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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Beef & Vegetable Cheese Casserole Recipe

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This recipe for Beef & Vegetable Cheese Casserole is from First Baptist Yelm, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
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
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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