Hey y’all, I’m so glad to have a chance to work with Apryl on this recipe post for you!
A little about me:
Broccoli, Beef, & Potato Casserole
- 1 head broccoli Cut into 1-inch florets
- 2 tbsp oil
- 1 lb ground beef
- 1 large onion chopped
- 2 cloves garlic minced
- 1 1/4 tsp salt
- 2 cups milk
- 1/2 cup cornstarch
- 2 cups cheddar cheese shredded
- 10 oz frozen hashbrowns
- 1 egg lightly beaten
- 1/2 tsp ground pepper
Preheat Oven to 450.
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 garlic and 1/4 tsp salt.
Remove from heat and set aside.
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 and 3/4 tsp salt until cheese is melted.
Spread the beef mixture in a 9x13 baking dish.
Top with broccoli.
Pour the cheese sauce evenly over the top.
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.