Broccoli, Beef & Tater Tot Hotdish

Ingredients

• 1.5 pounds broccoli, cut into 1-inch florets
• 2 tablespoons canola oil, divided
• 1.5 pounds 95%-lean ground beef
• 1 large onion, chopped
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1.25 teaspoons salt, divided
• 4 cups low-fat milk
• 0.3333333333333333 cup cornstarch
• 2 cups shredded sharp Cheddar cheese
• 0.25 teaspoon ground turmeric
• 4 cups frozen tater tots or veggie tots
• 0.5 teaspoon ground pepper
• Canola or olive oil cooking spray

Steps

1. 1

   Preheat oven to 450 degrees F.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Bake the casserole until it is bubbling and the tots are beginning to brown, about 40 minutes. Let stand for 10 minutes before serving.

Notes

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.