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).

Jessie Price
Source: EatingWell Magazine, September/October 2010


Recipe Summary

1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 Facts

412 calories; protein 33.8g; carbohydrates 25.9g; dietary fiber 3.6g; sugars 7.4g; fat 19.4g; saturated fat 9g; cholesterol 110.8mg; vitamin a iu 3145.1IU; vitamin c 86.1mg; folate 80.9mcg; calcium 405.5mg; iron 3.7mg; magnesium 65.3mg; potassium 855mg; sodium 735.9mg; thiamin 0.1mg.

Reviews (18)

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45 Ratings
  • 5 star values: 10
  • 4 star values: 24
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
I made a double batch because I had lots of beef and broccoli. I made a made a white sauce with butter and flower and thickened with a little cornstarch in the end. I think this may have added what was missing for some of the other posters. I only used 4 cups of milk for my two casseroles (half of what the recipe calls for). I did not use cooking spray on the top and it turned out great! As for seasoning I added a little s&p to the broccoli the beef and the sauce. Read More
Rating: 2 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
This dish was amazing. It's going to be my new go-to comfort food. I agree with the other reviewer about Alexia hashbrowns I used them and they were flavorful and perfect they seemed to me fresher than other brands. I also suggest going with the roasted broccoli as opposed to the frozen as it added so much flavor. My husband and I also discovered that a spot of Tobasco sauce really enhances all the flavors. Sooo good. Read More
Rating: 5 stars
Surprisingly Delicious! I was surprised at how much I enjoyed this dish! My husband and I cooked it together so it was a little hectic in our tiny kitchen. I felt like it took a bit long to prep and cook but again there were two of us. I used frozen broccoli and it tasted great. I also used frozen hash browns and thawed them a little in a saute pan with some water. I would have cooker them a tiny bit longer. Overall great dish and I can't wait to make it again. Pros: Tasty Good ingredients Cons: Cooks a long time Read More
Rating: 4 stars
My family loves this dish and have served it twice. I added garlic salt and omitted salt - yummy. I also use bison meat which has less fat. Alexia organic frozen hashbrowns are a great shortcut. Read More
Rating: 4 stars
Tasty cheesy-broccoli dish I really loved this dish; it was satisfying kept me full longer. My husband liked it okay (he said he likes other things better but he would eat it again). I don't necessarily find it the most appealing looking dish in person (I have an aversion to nacho cheese and the cheese sauce takes on that appearance) but once I ate a bite I changed my mind. I didn't really find it lacking in flavor (I even took the easy way out and didn't roast the broccoli). I think the Worcestshire sauce really brings it together flavor-wise. And the hashbrown topping is yummy! I would make this again. Read More
Rating: 2 stars
Too rich and need more flavor Overall the dish was flavorless. I even reduced the sauce and it still tasted too rich. I need the beef in every bite to get some flavor. Would not make it again. Pros: Hash brown and beef was tasty Cons: Cheese sauce too much! Read More
Rating: 5 stars
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! Read More