Broccoli Cauliflower Ground Beef Casserole
There’s something incredibly comforting about a bubbling casserole fresh from the oven. This Broccoli Cauliflower Ground Beef Casserole is a savory delight that combines lean ground beef with vibrant vegetables and creamy textures, making it a perfect dish for family dinners or meal prep. The combination of flavors and textures will have everyone coming back…
Servings: 4 servings
Ingredients
Ingredients
- 1/2 tablespoonmild olive oil
- 1/3 cupminced white or yellow onion you should need a little less than 1/2 of a small onion for that
- 3/4 poundlean ground beef
- 3/8 teaspoononion powder
- 3/8 teaspoongarlic powder
- 3/4 teaspoonsmoked hot paprika
- 3/8 teaspoonsalt
- 1/2 teaspoonground black pepper
- 4 ouncessmall broccoli florets about 2 cups
- 5 ouncessmall cauliflower florets about 1 3/4 cups
- 2 cupsfrozen shredded hash browns about 5 1/2 ounces
- 8 ouncesfull-fat block cream cheese * softened
- 1/2 cupfull-fat sour cream*
- 1 largeegg
- 6 tablespoonsheavy cream
- 1 1/2 tablespoonshot sauce such as Louisiana hot sauce
- 1 1/4 cupsgrated sharp cheddar cheese divided into 3/4 cup and 1/2 cup
Instructions
Instructions
- Preheat the oven to 400°F (200°C). Set a pot with a steamer basket and about 1–2 inches of water over medium heat so the water comes to a simmer while you work.
- Heat ½ tablespoon mild olive oil in a large skillet over medium-high heat until shimmering.
- Add ⅓ cup minced white or yellow onion to the skillet and cook, stirring occasionally, until starting to soften, about 2 minutes.
- Add ¾ pound lean ground beef to the skillet and cook, breaking up the meat, until no longer pink, about 6 minutes. Pour off and discard any excess grease.
- Stir ⅜ teaspoon onion powder, ⅜ teaspoon garlic powder, ¾ teaspoon smoked hot paprika, ⅜ teaspoon salt, and ½ teaspoon ground black pepper into the cooked beef. Remove the skillet from the heat and set the beef aside.
- When the pot of water is simmering, add 4 ounces small broccoli florets and 5 ounces small cauliflower florets to the steamer basket. Steam until the vegetables reach your desired doneness (about 4–6 minutes for tender-crisp). Transfer the steamed vegetables to a bowl and set aside.
- Once the oven is fully preheated, spread 2 cups frozen shredded hash browns in a single layer on a lightly oiled baking sheet. Place the baking sheet in the oven and bake until the hash browns are hot and just starting to brown on the edges, about 12 minutes, stirring once about halfway through. Keep the oven set to 400°F.
- While the hash browns bake, make the cheese sauce: in a medium bowl, use an electric mixer to beat 8 ounces full-fat block cream cheese (softened) and ½ cup full-fat sour cream until combined and smooth. Beat in 1 large egg until incorporated, then beat in 6 tablespoons heavy cream, followed by 1 ½ tablespoons hot sauce.
- In a large mixing bowl, combine the seasoned cooked beef, the steamed broccoli and cauliflower, the baked hash browns, and ¾ cup grated sharp cheddar cheese. Pour the cream cheese sauce over the mixture and stir well to combine.
- Transfer the mixture to a baking dish (large enough to hold the casserole in an even layer). Sprinkle the remaining ½ cup grated sharp cheddar cheese evenly over the top.
- Bake in the preheated 400°F oven until the cheese on top is fully melted and the casserole is heated through, about 25 to 30 minutes.
- Remove from the oven, let the casserole cool for a few minutes, then serve.
Equipment
- Measuring cups and spoons
- Knife and cutting board
- Cheese Grater
- Pot
- Steamer Basket
- Skillet
- Rubber spatula
- Baking Sheet
- medium-sized mixing bowl
- standing mixer or electric mixer
- Large Mixing Bowl
- baking dish (8 inch by 8 inch by 2 ¼ inch)
Notes
Recipe notes:
*Be sure to use full-fat products for this recipe. Reduced fat cream cheese and sour cream have a higher moisture content than full-fat and that can keep them from melting properly during the baking process.
Storage instructions:
Store leftovers casserole either in the baking dish covered with plastic wrap or in any other airtight container in the fridge. Reheat in the microwave or in the oven.
How to freeze:
Let the casserole cool to room temperature, then transfer to a freezer bag and freeze. Let thaw in the fridge overnight, then reheat in the oven at 350 degrees F.
*Be sure to use full-fat products for this recipe. Reduced fat cream cheese and sour cream have a higher moisture content than full-fat and that can keep them from melting properly during the baking process.
Storage instructions:
Store leftovers casserole either in the baking dish covered with plastic wrap or in any other airtight container in the fridge. Reheat in the microwave or in the oven.
How to freeze:
Let the casserole cool to room temperature, then transfer to a freezer bag and freeze. Let thaw in the fridge overnight, then reheat in the oven at 350 degrees F.