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Beef & Vegetable Cheese Casserole

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Serves 6 generous portions, each portion is 5 Points Plus.

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Ingredients

  • 1 spritz cooking spray
  • 2 medium fresh tomatoes, sliced
  • 2 medium uncooked zucchini, sliced
  • 12 oz uncooked lean ground beef
  • 1 large uncooked onion, finely chopped
  • 2 cloves of garlic
  • 1 cup canned tomato sauce
  • 2 cups fat free cottage cheese
  • 1 large uncooked egg yolk
  • 1/2 cup low fat, shredded cheddar cheese
  • 1 tbl. fresh parley, oregano, and rosemary, chopped
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Details

Preparation time 25mins
Cooking time 60mins
Adapted from weightwatchers.com

Preparation

Step 1

Preheat oven to 500 degrees. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10-12 minutes.

Meanwhile, in a large 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 9x13 in) and top with roasted vegetables. Reduce oven temp to 350 degrees.

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 the edges, about 35 minutes. Cut into six equal pieces and serve immediately.

Note 1: 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 5-10 minutes.

Note 2: 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. Spring with 2 tbl. minced fresh basil just before serving.

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