Summer Squash-Bulgur Casserole

Add whole grain and vegetables to your family’s dinner! Serve this squash and bulgur casserole for a hearty meal.

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 45 min
  • total time 1 hr 20 min
  • ingredients 13
  • servings 6
 

Ingredients

1
(14 1/2-oz. can) ready-to-serve vegetable or chicken broth
1
cup uncooked bulgur
1
tablespoon margarine or butter
1/2
cup chopped onion
5
to 6 medium summer squash, sliced (6 cups)
1/2
cup chopped red bell pepper
1/2
cup water
1/2
teaspoon garlic salt
1/8
teaspoon pepper
1
egg
1/2
cup milk
1/2
teaspoon dry mustard
1
cup dry cornbread stuffing mix

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small saucepan, bring broth to a boil. Place bulgur in medium bowl; pour boiling broth over bulgur. Let stand 20 minutes.
  • 2 Meanwhile, heat oven to 350°F. Grease 12x8-inch (2-quart) baking dish. Melt margarine in large skillet over medium-high heat. Add onion; cook and stir 2 to 3 minutes or until onion is tender.
  • 3 Reduce heat to medium; add squash, bell pepper, water, garlic salt and pepper. Cover; simmer 9 to 12 minutes or until squash is tender, stirring occasionally. Remove from heat; mash squash slightly. Stir in bulgur.
  • 4 In small bowl, beat egg, milk and mustard until well blended; stir into squash mixture in skillet. Add 1/2 cup of the cornbread stuffing mix; mix well. Spoon mixture into greased baking dish; sprinkle with remaining 1/2 cup stuffing mix.
  • 5 Bake at 350°F. for 30 to 35 minutes or until set.
  • 1 In small saucepan, bring broth to a boil. Place bulgur in medium bowl; pour boiling broth over bulgur. Let stand 20 minutes.
  • 2 Meanwhile, heat oven to 350°F. Grease 12x8-inch (2-quart) baking dish. Melt margarine in large skillet over medium-high heat. Add onion; cook and stir 2 to 3 minutes or until onion is tender.
  • 3 Reduce heat to medium; add squash, bell pepper, water, garlic salt and pepper. Cover; simmer 9 to 12 minutes or until squash is tender, stirring occasionally. Remove from heat; mash squash slightly. Stir in bulgur.
  • 4 In small bowl, beat egg, milk and mustard until well blended; stir into squash mixture in skillet. Add 1/2 cup of the cornbread stuffing mix; mix well. Spoon mixture into greased baking dish; sprinkle with remaining 1/2 cup stuffing mix.
  • 5 Bake at 350°F. for 30 to 35 minutes or until set.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
35mg
35%;
Sodium
670mg
670%;
Total Carbohydrate
36g
36%
(Dietary Fiber
9g
9%
  Sugars
8g
8%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
40%;
Calcium
8%;
Iron
10%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet