Beef and Vegetable Cheese Casserole

4
Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
6
Difficulty
Moderate
This warming casserole can be made ahead, tightly wrapped and frozen until needed. Perfect for hectic holiday times!

Ingredients

cooking spray

1 spray(s)

fresh tomato(es)

2 medium, sliced

uncooked zucchini

2 medium, sliced

uncooked lean ground beef

12 oz

uncooked onion(s)

1 large, finely chopped

garlic clove(s)

2 medium clove(s), minced

canned tomato sauce

1 cup(s)

fat free cottage cheese

2 cup(s)

uncooked egg yolk(s)

1 large

WeightWatchers Reduced Fat Mexican style blend shredded cheese

½ cup(s)

fresh parsley

1 Tbsp, oregano or rosemary, chopped

table salt

tsp, or to taste

black pepper

tsp, or to taste

Instructions

  1. 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.
  2. Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
  3. 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.
  4. 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.
  5. 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.)

Notes

To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.

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