2 c. water
3/4 tsp. salt
1 c. bulgar (cracked wheat)
1 tbsp. vegetable oil
1 lg. onion, finely chopped (1 c.)
2 cloves garlic, finely chopped
3 lg. plum tomatoes, seeded and chopped
2 eggs
1/2 c. lowfat (1 percent) milk
6 oz. sharp Cheddar cheese, shredded
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 (15 oz.) can tomato sauce emptied in saucepan and warmed

Preheat oven to 350 degrees. Grease a 1 1/2 quart casserole. Bring water and salt to boiling in a medium sized saucepan. Add bulgar, 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 onion and the garlic to the skillet, saute for 5 minutes. Stir in tomatoes, saute for 5 minutes. Stir onion mixture into the bulgar mixture. Beat together eggs and milk in large bowl. Stir in cheese, spinach, bulgar mixture until well mixed. Turn into the greased casserole. Bake in preheated 350 degree oven for 30 minutes. Remove casserole to a wire rack and let stand for 15 minutes before serving. Pass the warmed tomato sauce.