"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Beef and Vegetable Cheese Casserole Recipe

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This recipe for Beef and Vegetable Cheese Casserole, by , is from The Camargo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Camargo
Added: Wednesday, December 29, 2004

Category:
Category:

Ingredients:  
Ingredients:  
3 sliced tomatoes, 3 sliced zucchini, 2-3 sliced bell peppers, 1 sliced squash, several sliced mushrooms, 1 lb lean ground beef, 1 finely chopped large onion, 2 minced garlic cloves, 1 c. tomato sauce, 2 c. fat-free cottage cheese, 1 large egg, 1/2 c low-fat shredded cheddar cheese, 1 T. parsley, oregano, or rosemary, salt and pepper to taste

Directions:
Directions:
1. Preheat oven to 500 degrees. Coat baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10-15 minutes.
2. Meanwhile, 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 and top with roasted vegetables. Reduce oven to 350 degrees.
4. Whisk together cottage cheese, egg, cheddar,herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth.
5. Bake until very hot a bubbly around the edges, about 35 minutes.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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