Friday, April 20, 2012

Everybody loves a casserole.

Okay, maybe not everybody. I think back to the story my parents tell of when they first got married. My mom was a very young bride and had received a casserole cookbook as a wedding gift. Being such a good little wife, she left no page of her new cookbook unturned. She put a casserole on the dinner table - every. single. night. My daddy was SICK of casseroles and still shutters at the thought of a one dish dinner to this day, some 34 years later. He will make a chicken pot pie occassionally, but that is about it.

I, on the other, love me a good casserole. As I started clearing out my camera in preparation for Easter weekend, I stumbled upon pictures of two casseroles I experimented with a few months ago. Both turned out very tasty and provided enough leftovers for several days thereafter. Both casseroles were  Weight Watchers AND husband friendly; in fact, the husbando could not get enough of the Bubble Up Enchilada casserole.

Check out the recipes below and let me know your thoughts. And also let me know - what is your favorite casserole dish?

Bubble Up Enchiladas
a Weight Watchers community recipe originally posted by user jaimew1976

1 pound lean ground turkey
10 oz canned enchilada sauce
8 oz canned tomato sauce
1 1/4 cup reduced fat mexican style shredded cheese
8 small low fat refrigerated biscuit dough

Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a enchilada and tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Place mixutre into a greased casserole dish and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Serves 6, 7 PointsPlus per serving

Weight Watchers Deep-Dish Pizza Casserole
adapted from

1 pound lean ground turkey
15 oz can of diced tomatoes, any variety
sliced mushrooms (or any veggie you wish to add!)
10 oz can refrigerated pizza dough
6 oz shredded part-skim mozzarella cheese

Preheat oven to 425 degrees. Brown meat in a non-stick skillet. Drain, if necessary, and then add mushrooms. Continuing browning until mushrooms begin to release moisture. Add tomatoes and cook until heated through.

While meat cooks, coat a 9X13 baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up the sides of the baking dish. Top the pizza crust with meat mixture.

Bake, uncovered, for 12 minutes. Top with cheese, and bake 5 minutes or until crust is browned and cheese melts.

Serves 6, 8 PointsPlus per serving


  1. I have been seeing this recipe more than once now, maybe I should finally break down and cook it! It's looks delicious!

  2. I have nominated you for the Liebster Award. Please stop by my blog for details. Patsy