This hotdish is the ultimate comfort meal—warm, creamy, and packed with satisfying ingredients. It combines protein, vegetables, and starch in one easy dish, making it perfect for busy nights. It’s simple to prepare, budget-friendly, and incredibly versatile. Plus, the combination of beef, potatoes, and broccoli creates a balanced meal that everyone will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) ground beef potatoes, peeled and diced broccoli florets onion, diced garlic, minced cream of mushroom soup milk shredded cheddar cheese olive oil salt black pepper paprika
Directions
Preheat your oven to 180°C (350°F). Bring a pot of salted water to a boil and cook the diced potatoes for about 8–10 minutes until slightly tender. Add the broccoli during the last 2–3 minutes of cooking. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, then stir in garlic. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed. Stir in cream of mushroom soup and milk, mixing until well combined. Season with salt, pepper, and paprika. Add the cooked potatoes and broccoli to the skillet and gently mix everything together. Transfer the mixture to a greased baking dish and spread evenly. Top with shredded cheddar cheese. Bake for 20–25 minutes, or until the cheese is melted and bubbly. Let it rest for a few minutes before serving.
Servings and timing
Servings: 4 to 6 people Preparation time: 15 minutes Cooking time: 30 to 35 minutes Total time: about 45 to 50 minutes
Variations
Use ground turkey or chicken instead of beef for a lighter version. Swap cream of mushroom soup with cream of chicken or a homemade sauce. Add extra vegetables like carrots, peas, or corn. Use different cheeses such as mozzarella or Colby Jack. Top with crispy fried onions or breadcrumbs for added texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for about 15–20 minutes or microwave until heated through. You can freeze the hotdish for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen broccoli?
Yes, just thaw and drain it before adding.
Do I need to peel the potatoes?
Peeling is recommended for a smoother texture, but it’s optional.
Can I make this ahead of time?
Yes, assemble it and refrigerate until ready to bake.
How do I keep the dish from being watery?
Make sure to drain the vegetables well after boiling.
Can I use a different soup?
Yes, cream of chicken or celery works well.
Is this dish gluten-free?
It depends on the soup used—choose a gluten-free option if needed.
Can I add more cheese?
Absolutely, add extra cheese for a richer dish.
Can I make it vegetarian?
Yes, substitute the beef with plant-based alternatives.
How do I know when it’s done?
The cheese should be melted and bubbly, and everything heated through.
Can I double the recipe?
Yes, just use a larger baking dish and adjust cooking time slightly.
Conclusion
Broccoli, beef, and potato hotdish is a comforting, all-in-one meal that’s easy to make and full of flavor. With its creamy texture and hearty ingredients, it’s a reliable dish that’s perfect for feeding a family or enjoying as leftovers.
This broccoli, beef & potato hotdish is a creamy, hearty casserole packed with seasoned ground beef, tender potatoes, and nutritious broccoli, all topped with melted cheddar cheese. It’s an easy, family-friendly comfort food perfect for weeknight dinners or meal prep.
Author:Catherine
Prep Time:15 minutes
Cook Time:30–35 minutes
Total Time:45–50 minutes
Yield:4–6 servings
Category:Main Course
Method:Boiling
Cuisine:American
Diet:Gluten Free
Ingredients
Ground beef
Potatoes, peeled and diced
Broccoli florets
Onion, diced
Garlic, minced
Cream of mushroom soup
Milk
Shredded cheddar cheese
Olive oil
Salt
Black pepper
Paprika
Instructions
Preheat oven to 180°C (350°F).
Boil diced potatoes in salted water for 8–10 minutes until slightly tender. Add broccoli during the last 2–3 minutes. Drain well.
Heat olive oil in a skillet over medium heat. Cook onion until softened, then add garlic.
Add ground beef and cook until browned. Drain excess fat if needed.
Stir in cream of mushroom soup and milk until smooth. Season with salt, pepper, and paprika.
Add cooked potatoes and broccoli, mixing gently to combine.
Transfer to a greased baking dish and spread evenly.
Top with shredded cheddar cheese.
Bake for 20–25 minutes until cheese is melted and bubbly.
Let rest a few minutes before serving.
Notes
Drain vegetables thoroughly to prevent excess moisture.Add crispy fried onions or breadcrumbs for a crunchy topping.Swap beef for turkey or chicken for a lighter version.
