Weight Watchers Hashbrown/Hamburger (Turkey) Casserole

• 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)
• 2 teaspoons beef bouillon granules

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

hash brown potatoes, ground turkey, californiablend, cream of mushroom soup, mushrooms, celery, onion, cheese, beef bouillon granules

Taken from www.food.com/recipe/weight-watchers-hashbrown-hamburger-turkey-casserole-443786 (may not work)