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broccoli, beef & potato bake

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This is a healthy, high protein, high potassium dish, which is right up my alley. You usually see broccoli teamed with rice instead of potatoes, so this should be interesting and tasty! Recipe & photo: eatingwell.com 02-12-15

yield 8 serving(s)
cook time 1 Hr 40 Min
method Bake

Ingredients For broccoli, beef & potato bake

  • 6 c
    broccoli, cut into 1-inch florets
  • 2 Tbsp
    canola oil, divided
  • 1-1/2 lb
    lean gound beef
  • 1 lg
    onion, chopped
  • 2 Tbsp
    worcestershire sauce
  • 1 tsp
    garlic powder
  • 1-1/4 tsp
    salt, divided
  • 4 c
    low fat milk
  • 1/3 c
    cornstarch
  • 2 c
    shredded sharp cheddar cheese
  • 1/4 tsp
    ground turmeric
  • 4 c
    frozen hash-brown or precooked shredded potatoes
  • 1 lg
    egg, lightly beaten
  • 1/2 tsp
    freshly ground pepper
  • canola or olive oil cookingspray
  • 1/4 tsp
    hungarian paprika, preferably hot

How To Make broccoli, beef & potato bake

  • 1
    Toss broccoli with 1 Tbsp. oil in a large bowl. Spread out on a baking sheet and roast at 350º, stirring once halfway through, until just soft and browned in spots, about 15 minutes.
  • 2
    Meanwhile, heat the remaining 1 Tbsp. 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 the Worcestershire, garlic powder and 1/4 tsp. salt. Set aside.
  • 3
    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 tsp. salt and turmeric until the cheese is melted.
  • 4
    Spread the beef mixture in a 9x13-inch baking dish. Top with the broccoli and pour the cheese sauce evenly over the top.
  • 5
    Combine potatoes, egg, pepper and the remaining 1/4 tsp. salt in a medium bowl. Sprinkle evenly over the casserole. Coat the top with cooking spray.
  • 6
    Bake in the already preheated (350º) oven until it is bubbling and the potatoes are beginning to brown, about 40 minutes. Sprinkle with paprika. Let stand for 10 minutes before serving.
  • 7
    NOTE: Make ahead. Prepare through Step 5; 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 6).
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