Best 11 Bulgur Spinach And Tomato Casserole Recipes

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For a delectable and nutritious meal, bulgur spinach and tomato casserole is an ideal dish that combines the goodness of whole grain, leafy greens, and savory tomatoes in a single, flavorful casserole. This versatile recipe is a delightful blend of textures and flavors, making it a perfect choice for vegetarians and meat-eaters alike. Whether you're looking for a hearty breakfast, a light lunch, or a comforting dinner, this bulgur casserole is a great option that can be easily customized to suit your preferences.

Let's cook with our recipes!

BULGUR, SPINACH AND TOMATO CASSEROLE



Bulgur, Spinach and Tomato Casserole image

Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes. Because this is a casserole, it calls for coarse bulgur, which can also be used in pilafs, soups and stuffed vegetables. It is paired here with spinach, tomatoes and cheese for a bubbly and hearty dish.

Provided by Martha Rose Shulman

Time 1h45m

Yield Serves 6

Number Of Ingredients 12

1 cup coarse (#3) bulgur
Salt to taste
1 28-ounce can chopped tomatoes with juice
3 tablespoons extra virgin olive oil
3 plump garlic cloves, minced
1/4 teaspoon sugar
1/4 to 1/2 teaspoon ground allspice or cinnamon (to taste)
Freshly ground pepper
1 12-ounce bunch spinach, stemmed and washed thoroughly in 2 changes of water, or 2 6-ounce bags baby spinach
2 teaspoons dried mint or 1 tablespoon chopped fresh mint
1 1/2 cups cooked chickpeas (1 can, drained and rinsed) (optional)
2 ounces Gruyère, or 1 ounce each Gruyère and Parmesan, grated (1/2 cup)

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.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 471 milligrams, Sugar 4 grams

BULGUR, SPINACH AND TOMATO CASSEROLE RECIPE - (4.3/5)



Bulgur, Spinach and Tomato Casserole Recipe - (4.3/5) image

Provided by á-7571

Number Of Ingredients 12

1 cup coarse (#3) bulgur
Salt to taste
1 28-ounce can chopped tomatoes with juice
3 tablespoons extra virgin olive oil
3 plump garlic cloves, minced
1/4 teaspoon sugar
1/4 to 1/2 teaspoon ground allspice or cinnamon (to taste)
Freshly ground pepper
1 12-ounce bunch spinach, stemmed and washed thoroughly in 2 changes of water, or 2 6-ounce bags baby spinach
2 teaspoons dried mint or 1 tablespoon chopped fresh mint
1 1/2 cups cooked chickpeas (1 can, drained and rinsed) (optional)
2 ounces Gruyère, or 1 ounce each Gruyère and Parmesan, grated (1/2 cup)

Steps:

  • 1. 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. 2. 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. 3. 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. 4. 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. Note Advance preparation: You can assemble this a day in advance and refrigerate. The finished casserole will keep for 3 days in the refrigerator. The tomato sauce will keep for 3 days in the refrigerator if you want to get that done ahead as well.

TOMATO VEGETABLE CASSEROLE



Tomato Vegetable Casserole image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
  • Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
  • Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
  • Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

SAUTEED SPINACH AND TOMATOES



Sauteed Spinach and Tomatoes image

Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
4 small shallots, thinly sliced
1 pint cherry or grape tomatoes
2 bunches spinach (1 1/2 pounds total), trimmed and washed
Coarse salt and ground pepper
1/4 cup finely grated Pecorino Romano (4 ounces)

Steps:

  • In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
  • Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

Nutrition Facts : Calories 324 g, Fat 23 g, Fiber 5 g, Protein 16 g

TOMATO & SPINACH KITCHARI



Tomato & spinach kitchari image

Combine lentils with spinach, tomatoes and spices to make this warming midweek veggie supper that's low-fat and packed with vitamins. Serve with warm chapatis

Provided by Esther Clark

Categories     Dinner, Supper

Time 50m

Number Of Ingredients 15

130g basmati rice
200g split red lentils
3 tbsp olive oil
1 onion , finely sliced
1 thumb-sized piece ginger , finely grated
2 garlic cloves , crushed
2 tsp turmeric
2 tsp ground coriander
2 tsp cumin seeds
1-2 tsp medium chilli powder
1.2l vegetable stock
150g cherry tomatoes
200g spinach
1 red chilli , finely chopped
chapatis , to serve (optional)

Steps:

  • Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.
  • Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.
  • Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.

Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium

BULGUR & SPINACH FRITTERS WITH EGGS & TOMATO CHUTNEY



Bulgur & spinach fritters with eggs & tomato chutney image

A better-for-you alternative to hash browns or potato cakes - topped with eggs and served with a fresh flavoured relish

Provided by Jennifer Joyce

Categories     Breakfast

Time 40m

Number Of Ingredients 13

100g bulgur wheat
250g spinach
2 tsp ground cumin
1 onion , finely chopped (reserve 2 tbsp for the chutney)
1 garlic clove , chopped
85g fresh breadcrumb
5 eggs , 1 beaten
1 tbsp vegetable oil , plus extra
5 tbsp sugar
50ml white wine vinegar
2 tbsp finely chopped onion (see above)
250g cherry tomato , halved or quartered
salad leaves , to serve

Steps:

  • First make the chutney. In a small saucepan, heat the sugar, vinegar and some salt. Boil for 1 min, then add the onion and tomatoes. Simmer for 1 min, then remove from the heat and set aside.
  • Boil the bulgur wheat in plenty of water until tender - about 5 mins. Drain well and tip into a bowl. Put the spinach in a colander and pour over boiling water from the kettle to wilt. Cool under the cold tap, then squeeze out as much water as you can. Chop and add to the bulgur with the cumin, onion, garlic and breadcrumbs. Tip half into a food processor and blitz until it forms a chunky paste. Return to the remaining half with the beaten egg and some seasoning. Mix together, then shape into 8 patties and chill until ready to cook.
  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a wide frying pan, preferably non-stick, and fry the fritters in two batches until crisp on both sides. Meanwhile, lightly oil a 4-hole Yorkshire pudding tin and put in the oven to warm up for a few mins. Remove and carefully crack the remaining eggs into the holes, then bake for 3-4 mins until done to your liking. Use the tip of a knife to help lift out the eggs, then serve with the fritters, chutney and some salad leaves.

Nutrition Facts : Calories 465 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 30 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium

SPINACH AND TOMATO SAUCE



Spinach and Tomato Sauce image

My mother in-law is an awesome cook and this was the first meal she made for me when my husband and I were dating. Since then anyone I have ever made this for raves about it and makes it themselves. My kids absolutely love it (they are 5 and 7) and the spinach doesn't scare them away. Even our black lab knows when it's being served for dinner and waits to lick the plates, although there is not much left at the end of this meal. .

Provided by Jennifer D.

Categories     Low Cholesterol

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 (14 ounce) package fresh spinach (stems removed)
3 (14 1/2 ounce) cans petite diced tomatoes (not drained)
3 chicken bouillon cubes
1 pinch sugar
fresh basil, to taste
salt and pepper
1 lb thin spaghetti

Steps:

  • Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
  • Bring to a boil and press down spinach, as it wilts, into boiling water.
  • Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
  • Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
  • Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
  • Bring to just a boil than lower heat to medium low and cook for 20 minutes.
  • While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
  • Chop already cooked spinach.
  • During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
  • Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
  • Place pasta on serving plates and spoon sauce over pasta.
  • Sprinkle with Romano cheese and serve.

Nutrition Facts : Calories 393.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 0.3, Sodium 552.5, Carbohydrate 64.6, Fiber 4.4, Sugar 6.8, Protein 19.6

EGGPLANT, BULGUR AND TOMATO CASSEROLE WITH YOGURT TOPPING



Eggplant, Bulgur and Tomato Casserole with Yogurt Topping image

This is a vegetarian moussaka, with bulgur standing in for meat. The tangy Balkan-style yogurt and egg topping has a wonderful pillowy texture, much lighter than béchamel. I like to begin this dish by making the tomato sauce, which I often prepare a day ahead.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 3h30m

