Beef and Vegetable Cheese Casserole


POINTS® Value |  7
Servings | 6
Preparation Time | 25 min
Cooking Time | 45 min
Level of Difficulty | Moderate

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

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

Instructions


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, sauté 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 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. (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.)
6. Flavor Booster: 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.