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Beef Vegetable And Cheese Casserole Recipe

This healthy and delicious Beef Vegetable & Cheese Casserole is a family favorite! Perfect for busy weeknights, it's easily prepped and frozen for those hectic days. Inspired by a Weight Watchers recipe, I've tweaked it for even more flavor. This comforting casserole is packed with lean beef, roasted vegetables, and creamy cheese, all in under 70 minutes. A flavorful and satisfying meal the whole family will love! (Serves 6)

Prep Time 20 mins
Cook Time 70 mins
Calories 210.8 kcal
Protein 49g
Rating 5.0 (2 Reviews)
Beef Vegetable And Cheese Casserole 87

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Vegetable And Cheese Casserole

  • cooking spray, lightly coat
  • 1 lb tomatoes, chopped
  • 1 medium zucchini, sliced
  • 1 lb lean ground beef
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 ounce) jar tomato sauce
  • 1 (15 ounce) container fat-free cottage cheese
  • 1 large egg yolk
  • 1 cup shredded cheddar cheese
  • 0 Fresh Parsley
  • 0 Fresh Oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 0 Crushed Red Pepper Flakes
  • 1 tsp dried Italian herbs
  • 2 tbsp minced fresh basil (optional)
  • 1 (15 ounce) container fat-free ricotta (for an Italian twist)
  • 1/4 cup grated Parmesan (if using ricotta)

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How to Make Beef Vegetable And Cheese Casserole

  1. Preheat oven to 500°F (260°C).
  2. Lightly coat a baking sheet with cooking spray. Spread 1 lb chopped tomatoes and 1 medium zucchini, sliced, over the baking sheet.
  3. Roast vegetables for 10-12 minutes, until slightly tender.
  4. Meanwhile, in a large nonstick skillet, sauté 1 lb lean ground beef, 1/2 medium onion (chopped), and 2 cloves garlic (minced) until beef is browned. Drain any excess fat.
  5. Stir in 1 (24 ounce) jar of tomato sauce and bring to a simmer for 5 minutes.
  6. Spread the beef mixture into a 9x9 inch baking dish.
  7. Reduce oven temperature to 350°F (175°C).
  8. In a medium bowl, whisk together 1 (15 ounce) container cottage cheese (or fat-free ricotta for an Italian twist), 1 large egg yolk, 1 cup shredded cheddar cheese (or 1/4 cup grated Parmesan if using ricotta), 1 tsp dried Italian herbs, 1/2 tsp salt, and 1/4 tsp black pepper.
  9. Spoon the cheese mixture evenly over the roasted vegetables in the baking dish, smoothing with a rubber spatula.
  10. Bake for 35-40 minutes, until heated through and bubbling around the edges.
  11. Let stand for 5 minutes before cutting into 6 equal pieces and serving.
  12. Optional: Sprinkle with 2 tablespoons of minced fresh basil just before serving for extra freshness.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

24g

Fat

16g

Carbs

3g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Casseroles Main Dish Beef Vegetables Oven Dietary Low Sodium Low Calorie Low Carb Ground Beef Low In Something Meat Squash Tomatoes Equipment 4 Hours Or Less