Beef and Vegetable Cheese Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 medium tomatoes, sliced2 medium zucchini, sliced12 oz raw lean ground chuck1 large onion, finely chopped1 clove garlic, minced1 cup canned no salt added tomato sauce2 cups fat free cottage cheese1 large egg yolk1/2 cup low fat shredded cheddar cheese1 tsp dried oregano1/8 tsp Salt Sense1/8 tsp ground pepper
1. Preheat oven to 500 degrees. Coat a large baking sheet with cooking spray. Roast vegetables 10-12 minutes. Remove from oven and reduce heat to 350 degrees.
2. Meanwhile, in a large skillet sprayed with cooking spray, saute beef, onion and garlic until beef is browned. Stir in tomato sauce, and bring to a simmer.
3. Stir together cottage cheese, egg yolk, cheese, oregano, salt and pepper in another bowl.
4. Spray 9x12 inch baking dish with cooking spray. Spread beef mixture in the bottom of dish. Top with layer of roasted vegetables. Spoon cottage cheese mixture over vegetables and smooth with a spoon or spatula.
5. Bake until very hot and bubbling around edges, about 35 minutes.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SUSANMV1.
2. Meanwhile, in a large skillet sprayed with cooking spray, saute beef, onion and garlic until beef is browned. Stir in tomato sauce, and bring to a simmer.
3. Stir together cottage cheese, egg yolk, cheese, oregano, salt and pepper in another bowl.
4. Spray 9x12 inch baking dish with cooking spray. Spread beef mixture in the bottom of dish. Top with layer of roasted vegetables. Spoon cottage cheese mixture over vegetables and smooth with a spoon or spatula.
5. Bake until very hot and bubbling around edges, about 35 minutes.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user SUSANMV1.
Nutritional Info Amount Per Serving
- Calories: 267.5
- Total Fat: 14.3 g
- Cholesterol: 47.2 mg
- Sodium: 373.7 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.8 g
- Protein: 23.3 g
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