Beef, Vegetable and Cheese Casserole

READY IN: 1hr 10mins
Recipe by Kathy in Fla

I am always looking for healthier ways of cooking for my family. This is one recipe that I have made and frozen for those hectic days. Originally found this one the Weight Watchers Site and tweaked it to my family's taste. 7 Points/6 Servings (Can be prepared and frozen for OMC)

Top Review by Mustang Sally 54269

This dish was great. Easy to make & good on points even though I chose to use non-fat-free ingredients (can't handle the processing, extra sodium & fillers). I loved the roasted tomatoes/zucchini & the cottage cheese mixture on top was very yummy. I added some italian sausage to the beef & did the italian version with parm cheese & basil. Great recipe, thanks for sharing.

Ingredients Nutrition


  1. Preheat oven to 500ºF.
  2. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.
  3. Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned.
  4. Stir in tomato sauce and bring to a simmer.
  5. Spread beef mixture in a 9x9 baking dish and top with roasted vegetables.
  6. Reduce oven temperature to 350ºF.
  7. Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl.
  8. Spoon over roasted vegetables and smooth with a rubber spatula.
  9. Bake until very hot and bubbling around edges, about 35 minutes.
  10. Cut into six equal pieces and serve.
  11. (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.).
  12. 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.

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