This Summer Squash Bulgur Casserole is a comforting, vegetarian-friendly main dish that highlights the fresh flavors of the season. The base consists of plump bulgur wheat cooked in savory broth, mixed with tender summer squash, sweet red bell peppers, and aromatic onions. Bound together with a light egg and milk mixture and topped with crispy cornbread stuffing, this casserole offers a satisfying texture contrast between the soft vegetable interior and the crunchy top. It is an excellent choice for weeknight dinners, potlucks, or using up garden harvests. The dish is simple to prepare yet feels substantial enough to stand alone or pair with a light green salad.
Summer Squash Bulgur Casserole
Description
This Summer Squash Bulgur Casserole is a comforting, vegetarian-friendly main dish that highlights the fresh flavors of the season. The base consists of plump bulgur wheat cooked in savory broth, mixed with tender summer squash, sweet red bell peppers, and aromatic onions. Bound together with a light egg and milk mixture and topped with crispy cornbread stuffing, this casserole offers a satisfying texture contrast between the soft vegetable interior and the crunchy top. It is an excellent choice for weeknight dinners, potlucks, or using up garden harvests. The dish is simple to prepare yet feels substantial enough to stand alone or pair with a light green salad.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Grease a 12x8-inch baking dish (2-quart capacity) with butter or cooking spray.
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In a small saucepan, bring chicken stock (or vegetable broth) to a boil.
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Remove from heat and pour the boiling stock over 1 cup of uncooked bulgur in a bowl. Cover and let stand for 20 minutes until tender and liquid is absorbed.
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Meanwhile, melt 1 tablespoon of butter in a large skillet over medium-high heat.
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Add 1/2 cup chopped onion and cook, stirring occasionally, for 2-3 minutes until tender.
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Reduce heat to medium. Add 6 cups sliced summer squash, 1/2 cup chopped red bell peppers, 1/2 cup water, 1/2 teaspoon garlic salt, and 1/8 teaspoon pepper.
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Cover and simmer for 9-12 minutes, stirring occasionally, until the squash is tender.
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Remove skillet from heat. Gently mash some of the squash with a fork to thicken the mixture slightly.
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Stir the cooked bulgur into the squash mixture in the skillet.
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In a small bowl, beat 1 egg, 1/2 cup milk, and 1/2 teaspoon dry mustard until well blended.
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Pour the egg mixture into the skillet and stir thoroughly to combine with the squash and bulgur.
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Stir in 1/2 cup of dry cornbread stuffing mix.
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Spoon the mixture into the prepared baking dish, spreading it evenly.
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Sprinkle the remaining cornbread stuffing mix over the top.
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Bake for 30-35 minutes, or until the casserole is set and the top is golden brown.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 239.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 3.3g17%
- Cholesterol 89.0mg30%
- Sodium 82.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
