Beef & Vegetable Cheese Casserole

14 70 223
Ingredients Minutes Calories
Prep Cook Servings
25 min 45 min 6
Beef & Vegetable Cheese Casserole
Health Rating


1 spray (about 1/3 second) Olive oil cooking spray
2 medium Tomato (sliced)
2 medium Zucchini (sliced)
341 gm Beef, ground, extra lean
1 large Yellow onion (finely chopped)
2 clove(s) Garlic (minced)
1 cup Tomato sauce, canned
2 cup Cottage cheese (1% M.F.)
1 large egg Egg yolk
1/2 cup shredded Cheddar cheese, reduced fat (18%)
1 tbsp Parsley, fresh (finely chopped)
1 tbsp Oregano, fresh (finely chopped)
1 tbsp Rosemary, fresh (finely chopped)
1 dash Salt and pepper (to taste)


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

Meanwhile, in a large, nonstick 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 (3 quart or 9 X 13-inches) and top with roasted vegetables. Reduce oven temperature to 350ºF.

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 immediately.

(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.)

Nutrition Facts

Per Portion

Calories 223
Calories from fat 74
Calories from saturated fat 34
Total Fat 8.2 g
Saturated Fat 3.8 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.0 g
Cholesterol 72 mg
Sodium 651 mg
Potassium 695 mg
Total Carbohydrate 10.9 g
Dietary Fiber 2.3 g
Sugars 7.6 g
Protein 26.4 g

Dietary servings

Per Portion

Meat 0.6
Milk Alternative 0.5
Vegetables 2.1

Energy sources

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