Beef and vegetable cheese casserole
7
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Cooking spray
1 spray(s)
Tomato(es)
2 medium
Uncooked zucchini
2 medium
Uncooked lean ground beef
12 oz
Uncooked onion(s)
1 large
Garlic
2 medium clove(s)
Canned tomato sauce
1 cup(s)
Fat free cottage cheese
2 cup(s)
Uncooked egg yolk(s)
1 large
Weight Watchers Reduced-fat Mexican style shredded cheese
0.5 cup(s)
Fresh parsley
1 Tbsp
Table salt
0.125 tsp
Black pepper
0.125 tsp
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.)
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