Beef and Vegetable Cheese Casserole (WW - 5 pts)

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 (WW - 5 pts)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 spray Cooking Spray; 2 medium Fresh tomatoes sliced; 2 medium Zucchini sliced; 12 ounces lean ground beef; 1 large onion uncooked; 1 cloves garlic minced; 1 large Egg yolk uncooked; 1/2 cup low fat cheddar cheese shredded; 1 tablespoon Dried oregano chopped; 2 cups fat free cottage cheese; 1 cup tomato sauce canned

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INGREDIENTS

1 spray Cooking Spray
2 medium Fresh tomatoes ; sliced
2 medium Zucchini ; sliced
12 ounces lean ground beef
1 large onion ; uncooked
1 cloves garlic ; minced
1 large Egg yolk ; uncooked
1/2 cup low fat cheddar cheese ; shredded
1 tablespoon Dried oregano ; chopped
2 cups fat free cottage cheese
1 cup tomato sauce ; canned

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 (WW - 5 pts)

1 spray Cooking Spray
2 medium Fresh tomatoes sliced
2 medium Zucchini sliced
12 ounces lean ground beef
1 large onion uncooked
1 cloves garlic minced
1 large Egg yolk uncooked
1/2 cup low fat cheddar cheese shredded
1 tablespoon Dried oregano chopped
2 cups fat free cottage cheese
1 cup tomato sauce canned

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 (3377g)
Recipe Makes: 1 Servings

Calories: 1673
Calories from Fat: 469 (28%)

Amt Per Serving		% DV

	Total Fat 52.1g	69 %
	Saturated Fat 21.6g	108 %
	Monounsaturated Fat 20.1g
	Polyunsanturated Fat 4.1g
Cholesterol 460.9mg		142 %
Sodium 11459.2mg		395 %
Potassium 9112.4mg		240 %
Total Carbohydrate 146.7g		43 %
	Dietary Fiber 36.9g	148 %
	Sugars, other 109.8g
Protein 172.3g		246 %
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: 1673

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