Kalyn's Kitchen

Ground Beef Stroganoff Casserole (Video)

This low-carb Ground Beef Stroganoff Casserole uses cauliflower rice, and this has all the flavors people love in Beef Stroganoff! This is a dinner the whole family will love. 

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Low-Carb Ground Beef Stroganoff Casserole with Cauliflower Rice found on KalynsKitchen.com

I know for many of you the arrival of the new year signals a return to stricter low-carb or more carb-conscious eating, so I always like to start out the year with a knock-your-socks-off low-carb recipe. And it seems like when it’s cold outside people crave low-carb casseroles, right? This Low-Carb Ground Beef Stroganoff Casserole is a recipe that was inspired by my Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice that so many people have loved, but there are a few twists to this one that give it much more of a beef stroganoff vibe.

When I was growing up Beef Strofanoff was one of my favorite family meals, and we absolutely swooned over this casserole when we tested the recipe. (I love a good low-carb ground beef casserole and I gobbled up my share of the leftovers, which is always the sign of a winner since food bloggers often have the unique problem of too much food in the fridge.)

When I  came up with the turkey and cauliflower rice casserole recipe with Kara we had to test it over and over to get a version that wasn’t watery. Sauteeing the cauliflower rice over very high heat to evaporate some of the water is one of the tricks to get rid of extra liquid, so please don’t skip that step. And another step that might seem finicky is making a concentrated beef stock that’s been cooked down so it’s thick; then that gets mixed into the sauce. Again, please do not skip that step.

This low-carb ground beef casserole is a casserole recipe with a few steps to put it together, but I promise it’s worth the trouble, and it makes enough that you should have some leftovers! Happy New Year everyone, and enjoy!

What ingredients do you need for this recipe?

  • ground beef
  • olive oil
  • mushrooms (I used brown Cremini mushrooms)
  • onion
  • cauliflower rice
  • steak seasoning
  • salt and fresh-ground black pepper to taste
  • grated Mozzarella
  • Better Than Bouillon Beef Base (affiliate link) or a beef bouillon cube
  • sour cream
  • mayo
  • freshly grated Parmesan cheese

Low-Carb Ground Beef Stroganoff Casserole with Cauliflower Rice process shots collage

How to make this recipe:

(Scroll down for complete printable recipe with nutritional information.)

  1. Combine 1 tsp. Better Than Bouillon Beef Base (affiliate link) or a beef bouillon cube with 1/4 cup water, then simmer on the stove until it’s reduced to 1 tablespoon. (Edit: Shirley from Gluten Free Easily tells me that Better than Bouillon no longer guarantees their products are gluten-free, so that brand won’t work for people who have to avoid gluten.)
  2. While the beef stock reduces, brown the ground beef well.
  3. Put ground beef in the casserole dish, add a little more olive oil, then brown the quartered mushrooms and add to the casserole dish when they’re done.
  4. Mix together the sour cream and mayo and when the beef stock has reduced (and cooled a bit) pour it into that mixture.
  5. Heat a little more olive oil if needed and brown the onions.
  6. Then add the cauliflower rice, steak seasoning, salt, and pepper and cook about 3 minutes at very high heat so some water from the cauliflower is evaporated.
  7. Put the cauliflower rice mixture into the casserole dish.
  8. Mix the Mozzarella, Parmesan, and a little more steak seasoning into the sour cream-mayo-beef stock mixture.
  9. As you can see, we mixed together the ground beef, mushrooms, cauliflower rice-onion mixture, and the sauce right in the casserole dish, then patted it down and wiped off the edge of the dish.
  10. Top the casserole with a little more grated Mozzarella cheese and bake 30-40 minutes, or until it’s bubbling and nicely browned on the top.
  11. Serve hot and enjoy!
  12. This kept well in the fridge and can be reheated in the microwave or in a pan on the stove.

Low-Carb Ground Beef Stroganoff Casserole with Cauliflower Rice found on KalynsKitchen.com

More Low-Carb Casserole Recipes to Enjoy:

Cheesy Low-Carb Taco Casserole ~ Kalyn’s Kitchen
Easy Low-Carb Taco Pie ~ All Day I Dream About Food
Cheesy Creamy Low-Carb Chicken Broccoli Casserole ~ Kalyn’s Kitchen
Low Carb (Sneaky Cauliflower) Mexican Lasagna ~ Sugar Free Mom
Low-Carb Ham and Cauliflower Casserole au Gratin ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Ground Beef Stroganoff Casserole with Cauliflower Rice found on KalynsKitchen.com

Ground Beef Stroganoff Casserole

Yield 8 servings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Start the new year out right with this amazing (and low-carb) Ground Beef Stroganoff Casserole with Cauliflower Rice!


  • 1 1/2 lbs. ground beef
  • 2 T olive oil
  • 1 lb. mushrooms, washed, drained dry, and cut into quarters (I used brown Crimini mushrooms)
  • 1 onion, chopped small
  • 4 cups cauliflower rice (see notes)
  • 1 tsp. steak seasoning
  • salt and fresh-ground black pepper to taste
  • 1 cup grated Mozzarella

Sauce Ingredients:

  • 1 tsp. Better Than Bouillon Beef Base (or a beef bouillon cube) mixed with 1/4 cup water and then simmered to reduce to 1 tablespoon thick stock
  • 1 cup sour cream
  • 1/2 cup mayo
  • 1 cup grated Mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 tsp. steak seasoning


  1. Preheat oven to 375F/190C. Spray a large glass or ceramic casserole dish with non-stick spray or brush with a little olive oil. (I used an oval-shaped dish that's 13 inches long and 10 inches wide at the widest part.)
  2. Mix the Better Than Bouillon Beef Base (or a bouillon cube) with 1/4 cup water; then simmer the mixture on the stove in a very small pan until it's reduced to 1 tablespoon thick stock. Let it cool.
  3. Heat a couple of teaspoons olive oil in a large heavy frying pan and cook the beef over medium-high heat until it's completely browned, breaking apart with the turner as it cooks. Put browned beef in the casserole dish.
  4. While beef browns, wash mushrooms and spin dry in a salad spinner, or let them drain well.
  5. Chop up the cauliflower and pulse in the food processor to make cauliflower rice if you're not using packed cauliflower rice.
  6. Cut drained mushrooms into quarters (or halves if they're small.) Heat a couple more teaspoons olive oil in the frying pan and cook mushrooms over medium high heat until they have lost all their liquid and are slightly browned. Put mushrooms in the casserole dish.
  7. Mix the sour cream and mayo and add the cooled and reduced stock and stir together.
  8. While mushrooms cook, chop an onion into small pieces. Heat two more teaspoons oil in the frying pan (if needed), add the onions, and cook over medium-high heat until onions are softened and starting to brown.
  9. Add the cauliflower rice, 1 tsp. steak seasoning, salt, and pepper to the frying pan with the onions. Turn heat to high and cook about 3 minutes, or until cauliflower is partly cooked and some liquid from the cauliflower has evaporated as steam.
  10. Add the onion-cauliflower rice mixture to the casserole dish and gently combine all the ingredients.
  11. Mix the 1 cup grated Mozzarella, Parmesan, and 1/2 tsp. steak seasoning into the mayo-sour cream mixture.
  12. Gently mix the sauce into the cauliflower rice-ground beef mixture in the casserole dish, patting it down when all the ingredients are well combined. Wipe off the edge of the casserole dish if it's messy.
  13. Top the casserole with 1 cup (or more) grated Mozzarella.
  14. Bake casserole 30-40 minutes, or until it's bubbling hot and the top is lightly browned.
  15. Serve hot. Leftovers of this will keep in the fridge for at least a week. It can be reheated in a microwave or in a small pan on the stove.


You can buy Better Than Bouillon Beef Base (affiliate link) at Amazon.com if you don't find it in your store. I used packaged fresh cauliflower rice. If you're chopping cauliflower in a food processor to make the cauliflower rice, start with 6 cups cauliflower pieces.