Yield Serves 6 to 8

Number Of Ingredients 21

1 tablespoon extra virgin olive oil
1 small or 1/2 medium onion, chopped
2 to 4 garlic cloves (to taste)
2 pounds fresh tomatoes, quartered if you have a food mill; peeled, seeded and chopped if you don't; or 1 28-ounce can chopped tomatoes in juice or crushed tomatoes in purée
Salt
freshly ground pepper
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon sweet paprika
1/4 teaspoon ground allspice
1 large eggplant (1 1/2 to 1 3/4 pounds)
1 cup coarse bulgur (No. 3)
Extra virgin olive oil (1 to 2 tablespoons)
Salt
freshly ground pepper
3 eggs
1 cup thick Greek-style or drained yogurt
Salt to taste
pepper to taste
paprika to taste
2 ounces about 1/2 cup freshly grated Parmesan

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to medium-high and cook until the tomatoes are bubbling. Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30 minutes. Taste and adjust seasoning. Remove from the heat. If your sauce is chunky, either put it through a food mill or pulse it in a food processor fitted with the steel blade. Set aside.
  • Preheat the oven to 450 degrees Fahrenheit. Cut the eggplant in lengthwise slices. Sprinkle slices with salt and let sit for 15 to 30 minutes (this step is optional). Meanwhile, cook the bulgur. Bring 2 cups water with salt to taste to a boil in a medium saucepan. Add the bulgur, and when the water comes back to a boil, reduce the heat to low, cover and simmer 15 to 20 minutes, until all of the water has been absorbed. Remove from the heat, place a clean dish towel over the pan and cover with the lid. Let the bulgur sit while you roast the eggplant.
  • Rinse the eggplant slices and pat dry. Line baking sheets with foil and brush the foil with olive oil. Lay the eggplant slices on the foil, brush lightly with oil and place in the hot oven. Roast for 15 to 20 minutes, until eggplant is beginning to brown, switching the baking sheets halfway through. Remove from the oven and fold the aluminum up over the eggplant slices so that they continue to steam and soften in the foil envelope as they cool completely. They should be thoroughly tender by the time they cool. Turn the oven down to 350 degrees Fahrenheit.
  • Oil a 3-quart baking dish. Spread a small amount of tomato sauce on the bottom, and spoon in half of the bulgur in an even layer. Cover the bulgur with eggplant slices and spread about half the remaining tomato sauce over the eggplant. Sprinkle 2 tablespoons of Parmesan over the tomato sauce. Repeat the layers, but don't sprinkle on another 2 tablespoons of Parmesan. If you have extra eggplant slices, make a top layer of them, on top of the tomato sauce.
  • Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan. Season with salt, pepper and paprika. Spoon over the top in an even layer and sprinkle with the remaining Parmesan. Place in the oven and bake 30 to 40 minutes, until golden. Remove from the heat and let sit for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 708 milligrams, Sugar 8 grams, TransFat 0 grams

GROUND BEEF TOMATO SPINACH CASSEROLE



Ground Beef Tomato Spinach Casserole image

This is a remake of my recipe #290137. I had purchased a container of spinach to make the soup recipe for an iron chef competition at work. I ended up not participating because there was a conflict. I didn't want to throw away the spinach and it was too hot for soup, so I came up with this one-dish meal. It was very filling and low-fat. I calculated this on the WW website and it's 4 points per serving.

Provided by LARavenscroft

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

4 ounces gluten-free pasta, shell shaped (can use regular pasta)
1 lb 96% lean ground beef
1 large onion, thinly sliced
2 garlic cloves, minced
1 (6 ounce) can tomato paste
1 (14 1/2 ounce) can diced tomatoes
2 cups nonfat beef broth
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons dried parsley
4 ounces fresh spinach

Steps:

  • Cook pasta until al dente and set aside and keep warm.
  • Spray a large dutch oven, with cooking spray.
  • Brown ground beef, onions and garlic over medium heat until no longer pink.
  • Add remaining ingredients and stir well.
  • Bring to a boil, reduce heat and cook over medium heat for about 20 minutes.
  • Stir in cooked pasta and heat through.

