Ground Beef Stroganoff Casserole
This low-carb Ground Beef Stroganoff Casserole uses cauliflower rice, and this has all the flavors people love in Beef Stroganoff! This recipe has been mega-popular on my site, and ground beef stroganoff is a dinner the whole family will love.
PIN Ground Beef Stroganoff Casserole to try it later!
It seems like when it’s cold outside people who are watching their carbs start making low-carb casseroles, right? And this year winter is especially cold in many places, so for everyone who needs a bit of comfort food I’m reminding you about this favorite low-carb Ground Beef Stroganoff Casserole for my Friday Favorites pick this week.
This mega-popular recipe was inspired by my Low-Carb Turkey Casserole that also has mushrooms, cauliflower rice, and cheese. But there are a few twists to this one that give it much more of a beef stroganoff vibe. And we absolutely swooned over the flavors of this ground beef stroganoff when we tested the recipe.
We used a few important techniques in this recipe to add flavor and to get a version that wasn’t watery. Cooking the cauliflower rice over very high heat to evaporate some of the water is a way 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 ground beef stroganoff casserole is a 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!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- ground beef
- Olive Oil (affiliate link)
- mushrooms
- onion
- cauliflower rice
- steak seasoning, I used Szeged Steak Rub (affiliate link)
- 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
Why does this ground beef casserole recipe have Stroganoff in the title?
The flavors in this recipe are inspired by Beef Stroganoff, a dish that was one of my favorites growing up. And although this is definitely not a classic Stroganoff recipe, I think the combination of beef, mushrooms, and sour cream delivers the flavors I loved so much as a child.
Can you make Ground Beef Stroganoff Casserole with frozen cauliflower rice?
I haven’t made this recipe with frozen cauliflower rice and I’m guessing I’d probably prefer the slightly firmer texture from starting with fresh cauliflower and buzzing it in the food processor. But people have reported in the comments that they have used cauliflower rice, so if that is what will help you make it I would give it a try!
What mushrooms did I use for Ground Beef Stroganoff Casserole?
I used brown Cremini Mushrooms for this recipe. But if you don’t find those or prefer regular white mushrooms, those will be fine.
Want more options for Low-Carb Casseroles?
I love low-carb casseroles for the way the make a one dish meal and produce leftovers to eat another time! If you’re also a fan of casseroles, check out Low-Carb and Keto Casseroles where you’ll find lots more casseroles like this one!
How to make Ground Beef Stroganoff Casserole:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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.)
- While the beef stock reduces, brown the ground beef well.
- 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.
- Mix together the sour cream and mayo and when the beef stock has reduced (and cooled a bit) pour it into that mixture.
- Heat a little more olive oil if needed and brown the onions.
- 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.
- Put the cauliflower rice mixture into the casserole dish.
- Mix the Mozzarella, Parmesan, and a little more steak seasoning into the sour cream-mayo-beef stock mixture.
- 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.
- 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.
- Serve hot and enjoy!
- This kept well in the fridge and can be reheated in the microwave or in a pan on the stove.
More Low-Carb Casserole Recipes:
- Cheesy Low-Carb Taco Casserole
- Cheesy Chicken Broccoli Casserole
- Ham and Cauliflower Casserole au Gratin
- Chicken Alfredo Lasagna Casserole
- Cauliflower Rice Sausage Casserole
Weekend Food Prep:
This recipe for a ground beef casserole with Beef Stroganoff vibes has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ground Beef Stroganoff Casserole
Start the new year out right with this amazing (and low-carb) Ground Beef Stroganoff Casserole with Cauliflower Rice!
Ingredients
- 1 1/2 lbs. ground beef
- 2 T olive oil
- 1 lb. mushrooms, washed, drained dry, and cut into quarters (I used brown Cremini 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.ย Better Than Bouillon Beef Baseย (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
Instructions
- 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.)
- 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.
- 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.
- While beef browns, wash mushrooms and spin dry in a salad spinner, or let them drain well.
- Chop up the cauliflower and pulse in the food processor to make cauliflower rice if you're not using packed cauliflower rice.
- 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.
- Mix the sour cream and mayo and add the cooled and reduced stock and stir together.
- 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.
- 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.
- Add the onion-cauliflower rice mixture to the casserole dish and gently combine all the ingredients.
- Mix the 1 cup grated Mozzarella, Parmesan, and 1/2 tsp. steak seasoning into the mayo-sour cream mixture.
- 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.
- Top the casserole with 1 cup (or more) grated Mozzarella.
- Bake casserole 30-40 minutes, or until it's bubbling hot and the top is lightly browned.
- 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.
Notes
You can buyย 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 theย Low-Carb Turkey Casserole with Mushrooms, Mozzarella, and Cauliflower Riceย that was created by Kalyn and Kara.
Nutrition Information
Yield
8Serving Size
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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 original South Beach Diet, although it’s probably a once-in-a-while treat for South Beach due to the amount of fat.
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 might also like to follow Kalynโs Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes Iโm sharing there.
Historical Notes for this Recipe:
This ground beef casserole with beef stroganoff flavors was posted in January 2018, and it has been incredibly popular on the site. It was last updated with more information in 2023.
194 Comments on “Ground Beef Stroganoff Casserole”
So delicious, made for a friend and she loved it enough I sent some home with her. I did sub ground turkey,didn’t make a big difference oh also used roasted chicken better than bouillon.
Thank you so much, my friend wants to make it now and will sub zucchini due to mushroom allergies.
So glad you loved it and were able to adapt to your preferences!
Last Sunday I made stroganoff casserole and a ziti casserole for my partner and I week. I did not imagine both to be gone SO FAST! Both recipes from this website and I knew it would be good after I discovered the recipe but once I tasted it- FAR SURPASSED THE DELICIOUSNESS I had previously dreamed.ย
So glad to hear you enjoyed the recipes, thanks for letting me know!
Hello, what can you substitute the mayo with. This seems to be high in fat. Thank you
It’s hard to say for sure as I haven’t tried making it other ways, but you can try just increasing the sour cream. Good luck experimenting!
I made this recipe a few times when we were doing low carb. Now I’m back again for more. It really is a delicious meal. I say you have to try it. YUM!!!
Thank you so much! This is definitely a favorite of mine too. Good luck on your low-carb journey!
Donโt make this!!!! I followed the directions and I am a very good cook. This was an awful meal. I would not recommend you wasting you money on the ingredients. It had a bad texture and taste. My family could not finish it and we had to make something else that night.ย
I am sorry you had a bad experience, but there is no way you could have made the recipe as written with the results you describe. If you scroll through the 180 COMMENTS you will see that over and over people are raving about how good it is. And I have made it many times myself.
I am an average cook with picky and this is a favorite. Not sure what you did wrong.ย
Thanks for that vote of confidence! I am still puzzled why this didn’t turnout for that commenter.
Glad you have enjoyed it!
Would like to find out if I can use regular rice?
I haven’t tried it but I think pre-cooked rice will work.
This recipe is fantastic! I’ve been eating low carb for about 4 years now and this is by far my favorite. Thank you for this!
Thank you so much; glad you are enjoying it.
Quite tasty & best of all kid approved. Used 2 lbs beef and 2 tsp of better than bullion. Therefore did not need any additional salt. I may try cream cheese instead of sour cream next time as thatโs what I used to use in my non keto version. But itโs great as is! ๐ค
So glad to hear you enjoyed it!
What could you sub for cauliflower rice?
I haven’t ever made it any other way so I can’t say for sure. But if you don’t care about the carbs, cooked rice might work. I can’t think of any other low-carb ingredient that seems like it would work though.
As a bariactric patient, this was DELICIOUS and filling! I’ve already shared it to several family members and to my bariactric group. Thanks for a great recipe and rips to make it perfect!
So glad to hear you enjoyed it!
Thanks, Angelia! I’m a bariatric patient too. I’m constantly looking for recipes I can eat with my restrictions but that my fiancรฉ will also enjoy. Definitely going to try this one!
I’m glad Angelia was able to help you with her comment; hope you enjoy it!
Check your spelling of Crimini My source spells it Cremini
Ah yes, Cremini is correct! I will find that and fix it, THANK YOU!
What type of steak seasoning did you use?
It’s in the list of ingredients near the top of the post with a link to the product on Amazon too if you want to see more about it.
This was a hit in my house.
So glad to hear that! Thanks for taking time to let me know!