This recipe inspired by the Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Rice that was created by Kalyn and Kara.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 575Total Fat: 44gSaturated Fat: 16gUnsaturated Fat: 23gCholesterol: 133mgSodium: 655mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 36g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This  Ground Beef Stroganoff Casserole is suitable for low-carb, Keto, and low-glycemic diets. If you use reduced fat dairy and low-fat ground beef it could be approved for the South Beach Diet, although it’s probably a once-in-a-while treat for South Beach.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Ground Beef Stroganoff Casserole

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    137 Comments on “Ground Beef Stroganoff Casserole (Video)”

  1. What kind of steak seasoning did you use?

  2. Making this tonight for my low-carb family. Looks really tasty. Thank you!

  3. I made this for my family last night and it was a huge hit! I’m hoping to make a double recipe and save half for another day. Would keeping it in the freezer effect the outcome of the recipe? Thanks!

    • I haven’t ever frozen it before cooking if that’s what you are asking. I have frozen leftover portions and thawed later many times, and that worked fine.

  4. I have leftover beef broth I need to use up. Can I somehow use it in this recipe instead of the dry beef? I don’t want to make the recipe too watery but I’d like to use up what I have open already.


    • If you want to duplicate the strong beef flavor I had, you’d need to start with about 1/2 cup beef broth and simmer to reduce it to one tablespoon.

  5. My hubby and I loved this dish! He’s kind of hard to please, so you know it tastes good when he likes it (LOL!). Thank you for the wonderful recipe! I will definitely make it again 🙂

  6. I just made this and it was so good!  Instructions were so well written… lots of leftovers for later in the week!  

    • So happy to hear you enjoyed it and that the recipe was easy to follow. And I love a recipe that produces leftovers; sounds like you do too!

  7. Dish is in the oven as I type lol. Smells so good. Having baby brussell sprouts on the side, can’t wait for it to be done, thank you…

  8. I’m allergic to beef, cant even have beef broth. Has anyone tried this with ground turkey and instead of beef broth, used chicken or veggie broth? I know it wont exactly taste like beef stroganoff which is fine, just wondering if anyone has tried it that way?

    • I haven’t made this with anything but beef. But I am thinking ground turkey would be good, maybe with a combination of onion broth and chicken broth. I’d love to hear how that goes if you try it.

  9. Could the mayo be replaced with cottage cheese in this recipe?

    • That might work if you buzzed it in a food processor, but I can’t really say without trying it. You could also try using all sour cream if you’re not a mayo fan, but again I have not tried it that way. Let me know how it goes if you experiment!

  10. Hi, 
    I was wondering if it freezes well? I need to make a few meals to freeze. 
    Thank you

    • I haven’t frozen it myself (I can’t seem to get any leftovers to freeze!) But I feel pretty confident saying it will freeze well. Love to hear for sure if you do try it!

  11. I made this last night and altho it took a bit more time than I wanted to take, it was worth it. We loved it and will make again…..and again. So good. I didnt vear from the directions at all and it was perfect. We had enough left over for another supper for my hubby and I AND a lunch! Thank you for this amazing recipe!

  12. Legitimate question, why reduce the BTB?  It’s concentrated already. I enjoyed this dish but reduced the cheese by half, added garlic and a little worcestshire , also used frozen cauliflower with mushrooms and asparagus already added. (My husband declined to eat it again-lol-he hates cauliflower).  I, however, will definitely make it again. Thanks!

    • I did that to give a strong beef flavor to the dish, and I thought cooking the concentrate in water would bring out the flavor more. But of course, you’re always free to make the recipe any way that you prefer!

  13. I made this today.  Absolutely Amazing!

  14. It’s delicious but the prep time and the different dishes took quite some time. But I was able to cook everything in the same frying pan. I used a cast iron pan. Worked great. 

  15. This was really good, although it took an hour to prepare and I used frozen cauliflower rice. I also skipped a step by cooking the onions with the ground beef. Not sure if I will make this again, just because of the time it took and all the dirty dishes!

    • Glad you liked it, and of course that’s up to you whether or not to make it again. I wish I knew how to make things taste great without ever taking too long to cook, that would be a good skill to have. (I do show the cooking time at the beginning of every recipes, so it shouldn’t have been a surprise.)

