Potatoes And Ground Beef Broccoli Casserole
This Potato and Broccoli Casserole is made with layers of thinly sliced potatoes, browned ground beef, and steamed broccoli, all covered in a cheesy cream sauce and baked until golden. It’s a complete dinner in one dish, with vegetables and starch built right in.
I make this on weeknights when I want something filling that mostly bakes itself once assembled. It also reheats well, so it’s a good one to make ahead for lunches through the week. I like serving this next to a One Pot Beef and Chickpea Stew or Bean and Vegetable Stew for a couple of hearty dinner options.
If you like hearty, layered casseroles like this one, these are worth trying too:
- One Pot Beef and Chickpea Stew Packed with Protein and Fiber
- Bean and Vegetable Stew with Smoked Sausage in Tomato Sauce
- 15 High-Protein Low Carb Casseroles for Busy Weeknight Dinner
- 20 High Protein School Night Dinners Ready in 20 Minutes
Ingredients You’ll Need
Slicing the potatoes thin and even is what lets them cook through in the same time as the meat and broccoli. Steaming the broccoli briefly before layering it in keeps it from releasing too much extra water once everything bakes together.
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Ingredients
1 tbsp olive oil
1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
2 cups broccoli florets, steamed and chopped
1 1/2 lbs Yukon gold potatoes, thinly sliced
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
1 1/2 cups shredded cheddar cheese, divided
Salt and pepper, to taste
Directions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
Heat the olive oil in a skillet over medium heat and add the ground beef and onion.
Cook, breaking the beef apart with a spoon, until browned and the onion has softened, about 8 minutes. - Stir in the garlic and cook for 30 seconds, then drain any excess fat.
Season the beef mixture with salt and pepper and set aside.
Steam the broccoli florets for 3 to 4 minutes, until just tender, then chop into smaller pieces. - In a saucepan, melt the butter over medium heat and whisk in the flour, cooking for about a minute.
Slowly whisk in the milk, continuing to whisk until the sauce thickens, about 4 to 5 minutes.
Remove from the heat and stir in 1 cup of the shredded cheddar until melted and smooth. - Layer half of the sliced potatoes in the bottom of the prepared baking dish.
Spread the beef mixture and broccoli evenly over the potatoes.
Layer the remaining potatoes on top. - Pour the cheese sauce evenly over the top, making sure it reaches down between the layers.
Sprinkle the remaining cheddar cheese over the top.
Cover tightly with foil. - Bake covered for 40 minutes, then uncover and bake for another 15 minutes, until the potatoes are fork-tender and the top is golden.
This one takes a bit of patience, just so you know, since the potatoes need the full time to soften properly under the sauce.
Let it rest for 5 minutes before serving and enjoy!
Important Recipe Notes
- Slice the potatoes thin and even. This is the step that determines whether they cook through in time. Aim for about 1/8 inch thick, using a mandoline if you have one.
- Steam the broccoli, don’t add it raw. Raw broccoli releases more water as it bakes, which can leave the sauce thinner than it should be.
- Keep the dish covered for most of the bake. The foil traps steam that helps the potatoes cook through. Removing it too early leaves them undercooked.
- Check the potatoes with a fork before serving. If they’re still firm after the full bake time, cover and bake another 10 minutes before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for the best texture, or in the microwave if you’re short on time.
- This freezes well once fully cooled. Freeze in an airtight container for up to 3 months and thaw overnight in the fridge before reheating in the oven.
How to Serve, Store & Customize This Recipe
Serving: Serve hot straight from the baking dish with a simple green salad on the side. This is filling enough on its own to make a complete dinner.
Storing: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F, covered with foil, until warmed through.
Customizing: Swap the ground beef for ground turkey or Italian sausage, or add sliced mushrooms along with the broccoli. A pinch of red pepper flakes in the sauce adds some heat if you want it spicier.
6
servings25
minutes55
minutes380
kcalIngredients
1 tbsp olive oil
1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
2 cups broccoli florets, steamed and chopped
1 1/2 lbs Yukon gold potatoes, thinly sliced
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
1 1/2 cups shredded cheddar cheese, divided
Salt and pepper, to taste
Directions
- Preheat oven to 375°F and brown the ground beef with onion.
- Season the beef mixture and steam and chop the broccoli.
- Make a cheese sauce by whisking flour into butter, then adding milk and cheese.
- Layer half the potatoes, then the beef and broccoli, then the remaining potatoes.
- Pour the cheese sauce over the layers, top with the remaining cheese, and cover with foil.
- Bake covered for 40 minutes, then uncovered for 15 more, rest, and enjoy!
