The original recipe has heavy cream, full-fat mushroom soup, and lots of cheese — delicious but point-heavy.
Here’s the lighter, WW-friendly version:
Ingredients (Serves 8 — 4–6 points per serving depending on your plan)
Base
- 5 Yukon Gold potatoes, sliced
- 1 lb 96% lean ground beef (very low points)
- 1 yellow onion, diced
- 1 tsp rosemary
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Creamy Sauce (Lightened Up)
- 1 can Healthy Request Cream of Mushroom Soup (reduced-fat)
- ½ cup beef broth
-
¼ cup low-fat half-and-half instead of heavy cream
→ same creaminess, far fewer points
Cheese
-
1 cup reduced-fat shredded cheddar
(instead of 1½ cups full-fat)
These swaps dramatically reduce points while keeping all the comfort-food flavor.
WW-Friendly Instructions
1. Cook the Beef
Brown lean ground beef with onions. Drain.
2. Make the Light Cream Sauce
Whisk together:
- cream of mushroom
- broth
- low-fat half-and-half
- rosemary
- garlic powder
- salt + pepper
3. Assemble
- Layer half the potatoes
- Pour ⅓ sauce
- Add ½ beef
- Repeat
- Finish with cheese on top
4. Bake
Cover with foil and bake at 350°F for 80–90 minutes, until potatoes are soft.
Let sit 10 minutes before serving.
WW POINTS (per serving)
Estimated for 8 servings:
- Blue / Purple: 4–5 points
- Green: 6–7 points
Still VERY point-friendly for something this hearty!
WW-Friendly Serving Tips
- Serve with steamed broccoli (0 pts)
- Add a side salad with a squeeze of lemon (0 pts)
- If you want extra cheesy flavor, sprinkle 1 tbsp Parmesan on your bowl (1 point)
