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Beef and vegetable cheese casserole
4
Points®
Total Time
1 hr 10 min
Prep
25 min
Cook
45 min
Serves
6
Difficulty
Moderate
This comforting casserole can be made ahead, tightly wrapped and frozen until needed, making it perfect for hectic holiday times! To give this dish an Italian accent, substitute fat-free ricotta cheese for the cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil or oregano just before serving. For a pretty variation, slice the zucchini lengthwise instead of crosswise before roasting. Arrange the roasted strips in an overlapping lattice fashion on the top of the casserole.
Ingredients
Cooking spray
1 spray(s)
Tomato
2 medium, sliced
Uncooked zucchini
2 medium, sliced
Uncooked lean ground beef
12 oz
Onion
1 large, finely chopped
Garlic
2 clove(s), minced
Canned tomato sauce
1 cup(s)
Fat free cottage cheese
2 cup(s)
Egg yolk
1 medium
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s)
Fresh parsley
1 Tbsp, oregano or rosemary, chopped
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste