Paula Deen's Casserole Recipes Remade Weight Watchers Freestyle (2024)

Now that the winter months are here, it’s the perfect time for comfort foods. And what better comfort food is there than a satisfying and delicious casserole?

Casseroles are usually cheese, potato or pasta heavy recipes. And most of my favorite casseroles come from Paula Deen.

Below you will find 3 of Paula Deen’s fantastic casserole recipes remade for Weight Watchers Freestyle. And we can still have casseroles that are cheese, potato and meat heavy! But now we can enjoy having these comfort food casseroles without having to use up all of our daily points.

If you did not see the previous post I did remaking Paula Deen’s recipes, you can find it here.

And if you are a Food Network TV junkie like I am, below are some other famous chefs’ recipes remade into healthy recipes for Weight Watchers Freestyle:

PIONEER WOMAN’S FOOTBALL PARTY FOOD REMADE FOR WEIGHT WATCHERS FREESTYLE

PIONEER’S WOMAN’S BREAKFAST RECIPES REMADE FOR FREESTYLE

4 MORE PIONEER WOMAN’S RECIPES REMADE FOR FREESTYLE

PIONEER WOMAN’S DAILY MENU FOR FREESTYLE

PIONEER WOMAN’S RECIPES REMADE FOR WEIGHT WATCHERS FREESTYLE

MORE PIONEER WOMAN RECIPES REMADE INTO WEIGHT WATCHERS FREESTYLE RECIPES

RACHAEL RAY’S RECIPES REMADE FOR WEIGHT WATCHERS FREESTYLE

BAREFOOT CONTESSA RECIPES REMADE FOR WEIGHT WATCHERS FREESTYLE

In the original Cottage Pie recipe by Paula Deen, ground beef, heavy whipping cream, butter and frozen butter flavored mashed potatoes were used.

The original Cottage Pie recipe would have been a whopping 24 Points per serving! But not anymore.

3 Pounds of Ground Turkey Breast

1.5 Cups of Chopped Onion

1/2 Pound of Sliced Fresh White Mushrooms

1 Cup Each Diced Carrot + Canned Corn Kernels

3 Cloves of Minced Garlic

Teaspoon each of Salt & Pepper

3 Tablespoons of Worcestershire Sauce

2 Tablespoons of Tomato Paste

1/2 Cup Beef Broth

1 Envelope of Onion Gravy Mix

1 Cup Frozen Peas

3 Cups of Prepared Idahoan Brand Butter & Herb Pouch Potatoes (2 Pouches)

1/3 Cup of Fat Free Half & Half

1 Tablespoon of Horseradish

2 Large Eggs

Vegetable Cooking Spray

DIRECTIONS:

1. Preheat oven to 375 and spray a 13 x 9 baking dish with vegetable cooking spray.
2. In a large skillet that has been sprayed with vegetable cooking spray, saute ground turkey breast over medium heat. Add in onion, mushrooms, carrots, corn, garlic, salt and pepper stirring frequently until turkey breast is browned and crumbly. Drain off water/fat.
3. Stir in Worcestershire sauce and tomato paste. Cook for 2 minutes. Stir in beef broth and gravy mix until well blended and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in peas and pour mixture into prepared baking dish.
4. Prepare Idahoan Brand Potatoes according to package directions.
5. When potatoes are done, using a mixer add in half and half, horseradish and eggs. Mix well until smooth. Spread potato mixture on top of the ground turkey mixture.
6. Bake until golden brown, about 40 minutes. Let stand for 10 minutes before serving.
7. This makes 8 servings at 7 Points per serving or 6 Servings at 9 Points. Enjoy!

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One casserole I never could get enough of was Tater Tot Casserole.

Here is Paula Deen’s recipe for Potato Tot Casserole which weighs in at a whopping 17 Points per serving.

Here’s the new updated version that gives you a bigger serving for a lot less points!

