Broccoli, Beef & Potato Hotdish

September/October 2010

Your rating: None Average: 3.6 (377 votes)

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).

"Made some minor changes, and really enjoyed the dish overall. Changes: Used ground turkey instead of beef Added 3 chopped cloves of garlic to turkey/onion mix Made sure to add S/P and a dash of garlic powder for each major component Added...
Broccoli, Beef & Potato Hotdish

42 Reviews for Broccoli, Beef & Potato Hotdish

Highly recommend

Very good combination of ingredients. I did not change the recipe - the turmeric adds a "kick" to the dish and is not overpowering. Definitely need to roast the broccoli as it adds to the unique taste of the casserole. Family loves it!


My 11 yr old son told me we need to rename this recipe "Heaven on a Plate" from now on! I added a little garlic but pretty much followed the's a keeper!

Deep rich flavors and fairly easy

I was concerned about all of the negative reviews, but the positive reviews finally won me over. I'm vegetarian, so I used one bag of Wegman's "Don't have a cow" veggie crumbles in place of the ground beef. I'm also not a fan of garlic powder so I used 3 garlic crushed garlic cloves in it's place. I try to avoid pre-packaged foods, so I made my own shredded potatoes using 1lb of yukon golds. I thoroughly enjoyed this dish and thought it turned out great and full of flavor. I know the recipe recommends yellow cheddar, but I used an intense organic white cheddar that had a fantastic flavor for this dish. I could see why yellow cheddar was recommended after I added the turmeric because the cheese sauce took on a slightly scary bright french's mustard yellow color, that wouldn't have been as noticeable with yellow cheddar. I think the cheese it key in this dish, and wonder if those that said it was bland maybe used pre-packaged shredded cheese. Just like wine in a recipe, you shouldn't use any cheese in a recipe that you wouldn't eat on it's own. I thought each layer was flavorful on it's own, but even better when combined. I made this yesterday and had some of the leftovers today and they were just as good.

Vegetarian broccoli, "beef" & potato hotdish
Comments (1)


Anonymous wrote 45 weeks 6 days ago

Thanks for the picture!

Thanks for the picture!

too much green onion

I replaced half of the milk/cornstarch mixture with packaged white gravy. It gave it more flavor and you didn't get that cornstarch texture. I'd also added more celery to the dish. I used my House Seasoning (from Paula Deen's book) in place of where it calls for garlic and/or salt.

Great flavor and the leftovers were gobbled up the next day.
Needed more flavor

I made a couple of adjustment- used low fat cheddar soup with just a can full of 1%milk to bake it and Mrs. Dash garlic herb seasoning was added afterwards to give the dish extra flavor without adding salt. These changes made the dish pretty good.

Pretty simple
Comments (1)


Anonymous wrote 2 years 7 weeks ago

I like your ideas. I looked

I like your ideas. I looked at this recipe and thought the cheddar soup would be a good sub to cut calories.. Also unsweetened almond milk is only 30 calories a cup. I usually use hamburger that is 96/4 lean. So, this recipe could be considerably lower in calories with a little imagination. Really looks good though, and I'll definitely make it with substitutes.

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