Sunday, May 3, 2009


The weather here ended up being too nice to be inside. I had planned on making Heather's Beef and Bulgur Casserole, even took out a package of ground venison to use. It'll have to wait until tomorrow. We're having pizza from Sam's today, I need easy.

Beef and Bulgur Casserole

1.5 lb lean ground beef
1 large onion chopped (about 1 cup)
1 (14.5 oz) can diced tomatoes, drained
1 clove garlic, finely chopped
1 c uncooked bulgur
2 c water
3 TBS fresh or 1 TBS dried parsley
2 tsp beef bouillon granules
1.5 tsp salt
1.5 tsp fresh or 1/2 tsp dried oregano
1/4 tsp pepper
1/2 c grated FF or soy parmesan cheese

Heat oven to 350 degrees. Cook ground beef and onion in 10" skillet, stirring frequently, until beef is brown; drain. Stir in remaining ingredients except cheese. Pour into ungreased 2.5 quart casserole. Cover and bake about 45 minutes or until bulgur is tender. Stir in cheese. Sprinkle with fresh parsley if desired.

Serves 6

ETA- ok made this yesterday(Monday) it's good. I had some summer squash in the fridge to use up, so I chopped that up and added it too. Yumm. My stock of freezer lunches is back up!


darcidoe said...

I have chicken buillon would that work? I also have ground venison to use up.

Breezy said...

I didn't even use the buillon.