Bulgur Cheese Bake

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The cheddar cheese and tomatoes make this whole grain dish a real winner. Treat your family to the great onion, and garlic flavors in this delicious side dish.


  • 2 c water
  • 3/4 tsp salt
  • 1 c Hodgson Mill Bulgur Wheat
  • 1 Tbsp. vegetable oil
  • 1 lrg onion, finely chopped, 1 cup
  • 2 cloves garlic, finely chopped
  • 3 large plum tomatoes, seeded and chopped
  • 2 eggs
  • 1/2 c milk
  • 6 oz cheddar cheese, shredded
  • 1 10 oz pkg frozen spinach, thawed and well drained
  • 1 15 oz tomato sauce, warmed in a sauce pan


Preheat oven to 350°. Grease a 1 1/2 quart casserole. Bring water and salt to boiling in a medium sized sauce pan. Add bulgur, lower heat and simmer uncovered 10 minutes or until liquid is absorbed. Set pan aside. Heat oil in a medium sized skillet over medium heat, add the onions and garlic. Sauté for 5 minutes. Stir in tomatoes, sauté for 5 minutes. Stir onion mixture into the bulgur mixture. Beat together eggs and milk in large bowl. Stir cheese, spinach, and bulger mixture until well blended. Spoon into greased casserole. Bake for 30 minutes. Remove bulgur cheese bake and let stand for 15 minutes before serving. Serve with warm tomato sauce.

Yields 6-8 servings

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