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Jan 03
13

Cheeseburger Casserole

This turned out delicious, hearty, filling and super flavorful and it tasted even better with ketchup drizzled over the top. I love McCormick Montreal Steak Seasoning (it makes all ground meats taste better) so I used that when browning the meat and omitted salt & pepper from later in the recipe to make up for it. I also accidentally cut it into 9 servings at first instead of 6, so the photo does not represent a full serving. This was also fantastic as leftovers and even after eating it for several meals in a row I was disappointed when I ran out of it!

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Cheeseburger Casserole

Yield: 6 servings

Ingredients:

  • 2 large Yukon Gold or Butter potatoes, boiled or steamed whole, drained and cooled
  • 1 medium garlic cloves, minced
  • 1 small onion
  • 1 small green pepper
  • 1 cup mushrooms
  • 1.25 pounds (raw weight) extra lean ground turkey (I used Jennie-O Extra Lean, which comes in a 1.25 lb raw weight package)
  • 1 T McCormick Montreal Steak Seasoning
  • 1/8 tsp ground cumin
  • 2 oz Velveeta Light 2% Processed Cheese, cubed
  • 1/4 cup low-fat evaporated milk
  • 1/8 tsp crushed red pepper flakes
  • 8 baked tortilla chips

Directions:

  1. Preheat the oven to 350. Spray a 9” square baking dish with cooking spray.
  2. Put onion, green pepper and mushrooms in a food processor and pulse until chopped (or chop them by hand into small pieces).
  3. Peel and slice potatoes thin. Layer in the prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes. Remove baking dish from oven and set aside.
  4. While potatoes are baking, coat a large nonstick skillet with cooking spray and bring to medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes and remove to a plate, cover to keep warm and set aside.
  5. Add turkey to the skillet with the steak seasoning and cook until browned, breaking up meat with a spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables and cumin to turkey and stir to combine. Pour mixture over potatoes in the baking dish.
  6. In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and finish by sprinkling with tortilla chips.
  7. Bake for 35 minutes. Remove from oven and let stand for 5 minutes before slicing into 6 pieces.

Weight Watchers Points Plus:
5 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Adapted from weightwatchers.com

   

13 Responses to “Cheeseburger Casserole”

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    1
    Stephanie finds her "Happy Medium" — January 3, 2011 @ 10:26 pm

    I saw your blog on the 20 year olds message board and love the recipes! I will definitely try one sometime this week :)

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    emilybites — January 3, 2011 @ 10:31 pm

    Thanks, let me know what you think! I just signed up to follow your blog as well – I’m blog obsessed! :)

    If you’re on Facebook and you want to get updates in your newsfeed when I post a new recipe you can “like” my FB page too at http://www.facebook.com/emilybites

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    Nicole Valenti — January 12, 2011 @ 12:59 pm

    I made this last night for dinner, it was DELICIOUS! :)

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    emilybites — January 12, 2011 @ 1:48 pm

    I’m glad you loved it, I thought so too! I have so many new recipes I want to try that I haven’t made a lot of repeats but this is one I definitely want to make again soon. Yum! :)

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    Jenna — January 27, 2011 @ 6:32 pm

    I want to make this sooo bad! Now the problem is, I am allergic to mushrooms, trying to this of something I can use instead… ideas? :)

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    emilybites — January 28, 2011 @ 1:51 am

    Oh, that stinks about mushrooms! I’m sure you could just make it without them and it would probably taste good, but if you want to make it heartier and get some veggies in maybe you could replace it with spinach or even tomatoes? I’m trying to think of things that would still taste good with burger flavors. Let me know what you end up doing, if it’s good maybe I’ll try it that way next time!

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    Unknown — July 20, 2011 @ 4:29 am

    I’m excited to try this! But my DBF is highly allergic to dairy. Sooo, no milk or cheese. Gonna try making it with almond milk & possibly tofu infused with some kind of flavor…new to making any tofu stuff though = scary! -Robyn

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    Anonymous — November 3, 2011 @ 4:43 pm

    Making this for dinner tonight!

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    emilybites — November 7, 2011 @ 3:22 pm

    Hope you liked it!

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    MeanJumperBlues — June 30, 2012 @ 10:57 pm

    I made this about a year ago off the WW recipe site and it was a disaster looks wise and I had a horrible time cutting the potatoes. Any advice? It tasted great but it looked just awful and the potatoes were a mess. Help :)

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    Lily Green — January 23, 2013 @ 11:05 pm

    Is there any other cheese besides Velveeta that you could use in place? Maybe low-fat shredded cheddar or mozz?

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    Lily Green — January 23, 2013 @ 11:11 pm

    Is there any other cheese besides Velveeta that you could use in place? Maybe low-fat shredded cheddar or mozz?

    • Tiff replied: — February 3rd, 2013 @ 6:11 pm

      I always make mine with chedder. I dont like velvetta :(

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