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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 239.4
  • Total Fat: 11.6 g
  • Cholesterol: 79.2 mg
  • Sodium: 624.1 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 20.8 g

View full nutritional breakdown of Beef and Vegetable Cheese Casserole calories by ingredient
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Beef and Vegetable Cheese Casserole

Submitted by: BELLATROTTA
Beef and Vegetable Cheese Casserole

Introduction

7 Points. This warming casserole can be made ahead, tightly wrapped and frozen until needed. Perfect for hectic holiday times! 7 Points. This warming casserole can be made ahead, tightly wrapped and frozen until needed. Perfect for hectic holiday times!
Number of Servings: 6

Ingredients

    1 sprays cooking spray
    2 medium tomato(es), sliced
    2 medium zucchini, sliced
    12 oz raw lean ground beef (extra lean)
    1 large onion(s), finely chopped
    2 medium garlic clove(s), minced
    1 cup canned tomato sauce
    2 cup fat-free cottage cheese
    1 large egg yolk(s)
    1/2 cup 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

Directions

Instructions
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.


Number of Servings: 6

Recipe submitted by SparkPeople user BELLATROTTA.






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