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    You are in: Home / Recipes / Bulgur Custard Bake Recipe
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    Bulgur Custard Bake

    Average Rating:

    2 Total Reviews

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    • on December 07, 2009

      Made this for dinner tonight and really liked it. It was easy to put together. I did make one slight change: I had no parsley - fresh or dried - in the house so I added just a sprinkle of Italian Seasoning to it for some flavor. I'll probably add some garlic to the bulgar next time. Thanks for sharing!

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    • on July 25, 2008

      I was surprised by how much we really enjoyed this! I thought it would be fine, but it was really really good. My husband thought it was full of butter from the creaminess of it. I used vegetable broth instead of chicken which makes it an easy vegetarian meal. I also used some cheddar and then some mixed cheese when I ran out of cheddar. I didn't know what it was supposed to look like so I let it cook an additional 10 minutes uncovered, thinking the top needed to set more. I think it would have been fine either way. It looks a little odd, with eggs sort of cooked on top, but we mixed it all together on our plates. Mushrooms would be good, peppers, corn as well. One I'm sure we'll use again. Thanks!

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    Nutritional Facts for Bulgur Custard Bake

    Serving Size: 1 (420 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 319.2
     
    Calories from Fat 160
    50%
    Total Fat 17.7 g
    27%
    Saturated Fat 5.0 g
    25%
    Cholesterol 171.1 mg
    57%
    Sodium 1172.7 mg
    48%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 3.6 g
    14%
    Sugars 3.3 g
    13%
    Protein 22.4 g
    44%

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