BROCCOLI, BEEF & POTATO HOTDISH
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).
Provided by Jessie Price
Categories Healthy Broccoli Casserole Recipes
Time 1h40m
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 412 calories, Carbohydrate 25.9 g, Cholesterol 110.8 mg, Fat 19.4 g, Fiber 3.6 g, Protein 33.8 g, SaturatedFat 9 g, Sodium 735.9 mg, Sugar 7.4 g
INSTANT POT BAKED POTATOES WITH BROCCOLI AND CHEDDAR
This hearty and healthy weeknight dinner will please both kids and grown-ups, and it's made entirely in the Instant Pot®.
Provided by Food Network Kitchen
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Prick the potatoes all over with a fork. Rub them with the oil and sprinkle with 1 teaspoon salt and a few grinds of black pepper.
- Pour 1 cup of water in the bottom of a 6-quart Instant Pot® and add a trivet. Place the potatoes on top of the trivet. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 20 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the potatoes to a baking sheet and bake until the skin is golden and crispy, 7 to 10 minutes. Set aside. Clean out the pot and place back in the base.
- Put a trivet in the bottom of the pot and add 1 cup water. Place the broccoli in the steamer basket and put the basket in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the broccoli to a bowl and toss with 1/2 teaspoon salt and a few grinds of black pepper. Cover and set aside. Drain the water from the bottom of the pot, wipe it dry and place back in the base.
- Set the pot to saute on medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate and reserve. Pour out the drippings (or reserve for another use). Wipe out the pot and place it back in the base.
- Set the pot to saute on medium heat. Add the butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the flour and whisk into the butter, then continue to whisk until golden brown, 1 to 2 minutes. Pour in the milk and 1/2 teaspoon salt and whisk continuously until the sauce has thickened, 4 to 5 minutes. Add the cheese and stir until melted and the sauce is smooth, 1 to 2 minutes.
- Cut the potatoes open and season with some salt and black pepper. Top with the broccoli and bacon and pour over the cheese sauce.
BROCCOLI, BEEF & POTATO BAKE
This is a healthy, high protein, high potassium dish, which is right up my alley. You usually see broccoli teamed with rice instead of potatoes, so this should be interesting and tasty! Recipe & photo: eatingwell.com 02-12-15
Provided by Ellen Bales @Starwriter
Categories Beef
Number Of Ingredients 16
Steps:
- Toss broccoli with 1 Tbsp. oil in a large bowl. Spread out on a baking sheet and roast at 350º, stirring once halfway through, until just soft and browned in spots, about 15 minutes.
- Meanwhile, heat the remaining 1 Tbsp. 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 the Worcestershire, garlic powder and 1/4 tsp. 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 tsp. salt and turmeric until the cheese is melted.
- Spread the beef mixture in a 9x13-inch baking dish. Top with the broccoli and pour the cheese sauce evenly over the top.
- Combine potatoes, egg, pepper and the remaining 1/4 tsp. salt in a medium bowl. Sprinkle evenly over the casserole. Coat the top with cooking spray.
- Bake in the already preheated (350º) oven until it is bubbling and the potatoes are beginning to brown, about 40 minutes. Sprinkle with paprika. Let stand for 10 minutes before serving.
- NOTE: Make ahead. Prepare through Step 5; 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 6).
BROCCOLI POTATO BAKE
Excellent for a potluck, company dish, or just a heart-warming family dinner. This casserole is a delicious blend of cheese, potatoes, and broccoli.
Provided by sal
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
- Pour half of the mixture into a 10x6 inch baking dish.
- Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
- Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 19.3 g, Cholesterol 32.2 mg, Fat 11.2 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 6.8 g, Sodium 455.3 mg, Sugar 4 g
BEEF, BROCCOLI AND POTATO CASSEROLE
. 142
Categories Main Dish Casseroles Beef Easy Ground Beef Broccoli
Time 1h38m
Yield 8
Number Of Ingredients 32
Steps:
- Preheat oven to 450°F. Combine broccoli with 1 tablespoon oil in a large bowl and toss well. Spread out on a baking sheet and roast, stirring once halfway through, until just soft and browned in spots, 14 to 16 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Stir in beef and onion and cook, breaking up the beef with a wooden spoon, until the beef is browned and the onion is softened, about 11 minutes. Add Worcestershire, garlic powder and ¼ teaspoon salt, stir well. 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, ¾ teaspoon salt and turmeric until the cheese is melted. 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. Mix together potatoes, egg, pepper and the remaining ¼ teaspoon salt in a medium bowl. Sprinkle evenly over the casserole. Coat the top with cooking spray or brush with oil. 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. Serve warm and enjoy!
Nutrition Facts :
BROCCOLI, BEEF, AND POTATO HOTDISH
This is from Eating Well, and it sounds like a lovely fall meal. I am posting here with my tweaks to suit my family's tastes.
Provided by smellyvegetarian
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450°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 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.
- 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.
- 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.
Nutrition Facts : Calories 404.8, Fat 17.6, SaturatedFat 6.4, Cholesterol 62.6, Sodium 579.9, Carbohydrate 41.9, Fiber 4.2, Sugar 3.7, Protein 22.1
BROCCOLI POTATO BAKE
Another winner from allrecipes.com. This makes a hearty side dish for a special occasion meal or holiday dinner. You can substitute cheddar or mozzarella cheese for the Swiss.
Provided by yooper
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (175 degrees C).
- In a large saucepan, melt 2 tablespoons butter.
- Stir in flour and salt.
- Add milk and stir until bubbly.
- Add cheeses,and stir until all of the cheese is melted.
- Stir in potatoes and heat thoroughly.
- Pour half of the mixture into a 10x6 inch baking dish.
- Cook broccoli according to package instructions, drain well.
- Layer broccoli over the potatoes in the baking dish.
- Pour the remaining potato mixture over the broccoli.
- Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
- Bake at 350 for 20 to 35 minutes, or until bubbly and browned lightly.
Nutrition Facts : Calories 210.8, Fat 12.3, SaturatedFat 7.4, Cholesterol 35.8, Sodium 460.4, Carbohydrate 19.2, Fiber 2.2, Sugar 1.1, Protein 7.2
BEEF AND BROCCOLI CASSEROLE
I came up with this recipe on one of those "what in the world can I fix for dinner" days. I usually have the ingredients in the freezer and pantry, so it's handy when I need to fix a meal in a hurry.-Dorothy Buttrill, Fairfield, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a skillet, cook beef and onion in oil until meat is no longer pink; drain. Stir in the Worcestershire sauce, garlic salt, Italian seasoning, rice, soup and water. , Place cooked broccoli in an 11x7-in. baking dish; spoon meat mixture over top. Sprinkle with mozzarella cheese. Bake, uncovered, until heated through, 15-20 minutes. Garnish with parsley if desired.
Nutrition Facts : Calories 368 calories, Fat 17g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 928mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein.
BROCCOLI BAKED POTATOES
Put a new spin on the classic baked potato with this quick and tasty recipe
Provided by Good Food team
Categories Dinner, Main course, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Microwave the potatoes on High for 12-15 mins until tender. Meanwhile, steam or boil the broccoli for 3 mins, then drain well. When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
- Put the potato shells on a baking sheet. Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli. Season if needed, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden. Serve with salad and Tomato relish (see recipe, below).
Nutrition Facts : Calories 347 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
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