Weight Watchers Hashbrown/Hamburger (Turkey) Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb shredded hash brown potatoes (Simply Potatoes)
  • 1
    lb ground turkey breast
  • 1
    lb california-blend frozen vegetables (cauliflower, broccoli and carrots)
  • 1
    (10 1/2 ounce) can cream of mushroom soup (Healthy Request)
  • 1
    (4 ounce) can sliced mushrooms
  • 2
    celery ribs, finely chopped
  • 12
    onion, finely chopped
  • 3
    ounces cheese (2% Mexican cheese blend)
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DIRECTIONS

  • Spray medium size casserole dish and set aside. Preheat oven to 375.
  • Brown hashbrowns until very crispy on both sides. (Use cooking spray - I spray the pan and add the hashbrowns and prior to flipping - I spray the top of the hashbrowns.)
  • Meanwhile, in a dutch oven, cook turkey, onion and celery until turkey is done and vegies are tender. Add the mushrooms and frozen vegies and cook for about 8-10 minutes (until vegies are tender). If any liquid develops, pour it out.
  • Pour soup and beef bouillon into the turkey/vegie mixture, stir and cook on medium heat until heated through.
  • Put the cooked (crispy) hashbrowns in the bottom of the casserole dish (sprayed). Pour the turkey/vegi/soup mixture over the hashbrowns and spread evenly. Add the cheese on top and cook in oven until cheese is melted and dish is heated throughout - 15 minutes or so.
  • I will admit that I usually will add more cheese but I will count it in my points.
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