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Broccoli Beef Cheddar Casserole
Andre Lewis

Broccoli Beef Cheddar Casserole

Two pounds of broccoli make this a vegetable casserole supported by beef, not a beef pan with a decorative floret. A sharp cheddar béchamel binds the ingredients and a small oat topping provides crunch. Dry the blanched broccoli well so the sauce remains thick.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 2 pounds broccoli cut into small florets
  • 1 pound 90% lean ground beef
  • 1 medium onion diced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 1/2 cups shredded sharp cheddar divided
  • 3/4 cup old-fashioned oats
  • 1 tablespoon melted butter

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Blanch broccoli for 2 minutes, drain and dry thoroughly.
  2. Brown beef and onion and drain. Melt butter in the skillet, stir in flour for 1 minute, then whisk in milk, Dijon, salt and pepper and simmer until thick.
  3. Stir in 2 cups cheddar, then fold sauce with beef and broccoli and spread in the dish.
  4. Mix oats, remaining cheddar and melted butter and sprinkle over the top.
  5. Bake for 25 to 30 minutes until bubbling and golden. Rest 10 minutes.