Hotdish may be a Minnesota tradition but everyone, everywhere, should add this cheesy casserole to their fall dinner rotation. Source: EatingWell Magazine, October 2020

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Toss broccoli with 1 tablespoon oil on a baking sheet. Roast, stirring once halfway through, until just soft and browned in spots, about 15 minutes.

  • 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.

  • 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. Remove from heat and stir in shredded Cheddar cheese, 3/4 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. Sprinkle with veggie (or tater) tots, pepper and the remaining 1/4 teaspoon salt. Coat the tots with cooking spray.

  • Bake the casserole until it is bubbling and the tots are beginning to brown, about 40 minutes. Let stand for 10 minutes before serving.


To make ahead: Prepare through Step 5; refrigerate for up to 1 day or freeze for up to 1 month (thaw in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes before baking.

Nutrition Facts

446 calories; total fat 19g 29% DV; saturated fat 9g; cholesterol 87mg 29% DV; sodium 760mg 30% DV; potassium 921mg 26% DV; carbohydrates 28g 9% DV; fiber 4g 16% DV; sugar 10g; protein 33g 66% DV; exchange other carbs 2; vitamin a iu 3146IU; vitamin c 81mg; folate 78mcg; calcium 423mg; iron 4mg; magnesium 64mg.