Nutrition Facts : Calories 368.7, Fat 11.9, SaturatedFat 5.2, Cholesterol 142.3, Sodium 788.4, Carbohydrate 11.9, Fiber 3.1, Sugar 6.5, Protein 52.1

SKILLET COD WITH BULGUR, ZUCCHINI, AND TOMATOES



Skillet Cod with Bulgur, Zucchini, and Tomatoes image

Trying to fit more heart-healthy fish and whole grains into your diet? Achieving those noble weeknight dinner goals just got easier with this Mediterranean-inspired dinner of Skillet Cod with Bulgur, Zucchini, and Tomatoes. Wholesome bulgur, mild-tasting cod, and saucy summer vegetables come together using just one skillet, making clean-up a breeze, too.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup chopped shallots (from 2)
1 zucchini, halved lengthwise and cut into 1/4-inch-thick half-moons (1 1/2 cups)
Kosher salt and freshly ground pepper
1 cup cracked bulgur
1 1/4 teaspoons harissa powder
10 ounces cherry tomatoes, halved (2 cups)
8 ounces clam juice
4 skinless cod fillets (each 5 to 6 ounces)
1/4 cup lightly packed fresh mint leaves, sliced if large

Steps:

  • Heat oil in a large straight-sided skillet over medium-high. Add shallots and zucchini; season with salt and pepper. Cook, stirring occasionally, until tender and golden-brown in places, 5 to 7 minutes.
  • Add bulgur and 1/4 teaspoon harissa; cook until nutty and fragrant, about 2 minutes. Add tomatoes, clam juice, and 1/2 cup water; bring to a simmer. Cover, reduce heat to low, and cook 10 minutes.
  • Meanwhile, season fish with salt, pepper, and remaining 1 teaspoon harissa. Nestle fish into bulgur mixture in a single layer, cover, and continue cooking until fish is just cooked through, 8 to 10 minutes (depending on thickness). Remove from heat, cover, and let stand a few minutes. Serve with mint and a drizzle of oil.

ROASTED BELL PEPPER HALVES STUFFED WITH BULGUR AND SPINACH



Roasted Bell Pepper Halves Stuffed with Bulgur and Spinach image

Categories     Leafy Green     Pepper     Roast     Low Fat     Vegetarian     Healthy     Bon Appétit

Yield Makes 4 main-course or 8 side-dish servings

Number Of Ingredients 13

3 red bell peppers (2 large and 1 small)
2 large yellow bell peppers
2 tablespoons olive oil, divided
2 cups water
1 cup coarse or medium bulgur*
1 teaspoon salt
1/4 cup dried currants
2 tablespoons pine nuts
2 teaspoons ground cumin
1 6-ounce bag fresh baby spinach leaves
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill
1 cup crumbled feta cheese (about 4 ounces), divided

Steps:

  • Preheat oven to 425°F. Cut large red and yellow bell peppers in half through stem end. Remove seeds and cut out ribs, leaving stems intact. Finely chop small red bell pepper; set aside. Spread 1 tablespoon oil over rimmed baking sheet. Place pepper halves, cut side down, on prepared sheet. Roast 15 minutes. Turn over; roast until slightly softened, about 15 minutes longer. Remove from oven.
  • Meanwhile, bring 2 cups water to boil in medium saucepan; add bulgur and 1 teaspoon salt. Remove from heat. Cover and let stand until bulgur is tender, about 30 minutes. Drain well.
  • Heat 1 tablespoon oil in large skillet over medium-high heat. Add chopped red pepper; sauté until tender, about 3 minutes. Add currants and pine nuts; sauté 2 minutes. Add cumin; stir 20 seconds. Mix in spinach; stir until beginning to wilt, about 2 minutes. Remove from heat. Mix in bulgur, mint, and dill. Stir in half of cheese. Season with salt and pepper. Divide bulgur mixture among pepper halves. Sprinkle with remaining cheese. (Can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 425°F. Bake stuffed peppers until heated through, about 25 minutes (or 30 minutes if chilled); serve.
  • *Also called cracked wheat; available at natural foods stores and supermarkets.

Tips:

  • To save time, use pre-cooked bulgur. If using uncooked bulgur, rinse it well and cook it according to the package directions before using it in this recipe.
  • Feel free to add other vegetables to this casserole, such as chopped zucchini, carrots, or bell peppers.
  • If you don't have fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
  • For a richer flavor, use chicken broth instead of water in the casserole.
  • Serve the casserole hot with a dollop of yogurt or sour cream.

Conclusion:

This bulgur, spinach, and tomato casserole is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of protein, vegetables, and whole grains, this casserole is a complete meal that will leave you feeling satisfied and energized.

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