Ingredients:
16 ounces 90-95% extra lean ground beef
14 ounces canned tomato sauce
12 ounces small broccoli florets
6 ounces (1 3/4 cup) shredded cheddar cheese
1 ounce (1/4 cup) finely grated parmesan cheese
1 large stalk celery finely chopped
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon ground cayenne
Instructions:
Preheat the oven to 375 F. Prepare an 8x8 inch baking dish.
Cut any broccoli florets larger than 2 inches into smaller pieces, and add all broccoli to a large microwave-safe bowl. Cover and microwave until tender, about 5 minutes. Let them drain and steam out on paper towels.
Pat the ground beef dry with paper towels, if wet. On a large pan over medium heat, cook the ground beef until browned, about 5 minutes, breaking it apart as it cooks.
Add tomato sauce, celery, salt, garlic powder, and cayenne to the pan with the beef, stirring together. Simmer for at least 10 minutes until it thickens to a sauce-like consistency, stirring occasionally. Turn off the heat and let the moisture steam out.
Directly in the baking dish: add broccoli, beef-tomato mixture, and half of the cheddar cheese. Carefully stir until well-mixed.
Evenly top with remaining cheddar cheese. Sprinkle parmesan cheese on top.
Bake at 375 F until the casserole begins bubbling up the sides and starts to brown on top, about 20 minutes. Let it rest for about 10 minutes before cutting into it.
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