Broccoli, Beef & Potato Hotdish Recipe

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Broccoli, Beef & Potato Hotdish
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Ingredients
16
Count
Nutrition
465
Calories
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Ingredients:

Directions:

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Tips & Notes
  9. Make Ahead Tip: Prepare through Step 6; 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 7).
  10. Note: Precooked shredded potatoes can be found in the dairy section of most supermarkets or near other fresh prepared vegetables in the refrigerated produce section. To make your own, halve 1 pound unpeeled baking potatoes; cook in lightly salted boiling water until slightly tender but still firm in the center, 7 to 10 minutes. Let cool on a clean cutting board. Shred using the large holes of a box grater.
  11. Nutrition
  12. Per serving: 411 calories; 19 g fat ( 10 g sat , 8 g mono ); 115 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 34 g protein; 4 g fiber; 737 mg sodium; 861 mg potassium.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 465.49 Kcal (1949 kJ)
Calories from fat 175.82 Kcal
% Daily Value*
Total Fat 19.54g 30%
Cholesterol 112.24mg 37%
Sodium 756.77mg 32%
Potassium 1123.66mg 24%
Total Carbs 39.92g 13%
Sugars 8.99g 36%
Dietary Fiber 4.12g 16%
Protein 34.35g 69%
Vitamin C 86mg 143%
Vitamin A 0.6mg 20%
Iron 4mg 22%
Calcium 424.9mg 42%
Amount Per 100 g
Calories 93.86 Kcal (393 kJ)
Calories from fat 35.45 Kcal
% Daily Value*
Total Fat 3.94g 30%
Cholesterol 22.63mg 37%
Sodium 152.59mg 32%
Potassium 226.57mg 24%
Total Carbs 8.05g 13%
Sugars 1.81g 36%
Dietary Fiber 0.83g 16%
Protein 6.93g 69%
Vitamin C 17.3mg 143%
Vitamin A 0.1mg 20%
Iron 0.8mg 22%
Calcium 85.7mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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