Beef and Vegetable Cheese Casserole
- Total Time
- 1:10
- Prep
- 0:25
- Cook
- 0:45
- Serves
- 6
- Difficulty
- Moderate
This warming casserole can be made ahead, tightly wrapped and frozen until needed. Perfect for hectic holiday times!
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cooking spray1 spray(s)
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fresh tomato(es)2 medium, sliced
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uncooked zucchini2 medium, sliced
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uncooked lean ground beef12 oz
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uncooked onion(s)1 large, finely chopped
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garlic clove(s)2 medium clove(s), minced
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canned tomato sauce1 cup(s)
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fat free cottage cheese2 cup(s)
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uncooked egg yolk(s)1 large
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WeightWatchers Reduced Fat Mexican style blend shredded cheese½ cup(s)
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fresh parsley1 Tbsp, oregano or rosemary, chopped
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table salt⅛ tsp, or to taste
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black pepper⅛ tsp, or to taste
- Preheat oven to 500ºF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
- Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
- Spread beef mixture in a large, shallow baking dish (3 quart or 9 X 13-inches) and top with roasted vegetables. Reduce oven temperature to 350ºF.
- Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.
- Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve immediately. (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.)