This sounds FABULOUS!
Thanks Joyce! It has definitely been a huge hit!
This is absolutely amazingly delicious. I didnโt expect this to be my go to meal and replacement for my favorite ground beef stroganoff recipe. Thank you so much. I have been making this weekly, as it is easy and unexpectedly delicious.ย
So glad you are enjoying it so much!
Looks yummy
5 star rating. Easy to make & it”s very delicious.
Thanks for taking time to leave a star rating! So glad you enjoyed it!
Can this be made ahead of time and frozen? Then thawed and reheated?
When you say “made ahead of time” do you mean prepared and cooked and then frozen? That will work fine.
I haven’t ever frozen it before cooking though.
Yes, cooked ahead of time and then frozen. I have made this before and loved it. I want to make it for a weekend when I will have company but I donโt want to spend the time making it while they are here. Thanks!!
I think that will work, but it will be important to let it thaw completely and come to room temperature before you reheat. Otherwise I think the casserole might get overdone. Maybe cook a slightly shorter time initially too.
This is seriously so good! Thanks!
So glad you are enjoying it!
I have never left a recipe review, but I have to say, this was AMAZING!!!! Followed exactly, my WHOLE picky family ate it!
So glad you enjoyed it! Thanks so much for taking time to let me know!
Iโm in a Keto diet and always looking for recipies that doesnโt taste like Keto ๐๐
I found this recipe today, made it, and it was sooo delicious. ย Even my picky grandson LOVE it!!
Thank you for sharing such an amazing dish ๐โค๏ธ๐ฅฐ
So glad you enjoyed it! It’s definitely not the easiest recipe on my site but one of the tastiest.
Wow! This was delicious! Took a little longer than I anticipated to make, with all the extra sautรฉ stuff in different batches, but was worth it! I added some thawed frozen spinach to the casserole for little extra nutritious bump. ย Will def be making again ๐๐
So glad you enjoyed it!
Wow, this was amazing!! Iโm surprised at the comments about the time and dishes this tookโฆI really didnโt think it was anything out of the ordinary for a healthy low carb home cooked meal.
I followed the recipe pretty closely! I did use a beef broth with cleaner ingredients/no sugar instead of the bouillon cube (personal diet preference) and reduced it down. I had some leftover fresh riced cauliflower and the store only had frozen left so I did a mixture of both with zero issues. I did a few extra minutes at the end under the broiler to brown the cheese more ๐ย
This tastes exactly like stroganoff and made 6 decent sized servings. Thank you for the great recipe! I have been keto for a while and this made me feel like I was cheating ๐
So glad you enjoyed it! People seem to be widely varied in their opinions about how long things should take to cook, but I am glad this seemed easily manageable for you.
Loved this! I used frozen cauliflower rice and it worked great! I also use more bullion to up the flavor and it tasted great! My skeptical husband even thought it was good!
So glad you enjoyed it!
I have a bunch of frozen cauliflower rice. Will this work in the recipe?
There is a section early in the post that talks about that. I haven’t done it myself, but some people have left comments saying they used frozen cauliflower rice.
This dish is so easy and so delicious. My daughter is super picky but loved this.ย
Thanks, so glad you enjoyed it!
This was so delicious!! Great flavor, easy to make, and very filling! We will def be making this again. ย Trying to do more keto so very happy this was a hit! Thank you for the awesome recipe, Kalyn!ย
Thanks Ali, so glad you enjoyed it!
This Ground Beef Stroganoff is excellent!! And I didnโt even have the steak seasoning, but still was very flavorful, especially the next day, warmed up. Will absolutely be a regular on the menu!
So glad you enjoyed it!
Have you tried your recipe with ground turkey?
No, but I can’t imagine it wouldn’t be good. (Yikes, just noticed I had a typo in my original reply.) I would probably still use the beef bouillon unless you have a good-flavored turkey bouillon. I’d love to hear how it works.
Made this tonight and it turned out great! I reduced a can of beef consume soup instead of bouillon because thatโs what I had for the beef flavor. Other than that, I followed the recipe. It was super delicious, satisfying and filling!
So glad you enjoyed it Mari!
What kind of steak seasoning did you use?
