Meet your new weeknight hero!!! This creamy ground beef and broccoli casserole is healthy comfort food without being heavy and it could not be easier to throw together after a busy day. Think tender broccoli florets, lean ground beef, melty cheddar cheese and Rao's Alfredo sauce! Even picky eaters love this kind of recipe and it's also super budget friendly and customizable!
Plus, it's absolutely make ahead friendly, so you can prep it during nap time and pop it in the oven right before dinner. Love that for us!
If you love this recipe, you will love my one pan chicken feta orzo, one pan chicken and zucchini orzo, healthy chicken alfredo casserole, or my one pan chicken lemon orzo.
Why You'll love my easy creamy beef and broccoli casserole:
- creamy, cheesy, cozy comfort food
- only 4 simple ingredients
- surprisingly balanced with protein + veggies
- kid-friendly and picky eater-approved
- perfect for busy weeknights
- doubles GREAT for meal prep
- delicious leftover the next day
- tastes like a creamy sauce casserole but without heavy cream!
Jump to:
Ingredients
Here's all you need to make my easy dinner:
- Lean ground beef - I use 90/10 so it's hearty and high protein without excess fat.
- Frozen broccoli florets - thawed, tender, and such a quick veggie shortcut.
- Rao's Alfredo sauce - unbelievably creamy and so flavorful.
- Low-fat shredded cheddar cheese - melty, cheesy topping for the best creamy sauce moment.
- Salt, pepper, garlic powder, onion powder - simple ingredients for maximum flavor! To season the beef!
See recipe card for quantities.
Instructions
- Step 1: Pre-heat the oven and cook the Ground Beef. Pre-heat your oven to 350 F and set the rack to the middle position. Brown your lean ground beef in a large skillet over medium-high heat for 7-10 minutes, seasoning with garlic powder, onion powder, salt and pepper. Cook until no longer pink and reaches an internal temperature of 145°F.
- Step 2: Mix Everything Together. In a casserole dish, combine the thawed broccoli, cooked ground beef mixture and creamy Alfredo sauce until evenly coated.
- Step 3: Add the Cheese. Sprinkle shredded cheddar cheese evenly over the top for melty deliciousness!
- Step 4: Bake! Bake for 15-20 minutes, until melted cheese and creamy sauce are heated through and slightly golden brown around the edges. Optional red pepper flakes over the top for a tiny kick!
Hint: I thaw my frozen broccoli in the microwave in a microwave safe bowl for 4-5 minutes.
Substitutions
- ground beef: try swapping for ground turkey, ground chicken, rotisserie chicken, or cooked cubed chicken breast.
- cheddar cheese: for mozzarella cheese (more stretchy!) or parmesan cheese
- frozen broccoli: use blanched fresh broccoli instead.
- mix in a swirl of Greek yogurt for extra creaminess
- add Italian seasonings for more depth
- Dairy-free: Use dairy-free Alfredo + dairy-free shredded cheese.
- Vegetarian: Swap ground beef with plant-based ground "meat".
This recipe is gluten-free as is.
Variations
- Spicy - add chili pepper flakes on top for some heat
- Homemade, lower fat and higher protein alfredo: Mix together ½ Cup Low-Fat Milk, 1 cup (8 Ounces) Low-fat Cottage Cheese ,Blended (I used Good Culture), ⅓ Cup Grated Parmesan, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder.
Equipment
All you need to make my creamy ground beef and broccoli casserole:
- large skillet
- casserole dish
- sharp knife (if using fresh broccoli)
- oven
Storage
Store leftovers in an airtight container up to 3-4 days. Reheat in the microwave or oven until warm. The next day it honestly tastes even creamier, my favorite part!!!
You can also assemble ahead and bake later (great for meal plans and meal prep!
Christina's Dietitian Tip:
For extra balance, serve this creamy casserole over brown rice, quinoa or on top of a baked potato for a higher-fiber, super satisfying meal that still feels like comfort food! Add a side salad for extra volume!
FAQ
Yes, it's a great make-ahead recipe! Assemble it, cover tightly, refrigerate up to 24 hours, then bake when you're ready. You may need to bake for longer.
Definitely! After baking, let it cool, then store in an airtight container or freezer-safe dish. It freezes well for up to 2 months. Reheat in a 350°F oven until warmed through.
Yes, ground turkey or chicken works perfectly. You'll shave a bit of fat and cut calories while keeping it protein-rich.
Yes, just chop, steam or blanch until tender, then drain well before adding to the casserole to avoid extra liquid.
Dinner
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Meal Prep
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Jump to: Recipe
Creamy Ground Beef and Broccoli Casserole
Equipment
- Large Skillet
- casserole dish
- sharp knife (if using fresh broccoli)
- Oven
Ingredients
- 1 pound Lean ground beef
- 6 cups Frozen broccoli florets - thawed tender
- 1 container 15 ounces Rao's Alfredo sauce
- 1- 1.5 Low-fat shredded cheddar cheese
- 1 teaspoon Salt divided
- 1 teaspoon pepper divided
- 2 teaspoons garlic powder divided
- 2 teaspoons onion powder divided
Instructions
- Pre-heat the oven to 350 F and set the rack to the middle position. Brown your lean ground beef in a large skillet over medium-high heat for 7-10 minutes, seasoning with garlic powder, onion powder, salt and pepper. Cook until no longer pink and reaches an internal temperature of 145°F.
- In a casserole dish, combine the thawed broccoli, cooked ground beef mixture and creamy Alfredo sauce until evenly coated.
- Sprinkle shredded cheddar cheese evenly over the top for melty deliciousness!
- Bake at 350°F for 15-20 minutes, until melted cheese and creamy sauce are heated through and slightly golden brown around the edges. Optional red pepper flakes over the top for a tiny kick!
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 F
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Kala K says
This recipe is SO simple and SO good! Reheats well and tastes delish!
Wendy D says
This is my new favorite fast, yummy dinner. I’ve made it twice already—the second time I added some leftover rice just because it wasn’t going to get used up otherwise and it helped bulk it up a bit for my husband and son. Both ways it is a big hit.