2 Pounds of Ground Turkey Breast

1 Medium Onion, Chopped

3 Minced Garlic Cloves

1.5 Cups Each of Frozen Corn + Frozen Peas

2 Cups of Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup (2 Cans)

2 Tablespoons of Browning Sauce

1 Tablespoon of Garlic Salt

1/4 Teaspoon Each of: Salt, Paprika, Ground Red Pepper, Ground Black Pepper, Poultry Seasoning

1 Bag of Green Giant Veggie Tots (Cauliflower)

Vegetable Cooking Spray

1 Cup Kraft Fat Free Shredded Mozzarella Cheese

Fresh Parsley, Snipped (Optional)

DIRECTIONS:

1. Preheat oven to 350 degrees. Spray at 13 x 9 inch baking dish with vegetable cooking spray.
2. Spray a large skillet with vegetable cooking spray and place over medium heat. When hot, add in ground turkey breast, onion and garlic. Cook until turkey is browned and cooked through. Drain off any fat/water.
3. Stir in corn, peas, soup, browning sauce, and all the seasonings. Stir to combine well.
4. Pour mixture into baking dish and top with the frozen veggie tots.
5. Bake until top is golden brown, about 45 minutes.
6. This makes 6 good size servings at 4 Points per serving. Just before cutting, sprinkle fat free shredded cheese on top and parsley if using. Enjoy!

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Next up is Paula Deen’s Enchiladas with Beefy Red Chile Gravy. In this recipe, ground beef, oil, sharp shredded full fat cheese and corn tortillas are used. This clocks in at 36 Points per serving. Ouch! This has got to be lowered while salvaging all the delicious flavor, right?

4 OuncesChipolte Chili Peppers Adobo Sauce

1/2 Cup of Red Fat Free Enchilada Sauce

2 Pounds Ground Turkey Breast

2 Tablespoons Land O’ Lakes Light Whipped Butter

3 Tablespoons White Flour

32 Ounces Chicken Broth

2 Teaspoons Each Ground Cumin +Garlic Powder

12 Reduced Fat Corn Tortillas

3 Cups Kraft Fat Free Shredded Cheddar Cheese

1/2 Cup Kraft Fat Free Shredded Mozzarella Cheese

1/2 Onion, Chopped

10 Ounce Can of Rotel Diced Tomatoes, Drained

Vegetable Cooking Spray

Fresh Cilantro or Parsley, Optional

DIRECTIONS:

1. Spray a skillet with vegetable cooking spray and place over medium heat. When pan is hot, add turkey and cook until browned. Drain and put ground turkey into a bowl.Put the chipolte peppers in a food processor and process until smooth. Set aside 4 ounces. Refrigerate leftover sauce.
2. Using the same skillet, add whipped butter and melt over medium heat. Whisk in flour, stirring until it’s lightly browned. Add broth. Whisk in 4 ounces of pureed chilies, enchilada sauce, cumin and garlic powder. Stir in turkey and bring to a boil. Reduce heat. Simmer until sauce is thickened – about 20 minutes.
3. Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with cooking spray.
4. Place 1 tortilla in gravy mixture to coat; let stand for 30 seconds so it softens. Remove tortilla from gravy and spoon 2 tablespoons of shredded cheese down the center oftortilla. Sprinkle 1 teaspoon of onion on top of the cheese. Roll up and place seam side down in baking dish. Repeat procedure with remaining tortillas. When they are in the pan, pour the remaining gravy mixture onto the tortillas and sprinkle with remaining cheese and onion. Add drained diced tomatoes on top. Then top with 1/2 cup shredded Fat Free Mozzarella Cheese.
5. Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving. Garnish with parsley if using. This makes 6 Servings with 2 Enchiladas as 1 Serving. On the WW Personal Points Plan, each serving is 8 PP. If you chose Ground Turkey Breast as a 0 PP Food, each serving will be 6 PP.

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I hope you enjoy these remade Paula Deen recipes and add them to your weekly menus! Let me know your favorites or even let me know if you have a favorite recipe that you’d like to see made over to fit Weight Watchers Freestyle.

*This post contains affiliate links. If you happen to purchase something from Amazon below, I will receive a small percentage of the item purchased at no cost to you. Thank you!

WEIGHT WATCHERS FOODS FROM AMAZON:

Kitchen Bouquet Browning Sauce

Chipolte Chilis in Adobo Sauce