Summer squash bulgur casserole Recipe

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Summer squash bulgur casserole

Artist:	_	Yield:	6
Categories:	Asian, Casseroles, Entrees, Filipino, Squash, Summer, Vegetables, Vegetarian	Rating:	0
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Ingredients:

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

Procedures:

1	I use skim milk.
2	In smeall saucepan, bring broth to a boil.
3	Put bulgur in bowl add broth.
4	Let stand 20 min. meanwhile, heat oven to 350.
5	Grease (pam) 12x8 pan (2 quart).
6	Melt butter in large skillet over med. high heat.
7	Add onion; cook and stri 2-3 min or until tender.
8	Reduce heat to med.; add squash, bell pepper, water, garlic salt and pepper.
9	Cover; simmer 9-12 min or until squash is tender, stirring occasionally.
10	Remove from heat;mash squash slightly.
11	Stir in bulgur.
12	In small bowl, beat egg, milk and mustard until well blended; stir into squash mixture in skillet.
13	Add ?cup of cornbread stuffing ; mix well.
14	Spoon into greased dish; sprinklew/ remaining stuffing mix.
15	Bake ro 30-35 minutes or until set