This Beef and Broccoli Skillet Casserole uses ingredients you probably already have on hand to create a simple but delicious recipe that’s jam-packed with flavor and nutrients. Think Hamburger Helper meets Beef and Broccoli Stir Fry. You’re going to love it and so will your family! Beef and broccoli are such a dynamic duo, one you will see in Made Whole Made Simple time and time again. Truly, the perfect pair, they come together beautifully in this dish that has comfort food written all over it. Crispy, savory, creamy goodness that is Jack approved!
Table of Contents
Ingredients
- Ground Beef: nutrient-dense, highly digestible, protein-packed! Read more about why I prioritize high quality beef here.
- Fresh Broccoli: amazing antioxidant, anti-inflammatory, detox supporting goodness that crisps up so beautifully in this skillet recipe.
- Dairy Free Milk: for a creamy element without the dairy. Use Tiger Nut Milk, coconut milk, cashew milk, or whatever your preference is.
- Cashew Butter or Sunflower Seed Butter: trust me on this one, it just brings all the flavors together and adds a nice nuttiness to the dish.
Step by Step Instructions
- STEP 1: Pre-heat the oven to 400°F and heat a 16” inch cast iron skillet, or oven safe skillet on the stove over medium heat. When it comes to temperature, melt the bacon fat in the skillet, then crumble the ground beef into it.
- STEP 2: Break up the meat with a whisk or spatula until crumbly and browned. Stir in 2 teaspoons salt, the garlic powder, onion powder and dried parsley. Stir well and continue to cook until completely browned.
Combine the eggs, milk and vinegar in a small bowl and pour it evenly over the beef. - STEP 3: Remove the skillet from the heat.
- STEP 4: Quickly toss the broccoli florets with the remaining salt, nutritional yeast, cashew butter and olive oil until well coated then put the florets over the ground beef in an even layer.
- STEP 5: Transfer the skillet to the oven, middle rack and bake for 30 minutes. When the broccoli florets are browned and toasty and the egg is cooked through, remove the skillet from the oven.
- STEP 6: Use a large spoon or spatula to serve the casserole hot !Store leftovers in an airtight container in the fridge for up to 4 days. Bake at 350°F for 10 minutes to reheat.
Recipe Tips and Variations
- Cast Iron Skillet: I used my 15″ Lodge cast iron skillet to make this, it’s actually what I make most of my food in. Check out my Cast Iron Use + Care Tutorial for lots of tips and tricks.
- Nutritional Yeast: this is a non-fortified nutritional yeast, and if you’re not familiar with nutritional yeast, it’s a deactivated yeast that gives paleo, Whole30 compliant, vegan, AIP, and essentially, dairy-free foods a cheesy flavor!
- AIP Variation: omit the egg and double the milk. Then with the milk and vinegar mix, add 1 tablespoon grain free flour to make a slurry with coconut flour or arrowroot starch. Use coconut butter in stead of cashew butter on the broccoli.
- Storage: store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: bake at 350°F for 10 minutes to reheat.
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Beef and Broccoli Skillet Casserole (Whole30, Paleo, Keto)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Entree
- Method: One Pot
- Cuisine: Comfort Food
Description
Think Hamburger Helper meets Beef and Broccoli but in a super easy and healthy way!
Scale
Ingredients
- 1 tablespoon bacon fat or lard
- 2-pound ground beef, 85% lean
- 2 ½ teaspoons fine salt, divided
- 2 teaspoon ground garlic
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 2 large eggs, whisked
- 2 tablespoons dairy free milk
- 1 tablespoon apple cider vinegar
- 1-pound fresh broccoli florets
- 2 tablespoons nutritional yeast
- 2 tablespoons cashew butter or sun flower seed butter
- 1 tablespoon extra-virgin olive oil or ghee
Instructions
- Pre-heat the oven to 400°F and heat a 16” inch cast iron skillet, or oven safe skillet on the stove over medium heat. When it comes to temperature, melt the bacon fat in the skillet, then crumble the ground beef into it.
- Break up the meat with a whisk or spatula until crumbly and browned. Stir in 2 teaspoons salt, the garlic powder, onion powder and dried parsley. Stir well and continue to cook until completely browned.
- Combine the eggs, milk and vinegar in a small bowl and pour it evenly over the beef. Remove the skillet from the heat.
- Quickly toss the broccoli florets with the remaining salt, nutritional yeast, cashew butter and olive oil until well coated then put the florets over the ground beef in an even layer.
- Transfer the skillet to the oven, middle rack and bake for 30 minutes. When the broccoli florets are browned and toasty and the egg is cooked through, remove the skillet from the oven and use a large spoon or spatula to serve the casserole hot!
- Store leftovers in an airtight container in the fridge for up to 4 days. Bake at 350°F for 10 minutes to reheat.
Recipe Notes:
Substitutions
- To make this egg free omit the egg and double the milk. Then with the milk and vinegar mix, add 1 tablespoon grain free flour to make a slurry.
- To make this AIP, use coconut flour or arrowroot starch for the slurry. Use coconut butter in stead of cashew butter on the broccoli.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 567.9
- Fat: 36g
- Carbohydrates: 11.1g
- Fiber: 3.6g
- Protein: 49.9g
Ceri Y says
All six of my household devoured this tasty meal.
Jeannine says
Can I omit the nut butter altogether? We have nut allergies and don’t care for the flavor of sunbutter.
Cristina Curp, FNTP says
You can, perhaps add some pork panko to the broccoli for that breaded texture
Whitney Hurley says
This is part of the regular rotation at my house. my entire family (2 year old, 8 year old, husband and me) all love it and it is gobbled up without complaints from anybody, which can be rare in my house. I do usually use almond or peanut butter instead of sunflower butter as we aren’t big fans. I also love how fast it is to pull together, the only prep is cutting the broccoli! If you are looking for a family pleaser then this is it!
Tiffany says
This was so easy and delicious! I am currently chowing down and loving every bite! I am hoping my persnickety rottens will enjoy this as well! 🙂
Cristina says
AWesome!!
Katie says
This was a huge hit with the whole family! Thank you for sharing this delicious recipe!
Cristina says
yeah! so glad to hear it!
Lani says
Wow, this recipe makes a HUGE amount… yet the serving size is 1/4 of the recipe? Although the yield says 12.
Cristina says
the yield says 4 🙂 and it makes 4 servings unless you used the feature in the recipe box to triple the recipe… the little boxes that say 1x 2x 3x to the right side, on the top of the recipe box, put it back to 1x and you will see the correct amounts for the original recipe!
Melissa says
Can’t wait to try this! In the oven as we speak. 83 degrees and the oven on haha, but this recipe spoke to me. Swapped cashew butter for almond because of my son’s food allergy. I couldn’t find sunflower butter. As always thank you for sharing.
Cristina says
Hope you all loved it!
Dawn Campbell says
Hi! Looks good but you don’t say when to add the nutritional yeast.
Cristina says
with the broccoli florets and cashew butter 🙂
Kim says
When do you add the nutritional yeast?
Cristina says
with the broccoli florets and cashew butter 🙂