Name: Broccoli, Beef & Potato Hotdish
Cook time: 45 min
Total time: 100 min
Ingredients: 1.5 pounds broccoli, cut into 1-inch florets (about 6 cups); 2 tablespoons canola oil, divided; 1.5 pounds 95%-lean ground beef; 1 large onion, chopped; 2 tablespoons Worcestershire sauce; 1 teaspoon garlic powder; 1.25 teaspoons salt, divided; 4 cups low-fat milk; 0.33333334326744 cup cornstarch; 2 cups shredded sharp Cheddar cheese, preferably orange; 0.25 teaspoon ground turmeric; 4 cups frozen hash-brown or precooked shredded potatoes (see Note); 1 large egg, lightly beaten; 0.5 teaspoon freshly ground pepper; Canola or olive oil cooking spray; 0.25 teaspoon Hungarian paprika, preferably hot

Broccoli, Beef & Potato Hotdish

4.0

(25)

25 Reviews

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

Updated on August 16, 2019

Cook Time:

45 mins

Additional Time:

55 mins

Total Time:

1 hrs 40 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Bone Health Healthy Aging Healthy Immunity Healthy Pregnancy High Calcium High-Protein Low Added Sugars Low-Calorie

Jump to Nutrition Facts

Ingredients

1 ½ pounds broccoli, cut into 1-inch florets (about 6 cups)
2 tablespoons canola oil, divided
1 ½ pounds 95%-lean ground beef
1 large onion, chopped
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 ¼ 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

Directions

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.

Tips

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 (per serving)

412	Calories
19g	Fat
26g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 412
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 4g	13%
Total Sugars 7g
Protein 34g	68%
Total Fat 19g	25%
Saturated Fat 9g	45%
Cholesterol 111mg	37%
Vitamin A 3145IU	63%
Vitamin C 86mg	96%
Folate 81mcg	20%
Sodium 736mg	32%
Calcium 406mg	31%
Iron 4mg	21%
Magnesium 65mg	16%
Potassium 855mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.