Ingredients:
- 1 pound extra-lean ground beef (95% lean)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 (10.75 oz) can condensed reduced-fat cream of mushroom soup
- 1 cup fat-free beef broth
- 1 cup fat-free sour cream
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 cups cooked brown rice (for serving)
- Chopped fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the ground beef over medium-high heat until it’s browned and cooked through. Break it up into small pieces as it cooks. Drain any excess fat.
- Add the chopped onions and minced garlic to the skillet with the cooked beef. Cook for 2-3 minutes until the onions become translucent.
- Stir in the sliced mushrooms and cook for another 3-4 minutes until they start to soften.
- Add the condensed cream of mushroom soup, fat-free beef broth, fat-free sour cream, dried thyme, salt, and black pepper. Mix everything well and bring the mixture to a simmer. Allow it to simmer for about 5 minutes, stirring occasionally.
- Transfer the beef and mushroom mixture to a 9×13-inch baking dish that has been lightly coated with cooking spray.
- Bake in the preheated oven for about 25-30 minutes or until the casserole is hot and bubbly.
- Serve the casserole over cooked brown rice and garnish with chopped fresh parsley if desired.
This savory mushroom beef casserole is a delicious, filling meal that can be enjoyed while following the Weight Watchers program. Remember to calculate the SmartPoints based on your specific ingredients and portion sizes to stay within your daily allowance.
