CTM's Beef and Vegetable Cheese Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 337.5
  • Total Fat: 19.9 g
  • Cholesterol: 105.0 mg
  • Sodium: 802.9 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 29.4 g

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


takes a little time to prepare, but it's worth it! takes a little time to prepare, but it's worth it!
Number of Servings: 6


    Ground beef, lean, 16 oz (remove)
    Tomato Sauce, 1 cup (remove)
    *diced tomatoes & green chilies RoTel 10oz canned, 2.5 serving (remove)
    Zucchini, 1.75 cup, sliced (remove)
    Red Ripe Tomatoes, 2 slice, medium (1/4" thick) (remove)
    Cottage Cheese, Nonfat, 2 cup (not packed) (remove)
    Mozzarella Cheese, part skim milk, 4 oz (remove)
    Egg Yolk, 1 large (remove)
    Oregano, ground, 1 tsp (remove)
    *Morton Table Salt, 0.25 tsp (remove)
    Pepper, black, .5 tsp (remove)


Freezes well for later. If you don't roast the zucchini and tomatoes long enough, the casserole will turn out alittle watery at the bottom.


Preheat oven to 500║F. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 12 to 17 minutes.
Meanhwile, in a large, nonstick skillet, sautÚ beef until beef is browned. Drain the grease. Stir in tomato sauce and Rotel 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 350║F.
Whisk together cottage cheese, egg yolk, 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.)