Cheeseburger Casserole and Creole Green Beans
Lately I’ve been on a beef/cheeseburger kick. Not sure why….maybe I’m low on iron? Anyway, I saw this recipe a while back and knew I needed to make it. And I’m SO glad that I did! Not only was it super easy to make, but it was really delicious. It totally satisfied my craving for comfort food and pasta without totally breaking the WW bank.
Go ahead and check out the full recipe over at Skinnytaste HERE. I followed the recipe pretty close with only a couple small additions. I added some McCormick hamburger seasoning (about 1 tablespoon) and some cayenne pepper to the beef. I felt like it was missing something and I really enjoyed the additional flavors. I think it would 100% be just fine without the extra spices, but I liked what they brought to the table.
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I have reallllly been craving cajun/creole food lately. We ate so much wonderful food during our New Orleans trip in March and I’ve been thinking about it a lot lately. I remembered having some AMAZING creole green beans at Coop’s Place in New Orleans. (Pro tip: if you visit NOLA, you MUST go to Coop’s. For real. It’s the best.)
So I started scouring the internet for a copycat recipe. I found a few different recipes, and this one was the easiest/the pictures looks the closest. While it wasn’t exactly what I was looking for, it was a seriously yummy side dish. It was a little too sweet for my taste and lacked some spice. So next time I think I will cut down on the brown sugar and add in some spices.
You should definitely go to the original post but since it is a short recipe, I’ll also share it here with my changes)
Ingredients:
- 3 (14.5 oz.) cans whole green beans, drained
- 4 slices bacon, diced (I added 6…..wise choice)
- ½ cup chopped onion
- ½ cup chopped green bell pepper (I hate these so I just added more onion)
- 2 tablespoons flour
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1/4 teaspoon dry mustard
- 1 (14.5 oz) can stewed tomatoes, undrained
- 1 tablespoon Worchestershire sauce
Directions:
Cook bacon in large skillet until crisp. Remove bacon, reserving drippings.
Sauté onion and pepper in bacon drippings until tender. Stir in flour, brown sugar, salt, pepper and dry mustard. Stir in tomatoes and Worcestershire sauce. Stir in green beans and cook until thickened and thoroughly heated, about 10 minutes. Top with cooked bacon.
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I started with the casserole and then cooked the beans while the casserole was in the oven. Dinner came together in just under an hour from start to finish.
PointsPlus wise, this meal was fairly decent. 1/9th of the casserole is calculated at 7 PointsPlus a serving. I accidentally cut the casserole into 6 portions instead and didn’t realize until after we finished eating. Whoops! The portions were pretty large and very filling and when I recalculated it came out to be 10 PointsPlus for 1/6. The green beans (with the extra two slices of bacon!) entered in the recipe builder came out to be 4 PointsPlus for 1/6. That means, even with the extra large portion, my meal came out to be a total of 14 PointsPlus. Not too bad considering the meal felt really rich!
Add this to Pinterest HERE!
