When the weather turns cold, I enjoy making delicious casseroles, such as this
I’ve also heard of similar casseroles called a “man meal” or “poor man’s steak and potatoes.” I don’t know why it’s a man’s meal, since I really like it, too. But, poor man’s steak and potatoes
For this meal, you are layering each of the key ingredients and covering with a delicious cheddar cheese sauce. Since I don’t like to buy pre-packaged foods, the first time we made this I tried to shred my own potatoes. It didn’t work very well because I wasn’t able to get all of the moisture out and the casserole was mushy.
The only downside to this meal is the amount of dirty dishes it creates. But, since we always have leftovers for at least one more meal, sometimes two, it ends up being worth it in the end.
Preparing everything takes about an hour, then it has to bake for about 40 minutes. So, this is a meal I suggest for the weekend, when you have a little more time in the kitchen. I like to make it on Sunday evening so we have leftovers for the busy weekdays when I don’t have time to cook as much.
Step by Step
Preheat the oven to 450F. Cut the broccoli into one-inch pieces and spread out on a baking sheet. Pour a bit of oil on the broccoli and stir it around until it’s coated. Roast the broccoli for about 15 minutes, turning once halfway through, until it’s just soft and browned in spots.
Meanwhile, in a large skillet over medium heat, warm one tbsp of oil. Add the beef and onion and cook until the beef is browned and the onion is soft, stirring frequently. This takes about 10-12 minutes.
Stir in the Worcestershire sauce, garlic powder, and 1/4 tsp of the salt.
Remove the beef from the heat and layer the beef mixture into the bottom of a 9×13 baking dish.
Layer the broccoli on top of the meat mixture in the baking dish.
In a large saucepan, over medium-high heat, whisk the milk and cornstarch together. Bring it to a boil, whisking often to prevent scalding, until it is bubbling and starts to thicken.
Remove the pan from the heat and stir in the cheese, 3/4 tsp of salt, and turmeric. Stir until the cheese has completely melted and mixed into the milk.
Pour the cheese sauce evenly over the meat and broccoli in the baking dish.
In a medium mixing bowl, combine the frozen potatoes, egg, pepper, and 1/4 tsp of salt.
Sprinkle the potatoes over the cheese sauce. Spray the entire top with cooking spray.
Bake the casserole (at 450F) until it is bubbling and the potatoes begin to brown, about 40 minutes.
Remove from the oven and let it stand for at least 10 minutes to cool.
Sprinkle with paprika before serving warm.
Broccoli, Beef, and Potato Hotdish
- 1 1/2 lbs broccoli (cut into 1-inch florets)
- 2 tbsp oil
- 1 1/2 lbs ground beef
- 1 onion (chopped)
- 2 tbsp worcestershire sauce
- 1 tsp garlic powder
- 1 1/4 tsp salt
- 4 cups milk
- 1/3 cup cornstarch
- 2 cups cheddar cheese (shredded)
- 1/4 tsp ground turmeric
- 4 cups shredded potatoes (frozen)
- 1 egg (lightly beaten)
- 1/2 tsp ground pepper
- Preheat oven to 450F
- Toss broccoli with 1 tbsp oil in a large bowl
- Spread out on baking sheet and roast, stirring once halfway through, until just soft and browned in spots, about 15 minutes
- Meanwhile, heat 1 tbsp oil in a large skillet over medium heat
- Add beef and onion and cook until beef is browned and onion is soft, about 10-12 minutes
- Stir in worcestershire sauce, garlic powder, and 1/4 tsp salt
- Remove from heat and layer in the bottom of a 9×13 baking dish
- When broccoli is done roasting, layer on top of the beef in the baking dish
- Whisk milk and cornstarch in a large saucepan
- Bring to boil over medium-high heat, whisking often, until bubbling and thickened, about 6-8 minutes
- Remove from heat and stir in cheese, 3/4 tsp salt, and turmeric until cheese is melted
- Pour the cheese sauce evenly over the top of the meat and broccoli
- Combine potatoes, egg, pepper, and 1/4 tsp 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
- Let stand at least 10 minutes before serving to cool
- Sprinkle with paprika
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