Broccoli, Beef and Potato Hotdish

Recipes » Main Dish » Casseroles

From Eating Well Magazine: This easy casserole, full of ground beef, roasted broccoli and topped with hash browns, was inspired by the classic Minnesota Tater Tot hotdish. Roasting the broccoli before adding it to the casserole gives the whole dish a much more complex and exciting flavor, but it’s by no means necessary. If you want to keep it simple, skip roasting the broccoli (Step 2) and use 6 cups frozen broccoli, thawed, in its place (omit 1 tablespoon oil, as well).

Yield: 8 Servings Ready in 1 hours, 40 minutes

Cuisine: AmericanMain Ingredient: Beef

(4.5, 2) 100% would make again (reviews)

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Ingredients

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Verified by twojocks

Original recipe makes 8 Servings

1 1/2 lbsbroccoli; cut into 1-inch florets (6 cups)

2 tablespoonscanola oil; divided

1 1/2 lbs95% lean ground beef

1 largeonion; chopped

2 tablespoonsWorcestershire sauce

1 teaspoonGarlic powder

1 1/4 teaspoonsalt; divided

4 cupsLowfat Milk

1/3 cupcornstarch

2 cupssharp cheddar cheese; orange, lowfat

1/4 teaspoonTumeric; ground

4 cupshash Browns or precooked shredded potatoes

1 largeegg; slightly beaten

1/2 teaspoonGround black pepper

Canola or olive oil cooking spray

1/4 teaspoonHungarian paprika; preferably hot

Broccoli, Beef and Potato Hotdish Preparation

1. Preheat oven to 450 degrees F.

2. Toss broccoli with 1 tablespoon oil in a large bowl. Spread out on a baking sheet and roast, stirring once halfway though, until just soft and browned in spots, about 15 minutes.

3. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add beef and onion and cook, breaking up the beef with a wooden spoon, until the beef is browned and the onion is softened, 10 to 12 minutes. Stir in Worcestershire, garlic powder and 1/4 teaspoon salt. Set aside.

4. 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, 3/4 teaspoon salt and turmeric until the cheese is melted.

5. 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.

6. Combine potatoes, egg, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Sprinkle evenly over the casserole. Coat the top with cooking spray.

7. 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.

Notes

I'm trying this recipe next week and am likely to make some amendments to the spices, as I usually find recipes from Eating Well easy and healthy, but bland.