This is the only way I prepare broccoli now - so this recipe had my attention. This is an easy casserole that can be made ahead and frozen. Now who doesn't like broccoli and cheese! With crispy potatoes on top - comfort food stuff for sure!
Roasting the broccoli before adding it to the casserole gives the whole dish a fresh, complex flavor. If you want to keep it simple, skip roasting the broccoli and use 6 cups frozen and thawed in it's place.
- 1-1/2 lbs. fresh broccoli
- 2 Tbsp. canola or olive oil
- 1-1/2 lbs. 95% ground beef (or turkey)
- 1 large onion, chopped
- 2 Tbsp. Worcestershire sauce
- 1 clove garlic, minced
- 4 cups low fat milk
- 1/3 cup cornstarch
- Salt to taste
- 2 cups Cheddar Cheese
- 1/4 tsp. turmeric (mainly for color)
- 4 cups frozen hash brown potatoes
- 1 large egg, slightly beaten
- Additional cheese for top (optional)
- Preheat oven to 450 degrees F.
- Toss broccoli florets with 1 Tbsp. oil. Spread out on a baking sheet and roast, stirring once, halfway through, until just soft and browned in spots, about 15 minutes.
- Heat remaining oil in a large skilled over medium heat. Add beef and onion and cook, breaking up beef, until beef is browned and onion is softened, about 10 minutes. Stir in Worcestershire, garlic and 1/4 tsp. salt; set aside.
- Whisk milk and cornstarch in a large saucepan. Bring to a boil over medium-high heat, whisking often until bubbling and thickened; 6-8 minutes. Remove from heat and stir in cheddar, salt to taste and turmeric, until the cheese is melted.
- Spread the beef mixture in a 9 x 13 baking dish. Top with the broccoli and pour the cheese sauce evenly over the top.
6. Combine potatoes, egg, pepper and 1/4 tsp. salt in a medium bowl. Sprinkle evenly over casserole.
Coat the top with butter-flavored cooking spray.
7. Bake until casserole is bubbly and potatoes begin to brown, about 40 mins. Sprinkle with paprika and
addition cheese (optional) and bake an additional 5 minutes.
Let stand 10 minutes before serving.
Make Ahead: Prepare through Step 6. Cover and refrigerate up to 1 day or freeze for up to 1 month.
(defrost in refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes before baking.
NOTE: I could not find frozen shredded hash browns. These were cubes, but they worked just fine.
~Adapted from Eating Well