Beef and Vegetable Cheese Casserole

Beef And Vegetable Cheese Casserole

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NIKKI SMITH

By
@adorefood

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
2
Prep:
25 Min
Cook:
50 Min

Ingredients

  • 1
    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

Step-by-Step

  1. 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.
  2. Meanhwile, in a large, nonstick skillet, saute beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.
  3. 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.
  4. 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.
  5. 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.)

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