I’m a fan of Szeged Steak Rub but I think any good brand will be fine in this. Hope you enjoy!
Making this tonight for my low-carb family. Looks really tasty. Thank you!
Hope you enjoy!
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.
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.
Thanks
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.
My hubby and I loved this dish! Heโs 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 ๐
I love hearing that, so glad you enjoyed it!
I just made this and it was so good! ย Instructions were so well written… lots of leftovers for later in the week! ย
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!
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…
Hope you enjoy!
Hi, I am making this recipe tonight and was wondering for the steak seasoning do you use Montreal seasoning?
That will work just fine!
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.
Thank you for your reply! I plan to make it this weekend so I’ll let you know!
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!
Hi,ย
I was wondering if it freezes well? I need to make a few meals to freeze.ย
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!
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!
So glad you enjoyed it!
Legitimate question, why reduce the BTB? ย Itโs 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). ย 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!
Thank you! ย Making it again today!!
I made this today. ย Absolutely Amazing!
So glad you enjoyed it!
Itโs 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.ย
Glad you enjoyed! It’s a bit time consuming, but worth it to me for the flavor and the fact it makes a lot.
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.)
Kaylyn ย – ย 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 sautรฉed 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.
Sounds amazing… though Iโm 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.
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.
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!
When you say to use steak seasoning, is this dry spice steak seasoning or steak sauce?? ย I used dry steak seasoning! ย
Yes, dried steak seasoning!
I really loved this recipe! ย Little confusing the 1st set of instructions! ย The 2nd after the ingredients was better to I understand!! ย I do recommend reading this instructions clear through lol!! ย I was really pleased , and I will definitely make this a dish I do again. ย Iโm by myself so this will make plenty of meals, I will share it with my daughter who is also doing ๐บ๐๐๐! ย Thank you again!! ย I was just wondering if there was something else I could sub the beef base with, I see it has corn syrup in it?? ย
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.
There is no recipes. ย Scrolled through a couple of times. ย ย
The recipe is definitely there. Not sure why some people aren’t seeing it, but I copied it into a comment below. This is some kind of display error on your computer. i can see it on the three computers I have and on all my other devices.
no recipe can be seen. Trying to look at Ground Beef Stroganoff Casserole with Cauliflower rice.
I’m not sure why you wouldn’t be seeing it. You would have had to go past it to leave a comment. It looks fine on my computer; I just copied this from the post:
LOW-CARB GROUND BEEF STROGANOFF CASSEROLE WITH CAULIFLOWER RICE
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 Low-Carb Ground Beef Stroganoff Casserole with Cauliflower Rice!
INGREDIENTS
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
INSTRUCTIONS
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.)
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.
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.
While beef browns, wash mushrooms and spin dry in a salad spinner, or let them drain well.
Chop up the cauliflower and pulse in the food processor to make cauliflower rice if you’re not using packed cauliflower rice.
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.
Mix the sour cream and mayo and add the cooled and reduced stock and stir together.
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.
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.
Add the onion-cauliflower rice mixture to the casserole dish and gently combine all the ingredients.
Mix the 1 cup grated Mozzarella, Parmesan, and 1/2 tsp. steak seasoning into the mayo-sour cream mixture.
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.
Top the casserole with 1 cup (or more) grated Mozzarella.
Bake casserole 30-40 minutes, or until it’s bubbling hot and the top is lightly browned.
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.
This may actually be my favorite keto dish yet! I dont go by salt n pepper in recipes so may have added a bit more. I also used spicy steak seasoning. So amazing with minor changes. Congrats on a keeper!
Glad you are enjoying it!
A lot of people have really enjoyed the recipe; sorry to hear you didn’t like it.
Looks good, gimme the recipe please!
I am confused, the recipe is in this post. If you’re not seeing it can you send me a screenshot so I can investigate. It starts where the title says this, about halfway down: LOW-CARB GROUND BEEF STROGANOFF CASSEROLE WITH CAULIFLOWER RICE
Canโt find the directions for the recipe!
I’m confused? You had to scroll past the recipe with instructions to leave this comment. There’s a box with instructions inside it, with a small thumbnail photo on the right side. It looks completely fine to me.
Thank you for sharing the many recipes…..and allowing comments to be published so that we can share with othere.
Carol, my pleasure!
