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Beef, Broccoli, and Cheese Casserole

Beef, Broccoli, and Cheese Casserole

This hearty beef, broccoli, and cheese casserole combines savory ground beef, tender broccoli, and a creamy three-cheese sauce for the ultimate comfort food experience. Ready in just 45 minutes, it's perfect for busy weeknights or whenever you need a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 6

Equipment

  • Large skillet
  • 9x13 baking dish
  • Mixing bowl

Ingredients
  

For the beef mixture

  • 1.5 pounds lean ground beef (85/15 or 90/10)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

For the broccoli

  • 4 cups fresh broccoli florets (about 2 medium heads), cut into bite-sized pieces
  • 1 tablespoon water

For the cheese sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1.5 cups milk (2% or whole works best)
  • 1/4 teaspoon nutmeg (the secret ingredient!)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • Salt and pepper to taste

For assembly

  • 2 cups cooked rice (white or brown)
  • 1/2 cup breadcrumbs (panko preferred for crunch)
  • 1 tablespoon butter, melted
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Step 1: Prep Work

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
  • Cook the rice according to package directions if you haven't already. Set aside.

Step 2: Cook the Beef

  • Heat olive oil in a large skillet over medium-high heat until shimmering.
  • Add diced onion and cook for 2-3 minutes until beginning to soften.
  • Add ground beef and break it apart with a wooden spoon. Season with salt and pepper.
  • Cook until beef is no longer pink, about 5-7 minutes, stirring occasionally.
  • Add minced garlic, oregano, basil, and red pepper flakes (if using). Cook for another minute until fragrant.
  • Drain excess fat if necessary and set the beef mixture aside.

Step 3: Prepare the Broccoli

  • Place broccoli florets in a microwave-safe bowl with 1 tablespoon of water.
  • Cover with a plate or microwave-safe lid and microwave on high for 2-3 minutes until broccoli is bright green and just barely tender (it will cook more in the oven).
  • Drain any excess water and set aside.

Step 4: Make the Cheese Sauce

  • In the same skillet (wipe clean if necessary), melt 2 tablespoons butter over medium heat.
  • Add flour and whisk constantly for about 1 minute to create a roux. It should smell slightly nutty but not brown.
  • Gradually pour in milk while continuing to whisk to prevent lumps.
  • Bring mixture to a gentle simmer, whisking frequently, until it begins to thicken (about 3-4 minutes).
  • Add nutmeg and a pinch of salt and pepper.
  • Reduce heat to low and add the cheddar cheese, 1/2 cup of mozzarella, and 1/4 cup of Parmesan. Stir until smooth and fully melted.
  • Taste and adjust seasoning as needed.

Step 5: Assemble and Bake

  • Spread the cooked rice in an even layer in the prepared baking dish.
  • Top with the beef mixture, spreading it evenly over the rice.
  • Arrange the broccoli florets over the beef layer.
  • Pour the cheese sauce evenly over everything, making sure to cover all the broccoli (this prevents it from drying out in the oven).
  • Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
  • In a small bowl, mix breadcrumbs with 1 tablespoon of melted butter, then sprinkle over the top of the casserole.
  • Bake uncovered for 25-30 minutes until the casserole is bubbling and the top is golden brown.
  • Allow to rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • Rice options: Brown rice adds more nutrition and a nutty flavor, while white rice is milder. For a lower-carb option, cauliflower rice works well too!
  • Make ahead magic: You can assemble the entire casserole up to 24 hours ahead and refrigerate, covered. Add 10-15 minutes to the baking time if cooking from cold.
  • Freezer friendly: This casserole freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before baking.
  • Leftover love: Leftovers will keep in the refrigerator for 3-4 days and actually taste amazing reheated.
  • Veggie variations: Not a broccoli fan? Cauliflower, green beans, or a mix of bell peppers also work great in this recipe.