Bulgur And Ground Beef Casserole Food

KASHA

Steps:

• Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
• Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

BEEF AND BULGUR CASSEROLE

Steps:

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

BEEF AND BULGUR PATTIES

Steps:

• Place the bulgur and 1/2 teaspoon salt in a medium bowl and add the boiling water. Soak until tender but slightly chewy, 20 minutes. Strain to remove any excess moisture.
• Heat a large nonstick skillet with 2 tablespoons of the olive oil over medium heat. Add the onions, 1/4 teaspoon salt and a pinch of black pepper. Cook, stirring, until soft and starting to brown, about 4 minutes. Add the cumin and allspice, and stir until very fragrant and the onions are evenly coated in the spices, about 1 minute. Transfer the onions to a large bowl to cool. Carefully wipe out the skillet to use again later.
• Mix together the hummus, yogurt, 1 teaspoon of the lemon juice and 1/2 teaspoon salt.
• Add the bulgur, ground beef, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the onions. Gently mix together and form 4 patties, each just under 1/2-inch thick.
• Heat the reserved skillet with 1 tablespoon of the olive oil over medium heat. When the oil starts to shimmer, add the patties, making sure to leave some space between them. Cook until the patties are cooked through, 5 to 6 minutes per side.
• Toss together the greens, pomegranate seeds, cucumber, the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil and salt and pepper to taste in a large bowl. Divide the patties and salad among four plates. Serve each with pita and a dollop of the yogurt sauce.

BULGUR AND GROUND BEEF CASSEROLE

Steps:

• In a medium bowl, soak bulgur in cold water for 15 to 30 minutes, or until soft. Set aside.
• meanwhile, heat a heavy non-stick skillet over medium-high heat. Add beef and saute for 4 to 5 minutes or until meat is no longer pink. Drain fat from pan.
• Add onions to skillet and cook until tender, 3 to 4 minutes.
• Drain bulgur and add to meat mixture with cilantro, dill weed, salt, pepper, chipped tomatoes, vegetable juice and lemon juice. Stir gently.
• Place mixture in a 10 x 10 x 2 inch baking dish or oven proof casserole dish.
• Bake at 350 uncovered for 15 to 20 minutes or until heated thoroughly.

CREAMY GROUND BEEF NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , In a large bowl, combine the soup, cheese, mushrooms, pimientos, butter, thyme and salt. Stir in the noodles and beef mixture., Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.

BULGUR AND BEEF

Steps:

• Chop whole onion, and saute it in a nonstick skillet in hot oil until it begins to soften.
• Meanwhile, mince garlic and add to onion.
• Wash, dry and trim mushrooms. Dice.
• When onion has begun to soften, stir in ground beef and turkey and keep stirring to break up. Cook until meat loses its color.
• Rinse olives, pit and cut up. Crush tomatoes. Add olives, tomatoes, mushrooms, bulgur, sherry and oregano to pan. Reduce heat; cover and simmer about 10 minutes, until bulgur is cooked.
• When bulgur is cooked, season with salt, if desired, and pepper.

BULGUR, SPINACH AND TOMATO CASSEROLE

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 15 to 20 minutes, until the water is absorbed. Remove from the heat, uncover and place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes or longer. Transfer to a large bowl.
• Pulse the tomatoes with their juice in a food processor. Heat 1 tablespoon of the olive oil over medium heat in a large, wide skillet or a shallow 3-quart saucepan and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the tomatoes, sugar, salt to taste, and allspice or cinnamon. Bring to a simmer, reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a fragrant sauce, about 20 minutes. Taste, adjust salt and add freshly ground pepper.
• Steam the spinach until it wilts, 1 to 2 minutes, rinse briefly with cold water and squeeze out excess water. Do this by the handful to get out all the water. Chop coarsely. Add to the bulgur. Add the mint and the chickpeas if using, 1 tablespoon of olive oil and 1/2 cup of the tomato sauce and toss together.
• Preheat the oven to 350 degrees. Oil a 2-quart gratin or baking dish. Spread the bulgur mixture in the dish in an even layer. Top with the remaining tomato sauce. Sprinkle on the cheese. Drizzle on the last tablespoon of olive oil. Bake 30 minutes, or until the top is lightly browned. Remove from the heat and allow to sit for 10 minutes before serving.