Weight Watchers Hashbrown/Hamburger (Turkey) Casserole

• servings: 4 servings
• total time: 35 minutes

Ingredients

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

1/2 onion, finely chopped

3 ounces cheese (2% Mexican cheese blend)

2 teaspoons beef bouillon granules

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.

Nutrition

• Calories: 521.9
• Total Fat: 23.5
• Saturated Fat: 9.7
• Cholesterol: 84
• Sodium: 799.6
• Total Carbohydrate: 41.6
• Dietary Fiber: 3.1
• Total Sugars: 4.3
• Protein: 38