Broccoli, Beef & Potato Hotdish

Name: Broccoli, Beef & Potato Hotdish
Yield: 8
Ingredients: 1 1/2 pounds broccoli, cut into 1-inch florets (about 6 cups); 2 tablespoons canola oil, divided; 1 1/2 pounds 95%-lean ground beef; 1 large onion, chopped; 2 tablespoons worcestershire sauce; 1 teaspoon garlic powder; 1 1/4 teaspoons salt, divided; 4 cups low-fat milk; 1/3 cup cornstarch; 2 cups shredded sharp cheddar cheese, preferably orange; 1/4 teaspoon ground turmeric; 4 cups frozen hash-brown or precooked shredded potatoes (see Note); 1 large egg, lightly beaten; 1/2 teaspoon freshly ground pepper; Canola or olive oil cooking spray; 1/4 teaspoon Hungarian paprika, preferably hot; Note: Precooked shredded potatoes can be found in the dairy section of most supermarkets or near other fresh prepared vegetables in the refrigerated produce section. To make your own, halve 1 pound unpeeled baking potatoes; cook in lightly salted boi

Broccoli, Beef & Potato Hotdish was pinched from <a href="http://www.cooking.com/Recipes-and-More/recipes/broccoli-beef-potato-hotdish-recipe-12552.aspx" target="_blank">www.cooking.com.</a>

"This easy casserole, full of ground beef, roasted broccoli and topped with hash browns, was inspired by the classic Minnesota Tater Tot hotdish. Roasting the broccoli before adding it to the casserole gives the whole dish a much more complex and exciting flavor, but it’s by no means necessary. If you want to keep it simple, skip roasting the broccoli (Step 2) and use 6 cups frozen broccoli, thawed, in its place (omit 1 tablespoon oil, as well). Make Ahead Tip: Prepare through Step 6; cover and refrigerate for up to 1 day or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes before baking (Step 7)...."

INGREDIENTS

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1 1/2 pounds broccoli, cut into 1-inch florets (about 6 cups)

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2 tablespoons canola oil, divided

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1 1/2 pounds 95%-lean ground beef

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1 large onion, chopped

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2 tablespoons worcestershire sauce

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1 teaspoon garlic powder

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1 1/4 teaspoons salt, divided

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4 cups low-fat milk

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1/3 cup cornstarch

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2 cups shredded sharp cheddar cheese, preferably orange

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1/4 teaspoon ground turmeric

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4 cups frozen hash-brown or precooked shredded potatoes (see Note)

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1 large egg, lightly beaten

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1/2 teaspoon freshly ground pepper

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Canola or olive oil cooking spray

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1/4 teaspoon Hungarian paprika, preferably hot

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Note: Precooked shredded potatoes can be found in the dairy section of most supermarkets or near other fresh prepared vegetables in the refrigerated produce section. To make your own, halve 1 pound unpeeled baking potatoes; cook in lightly salted boi

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