Broccoli Casserole

As you may or may not know, I am expecting my first child in about 23 days give or take...and so I've started the process of making dinners and freezing them for when that precious bundle of joy arrives. I know this Momma will be sleep deprived and won't be able to even fathom making a meal.  

One meal I made this weekend in preparation is this broccoli casserole recipe which I stole from Eating Well Magazine and modified slightly.   We tried it last night and I can say that I will look forward to this meal again  in just a few short weeks.


INGREDIENTS
1 1/2 pounds broccoli, cut into 1-inch florets (about 6 cups)
2 tablespoons Olive oil
1 1/2 pounds ground turkey
1 large onion, chopped
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 1/4 teaspoons salt, divided
4 cups low-fat milk
1/3 cup cornstarch
2 cups shredded sharp Cheddar cheese, preferably orange
1/4 teaspoon ground turmeric
4 cups frozen hash-brown or precooked shredded potatoes
1 large egg, lightly beaten
1/2 teaspoon freshly ground pepper
Olive oil cooking spray
1/4 teaspoon paprika, preferably hot

Preheat oven to 450°F.
Toss broccoli with 1 tablespoon oil in a large bowl. Spread out on a baking sheet and roast, stirring once halfway though, until just soft and browned in spots, about 15 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add turkey and onion and cook, breaking up the beef with a wooden spoon, until the turkey is browned and the onion is softened, 10 to 12 minutes. Stir in Worcestershire, garlic powder and 1/4 teaspoon salt. Set aside.

Whisk milk and cornstarch in a large saucepan. Bring to a boil over medium-high heat, whisking often, until bubbling and thickened enough to coat the back of a spoon, 6 to 8 minutes total. Remove from the heat and stir in Cheddar, 3/4 teaspoon salt and turmeric until the cheese is melted.

Spread the beef mixture in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the broccoli and pour the cheese sauce evenly over the top.

Combine potatoes, egg, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Sprinkle evenly over the casserole. Coat the top with cooking spray.

Bake the casserole until it is bubbling and the potatoes are beginning to brown, about 40 minutes. Sprinkle with paprika. Let stand for 10 minutes before serving.

If you plan to freeze this dish like I did, after coating the top with cooking spray, freeze the dish.  They recommend eating it within a month, and giving it 2 days to thaw before cooking.  Unfortunately, last night when we tried this dish my pregnancy brain forgot to take a photo. I've included the photo from the magazine, I will post my own the next time, if I can remember in my sleep deprived haze!