Roasted Broccoli, Beef and Potato Hotdish

When I stumbled upon this recipe, the first ingredient that caught my eye was Roasted Broccoli.
This is the only way I prepare broccoli now - so this recipe had my attention.  This is an easy casserole that can be made ahead and frozen.  Now who doesn't like broccoli and cheese!  With crispy potatoes on top - comfort food stuff for sure!

Roasting the broccoli before adding it to the casserole gives the whole dish a fresh, complex flavor.  If you want to keep it simple, skip roasting the broccoli and use 6 cups frozen and thawed in it's place.

• 1-1/2 lbs. fresh broccoli
• 2 Tbsp. canola or olive oil
• 1-1/2 lbs. 95% ground beef (or turkey)
• 1 large onion, chopped
• 2 Tbsp. Worcestershire sauce
• 1 clove garlic, minced 
• 4 cups low fat milk
• 1/3 cup cornstarch
• Salt to taste
• 2 cups Cheddar Cheese
• 1/4 tsp. turmeric (mainly for color)
• 4 cups frozen hash brown potatoes
• 1 large egg, slightly beaten
• Pepper
• Paprika
• Additional cheese for top (optional)

1. Preheat oven to 450 degrees F.
2. Toss broccoli florets with 1 Tbsp. oil.  Spread out on a baking sheet and roast, stirring once, halfway through, until just soft and browned in spots, about 15 minutes.
3. Heat remaining oil in a large skilled over medium heat.  Add beef and onion and cook, breaking up beef, until beef is browned and onion is softened, about 10 minutes.  Stir in Worcestershire, garlic and 1/4 tsp. salt; set aside.
4. Whisk milk and cornstarch in a large saucepan.  Bring to a boil over medium-high heat, whisking often until bubbling and thickened; 6-8 minutes.  Remove from heat and stir in cheddar, salt to taste and turmeric, until the cheese is melted.
5. Spread the beef mixture in a 9 x 13 baking dish.  Top with the broccoli and pour the cheese sauce evenly over the top.

 

6.  Combine potatoes, egg, pepper and 1/4 tsp. salt in a medium bowl.  Sprinkle evenly over casserole.  

Coat the top with butter-flavored cooking spray.

7.  Bake until casserole is bubbly and potatoes begin to brown, about 40 mins.  Sprinkle with paprika and

addition cheese (optional) and bake an additional 5 minutes.

Let stand 10 minutes before serving.

Make Ahead:  Prepare through Step 6.  Cover and refrigerate up to 1 day or freeze for up to 1 month.

(defrost in refrigerator for 2 days before baking).  Let stand at room temperature for 30 minutes before baking.

NOTE:  I could not find frozen shredded hash browns.  These were cubes, but they worked just fine.

~Adapted from Eating Well