Beef and Vegetable Cheese Casserole

From Weight Watchers

Ingredients

• 1 spray of cooking spray
• 2 medium tomatoes sliced
• 2 medium zucchini, sliced
• 12 oz. raw lean ground beef
• 1 large onion, finely chopped
• 2 medium garlic cloves, minced
• 1 cup canned tomato sauce
• 2 cups fat-free cottage cheese
• 1 large egg yolk
• 1/2 cup low-fat shredded cheddar cheese
• 1 Tablespoon parsley, oregano or rosemary, chopped
• 1/8 teaspoon table salt, or to taste
• 1/8 teaspoon black pepper, or to taste

Directions

• Preheat oven to 500 degrees. 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, non-stick skillet, saute 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 and top with roasted vegetables. Reduce oven temperature to 350.
• Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, and 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. (Note: If preparing casserole in advance and freezing it, make sure to thaw it copletely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.)
• 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.
• This casserole can be made ahead, tightly wrapped and frozen until needed.
• Source: Weight Watchers December 2006

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Copyright © 2007 by Cheryl K. Qualls. Last updated 18-Jan-2007. All rights reserved.