Description
This Ground Beef and Broccoli Bake is the kind of cozy, weeknight comfort food that fills the kitchen with a warm, savory smell. Seasoned ground beef, tender broccoli, and a creamy, cheesy sauce bake together until bubbly and golden on top. It’s simple to make, family-friendly, and perfect for meal prep because leftovers reheat beautifully the next day.
Ingredients
- 1 pound (450 g) ground beef
- 3 cups broccoli florets, fresh (about 1 large head)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup heavy cream
- ½ cup milk
- 1½ cups shredded cheese (cheddar or mozzarella)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent.
- Add the minced garlic and stir for 30 seconds until fragrant.
- Add the ground beef. Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Season with the salt and black pepper. Drain excess fat if needed.
- While the beef cooks, lightly steam the broccoli for 3–4 minutes until bright green and just tender (it should still have a little bite). Drain well.
- Reduce heat to low. Stir the heavy cream and milk into the skillet with the beef. Add 1 cup of the shredded cheese and stir until melted and creamy.
- Spread the broccoli evenly in the prepared baking dish. Spoon the creamy beef mixture over the broccoli and spread it out in an even layer.
- Top with the remaining ½ cup shredded cheese.
- Bake for 20–25 minutes, until the casserole is bubbling around the edges and the top is lightly golden.
- Let rest for 5 minutes before serving so it sets up nicely. Serve warm.
Notes
For the best texture, don’t overcook the broccoli before baking—just steam until bright green and barely tender. You can swap the cheese: cheddar gives a bolder flavor, mozzarella gives a softer, stretchy top, and Monterey Jack adds extra creaminess. To make it lighter, use half-and-half instead of heavy cream and reduce the cheese to 1 cup total. Store leftovers covered in the fridge for up to 3–4 days; reheat in the oven at 350°F (175°C) until hot, or microwave in short bursts. This casserole also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg