Ww Beef And Vegetable Cheese Casserole Food

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BEEF AND CHEDDAR CASSEROLE



Beef and Cheddar Casserole image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, plus more for the baking dish
Kosher salt
3 cups wide egg noodles (about 5 ounces)
1 1/2 cups sour cream
1/2 cup freshly grated Parmesan
12 ounces ground beef
1 red bell pepper, seeded and chopped
1 bunch scallions (white and green parts), finely chopped
1 tablespoon tomato paste
1 teaspoon Italian seasoning
One 14 1/2-ounce can petite diced tomatoes
2 cups grated Cheddar

Steps:

  • Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
  • Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
  • Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

WW BEEF AND VEGETABLE CHEESE CASSEROLE



Ww Beef and Vegetable Cheese Casserole image

This warming casserole can be made ahead, tightly wrapped and frozen until needed. Perfect for hectic holiday times! It came off of the WW web site.This recipe is part of our Cook Once, Eat All Week series.

Provided by tinyTigger

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

cooking spray (1 spray)
2 medium tomatoes, sliced (es)
2 medium zucchini, sliced
12 ounces raw lean ground beef
1 large onion, finely chopped
2 medium garlic cloves, minced
1 cup canned tomato sauce
2 cups fat-free cottage cheese
1 large egg yolk
1/2 cup shredded low-fat cheddar cheese
1 tablespoon oregano or 1 tablespoon rosemary, chopped
1/8 teaspoon table salt (to taste)
1/8 teaspoon black pepper (to taste)

Steps:

  • 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 (3 quart or 9 X 13-inches) 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 immediately. (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.).

Nutrition Facts : Calories 210.3, Fat 7.7, SaturatedFat 3.2, Cholesterol 77.5, Sodium 375.3, Carbohydrate 10.9, Fiber 2.2, Sugar 6, Protein 24.5

BEEF VEGGIE CASSEROLE



Beef Veggie Casserole image

"This satisfying stew is a breeze to fix because it uses leftover roast beef and refrigerated biscuits," promises Patti Keith from Ebensburg, Pennsylvania. "With hearty chunks of potato and plenty of mixed vegetables, it makes a wonderful meal with a loaf of garlic bread."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 6

1 envelope mushroom gravy mix
3/4 cup water
2 cups cubed cooked beef
2 cups frozen mixed vegetables
2 medium potatoes, peeled, cubed and cooked
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

Steps:

  • In a large saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the beef, vegetables and potatoes; heat through. , Transfer to a greased 8-in. square baking dish. Top with biscuits. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and biscuits are golden brown.

Nutrition Facts : Calories 399 calories, Fat 5g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 944mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein.

VEGETABLE-BARLEY CASSEROLE WW



Vegetable-Barley Casserole Ww image

From Weight Watchers: POINTS® Value: 3 Level of Difficulty: Easy This Tex-Mex casserole is jam-packed with tasty, fiber-rich ingredients. We used Swiss Chard but spinach, kale or turnip greens are all great options.

Provided by IAteMyGluestick

Categories     Grains

Time 45m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 13

2 teaspoons canola oil
1 onion, chopped
1 large garlic clove, minced
2 cups frozen corn kernels, thawed and drained
3 cups swiss chard, thick stems removed, coarsely chopped
14 1/2 ounces canned diced tomatoes and green chilies, well-drained
2 cups cooked barley, quick-cooking recommended
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
cooking spray, 2 spray(s)
1/2 cup shredded low-fat cheddar cheese, sharp-variety recommended

Steps:

  • Preheat oven to 350ºF.
  • Heat oil in very large nonstick skillet over medium heat.
  • Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes.
  • Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.
  • Coat a 2 1/2- to 3-quart baking dish with cooking spray. Spoon barley mixture into prepared dish in an even layer; sprinkle with cheese.
  • Bake until cheese melts and mixture is hot, about 25 to 30 minutes.
  • Remove from oven and let stand for 5 minutes before slicing into six pieces.

VEGETABLE BEEF CASSEROLE



Vegetable Beef Casserole image

This easy one-dish recipe has been a family favorite ever since my husband's aunt handed it down to me 35 years ago. Try adding whatever vegetables you have on hand. A simple salad goes nicely with this dish. -Evangeline Rew, Manassas, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 11

3 medium potatoes, sliced
3 carrots, sliced
3 celery ribs, sliced
2 cups cut fresh or frozen cut green beans
1 medium onion, chopped
1 pound lean ground beef (90% lean)
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
4 medium tomatoes, peeled, seeded and chopped
1 cup shredded cheddar cheese

Steps:

  • In a 3-qt. casserole, layer half the potatoes, carrots, celery, green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme, salt and pepper. Repeat layers. , Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°; bake about 1 hour longer or until vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.

Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 607mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.

BEEF, VEGETABLE AND CHEESE CASSEROLE



Beef, Vegetable and Cheese Casserole image

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)

Provided by Kathy in Fla

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

cooking spray (5 one-second sprays per serving)
2 medium tomatoes, sliced
2 medium zucchini, sliced
12 ounces raw lean ground beef
1 large onion, finely chopped
2 medium garlic cloves, minced
1 cup canned tomato sauce
2 cups fat-free cottage cheese
1 large egg yolk
1/2 cup shredded low-fat cheddar cheese (or any low fat cheese of your choice)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
1/8 teaspoon crushed red pepper flakes (optional)

Steps:

  • 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 9x9 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.

Nutrition Facts : Calories 210.8, Fat 7.7, SaturatedFat 3.2, Cholesterol 77.5, Sodium 375.3, Carbohydrate 11, Fiber 2.3, Sugar 6, Protein 24.5

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