Introduction

This Broccoli, Beef & Potato Hotdish is a comforting, hearty casserole perfect for family dinners. It combines tender roasted broccoli, savory ground beef, creamy cheese sauce, and a crispy potato topping for a satisfying meal.

A small white bowl filled with a creamy casserole made of rice, broccoli pieces, and browned bits of sausage mixed together in a cheesy sauce, showing a soft and slightly melted texture on top; behind it, a large clear glass baking dish holds a full casserole with a golden brown cheese layer covering the surface, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds broccoli, cut into 1-inch florets (about 6 cups)
2 tablespoons neutral oil, such as canola or avocado, divided
1½ pounds 95%-lean ground beef
1 large yellow onion, chopped
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1¼ teaspoons salt, divided
4 cups low-fat milk
⅓ cup cornstarch
2 cups shredded sharp Cheddar cheese
1 teaspoon ground turmeric
4 cups frozen hash-brown or precooked shredded potatoes
1 large egg, lightly beaten
½ teaspoon freshly ground pepper
Cooking spray
¼ teaspoon Hungarian paprika, preferably hot

Instructions

Step 1: Position a rack in the center of the oven and preheat to 450℉. Toss broccoli florets with 1 tablespoon oil in a large bowl. Spread evenly on a large rimmed baking sheet and roast, stirring once, until tender and browned in spots, about 15 minutes.
Step 2: While the broccoli roasts, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add ground beef, chopped onion, and minced garlic. Cook, breaking up the beef with a wooden spoon, until beef is browned and onion is softened, about 10 to 12 minutes. Stir in Worcestershire sauce, parsley, and ¼ teaspoon salt. Remove from heat.
Step 3: In a large saucepan, whisk together milk and cornstarch until smooth. Cook over medium-high heat, whisking frequently, until the mixture bubbles and thickens enough to coat the back of a spoon, about 6 to 8 minutes. Remove from heat and whisk in shredded Cheddar cheese, ¾ teaspoon salt, and turmeric until the cheese melts and the sauce is smooth.
Step 4: Spread the beef mixture evenly in a 9-by-13-inch (or similar 3-quart) broiler-safe baking dish. Top with the roasted broccoli, then pour the cheese sauce evenly over the top.
Step 5: In a medium bowl, combine frozen shredded potatoes, beaten egg, pepper, and the remaining ¼ teaspoon salt. Sprinkle the potato mixture evenly over the casserole. Coat the surface with cooking spray.
Step 6: Bake the casserole until bubbling and the potatoes start to brown, about 30 minutes. Without removing the dish, increase the oven temperature to broil and broil until the potato topping is browned and crisp, about 5 minutes. Sprinkle the top with Hungarian paprika. Let the hotdish stand for 10 minutes before serving. Garnish with additional parsley if desired.

Tips & Variations

For a milder flavor, use regular paprika instead of hot Hungarian paprika.
Substitute ground turkey or chicken for the beef as a leaner option.
Add a handful of chopped mushrooms or bell peppers to the beef mixture for extra vegetables.
If fresh parsley isn’t available, dried parsley can be used but reduce the amount by half.
Use shredded mozzarella or a blend of cheeses for a different cheesy flavor.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350℉ until warmed through to help maintain the crispy potato topping. Avoid microwaving if possible, as it can make the potatoes soggy.

How to Serve

A clear glass rectangular baking dish filled with a thick layer of shredded white and pale yellow cheese covering the entire top evenly, sitting on a white marbled textured surface. The cheese pieces are spaced closely, creating a soft and slightly fluffy texture on top. The dish has two small handles on either side, and the wood texture beneath adds a subtle rustic contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen shredded potatoes?

Yes, you can shred fresh potatoes and use them, but be sure to squeeze out excess moisture to avoid a soggy topping.

Is this hotdish freezer-friendly?

It can be frozen before baking. Assemble the casserole, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the instructions.