Recipe: Bulgar Wheat Casserole

Recipes using McCormick Gourmet Parsley Flakes

• 1 cup dry Bulgar Wheat
• enough water to cover
• 1 pound lean ground beef
• 1 large sweet onion, diced
• 1 tsp Nina fresh chopped garlic
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 1 tbsp dried parsley flakes
• salt and pepper to taste
• 2 cans tomato soup
• 1/2 cup tomato sauce
• grated cheese (optional)

Preheat oven to 350°F. This recipe can be made with Bulgar wheat, couscous, quinoa, rice or other grains now showing up in specialty markets. Most Bulgar wheat available in grocery stores is cracked. Whole grain Bulgar wheat might be available in some health food stores. Cook 1 cup dry Bulgar wheat in enough water to cover. Meanwhile saute': 1 pound lean ground beef with 1 large sweet diced onion, 1 tsp Nina fresh chopped garlic, 1 chopped bell pepper, 2 stalks celery chopped, 1 tbsp dried parsley flakes, and salt and pepper to taste. In a 2 quart casserole, mix 2 cans tomato soup and ½ cup tomato sauce. Drain wheat and add to meat and combine with soup and tomato sauce in the casserole. Sprinkle with cheese as desired. Bake at 350° for 30 minutes.