Beef and Veggie Cheese Casserole
 

Beef & Veggie Cheese Casserole - All Phases

INGREDIENTS:

PAM cooking spray
2 medium tomatoes, sliced
2 medium zucchini, sliced
12 oz. of lean ground beef
1 large onion, finely chopped
2 medium garlic cloves, minced
1 cup canned tomato sauce (make sure it's no sugar added)
2 cups fat-free cottage cheese
1 large egg yolk
1/2 cup low-fat shredded cheddar cheese
1 tbsp parsley, oregano or rosemary, chopped (I used dried)
1/8 tsp salt, or to taste
1/8 tsp black pepper, or to taste

DIRECTIONS:

*Preheat oven to 500 F. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.

*Meanwhile, in a large, nonstick skillet, saute beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.

*Spred beef mixture in a large, shallow baking dish and top with roasted vegetables. Reduce oven temperature to 350 F.

*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 the 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.