Cheesy Beef and Broccoli Bake

I have a hard time getting my kids to eat broccoli.  I won’t lie, it’s one of my favorite veggies, especially oven roasted with a little sea salt.  It tastes like little trees of goodness.  A little bit sweet (from the roasting) a little bit salty, and crunchy, roasted just right!  It’s a shame I can barely get my children to eat it.  Every time I make it they have to eat 4 trees, and usually they have to dip it in ketchup to choke it down.  It breaks my little Asian heart.  Not that I don’t like ketchup, but I firmly believe that there’s a time and a place for everything.  And ketchup on broccoli is just not it.

Anyways, I have found though that if you cook the broccoli enough and make it small enough and put it in a casserole, they almost can’t find it.  It feels a little sneaky, but hey, whatever works.  Anyways, the other day I made this cheesy beef and broccoli bake with steamed broccoli, ground beef and brown rice.  It was a hit with everyone (even KB) and the kids even asked me to make it again sometime.

Start by cooking onions in a medium pot over medium heat.

When the onions are translucent, add the ground beef.   Brown the ground beef.

Drain fat from beef and onion mixture.  Add cooked brown rice and steamed broccoli.

Add can of cream of mushroom soup.

Mix well.

Spoon mixture into a 10 x 14 inch glass casserole dish that has been sprayed with cooking spray.

Top with grated cheese.

Bake in a 375 degree oven for 25-30 minutes, until hot and bubbly and the cheese is melted.

Serve and enjoy!

Recipe:

1 lb lean ground beef
1 medium onion, diced
2 Tablespoons olive oil
2 cups steamed broccoli, cut into small pieces (can use frozen, thawed if you’d like)
2 1/2 cups cooked brown rice
1 can cream of mushroom soup
1 1/2 cups shredded cheddar cheese

In a medium pot, over medium heat, cook onions in olive oil until translucent.  Add ground beef and brown.  When beef is brown and crumbled, drain fat.  Add cooked brown rice and steamed broccoli.  Mix to combine.  Add can of cream of mushroom soup and mix well.  Spoon mixture into a 10 x 14 inch glass casserole dish that has been sprayed with cooking spray.  Top with shredded cheese.  Bake in a 375 degree oven for 25-30 minutes until hot and bubbly and the cheese is melted.

Serve and enjoy!

Caroline