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    Beef and Vegetable Cheese Casserole


    Source of Recipe


    Weight Watchers

    Recipe Introduction


    POINTS® Value | 7
    Servings | 6
    Preparation Time | 25 min
    Cooking Time | 45 min
    Level of Difficulty | Moderate

    List of Ingredients




    1 sprays cooking spray
    2 medium tomato(es), sliced
    2 medium zucchini, sliced
    12 oz raw lean ground beef
    1 large onion(s), finely chopped
    2 medium garlic clove(s), minced
    1 cup canned tomato sauce
    2 cup fat-free cottage cheese
    1 large egg yolk(s)
    1/2 cup low-fat shredded cheddar cheese
    1 Tbsp parsley, oregano or rosemary, chopped
    1/8 tsp table salt, or to taste
    1/8 tsp black pepper, or to taste

    Recipe



    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.

    Meanhwile, 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 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. (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.)

    Flavor Booster: To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.

    *I omitted the fresh tomatoes and used a can of (drained) diced tomatoes. I added a layer of spinach in their place.

 

 

 


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