Beefy Broccoli Roll-ups
More From Allyou
Amount per serving
- Calories: 649
- Fat: 33g
- Saturated fat: 17g
- Protein: 38g
- Carbohydrate: 46g
- Fiber: 7g
- Cholesterol: 97mg
- Sodium: 619mg
- 6 no-boil lasagna noodles
- 2 1/2 cups milk
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 4 ounces extra-sharp Cheddar cheese, shredded
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3/4 pound lean ground round
- 1 (10 oz.) package frozen broccoli, thawed and drained
- 3 tablespoons fine bread crumbs
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
- Place noodles in a bowl of very hot water and let stand. Place 1/2 cup milk in a bowl, whisk in cornstarch and set aside. Microwave remaining milk at full power for 2 minutes.
- Melt butter in a heavy saucepan over medium heat. Add onion and cook for 5 minutes. Add flour and whisk to make a paste. Gradually whisk in hot milk. Whisk cornstarch and milk into hot sauce. Bring to a boil, whisking; continue to whisk for 2 minutes. Remove from heat; stir in Cheddar, salt and pepper. Remove 1 cup cheese sauce and set aside. Let remaining sauce cool in pot.
- Cook ground round over medium heat until browned. Transfer beef with a slotted spoon to cheese sauce in pot; stir in broccoli.
- In a small bowl, mix bread crumbs, olive oil and parsley. Preheat oven to 400°F.
- Butter a 9-inch square baking dish. Lay 1 noodle on a work surface; top with 1/2 cup beef mixture and roll up; transfer to dish. Repeat with remaining noodles. Spoon Cheddar sauce on rolls and sprinkle breadcrumb mixture on top. Bake until bubbly, 15 to 20 minutes.
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