Beef and Vegetable Cheese

By dette

This warming casserole can be made ahead, tightly wrapped and frozen until needed. Perfect for hectic holiday times!

Ingredients

• 1 spray(s) cooking spray
• 2 medium tomato(es), sliced
• 2 medium zucchini, sliced
• 12 oz raw lean ground beef
• 1 large onion(s), finely chopped
• 2 clove(s) (medium) garlic clove(s), minced
• 1 cup(s) canned tomato sauce
• 2 cup(s) fat-free cottage cheese
• 1 large egg yolk(s)
• 1/2 cup(s) low-fat shredded cheddar cheese
• 1 Tbsp parsley, oregano or rosemary, chopped
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste

Details

Servings 6
Preparation time 25mins
Cooking time 70mins

Preparation

Step 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.


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.)
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.


PointsPlus™ Value: 5