August 24, 2017

Beef and Broccoli Bake

Beef and Broccoli Bake

Faith Pineo Photo | Beef and Broccoli Bake

The original recipe calls for potato puffs, nearly a pound of cheese, whole milk and practically no broccoli at all. Knowing how I like to transform a dish into something a bit healthier, my version has become a family favorite. Plus it feeds a crowd.

Beef and Broccoli Bake

Place 5-6 medium potatoes, boiled and cubed in the bottom of a 9×13 baking dish

Saute:
1 onion, chopped
1 garlic clove, minced

Add in:
1lb. 90 percent lean ground beef, cooking until no longer pink

Then add:
4 cups frozen broccoli florets, thawed and lightly chopped
1 tomato, chopped
1 can cream of broccoli soup
3/4 cup skim milk
1/2 cup french fried onions
1/4 tsp. oregano
1/4 tsp. salt-free Greek seasoning
pepper to taste

Cook until just heated through.

To assemble:

Sprinkle potatoes with 4 oz. shredded cheddar. Layer on 1/2 of beef mixture. Sprinkle on 4 oz. shredded jalapeno cheese. Layer on remaining beef mixture. Top with 1/2 cup french-fried onions and 1/4 cup Italian seasoned panko crumbs.

Bake at 375 degrees for 30-35 minutes or until heated. May have to top loosely with foil so the onions don’t overbrown. Serve hot with a side of cornbread.

Note: Want less zing? Use only cheddar. Have extra baked potatoes on hand? Use those instead.

– Faith Pineo