Cheesy Roasted Potatoes & Beef Casserole

When I got home from vacation I was chilling out on the couch (you have to relax after a vacation right??) and I caught an episode of Trisha Yearwood's new Food Network Show - Trisha's Southern Kitchen where she made an old family favorite "Gwen's Old-Fashioned Potato-Beef Casserole" I didn't really pay attention to the recipe other than to hear "potatoes with ground beef and cheese layered on top". I thought it was fate that I happened to have a huge 1lbs Russet Potato in the fridge, a pound of beef and I had just gotten a bag of cheddar cheese at the grocery store, from there this wonderful tasty, healthy and filling meal was born.



Cheesy Roasted Potatoes & Beef Casserole: Serves 4-6

1lbs Potatoes - Chopped into 1/2" Cubes
2tsp Olive Oil
Salt
Pepper
1/2tsp Paprika
1/4tsp Garlic Powder
1/4tsp Onion Powder
1lbs Ground Beef - I use 93/7 Lean
1 Large Onion - Diced
2 Garlic Cloves - Minced
1lbs Frozen Broccoli - Thawed
1TB Butter
1TB Flour
1/2C Chicken Stock - I use Fat Free
4oz Shredded Cheddar Cheese

First you need to chop the potatoes, I like to then rinse them in cold water to remove excess starch then pat dry with a dish towel. Toss your cut and rinsed potatoes into a bowl and toss with 1tsp of the olive oil, salt, pepper, paprika, garlic powder and onion powder. Place into a greased casserole dish (I used a 10x8" pan) and put in a 400° oven for approximately 45 minutes - tossing every 15 minutes until the potatoes are fork tender.

While the potatoes are cooking you can make the beef mixture. Place the remaining teaspoon of olive oil in a large skillet over medium heat, add the garlic and let it cook for 30-40 seconds then add the onions with some salt and pepper. Cook the onions for about 2 minutes then add the ground beef to the skillet with generous salt and pepper. Break up the beef and continue to brown it. While the beef is browning take the thawed broccoli and squeeze out as much liquid as you can (Hint: I just ripped a hole in the top of the bag then turned it upside down and squeezed) This will make sure you don't have a runny casserole. Toss the broccoli in with the beef - it doesn't need to cook long as it comes partially cooked in the bag. Once the beef is completely browned dump the whole mixture into a large colander and stir it around to drain the grease from the mixture.

Once the potatoes are fork tender pour the beef & broccoli mixture over them and place back in the oven while you make the cheese sauce. In a small sauce pot melt the butter over medium heat, once melted add the flour and whisk together for a minute or two. Add the chicken stock and continue to whisk, bring up to a boil which will thicken the sauce quickly. Once the sauce is the consistency of gravy add the cheese and remove from the heat, continue to stir until melted through. Pull the casserole out of the oven and pour the sauce over the top. Place back in the oven for 5-10 minutes. Remove, serve & enjoy!

__________________________
WW: 10 Points Plus / serving @ 4 servings
7 Points Plus / serving @ 6 servings