Broccoli, Beef & Potato Hotdish

Broccoli, Beef &amp; Potato Hotdish was pinched from <a href="http://www.cooking.com/Recipes-and-More/recipes/broccoli-beef-potato-hotdish-recipe-12552.aspx" target="_blank">www.cooking.com.</a>

"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). 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)...."

INGREDIENTS
1 1/2  pounds   broccoli, cut into 1-inch florets (about 6 cups)
2 tablespoons   canola oil, divided
1 1/2  pounds 95%-lean ground beef
1   large onion, chopped
2 tablespoons   worcestershire sauce
1 teaspoon   garlic powder
1 1/4 teaspoons   salt, divided
4 cups  low-fat milk
1/3 cup  cornstarch
2 cups  shredded sharp cheddar cheese, preferably orange
1/4 teaspoon   ground turmeric
4 cups  frozen hash-brown or precooked shredded potatoes (see Note)
1   large egg, lightly beaten
1/2 teaspoon  freshly ground pepper
Canola or olive oil cooking spray
1/4 teaspoon   Hungarian paprika, preferably hot
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 boi
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