Note: I would use bone broth instead. ย Better than Bouillon is loaded with sugar… is why itโs โbetterโ tasting… when in actuality, itโs terrible for you.ย
Obviously you are free to use any broth you prefer. But the amount of Better than Bouillon used here adds 2 grams of sugar in a casserole that makes 6-8 servings, so I’m not worried about it.
If you did use bone broth, I’d start with at least 1/2 cup and reduce it as described in the recipe to get the same intense flavor.
Just made this today, had to alter the recipe with what I had on hand. Didnโt have mushrooms which I love but instead I used asparagus and peppers. Didnโt have mozzarella cheese so I used cheddar. I did reduce the cheese to 1 cup total and if making again I think Iโd try to reduce the calorie and fat amount by maybe alternating Greek yogurt for at least half of the sour cream. But regardless this is absolutely delicious! I got 8 servings and after inputting into my fitness pal each serving is 361 calories, 12.6 carbs, 21.5 g of fat and 28.9 protein. Iโd try to reduce fat when making this again but otherwise 10/10 recipe!ย
So glad you enjoyed, and by all means adjust to what you have on hand and your dietary preferences! I am always in favor of that!
What steak seasoning do you use? If I am going to buy some, might as well get something that was used to create your recipe!
I make my own steak seasoning with this recipe. But honestly the bottle I have now has some leftover purchased steak seasoning mixed in too, and I think any brand that says Montreal Steak Seasoning is going to to work!
Made this for my family and the picky eater loved it! Would you happen to have a guesstimate of a calorie count?
Edit November 2019 – Nutritional information has now been added!
Lauren the Yummly button is an orange. Utton that says YUM found immediately after the recipe title at the top mod the page.
Sorry this was not a hit for you. As you can see from previous comments many people have enjoyed it. But I know from blogging that everyone likes different things.
Can this be frozen and reheated in the oven/microwave?
I feel pretty sure this will freeze well, although I haven’t had any leftovers to freeze. I would thaw before you microwave if possible. Love to hear what you think if you try freezing/reheating.
Did you scroll down to the actual recipe? I see it just fine on my laptop. Not sure what could be wrong?
Hello! My husband and I have been staying away from high carb foods for a few weeks and I was getting bored with the same things, so I started looking for new recipes. I cam across this one and I JUST finished making it and I’m eating it right now and had to come here and tell you how delicious it is! It takes a little while to make but it’s sooooo worth it! Thank you so much!
Leah, so glad you are enjoying it!
I love love love your recipes so much and cannot thank you enough for all of your hard work and the time you commit to this!! I am a non-mushroom eater and from the other coffee moments, I saw someone say that the cauliflower tasted like cabbage….thatโs exactly whatโs Iโm going to sub out for the volume. Canโt go wrong with that. I make full fat Greek yogurt in my instant pot so I might sub that for the sour cream…yup….it rained and hailed here in Denver today…tomorrow could be cooler and this is whatโs for dinner!! Thank yo7 again…so very much!
So glad you are enjoying the recipes! I’d love to hear how that works with the changes you’re making; sounds good to me!
This recipe is amazing! BUT, let me say I did modify it just a bit. I know that the recipe is “low-carb”. For my modification, I used Jasmine Rice and not the cauliflower. I know, shame on me! Also, after all of the ingredients were combined, I put a nice layer a raw spinach (had to have a vegetable) and the cheese on top of that. Covered it with foil, put it in the oven. My husband, who is the very picky one, was very pleased with it (he had thirds, LOL). It has loads of flavor, which is a HUGE PLUS. Thank you so much for sharing your recipe and sorry I had to modify it. ๐
So glad you enjoyed it, and absolutely no need to apologize. I strongly believe that everyone gets to make their own food choices! I like the idea of adding spinach too.
AMAZING!! COMFORT FOOD AT IT’S FINEST AND STILL ON MY DIET!! THANK YOU!! THANK YOU!! THANK YOU!!
So glad you enjoyed it! We were so happy with this when we tested the recipe!
Such a yummy meal !!!!
Glad you liked it!
My husband HATES cauliflower. Like refuses to eat it, but tried it because we have kids. He LOVED it. My 4 kids ALL said it’s great too.
