Broccoli, Beef and Potato Hotdish

By SLSkibby

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).

Ingredients

• 1-1/2 lb (6 cups) broccoli, cut into 1-inch florets
• 2 T canola oil, divided
• 1-1/2 lb lean ground beef
• 1 large onion, chopped
• 2 T Worcestershire sauce
• 1 t garlic powder
• 1-1/4 t salt, divided
• 4 C low-fat milk
• 1/3 C cornstarch
• 2 C shredded sharp Cheddar cheese
• 1/4 t ground turmeric
• 4 C frozen hash-brown or precooked shredded potatoes
• 1 large egg, lightly beaten
• 1/2 t freshly ground pepper
• Canola or olive oil cooking spray
• 1/4 t Hungarian paprika, preferably hot

Preparation

Step 1

1. 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.
2. 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.
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 teaspoon salt, and turmeric until the cheese is melted.
4. 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.
5. 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.
6. 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.