occasionally.
Remove from heat;mash squash slightly. Stir in bulgur.
In small bowl, beat egg, milk and mustard until well blended; stir into squash mixture in skillet. Add ½ cup of cornbread stuffing ; mix well.
Spoon into greased dish; sprinklew/ remaining stuffing mix.
bake ro 30-35 minutes or until set.
Posted to MC-Recipe Digest V1 #148 Date: Fri, 12 Jul 1996 17:40:27 +0000 From: Cheryl Gimenez <clgimenez@...> Recipe By : Pillsbury "Meatless Meals"