Beef And Bulgur Casserole

1. Heat oven to 350 F.

2. Cook ground beef and onion in 10" skillet, stirring frequently, until beef is brown. Drain.

3. Stir in remaining ingredients except for the parmesan cheese.

4. Pour into ungreased 2.5 quart casserole dish.

5. Cover and bake about 45 minutes, or until bulgur is tender.

6. Stir in cheese.

7. Sprinkle with fresh parsley, if desired.

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Nutrient	Quantity
Total fats	22.9238 g
Protein	195.2984 g
Carbohydrates	151.8779 g
Energy	1552.607 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1822 g
Water	1386.207 g
Aspartic acid	1.4999 g
Calcium, Ca	565.2588 mg
Lutein + zeaxanthin	537.8035 g
Fiber, total dietary	23.6719 g
Carotene, beta	1146.4026 g
Niacin	54.4347 mg
Vitamin A, RAE	118.935 g
Fatty acids, total trans-polyenoic	0.1496 g
Arginine	1.0583 g
Riboflavin	1.1826 mg
Fatty acids, total polyunsaturated 15:0	0.0748 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.106 g
Fatty acids, total saturated 20:1	0.0508 g
Glutamic acid	7.0573 g
Sodium, Na	911.1313 mg
Fatty acids, total saturated 16:1 undifferentiated	0.534 g
Total lipid (fat)	22.9238 g
Manganese, Mn	4.9091 mg
Fructose	2.0709 g
Proline	1.8911 g
Fatty acids, total saturated 16:0	4.8341 g
Fatty acids, total saturated 8:0	0.0412 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.2788 g
Sucrose	1.5887 g
Choline, total	521.8623 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1156 g
Fatty acids, total polyunsaturated 18:1 t	0.6188 g
Sugars, total	18.809 g
Serine	0.9412 g
Fatty acids, total saturated 10:0	0.0574 g
Fatty acids, total saturated 18:0	2.6962 g
Fatty acids, total saturated 20:4 undifferentiated	0.0408 g
Vitamin B-6	5.3665 mg
Selenium, Se	165.9543 g
Ash	18.5559 g
Fatty acids, total saturated 18:1 undifferentiated	7.0401 g
Pantothenic acid	7.6473 mg
Phenylalanine	0.946 g
Copper, Cu	1.2944 mg
Betaine	51.9403 mg
Thiamin	0.9387 mg
Retinol	15.6 g
Methionine	0.299 g
Iron, Fe	20.2117 mg
Carbohydrate, by difference	151.8779 g
Phosphorus, P	2267.418 mg
Folate, total	197.9468 g
Tocopherol, gamma	0.1799 mg
Fatty acids, total saturated 4:0	0.0648 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0136 g
Lycopene	0.115 g
Alanine	0.7492 g
Cholesterol	382.0008 mg
Valine	0.9054 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.5578 g
Glycine	0.8246 g
Carotene, alpha	210.6638 g
Glucose (dextrose)	3.1629 g
Fatty acids, total saturated 14:0	0.6239 g
Zinc, Zn	28.9719 mg
Isoleucine	0.7465 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0645 g
Fatty acids, total polyunsaturated	1.8292 g
Fatty acids, total saturated 14:1	0.0817 g
Leucine	1.3382 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.1496 g
Tocotrienol, alpha	0.0689 mg
Vitamin A, IU	2140.4959 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	197.9468 g
Tryptophan	0.3157 g
Vitamin C, total ascorbic acid	80.0539 mg
Phytosterols	25.734 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	5.5765 g
Fatty acids, total saturated 20:0	0.0204 g
Fatty acids, total saturated 6:0	0.0385 g
Tyrosine	0.5877 g
Vitamin B-12	9.076 g
Vitamin K (phylloquinone)	103.2062 g
Fatty acids, total saturated	8.75 g
Histidine	0.4739 g
Fatty acids, total monounsaturated	7.7074 g
Threonine	0.6178 g
Folate, food	197.9468 g
Fatty acids, total polyunsaturated 17:0	0.1768 g
Cryptoxanthin, beta	0.1788 g
Vitamin E (alpha-tocopherol)	2.7793 mg
Fatty acids, total trans	0.7684 g
Fatty acids, total trans-monoenoic	0.6188 g
Magnesium, Mg	458.7001 mg
Lysine	0.6665 g
Potassium, K	3958.7237 mg
Cystine	0.4505 g
Fluoride, F	1.9566 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Onion	1 cup	64	14.944	0.16
Parmesan cheese	0.5 cup	148	16	2
Tomato	1 can	62.069	13.7631	0.5397
Parsley	1 tablespoon	1.368	0.2405	0.03
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Water	2 cups	0	0	0
Garlic Clove	1	0	0	0
beef	1.5 1/2	795.6018	0	18.292
beef bouillon granule	2 teaspoons	0	0	0
bulgur	1 cup	478.8	106.218	1.862