Broccoli, Beef & Potato Hotdish

Broccoli, Beef & Potato Hotdish

45 Reviews
From: EatingWell Magazine, September/October 2010

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).

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1½ pounds broccoli, cut into 1-inch florets (about 6 cups)
  • 2 tablespoons canola oil, divided
  • 1½ pounds 95%-lean ground beef
  • 1 large onion, chopped
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1¼ teaspoons salt, divided
  • 4 cups low-fat milk
  • ⅓ cup cornstarch
  • 2 cups shredded sharp Cheddar cheese, preferably orange
  • ¼ teaspoon ground turmeric
  • 4 cups frozen hash-brown or precooked shredded potatoes (see Note)
  • 1 large egg, lightly beaten
  • ½ teaspoon freshly ground pepper
  • Canola or olive oil cooking spray
  • ¼ teaspoon Hungarian paprika, preferably hot


  • Active

  • Ready In

  1. Preheat oven to 450°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 ¼ 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, ¾ 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 ¼ 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.
  • Make Ahead Tip: Prepare through Step 6; cover and refrigerate for up to 1 day or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes before baking (Step 7).
  • Note: Precooked shredded potatoes can be found in the dairy section of most supermarkets or near other fresh prepared vegetables in the refrigerated produce section. To make your own, halve 1 pound unpeeled baking potatoes; cook in lightly salted boiling water until slightly tender but still firm in the center, 7 to 10 minutes. Let cool on a clean cutting board. Shred using the large holes of a box grater.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 412 calories; 19 g fat(9 g sat); 4 g fiber; 26 g carbohydrates; 34 g protein; 81 mcg folate; 111 mg cholesterol; 7 g sugars; 0 g added sugars; 3,145 IU vitamin A; 86 mg vitamin C; 405 mg calcium; 4 mg iron; 736 mg sodium; 855 mg potassium
  • Nutrition Bonus: Vitamin C (143% daily value), Vitamin A (63% dv), Calcium (40% dv), Iron (22% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ low-fat milk, 1 vegetable, 3 medium-fat meat, 1 fat

Reviews 45

January 10, 2019
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By: steven sewell
I didn't use the shredded hash browns but I used regular potatoes and cut them into small cubes. I used Lawry's seasoning salt with 2 tablespoons of minced garlic with the worstershire sauce and the diced onions for the ground beef. For the cheese sauce I used white Wisconsin cheddar and seasoned it with 1/2 teaspoon of salt, 1/8 teaspoon of nutmeg, and 1/4 teaspoon of cayenne. It turned out great!
November 13, 2018
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By: bobi@sea
Like the other reviews I agree it was a tad bland but could easily be fixed. I added herbs to the beef while it browned, thyme, oregano, and some chopped fresh garlic. I did add more turmeric to the cheese sauce than it called for too. But I think it needs more flavor. I browned the broccoli florets in a pan with a little coconut oil which added flavor but be sure not to over cook them, the added crunch when the casserole is baked adds texture and retains nutrients. The potatoes could have used more season too. I used a bit of smoked paprika mixed in with the egg. Next time I may use rice instead of the hash browns. A wild rice seasoned right may work well.
July 23, 2018
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By: Kim
My family and I liked this. The only change I made was doubling the turmeric, I still didn't notice it. The cheese sauce was bland. I will make this again, trying to flavor the cheese sauce, and probably adding more hashbrowns. Was good with hot sauce.
October 06, 2016
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By: aircoma
Husband and kids asked for seconds. Enough said.
April 15, 2016
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By: EatingWell User
Enhancements for a delishious dish Great family friendly recipe that definitely needs some spice enhancements. I used 99% lean ground turkey breast, in addition to the wor sauce, I added a salt-free all seasoning (store brand) and garlic powder and oregano. I browned the onions and turkey in olive oil. For the cheese sauce, I used a can of healthy request cream of mushroom a half a can of water and one 16oz bag of shredded Mexican cheese. I loved the idea of roasting the broccoli and t did add good flavor. to top it of, I sprinkled pepper, garlic powder, and regular paprika. It was outstanding and I will double the recipe next time for left-overs! Pros: healthy, family-friendly, kids love it, esay to make Cons: bland
November 08, 2015
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By: EatingWell User
Totally worth the effort The family loved it! We didn't think this dish was bland at all. So happy to have found a delicious casserole that we can feel good about eating -- no canned soup!
October 24, 2015
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By: EatingWell User
Bland and missing something I did not enjoy this dish. It took forever to make and once it was all done it was very blah. I wont be making this again but if I had to make any recommendations they would be to a. drain the mean/onion mixture before you add it to the casserole dish and to b. add more cheese to the cheese mixture. Overall the dish was too moist and lacked flavor. Pros: Good way to get some broccoli in? Cons: Ingredients are mismatched and it's missing something
September 12, 2015
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By: Melissa Waldrup-Old
Too bland, needs help! I wanted to love this! This is a healthier version of a recipe my husband makes. But it turned out very bland and tasteless. I ended up dousing it in ketchup to finish it. Needs some modification. Pros: Healthy casserole Cons: Bland and tasteless
February 07, 2015
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By: EatingWell User
Lots of work for flavorless dish Followed the recipe to a T. Took a long time to cook, put together and bake. Was hoping for a great result with all of the combined flavors and it resulted in a boring tasteless dish. Needed to add Sriracha on mine and my daughter added ketchup. It helped clean out my freezer, but I would not make again. Pros: Healthy with broccoli, good way to use up stuff in your freezer. Cons: Tasteless. It's a three part cooking process and the end result is ... meh.
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