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Cook Time:45 minsAdditional Time:55 minsTotal Time:1 hr 40 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:45 minsAdditional Time:55 minsTotal Time:1 hr 40 minsServings:8Yield:8 servings
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsbroccoli, cut into 1-inch florets (about 6 cups)2tablespoonscanola oil, divided1 ½pounds95%-lean ground beef1large onion, chopped2tablespoonsWorcestershire sauce1teaspoongarlic powder1 ¼teaspoonssalt, divided4cupslow-fat milk⅓cupcornstarch2cupsshredded sharp Cheddar cheese, preferably orange¼teaspoonground turmeric4cupsfrozen hash-brown or precooked shredded potatoes (see Note)1large egg, lightly beaten½teaspoonfreshly ground pepperCanola or olive oil cooking spray¼teaspoonHungarian paprika, preferably hot
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsbroccoli, cut into 1-inch florets (about 6 cups)
2tablespoonscanola oil, divided
1 ½pounds95%-lean ground beef
1large onion, chopped
2tablespoonsWorcestershire sauce
1teaspoongarlic powder
1 ¼teaspoonssalt, divided
4cupslow-fat milk
⅓cupcornstarch
2cupsshredded sharp Cheddar cheese, preferably orange
¼teaspoonground turmeric
4cupsfrozen hash-brown or precooked shredded potatoes (see Note)
1large egg, lightly beaten
½teaspoonfreshly ground pepper
Canola or olive oil cooking spray
¼teaspoonHungarian 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.
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.
Originally appeared: EatingWell Magazine, September/October 2010
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Nutrition Facts(per serving)412Calories19gFat26gCarbs34gProtein
Nutrition Facts(per serving)
- 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.
