• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Summer Squash Bulgur Casserole

  • Recipe Submitted by on

Category: Vegetables, Vegetarian, Casseroles

 Ingredients List

  • 1 cn Chicken stock -- or
  • Vegatable
  • 1 c Bulgur -- uncooked
  • 1 tb Butter -- or margarine
  • 1/2 c Onion -- chopped
  • 6 c Summer squash -- sliced
  • (5 or 6)
  • 1/2 c Red bell peppers -- chopped
  • 1/2 c Water
  • 1/2 ts Garlic salt
  • 1/8 ts Pepper
  • 1 Egg
  • 1/2 c Milk
  • 1/2 ts Dry mustard
  • 1 c Cornbread stuffing mix --
  • Dry
  • DO Not Use Stovetop!


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
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 1/2 cup of cornbread stuffing ; mix well.
Spoon into greased dish; sprinklew/ remaining stuffing mix.

bake ro 30-35 minutes or until set.

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