Beef and Bulgur Casserole

1 ½ lbs lean ground beef
1 large onion chopped (about 1 cup)
1 can diced tomatoes (large can, 29 oz, not drained)
1 clove garlic, finely chopped
1.5 cup uncooked bulgur
3 cups water
3 Tbsp fresh parsley (I used 1 ½ Tbsp dried)
3 beef bouillon cubes

Beans (if desired)
1 ½ tsp salt
1 ½ tsp fresh (or ½ tsp dried) oregano
¼ tsp pepper

Heat oven to 350 degrees. Cook ground beef and onion in a skillet, stirring frequently, until beef is brown. Stir in remaining ingredients, bring to a boil. Pour into ungreased 2-quart casserole. Cover and bake about 45 minutes or until bulgur is tender. Sprinkle with fresh parsley if desired.
Submitted by: Ellen Drommond