This broccoli cauliflower ground beef casserole has it all: flavorful beef, three different vegetables, a creamy, spicy sauce and a crispy, melty, cheesy topping. The recipe was inspired by the flavors of this cream cheese ground beef dip that is spiced with smoked hot paprika and Louisiana hot sauce.
Ingredient notes:
- This casserole recipe has three different vegetables: cauliflower, broccoli and potato. Rather than going through the trouble of preparing raw potatoes, I used store-bought shredded hash browns. You can get them in the freezer section of the grocery store and they work great in this recipe.
- I recommend Louisiana hot sauce for this recipe. It's got great flavor and a nice tanginess that really makes the creamy sauce for this casserole pop.
Photos of the recipe process:
See ingredient amounts in the full recipe below.
- Cook and season beef.
- Steam broccoli and cauliflower.
- Pre-bake frozen hash browns.
- Whip cream cheese with sour cream, egg, heavy cream and hot sauce.
- Add beef, vegetables and cheddar to a large mixing bowl.
- Pour in the sauce and mix well. Fill into a casserole pan, top with more cheddar and bake.
Full Recipe
Broccoli Cauliflower Ground Beef Casserole
This broccoli cauliflower ground beef casserole is spicy, creamy, cheesy and delicious.
Print Pin Rate Servings: 4
Calories: 798kcal
Equipment:
- measuring cups and spoons
- knife and cutting board
- cheese grater
- pot
- steamer basket
- skillet
- rubber spatula
- baking sheet
- medium-sized mixing bowl
- standing mixer or electric mixer
- large mixing bowl
- baking dish (8 inch by 8 inch by 2 ¼ inch)
Ingredients:
For the beef:
- ½ tablespoon mild olive oil
- ⅓ cup minced white or yellow onion (you should need a little less than ½ of a small onion for that)
- ¾ pound lean ground beef
- ⅜ teaspoon onion powder
- ⅜ teaspoon garlic powder
- ¾ teaspoon smoked hot paprika
- ⅜ teaspoon table salt
- ½ teaspoon ground black pepper
For the broccoli and the cauliflower:
- 4 ounces small broccoli florets (about 2 cups)
- 5 ounces small cauliflower florets (about 1 ¾ cups)
For the hash browns:
- 2 cups frozen shredded hash browns (about 5 ½ ounces)
For the sauce:
- 8 ounces full-fat block cream cheese,* softened
- ½ cup full-fat sour cream*
- 1 large egg
- 6 tablespoons heavy cream
- 1 ½ tablespoons hot sauce, such as Louisiana hot sauce
- 1 ¼ cups grated sharp cheddar cheese, divided into ¾ cup and ½ cup
Instructions:
- Heat the oven to 400 degrees F. and start heating a pot with water and a steamer basket in it. Meanwhile, cook the beef.
Cook the beef:
- Heat the oil in a skillet until shimmering.½ tablespoon mild olive oil
- Add onion and cook until starting to soften (about 2 minutes).⅓ cup minced white or yellow onion
- Add the beef and cook until no longer pink (about 6 minutes).¾ pound lean ground beef
- Pour off all grease, then stir onion powder, garlic powder, paprika, salt and pepper into the cooked beef. Set aside.⅜ teaspoon onion powder, ⅜ teaspoon garlic powder, ¾ teaspoon smoked hot paprika, ⅜ teaspoon table salt, ½ teaspoon ground black pepper
Steam broccoli and cauliflower:
- Once the water in the pot is hot, steam broccoli and cauliflower florets to desired doneness. Set aside.4 ounces small broccoli florets (about 2 cups), 5 ounces small cauliflower florets (about 1 ¾ cups)
Pre-bake the hash browns:
- Once the oven is preheated, spread the frozen hash browns out on a lightly oiled baking sheet and place in the oven. Bake until hot and just starting to brown on the edges (about 12 minutes). Stir around once halfway through the baking time. Keep the oven running at 400 degrees F.2 cups frozen shredded hash browns (about 5 ½ ounces)
Make the sauce:
- Add cream cheese and sour cream to a bowl and whip with an electric mixer until combined.8 ounces full-fat block cream cheese,* softened, ½ cup full-fat sour cream*
- Whip in the egg, then the cream, then the hot sauce. Set aside.1 large egg, 6 tablespoons heavy cream, 1 ½ tablespoons hot sauce, such as Louisiana hot sauce
Prepare the casserole:
- Add beef, broccoli, cauliflower, hash browns and ¾ cups of the cheddar to a large mixing bowl.
- Pour in the sauce and mix well. Transfer to a baking dish and top with the remaining cheddar. Transfer to the oven and bake until the cheese on top is fully melted (25 to 30 minutes). Let cool for a few minutes.
- Serve the casserole hot either by itself or with a green salad.
Notes:
*Be sure to use full-fat products for this recipe. Reduced fat cream cheese and sour cream have a higher moisture content than full-fat and that can keep them from melting properly during the baking process. Storage instructions: Store leftovers casserole either in the baking dish covered with plastic wrap or in any other airtight container in the fridge. Reheat in the microwave or in the oven. How to freeze: Let the casserole cool to room temperature, then transfer to a freezer bag and freeze. Let thaw in the fridge overnight, then reheat in the oven at 350 degrees F.
Nutrition:
Calories: 798kcal | Carbohydrates: 23.1g | Protein: 44.6g | Fat: 59.1g | Saturated Fat: 32.2g | Cholesterol: 260mg | Sodium: 996mg | Potassium: 979mg | Fiber: 3.4g | Sugar: 3g | Calcium: 387mg | Iron: 18mg
More creamy, meaty broccoli recipes:
- This no-tomato pasta sauce with ground beef is spiced with smoked paprika and chili powder.
- This sausage soup recipe is easy to make in one pot.
Craig says
Tasty dish that the whole family liked.
Bit of prep but worth it.
Added into our go to recipes.
Nicole B. says
I'm so happy to hear that this dish was a hit with your family, Craig! Thanks so much for making the recipe and for coming back and leaving a review, it's much appreciated!