Beef & Vegetable Cheese Casserole Recipe
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 This recipe for Beef & Vegetable Cheese Casserole, by Louretha Glasl, is from First Baptist Yelm,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Louretha Glasl
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:6 |
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