Ground Beef and Broccoli Casserole That Breaks Weeknight Boredom (and Your Takeout Habit)

You know that 6 p.m. panic where your stomach says “burger,” your brain says “broccoli,” and your wallet says “please not DoorDash again”? This casserole solves all three. It’s fast, hearty, and tastes like comfort food with a gym membership.

We’re talking crispy-topped, creamy, cheesy layers with juicy ground beef and tender broccoli that still has a little snap. It’s the kind of dish that makes leftovers disappear mysteriously… usually before bedtime.

What Makes This Recipe Awesome

• One-pan convenience: Brown, mix, bake. Minimal dishes.

  Maximum win.

• Balanced comfort: It hits the creamy-cheesy note without feeling like a food coma. Broccoli adds fiber and freshness.
• Weeknight-fast: From skillet to table in under an hour, with plenty of hands-off time.
• Budget-friendly: Ground beef + pantry staples = big flavor without drama.
• Customizable: Go low-carb, add rice, swap cheeses, or sneak in extra veggies. It plays nice with substitutions.

What Goes Into This Recipe – Ingredients

• 1 pound (450 g) ground beef, 85–90% lean
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups broccoli florets (fresh preferred; see notes for frozen)
• 1 cup beef broth (low-sodium)
• 1 cup sour cream (or Greek yogurt for lighter)
• 1 can (10.5 oz) cream of mushroom soup (or homemade equivalent)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella (or Monterey Jack)
• 2 tablespoons olive oil (or butter)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• Optional crunch topping: 1/2 cup crushed Ritz crackers or panko + 1 tablespoon melted butter
• Optional add-ins: 1 cup cooked rice or cauliflower rice; 1/2 cup frozen peas or diced bell pepper

Step-by-Step Instructions

1. Preheat and prep: Heat oven to 375°F (190°C).

   Grease a 9×13-inch baking dish.

2. Partially cook the broccoli: Steam or blanch broccoli for 2–3 minutes until bright green and just tender. Drain well. If using frozen, thaw and pat dry to avoid watery casserole.
3. Brown the beef: In a large skillet over medium-high heat, warm olive oil.

   Add ground beef, breaking it up. Season with salt, pepper, smoked paprika, onion powder, and garlic powder. Cook until browned with crisp edges, 6–8 minutes.

4. Sauté aromatics: Add onion to the beef; cook 3–4 minutes until translucent.

   Stir in garlic for 30 seconds until fragrant. Drain excess fat if needed.

5. Build the sauce: Reduce heat to medium. Stir in cream of mushroom soup, sour cream, beef broth, Worcestershire, and Dijon.

   Simmer 2–3 minutes until creamy and slightly thickened. Taste and adjust salt/pepper.

6. Add the greens (and grains if using): Fold in broccoli and any add-ins like cooked rice or peas. Aim for an even distribution—nobody wants the broccoli pile in one corner.
7. Cheese layer: Stir in half the cheddar and all the mozzarella until just melted.

   Transfer mixture to the baking dish and smooth the top.

8. Topping time: Sprinkle remaining cheddar evenly. For extra crunch, toss panko or crushed crackers with melted butter and scatter over the cheese.
9. Bake: Bake 18–22 minutes until bubbling at the edges and golden on top. If you want deeper color, broil for 1–2 minutes (watch closely—cheese goes from bronzed to burnt real quick).
10. Rest and serve: Let it stand 5–10 minutes to set.

    Garnish with chopped parsley or chives if you’re feeling fancy.

Storage Instructions

• Refrigerator: Cool completely. Store in airtight containers for 3–4 days.
• Freezer: Freeze in portions up to 2 months. Thaw overnight in the fridge for best texture.
• Reheat: Oven at 325°F (165°C) for 15–20 minutes, covered with foil; or microwave in 60–90 second bursts, stirring halfway.

  Add a splash of broth if it looks dry.

Nutritional Perks

• Protein-packed: Ground beef delivers sustained energy and satiety—perfect for hectic days.
• Veg-forward: Broccoli brings fiber, vitamin C, vitamin K, and sulforaphane (the tiny-but-mighty phytochemical).
• Calcium and B vitamins: Cheese and dairy contribute calcium, B12, and riboflavin. Your bones are applauding quietly.
• Customizable macros: Add rice for more carbs, or keep it low-carb with cauliflower rice and Greek yogurt.

Common Mistakes to Avoid

• Skipping the pre-cook on broccoli: Raw florets can stay too firm and release water. Quick blanch or steam is key.
• Not draining the beef: Excess grease = greasy sauce.

  If your beef is fattier than 85%, drain it.

• Watery casserole syndrome: Frozen broccoli or added veggies must be thawed and dried. Also, don’t overdo the broth.
• Overbaking: Twenty extra minutes “just to be sure” turns creamy into pasty. Bake until bubbling and stop.
• Under-seasoning: Creamy components can mute flavors.

  Taste the sauce before baking and adjust salt/acid (a splash of Worcestershire helps).

Recipe Variations

• Low-carb keto-ish: Swap sour cream for full-fat Greek yogurt, use extra cheese, and add riced cauliflower instead of rice.
• Beef & rice bake: Stir in 1–1.5 cups cooked jasmine or brown rice for a heartier, all-in-one meal.
• Spicy upgrade: Add 1–2 teaspoons hot sauce, red pepper flakes, or chipotle powder. Jalapeños if you’re brave.
• Mediterranean lean: Use ground turkey or bison, sub mozzarella with feta, add spinach and a squeeze of lemon at the end.
• Umami bomb: Mix in 1 tablespoon soy sauce, a splash of fish sauce (trust), and a handful of sautéed mushrooms.
• Gluten-free: Use a gluten-free cream soup or make a quick roux with gluten-free flour, and choose GF panko.
• Dairy-light: Sub dairy with lactose-free sour cream and cheese alternatives; thicken with cornstarch slurry if needed.

FAQ

Can I make this ahead?

Yes. Assemble fully without the crunchy topping, cover, and refrigerate up to 24 hours.

Add the topping just before baking and add 5–10 minutes to the bake time if it goes in cold.

Can I skip the canned soup?

Absolutely. Make a quick stovetop sauce: whisk 2 tablespoons butter with 2 tablespoons flour for 1 minute, then add 1.25 cups beef broth and 1/2 cup milk. Simmer until thick, season, and proceed.

Will frozen broccoli work?

It will, but thaw completely and pat very dry.

If it’s icy-wet, your casserole turns soupy. Blot like you mean it.

What cheese melts best here?

Cheddar for flavor and mozzarella or Monterey Jack for melt. A 50/50 blend is clutch.

Avoid pre-shredded if possible (anti-caking agents reduce melt), but it’ll still work in a pinch.

How do I keep leftovers from drying out?

When reheating, cover and add a tablespoon of broth or milk. Low-and-slow heat keeps the sauce silky. Microwave in short bursts and stir.

Can I use leaner beef?

Yes, but add 1 tablespoon extra oil when browning and don’t skip the simmer; you want enough fat to carry flavor and keep it juicy, IMO.

My Take

This casserole is the culinary equivalent of a great playlist: familiar hits with a few surprise remixes.

The Worcestershire-Dijon combo adds depth fast, and that cheddar crust? Instant gratification. If you usually treat broccoli like a side character, this turns it into a co-star without preaching about “clean eating.” Make it once on a Tuesday, and watch it become your Thursday lunch, Friday midnight snack, and the reason you finally retire that sad takeout menu.

FYI: leftovers reheat like a dream—if you have any.