Beef, Broccoli & Potato Casserole
Submitted by barbequeguy
Layered casserole with seasoned ground beef, roasted broccoli, sharp cheddar sauce, and a crispy hash brown potato topping. Feeds 8 hungry people and brings serious weeknight comfort.
YIELD
8 servingsPREP
25 minCOOK
55 minREADY
98 minThis casserole has layers like a good story, and every one of them delivers.
Roasted broccoli florets sit on top of Worcestershire-seasoned ground beef, the whole thing gets blanketed in a from-scratch sharp cheddar cheese sauce, and a crispy hash brown crust crowns the top.
The turmeric in the cheese sauce is a sneaky move that deepens the golden color and adds a subtle earthiness.
It feeds a crowd of eight and reheats like a champ for leftovers all week.
Chef Tips
- Roast the broccoli until it gets those charred edges. That caramelization adds a nutty sweetness you won’t get from steamed florets.
- Use sharp cheddar, not mild. The bolder flavor stands up to the beef and Worcestershire better.
- Let the casserole rest a full 10 minutes after baking. It sets up and slices much cleaner.
- Frozen shredded hash browns work great here. No peeling, no grating, no fuss.
Ingredients
Directions
Preheat oven to 450°F.
Combine broccoli with 1 tablespoon oil in a large bowl and toss well.
Spread out on a baking sheet and roast, stirring once halfway through, until just soft and browned in spots, 14 to 16 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat.
Stir in beef and onion and cook, breaking up the beef with a wooden spoon, until the beef is browned and the onion is softened, about 11 minutes.
Add Worcestershire, garlic powder and ¼ teaspoon salt, stir well. Set aside.
Whisk milk and cornstarch in a large saucepan.
Bring to a boil over medium-high heat, whisking often, until bubbling and thickened enough to coat the back of a spoon, 6 to 8 minutes total.
Remove from the heat and stir in cheddar, ¾ teaspoon salt and turmeric until the cheese is melted.
Spread the beef mixture in a 9-by-13-inch (or similar 3-quart) baking dish .
Top with the broccoli and pour the cheese sauce evenly over the top.
Mix together potatoes, egg, pepper and the remaining ¼ teaspoon salt in a medium bowl.
Sprinkle evenly over the casserole.
Coat the top with cooking spray or brush with oil.
Bake the casserole until it is bubbling and the potatoes are beginning to brown, about 40 minutes.
Sprinkle with paprika.
Let stand for 10 minutes before serving.
Serve warm and enjoy!
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