Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 lb (450g) ground beef (80/20 blend recommended for flavor)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 tsp (5ml) dried Italian seasoning
  • ½ tsp (2.5 ml) salt, or to taste
  • ¼ tsp (1.25 ml) black pepper, or to taste
  • 1 (10.75 oz / 305g) can condensed cream of mushroom soup
  • ½ cup (120 ml) milk
  • 1 large head of broccoli, cut into florets (approx. 4 cups / 400g)
  • 2 cups (200g) shredded cheddar cheese

Instructions:

  1. Heat olive oil in skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess grease.
  2. Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute, until fragrant.
  3. Stir in Italian seasoning, salt, and pepper. Add cream of mushroom soup and milk. Bring to a simmer, stirring occasionally.
  4. Add broccoli florets to the skillet. Cover and cook until broccoli is tender-crisp, about 5-7 minutes.
  5. Remove from heat. Sprinkle shredded cheese evenly over the top of the skillet.
  6. Cover the skillet and let the residual heat melt the cheese (approx. 2-3 minutes), or place the skillet under the broiler for 1-2 minutes, or until cheese is melted and bubbly. Watch carefully!