Beef and Veggie Hotdish

  • Active Time 45m
  • Total Time 1h 35m

8 servings

Roasted cauliflower and rich wild mushrooms enhance a beefy, cheesy Midwestern favorite.

ingredients

  • 1 pound cauliflower, cut into 1-inch florets (about 4 cups)
  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds 80 percent lean ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper, to taste
  • 5 tablespoons butter, divided
  • 8 ounces mixed wild mushrooms, sliced
  • 1/4 cup flour
  • 1/8 teaspoon cayenne pepper
  • 3 cups milk
  • 1/2 teaspoon dried thyme
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 16 ounces frozen hash brown potatoes
  • 1 large egg, lightly beaten

directions

Preheat the oven to 450 degrees F.

Toss the cauliflower with 1 tablespoon oil on a sheet pan and roast, stirring once, until lightly browned and softened, about 15 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add beef, onion and garlic and cook, breaking up the beef with a wooden spoon, until beef is browned and onion is softened, about 10 to 12 minutes. Season the beef with salt and pepper and, using a slotted spoon, transfer the beef mixture to a 9 by 13-inch pan. Drain any remaining liquid from the skillet, then set over medium-high heat, melting 1 tablespoon butter. Saute the mushrooms until softened and browned, about 6 minutes. Season with salt and pepper.

In a large saucepan over medium-high heat, melt the remaining 4 tablespoons of butter. Whisk in the flour and cayenne pepper and cook 2 minutes. Gradually whisk in the milk and dried thyme, stirring until thickened about 6 to 8 minutes. Remove from the heat and stir in the Monterey Jack and Parmesan until the cheese has melted.

Layer the cauliflower over the beef, then layer the mushrooms over the cauliflower. Pour the cheese sauce over the top.

In a medium bowl, combine the potatoes, egg, 1 tablespoon olive oil, and salt and pepper to taste. Sprinkle over the top of the casserole.

Bake the casserole until it is thoroughly hot and the potatoes are beginning to brown, about 40 minutes. Let stand for 10 minutes and serve.

Recipe reprinted by permission of Cooking.com. All rights reserved.

RecID 10895

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