Beef And Vegetable Cheese Casserole Recipe

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Beef and Vegetable Cheese Casserole



This warming casserole can be made ahead, tightly wrapped and frozen until needed. Perfect for hectic holiday times!

★★★★★ 1 vote
25 Min
50 Min


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


1Preheat oven to 500ºF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
2Meanhwile, in a large, nonstick skillet, saute beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
3Spread 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.
4Whisk 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.
5Bake 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.)

About this Recipe