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Photo of Beef and Vegetable Cheese Casserole by WW

Beef and Vegetable Cheese Casserole

4 - 7
PersonalPoints™ per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
This warming casserole can be made ahead, tightly wrapped and frozen until needed. Perfect for hectic holiday times!

Ingredients

Fresh tomato(es)

2 medium, sliced

Uncooked zucchini

2 medium, sliced

Uncooked 95% lean ground beef

12 oz

Uncooked onion(s)

1 large, finely chopped

Garlic clove(s)

2 clove(s), large, minced

Canned tomato sauce

1 cup(s)

Fat free cottage cheese

2 cup(s)

Uncooked egg yolk(s)

1 large

Low fat cheddar or colby cheese

4 oz, (1/2 cup) shredded

Fresh parsley

1 tbsp(s), oregano or rosemary, chopped

Table salt

⅛ tsp(s), or to taste

Black pepper

⅛ pinch, or to taste

Instructions

  1. Preheat oven to 500ºF (260ºC). Coat a baking pan with cooking spray and lay the tomatoes and zucchini on it. Roast the vegetables for 10 to 12 minutes.
  2. In a large, nonstick skillet, sauté the beef, onion and garlic until the beef is browned. Stir in the tomato sauce and bring to a simmer.
  3. Spread the beef mixture in a large, shallow baking dish and top with the roasted vegetables. Reduce oven temperature to 350ºF (175ºC)
  4. Whisk together the cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper. Spoon over top of the roasted vegetables and smooth with a rubber spatula.
  5. Bake until very hot and bubbling around the edges, 35 minutes. Cut into four equal pieces

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