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Beef & Vegetable Cheese Casserole Recipe

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This recipe for Beef & Vegetable Cheese Casserole, by , is from First Baptist Yelm, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louretha Glasl


Cooking spray
2 medium tomatoes, sliced
2 medium zucchini, sliced
12 oz. lean ground beef
1 large onion, finely chopped
2 medium garlic cloves, minced
1 c. canned tomato sauce
2 c. fat-free cottage cheese
1 large egg yolk
½ c. low-fat cheddar cheese, shredded
1 T. parsley, oregano or rosemary, chopped
⅛ tsp. salt, or to taste
⅛ tsp. black pepper, or to taste

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

In a large, non-stick 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 and top with roasted vegetables. Reduce oven temp to 350º.

Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a med bowl. Spoon over roasted vegetabes and smooth with a rubber spatula.

Bake until very hot and bubbling around edges, about 35 min. Cut into 6 equal pieces and serve.

This can be prepared in advance and frozen. Thaw completely in refrigerator before baking and increase baking time by 5-10 minutes.

Number Of Servings:
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