1 1/2 lb Broccoli; in 1" florets
2 tb Oil; divided
1 1/2 lb 95% lean ground beef
1 lg Onion; chopped
2 tb Worcestershire sauce
1 ts Garlic powder
1 1/4 ts Salt; divided
4 c Milk
1/3 c Corn starch
2 c Sharp Cheddar cheese;
- shredded
1/4 ts Ground turmeric
4 c Frozen tater tots
1/2 ts Ground pepper
Cooking spray
Set oven @ 450 F/232 C.
Toss broccoli with 1 tb oil on a baking sheet. Roast, stirring once
halfway through, until just soft and browned in spots, about
15 minutes.
Meanwhile, heat the remaining 1 tb 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 ts salt.
Whisk milk and corn starch 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 ts salt, and turmeric
until the cheese is melted.
Spread the beef mixture in a 9x13" (or similar 3 qt) 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 ts salt. Coat the tots with cooking spray.
Bake the casserole until it is bubbling and the tots are beginning
to brown, about 40 minutes. Let stand for 10 minutes before serving.
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.
