Summer Squash Bulgur Casserole

Recipe Ingredients

1		Chicken stock - or
		Vegatable
1 cup	237ml	Bulgur - uncooked
1 tablespoon	15ml	Butter - or margarine
1/2 cup	31g / 1.1oz	Onion - chopped
6 cups	1422ml	Summer squash - sliced
		(5 or 6)
1/2 cup	73g / 2.6oz	Red bell peppers - chopped
1/2 cup	118ml	Water
1/2 teaspoon	2.5ml	Garlic salt
1/8 teaspoon	0.6ml	Pepper
1		Egg
1/2 cup	118ml	Milk
1/2 teaspoon	2.5ml	Dry mustard
1 cup	62g / 2.2oz	Cornbread stuffing mix --
		Dry
		Do not use stovetop!

Recipe Instructions

I use skim milk.

In small saucepan, bring broth to a boil. Put bulgur in bowl add broth. Let stand 20 min.

Meanwhile, heat oven to 350. Grease (Pam) 12x8 pan (2 quart). Melt butter in large skillet over med. high heat. Add onion; cook and stir 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 1/2 cup of cornbread stuffing ; mix well. Spoon into greased dish; sprinkle with remaining stuffing mix.

bake for 30-35 minutes or until set.

Recipe By : Pillsbury "Meatless Meals"

Source:
Susan Fenniger and Mary Sue Milliken

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