Name: Summer Squash Bulgur Casserole
Ingredients: 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!

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs, Dairy	Vegetarian	Vegetarian, Casseroles, Vegetables	6	Servings

INGREDIENTS

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!

INSTRUCTIONS

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
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; sprinklew/ remaining stuffing mix.
bake ro 30-35 minutes or until set.
Posted to MC-Recipe Digest V1 #148
Date: Fri, 12 Jul 1996 17:40:27 +0000
From: Cheryl Gimenez <clgimenez@earthlink.net>
Recipe By     : Pillsbury "Meatless Meals"

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