Beef and Bulgur Casserole |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Simple, easy to make - and delicious. My family calls this one slop too - because it's not a casserole that holds its shape when served. It comes out in a sloppy scoop, onto the plate. But, even though the nickname slop doesn't sound too appetizing - I promise this tastes good. It's often requested by the people in my house. This recipe is core if you use Fat Free or Soy parmesan. Ingredients:
1 1/2 lbs lean ground beef |
1 large onion, chopped (about 1 cup) |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 garlic clove, finely chopped |
1 cup uncooked bulgur |
2 cups water |
1 tablespoon dried parsley |
2 teaspoons beef bouillon granules |
1 1/2 teaspoons salt |
1/2 teaspoon dried oregano |
1/4 teaspoon black pepper |
1/2 cup grated parmesan cheese |
Directions:
1. Heat oven to 350 F.
2. Cook ground beef and onion in 10 skillet, stirring frequently, until beef is brown. Drain.
3. Stir in remaining ingredients except for the parmesan cheese.
4. Pour into ungreased 2.5 quart casserole dish.
5. Cover and bake about 45 minutes, or until bulgur is tender.
6. Stir in cheese.
7. Sprinkle with fresh parsley, if desired.
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