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.

No additional tips available.

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

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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.

Beef, Vegetable And Cheese Casserole

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