Beef, Vegetable And Cheese Casserole - cooking recipe

Ingredients
    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)
Preparation
    Preheat oven to 500\u00b0F.
    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, saute 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 350\u00b0F.
    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.

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