Beef and Vegetable Cheese Casserole (5 points)

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

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Name: Beef and Vegetable Cheese Casserole (5 points)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 Spray Cooking Spray Your choice; 2 Medium Tomatoes Sliced; 2 Medium Zucchini Sliced; 12 oz Lean Ground Beef; 1 Large Onion Finely Chopped; 2 Cloves Garlic Minced; 1 Cup Tomato Sauce; 2 Cups Fat-Free Cottage Cheese; 1 Large Egg Yolk; 1/2 Cup Low-fat Shredded Cheddar; 1 Tbsp Parsley, Oregano or Rosemary Chopped; 1/8 Tsp Sea Salt; 1/8 Tsp Black Pepper

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INGREDIENTS

1 Spray Cooking Spray ; Your choice
2 Medium Tomatoes ; Sliced
2 Medium Zucchini ; Sliced
12 oz Lean Ground Beef
1 Large Onion ; Finely Chopped
2 Cloves Garlic ; Minced
1 Cup Tomato Sauce
2 Cups Fat-Free Cottage Cheese
1 Large Egg Yolk
1/2 Cup Low-fat Shredded Cheddar
1 Tbsp Parsley, Oregano or Rosemary ; Chopped
1/8 Tsp Sea Salt
1/8 Tsp Black Pepper

Servings

INSTRUCTIONS

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.

Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce 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 350ºF.

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.

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.)

NOTES

To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.

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Beef and Vegetable Cheese Casserole (5 points)

1 Spray Cooking Spray Your choice
2 Medium Tomatoes Sliced
2 Medium Zucchini Sliced
12 oz Lean Ground Beef
1 Large Onion Finely Chopped
2 Cloves Garlic Minced
1 Cup Tomato Sauce
2 Cups Fat-Free Cottage Cheese
1 Large Egg Yolk
1/2 Cup Low-fat Shredded Cheddar
1 Tbsp Parsley, Oregano or Rosemary Chopped
1/8 Tsp Sea Salt
1/8 Tsp Black Pepper

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.

Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce 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 350ºF.

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.

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Nutrition

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Serving Size: 1 Serving (554g)
Recipe Makes: 6 Servings

Calories: 262
Calories from Fat: 72 (27%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.6g
Cholesterol 75mg		23 %
Sodium 1888.8mg		65 %
Potassium 1506.5mg		40 %
Total Carbohydrate 24g		7 %
	Dietary Fiber 6g	24 %
	Sugars, other 18.1g
Protein 26.5g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 262

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