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Summer Squash Bulgur Casserole


1 can chicken stock -- or
1 vegatable
1 cup bulgur -- uncooked
1 tbsp butter -- or margarine
1/2 cup onion -- chopped
6 cup summer squash -- sliced
1 (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 --
1 dry
1 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.

Meanwhile, 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.

Recipe By : Pillsbury "Meatless Meals"





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