Step 1

Preheat oven to 450 degrees F.

Step 2

Toss broccoli with 1 tablespoon oil on a baking sheet. Roast, stirring once halfway through, until just soft and browned in spots, about 15 minutes.

Step 3

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add beef and onion and cook, breaking up the beef with a wooden spoon, until the beef is browned and the onion is softened, 10 to 12 minutes. Stir in Worcestershire, garlic powder and 1/4 teaspoon salt.

Step 4

Whisk milk and cornstarch in a large saucepan. Bring to a boil over medium-high heat, whisking often, until bubbling and thickened enough to coat the back of a spoon, 6 to 8 minutes. Remove from heat and stir in shredded Cheddar cheese, 3/4 teaspoon salt and turmeric until the cheese is melted.

Step 5

Spread the beef mixture in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the broccoli and pour the cheese sauce evenly over the top. Sprinkle with veggie (or tater) tots, pepper and the remaining 1/4 teaspoon salt. Coat the tots with cooking spray.

Step 6

Bake the casserole until it is bubbling and the tots are beginning to brown, about 40 minutes. Let stand for 10 minutes before serving.