Photo of Beef and vegetable cheese casserole by WW

Beef and vegetable cheese casserole

Total Time
1 hr 10 min
25 min
45 min
This comforting casserole can be made ahead, tightly wrapped and frozen until needed, making it perfect for hectic holiday times! To give this dish an Italian accent, substitute fat-free ricotta cheese for the cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil or oregano just before serving. For a pretty variation, slice the zucchini lengthwise instead of crosswise before roasting. Arrange the roasted strips in an overlapping lattice fashion on the top of the casserole.


Cooking spray

1 spray(s)


2 medium, sliced

Uncooked zucchini

2 medium, sliced

Uncooked lean ground beef

12 oz


1 large, finely chopped


2 clove(s), minced

Canned tomato sauce

1 cup(s)

Fat free cottage cheese

2 cup(s)

Egg yolk

1 item(s), medium

Weight Watchers Reduced-fat Mexican style 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


  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.)