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This healthy and delicious Easy Squash Casserole recipe is perfect for a cold winter night.
This is a version of Summer Squash Bulgur Casserole by BettyCrocker
“I always make this with vegetable broth so it's vegetarian.”
Recipe by LisaC
Prep Time
0min
Total Time
1hr
Servings
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In small saucepan, bring broth to a boil. Place bulgur in medium bowl; pour boiling broth over bulgur. Let stand 20 minutes.
Meanwhile, heat oven to 350°F. Grease 12x8-inch (2-quart) baking dish. Melt butter in large skillet over medium-high heat. Add onion; cook and stir 2 to 3 minutes or until onion is tender.
Reduce heat to medium; add squash, bell pepper, water, garlic salt and pepper. Cover; simmer 9 to 12 minutes 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 the cornbread stuffing mix; mix well. Spoon mixture into greased dish; sprinkle with remaining stuffing mix.
Bake at 350°F. for 30 to 35 minutes or until set.
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