Best Beef And Vegetable Cheese Casserole Recipes

Beef, Vegetable and Cheese Casserole image

Provided by Kathy in Fla

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

cooking spray (5 one-second sprays per serving)
2 medium tomatoes, sliced
2 medium zucchini, sliced
12 ounces 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 shredded low-fat cheddar cheese (or any low fat cheese of your choice)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
1/8 teaspoon crushed red pepper flakes (optional)

Steps:

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 9x9 baking dish 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.
(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.).
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.

Nutrition Facts : Calories 210.8, Fat 7.7, SaturatedFat 3.2, Cholesterol 77.5, Sodium 375.3, Carbohydrate 11, Fiber 2.3, Sugar 6, Protein 24.5

Ww Beef and Vegetable Cheese Casserole image

Provided by tinyTigger

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

cooking spray (1 spray)
2 medium tomatoes, sliced (es)
2 medium zucchini, sliced
12 ounces 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 shredded low-fat cheddar cheese
1 tablespoon oregano or 1 tablespoon rosemary, chopped
1/8 teaspoon table salt (to taste)
1/8 teaspoon black pepper (to taste)

Steps:

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.).

Nutrition Facts : Calories 210.3, Fat 7.7, SaturatedFat 3.2, Cholesterol 77.5, Sodium 375.3, Carbohydrate 10.9, Fiber 2.2, Sugar 6, Protein 24.5

Beef and Vegetable Cheese Casserole image

Provided by NIKKI SMITH

Categories Casseroles

Time 1h15m

Number Of Ingredients 13

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

Steps:

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, saute 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 (3 quart or 9 X 13-inches) 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 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.)