Cheesy Ground Beef & Potato Casserole Recipe With Broccoli (8 Ingredients, 35 Minutes) by Donna John

Dinner had to happen, but I was Not. Going. To. The. Store. It was raining cats, dogs and armadillos, so nope, not happening. Instead I googled a few ingredients I had in the kitchen to see some options for dinner. After seeing a few ideas, this cheesy ground beef and potato casserole recipe with fresh broccoli took shape. And I'm happy to say, this easy casserole was delicious, easy to prepare and husband-approved.

This potato and ground beef recipe doesn't require any crazy ingredients. You may think the condensed cream of broccoli soup is kind of strange, but it has become a staple in my kitchen, even though I have to order it from Amazon (see link below). One reason is because of my quinoa broccoli and cheese casserole that is absolutely delicious.

Here is your shopping list for this high-protein dinner casserole recipe: ground beef, fresh broccoli (check out the health benefits of broccoli), onion (optional, but I add onion to most everything), garlic powder, onion powder, a can of cream of broccoli soup (though you could use cream of mushroom or chicken instead), evaporated milk (or milk or choice), frozen hash brown potatoes and cheese.

This casserole recipe has a starch (potatoes), meat (ground beef) and a vegetable (broccoli), so it is a complete high-protein dinner. You could add a side dish like another fresh vegetable or salad. Hope you enjoy!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 to 35 minutes
Total Time: 35 to 40 minutes
Servings: 6

Ingredients

• 1 pound ground beef
• 2 - 3 cups fresh broccoli florets
• 1 onion, chopped (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 10.5 ounces (1 can) condensed cream of broccoli soup
• 5 ounces (1 can) evaporated milk (or milk of choice)
• 15 ounces (half a bag) frozen shredded hash browns
• 1 1/2 - 2 cups grated cheese (cheddar, Mexican blend, pepper-jack, Monterey Jack or your favorite cheese)

Here's how to make it: 

1. Put the broccoli florets into a large skillet with a couple tablespoons of water. Cook until crisp-tender and bright green, about 3 minutes. (If you like softer broccoli, you can cook longer.) Remove to a plate.
   
2. Put the ground beef and onion, if using, into the skillet. Season with the garlic powder, onion powder and black pepper, to taste. Add salt, if desired. Cook until ground beef is browned, breaking it up with a spoon as you stir.
   
3. Pour in the can of cream of broccoli soup. (If you can't find cream of broccoli, you could use cream of mushroom or cream of chicken soup.)
   
4. Add the can of evaporated milk. Stir to combine.
   
5. Add half of the cheese and broccoli to the skillet.
   
6. Add the frozen hash browns.
   
7. Stir well to combine.
   
8. Pour into a baking dish. Bake in a preheated 375-degree F oven for 15 to 20 minutes.
   
9. Top with the remaining cheese and bake 5 minutes more.
   
10. Serve.
    
11. Store any leftovers in an airtight container and reheat in the microwave. The casserole freezes well for quick dinners later.
    

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