Hashbrown Casserole

Yields: 8 servings | Points per serving: 5

My rating:

This casserole is delicious and also very simple to prepare. It's just perfect for those late-morning, weekend breakfasts. Even my meat-eating husband devoured his plateful and went back for seconds. (I admit, it is not the most attractive dish in the world; but I guarentee you will love it!) The only reason I gave it a 3.5 stars is because I rarely ever make it.

Ingredients:

16 oz Morningstar Farms or Boca brand Frozen Ground Meatless Burger (I recommend Boca)
1/2 cup cooked onions (chopped)
10¾ oz can Campbell's (U.S.) 98% Fat-Free Cream Of Chicken Soup
10¾ oz can Campbell's (U.S.) 98% Fat-Free Cream Of Mushroom Soup
(I use two 10¾ oz cans of the Cream of Mushroom, since I am a vegetarian)
7 cups frozen hash brown potatoes
(I recommend using measuring cups, as I found the frozen 32 oz ("7 cup") bag to actually contain 9 cups)
6 oz low-fat cheddar or colby cheese (1.5 cups)

Directions:

Preheat oven to 350º. Brown Onion with Burger in non-stick pan. Line greased 9x13 pan with frozen hash browns. Mix the soups with burger/onion mixture. Spread carefully over hash browns. Cover with shredded cheese and bake for 30 minutes. Serves 8.

Nutritional Info: (per serving) 246 calories, 7 g. fat, 6.4 g. fiber

Source: Weight Watchers Community Recipe Swap