Weight Watchers Hashbrown/Hamburger (Turkey) Casserole

1. 1

   Spray medium size casserole dish and set aside.

2. 2

   Preheat oven to 375.

3. 3

   Brown hashbrowns until very crispy on both sides.

4. 4

   (Use cooking spray - I spray the pan and add the hashbrowns and prior to flipping - I spray the top of the hashbrowns.)

5. 5

   Meanwhile, in a dutch oven, cook turkey, onion and celery until turkey is done and vegies are tender.

6. 6

   Add the mushrooms and frozen vegies and cook for about 8-10 minutes (until vegies are tender).

7. 7

   If any liquid develops, pour it out.

8. 8

   Pour soup and beef bouillon into the turkey/vegie mixture, stir and cook on medium heat until heated through.

9. 9

   Put the cooked (crispy) hashbrowns in the bottom of the casserole dish (sprayed).

10. 10

    Pour the turkey/vegi/soup mixture over the hashbrowns and spread evenly.

11. 11

    Add the cheese on top and cook in oven until cheese is melted and dish is heated throughout - 15 minutes or so.

12. 12

    I will admit that I usually will add more cheese but I will count it in my points.

* Per serving · 4 servings · Values may vary.

No additional tips available.