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Cheesy Ground Beef & Broccoli Casserole

This hearty casserole features seasoned ground beef, tender broccoli, and a rich, creamy cheese sauce, all topped with crispy, golden panko breadcrumbs. It's a comforting and flavorful dish, perfect for a family meal, prepared efficiently in about 30 minutes for a satisfying main course.
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Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2315.9 kcal

Equipment

  • 1 Large Skillet or Dutch Oven For browning beef and preparing the sauce
  • 1 9x13 inch Casserole Dish For baking the casserole
  • 1 Whisk For smoothly incorporating flour and milk into the sauce
  • 1 Small Mixing Bowl For preparing the panko topping
  • 1 Spatula or wooden spoon For stirring and combining ingredients

Ingredients
  

Main

  • 1 pound 90%-lean ground beef
  • 1 small yellow onion finely chopped
  • 4 cups chopped broccoli
  • 3 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh sage
  • 2 cloves garlic finely chopped
  • 1 ½ cups nonfat milk
  • 4 ounces 1/3-less-fat cream cheese
  • 1 cup shredded Cheddar cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ⅔ cup panko breadcrumbs preferably whole-wheat
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon paprika

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, brown the ground beef over medium-high heat, breaking it apart, until no pink remains. Drain any excess fat and set the beef aside.
  • Add the finely chopped yellow onion to the same skillet and sauté until softened, about 3-5 minutes.
  • Stir in the chopped broccoli, fresh sage, and finely chopped garlic; cook for another 3-4 minutes until the broccoli brightens in color.
  • Sprinkle the all-purpose flour over the vegetables and cook, stirring, for 1 minute. Gradually whisk in the nonfat milk until smooth. Bring the mixture to a simmer, then stir in the cream cheese, 1/2 cup of the shredded Cheddar cheese, salt, and pepper until melted and smooth.
  • Return the cooked ground beef to the skillet and mix thoroughly with the sauce and vegetables.
  • Transfer the entire mixture to a 9x13-inch baking dish, spreading it evenly.
  • In a small mixing bowl, combine the panko breadcrumbs, the remaining 1/2 cup of shredded Cheddar cheese, extra-virgin olive oil, and paprika.
  • Sprinkle the panko topping evenly over the casserole.
  • Bake for 15-20 minutes, or until the casserole is bubbly and the topping is golden brown and crispy. Let it stand for a few minutes before serving.

Notes

Achieve deep flavor by properly browning the ground beef; don't overcrowd the pan. Deglaze with a splash of beef broth or white wine after browning for an extra layer of umami. When making the sauce, gradually add milk while whisking constantly to prevent lumps, ensuring a velvety smooth texture. The cream cheese contributes to a rich and luscious consistency. For the broccoli, a slight undercook during the initial sauté will prevent it from becoming mushy in the oven. Ensure the panko topping is evenly distributed and toasted golden for a satisfying crunch. A pinch of freshly grated nutmeg in the sauce can subtly elevate the savory notes, adding complexity.