Summer Squash-Bulgur Casserole

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  • 45 min prep time
  • 1 hr 20 min total time
  • 13 ingredients
  • 6 servings

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

Directions

  1. 1 In small saucepan, bring broth to a boil. Place bulgur in medium bowl; pour boiling broth over bulgur. Let stand 20 minutes.
  2. 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. 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. 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. 5 Bake at 350°F. for 30 to 35 minutes or until set.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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