Cheesy Broccoli and Beef Casserole

This casserole is pretty perfect.

Ground beef, mushrooms, and onions in a cream sauce.
Topped with broccoli and cheese.

Yes, please!

… and with a pot of rice on the side, you’ve got completion!

Cheesy Broccoli and Beef Casserole
Original found here
Printable Version

4 T butter
2 or 3 ribs celery, diced
6 T flour
1 cup chicken broth
1 cup milk
salt and pepper

2 heads of broccoli, cut into florets and steamed
2 pounds of ground beef
8 oz. fresh mushrooms, chopped
1 large onion, chopped
salt and pepper
16 oz. sour cream
16 oz. shredded Colby Jack cheese

Preheat oven to 350.

Make cream of celery soup base: (Original found here).

Melt butter in saucepan on medium heat.

Saute celery until well-cooked.

Add flour to saucepan, stirring and heating until mixture is bubbly.

Remove from heat and add broth and milk, gradually, stirring until smooth.

Return to heat and cook until thickened. Season with salt and pepper.

Make casserole:

In a skillet over medium heat, mix ground beef, mushrooms, and onion. Cook until beef is evenly browned; drain. Season with salt and pepper. Add cream of celery soup base and sour cream. Cook until heated through.

Transfer to a 9 x 13 inch baking dish.

Top with broccoli and cheese.

Bake about 1 hour, until casserole is bubbly and lightly browned.

Serve over rice, if desired.