      • If you don’t mind some advice,  I have some suggestions that may help. I haven’t made it yet, but as an experienced cook (45+  years), there are many steps I can see right off the bat that could be combined or omitted to save time and effort.  I would cook the beef separately and transfer to a plate.  Then in the same skillet (Wiping it out first with a paper towel), I would saute the onions and mushrooms together, until the liquid from the mushrooms evaporates.  Then add the cauliflower and seasonings, and 1 tsp. of the BTB bullion dissolved in the 1 T. hot water (No reducing), and cook as directed.  If you are using a large enough skillet/wok to hold everything,  I would add the rest of the sauce ingredients right to the pan (No need to combine first) and give it a good stir.  Then stir in the ground beef and cheeses, then transfer to the baking dish and proceed from there.  Obviously, if you don’t have a large enough pan, it is a good idea to combine the sauce ingredients first and then proceed as directed.  I hope this helps!

    • Dianne, I am an experienced cook too, and I test the recipes thoroughly to see which methods give the best results. You can see from the comments that many people have enjoyed it. But obviously everyone is encouraged to make it the way that fits their preferences!

      • Kaylyn  –  I’m sure you have invested a great deal of time and effort into your recipes and blog and I apologize if my comment was critical or hurtful to you personally.

        My intent was only to try to help and encourage those cooks who have expressed that they find the time involved too daunting to try this recipe or to make it again.

      • Dianne, I didn’t think it was critical and certainly not hurtful, but maybe a bit presumptuous to offer suggestions on making the recipe when you hadn’t even tried it yet. I welcome people sharing their suggestions when they try the recipes. But even though I’m a very experienced cook, I wouldn’t suggest revisions to someone’s recipe before I tried it. But no problem at all, I certainly didn’t think you had any malicious intent.

      • Hello! I just made this dish and it is amazing. I did cook the beef and onions together, I used cheddar cheese rather than mozzy as I didn’t have any. I also just initially used a tsp of the beef base and cooked as directed but after mixing all together I felt I still needed more flavor so just added another tsp of the beef straight from the jar, No liquid, and that did the trick for me. I just had frozen cauliflower so I cooked in the microwave, drained well and after it cooked bit, I chopped it into fine rice like pieces which was super fast and easy. I did toss the cauliflower and mushrooms in together with a pad of butter and sautéed until all liquid was gone (I was out of fresh mushrooms so used a large can instead. )
        I didn’t think there was a lot of steps and the whole process from start to finish took only 20 minutes. 1 pan, some measuring cups and utensils.
        Awesome recipe and I know we will have this many times in the future! Thanks for sharing!

      • Glad you enjoyed, and obviously you are welcome to make it any way you prefer. I’m glad you were happy with the result you got.

  16. Sounds amazing… though I’m curious if you
    Have made this with cubed beef/ stew beef rather than ground beef?

    • I haven’t made any variations on the recipe. I would think you’d need to simmer to tenderize the beef a little, but I’d love to hear about your version if you try something different.

  17. What is considered one serving?

    • It says eight servings, so it’s one-eight of the dish. I don’t measure it out any more specifically than that.

  18. Do you use fresh or frozen/cooked cauliflower rice?

    • `It says this in Recipe Notes: “I used packaged fresh cauliflower rice. If you’re chopping cauliflower in a food processor to make the cauliflower rice, start with 6 cups cauliflower pieces.” That said, I think frozen cauliflower rice will work. I would let it thaw on the counter while you prep the first steps and might not cook it quite so long in the frying pan. Hope that helps!

  19. When you say to use steak seasoning, is this dry spice steak seasoning or steak sauce??  I used dry steak seasoning!  

  20. I really loved this recipe!  Little confusing the 1st set of instructions!  The 2nd after the ingredients was better to I understand!!  I do recommend reading this instructions clear through lol!!  I was really pleased , and I will definitely make this a dish I do again.  I’m by myself so this will make plenty of meals, I will share it with my daughter who is also doing 𝙺𝚎𝚝𝚘!  Thank you again!!   I was just wondering if there was something else I could sub the beef base with, I see it has corn syrup in it??  

    • I’m glad you enjoyed it. I don’t know of a beef base that doesn’t have corn syrup but it’s certainly a very small amount.

      • A helpful person left a link here to organic beef bone broth, which could be simmered to reduce it and used in this recipe. I can’t let people leave links to products in my comments or I will be over-run with that type of comment, but you can google to find a product like that if it’s important to you.