Ingredients
- Ground Beef: The heart of our casserole, providing a rich, savory base. Opt for lean ground beef to reduce excess fat.
- Onion: Diced, it adds a foundational aromatic flavor that enhances the overall depth of the casserole.
- Garlic: Minced, for a pungent and savory kick that perfectly complements the beef and vegetables.
- Broccoli Florets: Fresh or frozen, these add a healthy dose of greens and a satisfyingly tender texture.
- Carrots: Diced, they bring sweetness and vibrant color, along with essential vitamins and minerals.
- Bell Pepper: Diced (any color), for a slightly sweet and crisp element that adds another layer of flavor and texture.
- Cream of Mushroom Soup: Provides a creamy, umami-rich sauce that binds the casserole together and adds moisture.
- Milk: Thins out the soup slightly to create the perfect sauce consistency.
- Shredded Cheddar Cheese: Sharp cheddar is ideal for its bold flavor and excellent melting properties, creating that signature cheesy topping.
- Italian Seasoning: A blend of herbs that adds a classic, warm, and savory Italian touch to the casserole.
- Salt and Pepper: Essential seasonings to enhance all the flavors and bring the dish to life.
- Olive Oil: For sautéing the vegetables and beef, providing a healthy fat and preventing sticking.
Instructions
- Preheat Your Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or a little olive oil. This prevents sticking and makes serving easier.
- Brown the Ground Beef: In a large skillet over medium-high heat, add a tablespoon of olive oil. Once heated, add the ground beef and cook, breaking it apart with a spoon, until it is browned and no longer pink. Drain off any excess grease. Properly browning the beef is crucial for flavor development.
- Sauté Aromatics and Vegetables: Add the diced onion and minced garlic to the skillet with the browned beef. Sauté for about 3-5 minutes, or until the onion becomes softened and translucent and the garlic is fragrant. Then, add the diced carrots and bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are slightly tender-crisp. Sautéing the vegetables first helps to bring out their sweetness and ensures they are cooked through in the casserole.
- Combine Soup, Milk, and Seasonings: In the skillet with the beef and vegetables, stir in the cream of mushroom soup and milk. Mix well to combine everything into a smooth sauce. Add the Italian seasoning, salt, and pepper to taste. Start with about 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper, and adjust seasonings to your preference. Taste the sauce and adjust as needed.
- Incorporate Broccoli and Cheese: Add the broccoli florets to the skillet and stir to combine them evenly throughout the sauce mixture. Reserve about ½ cup to ¾ cup of the shredded cheddar cheese for topping later. Stir the remaining shredded cheddar cheese into the casserole mixture in the skillet. Melting some cheese directly into the casserole adds extra creaminess and flavor throughout the dish.
- Transfer to Baking Dish and Top with Cheese: Pour the entire mixture from the skillet into the prepared 9×13 inch baking dish, spreading it out evenly. Sprinkle the reserved shredded cheddar cheese evenly over the top of the casserole. A generous cheese topping is what makes this casserole so irresistible.
- Bake Until Golden and Bubbly: Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through, bubbly around the edges, and the cheese on top is melted and golden brown. The baking time may vary slightly depending on your oven, so keep an eye on it.
- Let Rest and Serve: Remove the casserole from the oven and let it rest for about 5-10 minutes before serving. This allows the casserole to set slightly and makes it easier to serve. Resting also helps to distribute the heat more evenly.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fat: 25g
- Saturated Fat: 12g
- Protein: 25g