Burger, Broccoli, and Potato Bake


Historically, I have not been a fan of casseroles and I’m not claiming to be a convert just yet……but, in the spirit of trying new things I have found a bake (read casserole) that I have decided to take a stab at.

This recipe was taken directly from the pages of Eating Well…a great publication for healthy meals.

Before I go into the details of the recipe I want to tell you why I chose this dish and when I think it will be delicious.  I believe that the success of a recipe has a lot to do with the setting and context of the meal.  Mark and I and our good friend Steven are heading out this weekend for the opening day(read week) of Montana Archery Elk.  Luckily, we’ll be staying in a cabin, complete with electricity and running water.  It’s not that I can’t rough it…I just know that after this trip my living accommodations on hunts will be the back of the Tundra and a gas camp stove.  So I am going to take advantage of a working oven!

Back to the bake…. imagine coming back to the cabin after a long day (4:00 am – 9 pm) of hiking, glassing, waiting, more hiking (this is what some people refer to as “hunting”)…. you’re tired and cooking a warm meal is the last thing you want to do.  So…..pop this bake in the oven to warm up, grab yourself a glass of wine or cup of cocoa, and relax while dinner cooks.  Hot and cheesy goodness after a long day!

What you Need (serves eight)

6 cups of broccoli florets
1 1/2 pounds of burger
1 large onion – chopped
2 tablespoons Worcestershire Sauce
1 teaspoon garlic powder
4 cups milk (I used skim)
1/3 cup cornstarch
2 cups shredded cheddar cheese
1/4 teaspoon ground turmeric
4 cups (1 bag) or frozen hash browns
1 large egg – slightly beaten
Salt and Pepper
Optional – Paprika and Cayenne

Cooking Steps

1.  Preheat oven to 450 degrees
2.  Roast broccoli for 15 minutes  – I Pamed both pan and broccoli lightly

3.  While broccoli roasts, cook burger meat and chopped onion over medium heat.  Stir in Worcestershire Sauce, pinch of salt and garlic powder
4.  Whisk milk and cornstarch together in large sauce pan, bring to a boil and continually whisk until mixture thickens enough to coat the back of a spoon… about 6-8 minutes.
5.  Remove from heat and stir in cheese, turmeric, and additional pinch of salt

6.  Spread burger mixture into 9 by 13 inch (or similar) baking dish.  Add broccoli and pour cheese sauce evenly over the top

7.  Combine frozen hash browns, egg, ground pepper, and pinch of salt…. then sprinkle over casserole…coat with cooking spray


8.  Bake at 450 until casserole is bubbling and potatoes are beginning to brown….about 40 minutes
9.  Sprinkle with dash of paprika and I also included dash of cayenne
10.  Let stand for 10 minutes….SERVE AND ENJOY!

Imagine a golden brown potato top here…..I’m waiting until the weekend to bake this lovely dish.  After freezing be sure to defrost in fridge and let stand at room temperature for 30 minutes.  I’ll check back to let you know how it turned out!

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One Response to Burger, Broccoli, and Potato Bake

  1. Nicole Racicot says:

    Oh, now THAT is going to be delicious! I never thought I’d say this, but I wish I were going hunting with you!

    Your photographs are phenomenal! So crisp and bright. I want to reach out and dip my finger in the cheese sauce.

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