Hotdish may be a Minnesota tradition but everyone, everywhere, should add this cheesy casserole to their fall dinner rotation.
Ingredients
1 ½ pounds broccoli, cut into 1-inch florets
2 tablespoons canola oil, divided
1 ½ pounds 95%-lean ground beef
1 large onion, chopped
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 ¼ teaspoons salt, divided
4 cups low-fat milk
⅓ cup cornstarch
2 cups shredded sharp Cheddar cheese
¼ teaspoon ground turmeric
4 cups frozen tater tots or veggie tots
½ teaspoon ground pepper
Canola or olive oil cooking spray
Directions
Preheat oven to 450 degrees F.
Toss broccoli with 1 tablespoon oil on a baking sheet. Roast, stirring once halfway through, until just soft and browned in spots, about 15 minutes.
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.
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. Remove from heat and stir in shredded Cheddar cheese, 3/4 teaspoon salt and turmeric until the cheese is melted.
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. Sprinkle with veggie (or tater) tots, pepper and the remaining 1/4 teaspoon salt. Coat the tots with cooking spray.
Bake the casserole until it is bubbling and the tots are beginning to brown, about 40 minutes. Let stand for 10 minutes before serving.
Tips
To make ahead: Prepare through Step 5; refrigerate for up to 1 day or freeze for up to 1 month (thaw in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes before baking.
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