Beef, Broccoli, and Pasta Casserole
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 44.37 ml grated parmesan cheese
- 340.19 g penne pasta or 340.19 g other penne pasta
- 44.37 ml all-purpose flour
- 4.92 ml thyme
- 1.23 ml crushed red pepper flakes
- 453.59 g ground beef
- 14.79 ml unsalted butter
- 0.61 ml nutmeg, grated
- 354.88 ml reduced-sodium chicken broth
- 236.59 ml fresh breadcrumb
- 354.88 ml low-fat milk
- 236.59 ml fat-free cheddar cheese, shredded
- 473.18 ml broccoli florets
- 1 small onion, chopped
- 2 garlic cloves, crushed
directions
- Preheat oven to 375°F
- Place broccoli in a steamer basket over boiling water.
- Cover pan and steam 3 minutes or until tender.
- Rinse broccoli under cold running water and drain well.
- Transfer to a buttered, deep casserole dish.
- Cook pasta in a large pan of boiling water 7 minutes, or until al dente. Drain, rinse under cold water, and drain again.
- Stir into broccoli.
- Melt 2 tsp butter in a heavy nonstick skillet over medium high heat.
- Sauté meat, onion and garlic 5 minutes, stirring often to break up meat, until browned.
- Sprinkle on flour and thyme.
- Sauté 2 minutes, stirring often.
- Stir in next 4 ingredients and salt to taste.
- Bring to a boil, stirring until thickened.
- Reduce heat to low and simmer 3 minutes, stirring often.
- Remove from heat and stir in Cheddar cheese until melted.
- Stir into casserole and toss.
- Top with breadcrumbs and Parmesan and dot with remaining butter.
- Bake about 30 minutes until casserole is bubbling and top is golden brown.
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