Beef, Vegetable And Cheese Casserole Recipe

Name: Beef, Vegetable And Cheese Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray (5 one-second sprays per serving); 2 medium tomatoes, sliced; 2 medium zucchini, sliced; 12 ounces raw lean ground beef; 1 large onion, finely chopped; 2 medium garlic cloves, minced; 1 cup canned tomato sauce; 2 cups fat-free cottage cheese; 1 large egg yolk; 1/2 cup shredded low-fat cheddar cheese (or any low fat cheese of your choice); 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh oregano, chopped; 1/8 teaspoon table salt, to taste; 1/8 teaspoon black pepper, to taste; 1/8 teaspoon crushed red pepper flakes (optional)

Servings: persons

cooking spray (5 one-second sprays per serving)
2 medium tomatoes, sliced
2 medium zucchini, sliced
12 ounces raw lean ground beef
1 large onion, finely chopped
2 medium garlic cloves, minced
1 cup canned tomato sauce
2 cups fat-free cottage cheese
1 large egg yolk
1/2 cup shredded low-fat cheddar cheese (or any low fat cheese of your choice)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
1/8 teaspoon crushed red pepper flakes (optional)

1
Preheat oven to 500u00b0F.
2
Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
3
Meanhwile, in a large, nonstick skillet, saute beef, onion and garlic until beef is browned.
4
Stir in tomato sauce and bring to a simmer.
5
Spread beef mixture in a 9x9 baking dish and top with roasted vegetables.
6
Reduce oven temperature to 350u00b0F.
7
Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl.
8
Spoon over roasted vegetables and smooth with a rubber spatula.
9
Bake until very hot and bubbling around edges, about 35 minutes.
10
Cut into six equal pieces and serve.
11
(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.).
12
Flavor Booster: 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.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: cooking spray (5 one-second sprays per serving), 2 medium tomatoes, sliced, 2 medium zucchini, sliced, 12 ounces raw lean ground beef, and more.

Yes, Beef, Vegetable And Cheese Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef, Vegetable And Cheese Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions