Ingredients for Ww Beef And Vegetable Cheese Casserole
- cooking spray, as needed
- 1 lb chopped tomatoes
- 1 medium zucchini, chopped
- 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 low-fat cheddar cheese
- parsley
- salt, to taste
- black pepper, to taste
- 1 tbsp olive oil
- parchment paper, as needed
- 1 tsp dried oregano
- 1/2 tsp dried basil
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How to Make Ww Beef And Vegetable Cheese Casserole
- Preheat oven to 500°F (260°C).
- Line a baking sheet with parchment paper. Toss 1 lb chopped tomatoes and 1 medium zucchini, chopped, with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast vegetables for 10-12 minutes, or until slightly tender.
- Meanwhile, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 1 lb lean ground beef, 1/2 medium onion, chopped, and 2 cloves garlic, minced. Cook, breaking up the beef with a spoon, until browned.
- Stir in 1 (24 ounce) jar of tomato sauce and bring to a simmer. Season with salt and pepper to taste.
- Spread the beef mixture evenly in a large (9x13 inch) shallow baking dish.
- Reduce oven temperature to 350°F (175°C).
- In a medium bowl, whisk together 1 (15 ounce) container of cottage cheese, 1 large egg yolk, 1 cup shredded cheddar cheese, 1 tsp dried oregano, 1/2 tsp dried basil, salt, and pepper to taste.
- Spread the cheese mixture evenly over the roasted vegetables and beef mixture in the baking dish. Smooth the top with a spatula.
- Bake for 35-40 minutes, or until heated through and bubbly around the edges.
- Let stand for 10 minutes before cutting into 6 equal pieces and serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
23g
Fat
16g
Carbs
3g
