Weight Watchers Hashbrownhamburger Turkey Casserole Recipes

Steps:

• 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.

Steps:

• place shredded cabbage in a lightly greased 2 quart casserole dish.
• In skillet cook turkey until browned and no longer pink in color. Add chopped onions;stir occasionally and cook 3 minutes. Add uncooked rice to cooked turkey.
• Place turkey rice mixture over cabbage in casserole dish.
• Combine tomato sauce, garlic, and oregano, pour over cooked turkey.
• Cover and bake 350 about 1 hour.