Beef, Broccoli & Potato Casserole
.
Yield
8 servingsPrep
25 minCook
55 minReady
98 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
broccoli florets
cut into 1-inch florets (about 6 cups) |
|
| 2 | tablespoons |
canola oil
divided |
|
| 1 | large |
onions
chopped |
|
| 1 ½ | pounds |
ground beef, lean
95% lean |
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 ¼ | teaspoons |
salt
divided |
|
| 4 | cups |
milk, low-fat
|
|
| ⅓ | cup |
cornstarch
|
|
| 2 | cups |
cheddar cheese
shredded sharp, preferably orange |
|
| ¼ | teaspoon |
turmeric
ground |
|
| 4 | cups |
potatoes
frozen hash-brown or precooked shredded |
|
| 1 | large |
eggs
lightly beaten |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | x |
nonstick cooking spray
|
* |
| ¼ | teaspoon |
paprika
preferably hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
broccoli florets
cut into 1-inch florets (about 6 cups) |
|
| 3E+1 | ml |
canola oil
divided |
|
| 1 | large |
onions
chopped |
|
| 680.4 | g |
ground beef, lean
95% lean |
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 5 | ml |
garlic powder
|
|
| 6.3 | ml |
salt
divided |
|
| 946 | ml |
milk, low-fat
|
|
| 79 | ml |
cornstarch
|
|
| 473 | ml |
cheddar cheese
shredded sharp, preferably orange |
|
| 1.3 | ml |
turmeric
ground |
|
| 946 | ml |
potatoes
frozen hash-brown or precooked shredded |
|
| 1 | large |
eggs
lightly beaten |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1 | x |
nonstick cooking spray
|
* |
| 1.3 | ml |
paprika
preferably hot |
|
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!
