Tuesday, February 7, 2012

Make Ahead Cheesy Beef, Broccoli & Potato Casserole

So, this was an unexpected Mealpod! I knew that my daughter had a lot of activities this week and I didn't want to have to buy dinner out too many of the nights, so I googled for "make ahead casseroles" and found something close to this recipe at Eating Well. Except for all the non-Paleo crap ingredients, so I Paleo'd this one up and it turned out FANTASTIC!

I made the casserole Sunday morning while doing my normal cooking for the week. I put the whole thing together in a 9 x 13 dish and put it in the fridge. When I got home from Sarah's activity last night, I threw it in the oven and baked it.

Maybe I was just super hungry, but I thought it was really, really yummy. Plus the recipe made a lot more than I needed for dinner, so I was able to put 2 Mealpods away for future use!

Cheesy Beef, Broccoli & Potato Casserole


Published 02/07/2012

A make ahead Paleo casserole with ground beef, fresh broccoli and shredded potatoes


  • 4 cups broccoli

  • 1 tbsp coconut oil

  • 1 1/2 lbs ground beef 85/15

  • 1 cup onion

  • 2 tbsp Worcesterchire sauce

  • 1 tsp garlic powder

  • 2 cups shredded cheese

  • 1/4 tsp tumeric

  • 1 egg

  • 1/2 tsp pepper

  • 1 tsp paprika

  • 2 cups shredded potatoes


  1. 1/2 4 potatoes and boil for 7 minutes, use grater to shred large into hashbrown type potatoes, set aside.

  2. 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, set aside.

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

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

  5. Combine potatoes, egg, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Sprinkle paprika evenly over the casserole.

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

Yield: 8


  • Calories: 366

  • Fat: 14

  • Totalcarbs: 15

  • Dietaryfiber: 3

  • Protein: 28

Prep Time: 20

Cook time: 60


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