Please Share Your Easy Casserole Dishes

envyme75 - not sure on the calories...i haven't made it since being active on MFP. I used to do WW and it was a very point friendly casserole. You can also use 1 cup of reduced fat-low fat sour cream instead of one of the cans of soup to lower sodium calories!

Chicken Cacciatore - find the recipe here:

http://www.chickpeawellness.com/blog/2012/01/11/Well-Body-Wednesday-CHICKEN-CACCIATORE.aspx

I'm going to try this one too!! Any good websites??

http://www.skinnytaste.com/search/label/Casseroles

I love skinny taste recipes and they tend to be pretty simple.

Cheesy Chicken Broccoli Casserole - Makes 8 servings

2 cups water
2 cups uncooked instant brown rice
2 (10 ounce) cans chunk chicken, drained ( or chopped up baked chicken)
1 (10.75 ounce) fat free low sodium can condensed cream of mushroom soup
1 (10.75 ounce) fat free low sodium can condensed cream of chicken soup
1/4 cup butter
1 cup skim or 1% milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound Velveeta 2% reduced fat cheese (the block)

Preheat oven to 350 degrees F (175 degrees C).

Make rice according to package directions.

In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.


Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

This is VERY good, even with the healthier choices (the skim milk, 2% Velveeta, brown rice, cream soups)

bump

I hope you all enjoy this recipe as much as I do! You could add more veggies (SPINACH???) too if you want! Let me know how you like it! I just posted my BBQ meatloaf recipe too on the message boards if you are interested!

Made this last night.....super easy and tasty! The hardest part is cutting up all the cabbage, but well worth it!!

Kalyn's Stuffed Cabbage Casserole

Recipe slightly modified from Kalyn's Kitchen

Skinnytaste.com

Servings: 10 • Serving Size: 1/10th with cheese • Old Points: 5 pts • Points+: 7 pts
Calories: 250.9 • Fat: 11.3 g • Protein: 16.9 g • Carb: 23.8 g • Fiber: 5.5 g • Sugar: 2 g
Sodium: 459 mg (without salt)

Without Cheese: • Old Points: 4 pts • Points+: 5 pts
Calories: 194.9 • Fat: 7.7 g • Protein: 10.5 g • Carb: 23 g • Fiber: 5.5 g • Sugar: 2 g
Sodium: 291.2 mg (without salt)

Ingredients:
2 tsp olive oil, divided
1 lb. 95% lean ground beef
1 large onion, chopped fine
1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked brown rice
2 cups low-fat mozzarella cheese (Sargento)

Instructions:
Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10")
Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through,
breaking it apart as it cooks. Remove ground beef and set aside.
In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is
translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and
cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add
water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the
cabbage coarsely into 1 inch pieces.
Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high
heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks.
Season with salt and fresh-ground black pepper.
When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice
and gently combine.
Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining
cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just
starting to bubble on the edges.
Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the
cheese is melted and starting to slightly brown. Serve hot.
Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave
until hot or heat in the oven in a glass dish covered with foil.

Here is a dessert
FRZN Peanutbutter Delight or you can use same recipe for a peanut butter pie

1 8 oz Fat free cool whip (i get fat free/sugar free)
1/2 cup of peanut butter any kind I use a cup sometimes lol or replace it with nutella
Sugar free chocolate syrup
& banana's (optional)
cup cake wrappers

You can also make a lower fat graham cracker crust if you didn't want to make it as cupcakes


Let the cool whip get to room tempature then mix in the peanut butter and set in cup cake pan with wrappers and then if your using banana's you can put a few slices on the top then drizzle with the sugar free chocolate syrup and freeze for a couple hours and BAM!!! LOL u have a great treat! Also great served in a low fat pie crust!!