Beef and Vegetable Cheese Casserole
2
Points®
Temps total: 1 h 5 min • Préparation: 20 min • Cuisson: 45 min • Portions: 4 • Difficulté: Facile
This warming casserole can be made ahead, tightly wrapped and frozen until needed. Perfect for hectic holiday times!
Ingrédients
Tomato
2 medium, sliced
Zucchini
2 medium, sliced
Uncooked 95% lean ground beef
12 oz
Onion
1 large, finely chopped
Garlic
2 clove(s), large, minced
Canned tomato sauce
1 cup(s)
Fat free cottage cheese
2 cup(s)
Uncooked egg yolks
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(es), 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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