Summer Squash-Bulgur Casserole

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

  • 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
  • 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.
  • 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.
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