Turkey Cabbage Casserole Weight Watchers Food

TURKEY AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Grease covered casserole dish.
• Cut cabbage into large pieces and place in casserole dish.
• Brown turkey and onion.
• Add rice to turkey and stir.
• Salt and pepper to taste.
• Put turkey mixture over cabbage.
• Add tomato soup, water, and stewed tomatoes.
• Bake (covered) for 30 to 45 minutes until rice and cabbage are tender.

CABBAGE BEEF CASSEROLE (WW 5 POINTS)

Steps:

• Brown meat and onion and season to taste.
• Put cabbage in greased 9x13 pan. Sprinkle rice over cabbage. Sprinkle meat and onion over cabbage.
• Mix tomato sauce, bouillon, Worcestershire, sugar, dill and water. Pour over cabbage mixture.
• Bake, covered at 350F for 1 1/2 hours.
• Remove from oven and sprinkle cheese over top. Let sit until cheese is melted.

TURKEY CABBAGE CASSEROLE WEIGHT WATCHERS

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.

TURKEY CABBAGE BAKE

Steps:

• Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 425° for 6-8 minutes or until golden brown. , Meanwhile, in a large skillet, cook the turkey, onion and carrot over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the cabbage, soup and thyme. Pour over crust; sprinkle with cheese. , On a lightly floured surface, press second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over casserole. , Bake, uncovered, at 375° for 14-16 minutes or until crust is golden brown.

WW SOUTHWESTERN STUFFED CABBAGE CASSEROLE WEIGHT WATCHERS

Steps:

• Cook brown rice following package's directions.
• Chop onion finely, and cabbage into bite size pieces.
• Preheat oven to 350 degrees. Spray an 8 x 8 or 9 x 9 baking dish.
• In a large skillet heat to medium heat, brown ground beef crumbling into small pieces.
• Remove ground beef and set aside.
• Add ½ T of oil to skillet and add chopped onion. Sautee for 5 minutes or until translucent.
• Add minced garlic, Southwestern or Cajun seasoning, paprika and cook for 2-3 minutes.
• Add diced tomatoes, tomato sauce, parsley, ground beef, cabbage & broth. Stir thoroughly.
• S&P to taste. Add more spice is preferred.
• Simmer uncovered for 15-20 minutes. Mixture will thicken slightly.
• Add cooked rice and fold in so rice doesn't break down.
• Transfer into baking dish and cover with foil, baking for 20 minutes.
• Uncover and sprinkle with cheese. Bake 5-10 minutes longer until cheese melts & browns lightly.

WEIGHT WATCHERS HASHBROWN/HAMBURGER (TURKEY) CASSEROLE

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.