Broccoli and Beef Casserole

Serves: 6
Prep time: 20 minutes
Bake time: 35–40 minutes

Ingredients

Beef & Broccoli

• 1½ lb beef (sirloin, flank steak, or ground beef)

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp garlic powder

Broccoli

• 4 cups broccoli florets (fresh or frozen)

• ½ tsp salt (for blanching)

Casserole Sauce

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1½ cups milk (whole preferred)

• ½ cup sour cream

• 1 cup shredded cheddar cheese

• ½ cup shredded mozzarella

• 1 tsp Dijon mustard

• ½ tsp onion powder

• ½ tsp garlic powder

• Salt and pepper to taste

Topping

• ½ cup shredded cheddar or mozzarella

• Optional: ¼ cup breadcrumbs or crushed crackers

Instructions

1. Prepare the Broccoli

1. Bring a pot of salted water to a boil.

2. Add broccoli and blanch for 2–3 minutes until bright green and just tender.

3. Drain and immediately rinse with cold water to stop cooking.

4. Set aside.

2. Cook the Beef

1. Heat olive oil in a large skillet over medium-high heat.

2. Season beef with salt, pepper, paprika, and garlic powder.

3. Cook until browned and cooked through.

4. Drain excess fat if necessary. Set aside.

3. Make the Sauce

1. In a saucepan, melt butter over medium heat.

2. Whisk in flour and cook 1 minute to remove raw taste.

3. Slowly whisk in milk, stirring constantly to avoid lumps.

4. Cook until thickened, about 3–4 minutes.

5. Remove from heat and stir in sour cream, cheddar, mozzarella, Dijon mustard, onion powder, garlic powder, salt, and pepper.

6. Taste and adjust seasoning.

4. Assemble the Casserole

1. Preheat oven to 375°F (190°C).

2. Grease a 9×13-inch baking dish.

3. Spread broccoli evenly in the dish.

4. Layer beef over the broccoli.

5. Pour cheese sauce over everything and gently stir to combine.

6. Sprinkle remaining cheese and optional breadcrumbs on top.

5. Bake

1. Cover with foil and bake for 20 minutes.

2. Remove foil and bake an additional 15–20 minutes until bubbly and lightly browned.

3. Let rest 5–10 minutes before serving.

Variations

• Low-carb/keto: Skip flour, use ½ tsp xanthan gum instead, and omit breadcrumbs.

• Rice casserole: Add 2 cups cooked rice before baking.

• Mushroom boost: Sauté 1 cup sliced mushrooms with the beef.

• Extra creamy: Add ¼ cup cream cheese to the sauce.

Storage & Reheating

• Refrigerate up to 4 days.

• Freeze up to 2 months.

• Reheat in oven at 350°F until warmed through.