Beef and Vegetable Cheese Casserole

Beef And Vegetable Cheese Casserole Recipe

No Photo

Have you made this?

 Share your own photo!



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


★★★★★ 1 vote

25 Min
50 Min


Add to Grocery List

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

How to Make Beef and Vegetable Cheese Casserole


  • 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.)

Printable Recipe Card

About Beef and Vegetable Cheese Casserole

Show 2 Comments & Reviews

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...