I left out the mayo because I make it homemade and didn’t want to. I also used frozen riced cauliflower. It worked great! This is added to my bookmarks for sure.
So glad it was a hit!
This recipe looks yummy!
Thanks Jennifer!
Not sure what you mean about signing up for an e-mail; neither of the methods I recommend require that. But although it may be “nice” for you to have nutritional information added, the reality of doing that is a huge task for me. This post talks about my efforts after I switched my blog from Blogger to WordPress and had to edit 2,000+ recipes. I have been working on that for nearly two years now, while trying to keep up with the blog. I am planning to add nutritional information, but not until the editing project is done.
So, so yummy. It’s been really hard for me to find low-carb recipes that are filling enough, and that my husband actually will eat/enjoy. This is a winner!!
So happy to hear it was a hit! I am always hoping the recipes are so good that the low-carb aspect is just a bonus.
looks great
Hope you will try it!
Iโm not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says โNutritional Informationโ) for suggestions of two ways to get that information.
I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I just canโt edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe. Thanks for understanding.
Iโm not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says โNutritional Informationโ) for suggestions of two ways to get that information.
I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. I just canโt edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.
Made this tonight. Absolutely delicious! I used the frozen cauliflower rice and had no moisture issues. I thawed it in the microwave for about a minute, then sautรฉed with the onions, as directed. It took about 10/12 minutes, because I wanted to be sure the moisture was gone. Oh, and, I was short on sour cream, by about a half cup, so I substituted the balance with plain Greek yogurt. A total hit and new addition to my weekly prepโs. ย Thank youย
So glad you liked it, and thanks for sharing the info about the frozen cauliflower rice! That is good to know.
I just found your website (hubby and I just decided to go low carb) and made 3 dishes today to have meals for the next week. This is the first one to be ready. It tastes filling/rich/meaty and healthy at the same time. It was not at all liquidy. The cauliflower lends it a cabbagy taste, which I personally like. Thank you, Kalyn, for creating and posting this recipe!
So glad to hear you enjoyed it!
This sounds delish! Would it be possible to make this ahead of time and then pop it in the oven the next day? Just wondering if we should combine it all before putting in the fridge or will that change the texture?
I’ve never done it that way so I honestly can’t say how it will work. I’m guessing it might work, but that is only a guess. Love to hear how it works if you try it.
I have over 2000 recipes on the site and spend 6-8 hours most days working on the blog. Iโm not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says โNutritional Informationโ) for suggestions of two ways to get that information.
I just canโt edit over 2,000 recipes to add that info, and I know once I do it on one recipe people will expect to see it on every recipe.
Where can we find the Yummly button on this recipe?ย
Glad you enjoyed it!
I’m vegetarian so made this with soy curls instead of hamburger. I used the Better Than Bullion beef like vegetable to flavor both the Soy Curls and for the sauce per your instructions. I have to say it came out amazingly good. We will be having this again. Love your recipes!ย
This is fabulous. I followed the recipe with no alterations and will make this again… and again. It is hard to stop eating.
So glad you liked it!
This was great, I could not stop eating it!
Glad you liked it!
Could frozen cauliflower rice be substituted for fresh ?
My only concern is the moisture in the frozen cauliflower rice. And if you cook it enough to evaporate that moisture, the rice will probably be softer than it was for me. So I can only say probably, but don’t know for sure how it will work. Would love to hear what you think if you try it.
I did use my frozen cauliflower rice, and just made sure to cook it on high separately to ensure most of the moisture was cooked off, it worked great! I also added a cup or two of chopped fresh spinach as well!
Thanks for reporting back; so glad to hear that worked for you.
I made this and it was very good. I also was able to import it into the Carb Manager app to quickly add the nutritional info.
Glad you liked it and that it worked in your app!
Really great recipe! ย ย I was out of Mayo so I just used extra sour cream, and I didnโt have any bouillon or stock on hand so I subbed in reduced beef broth with a dash of Worcestershire sauce. ย Mmm. ย My kids even like it! ย Thank yo for your wonderful website! ย I appreciate the work you put into making it so great!
So glad to hear you enjoyed it and happy to hear you are enjoying the blog!
Wouldnโt it make sense to just add 1 tbsp water to the beef base, instead of 1/4 cup and then reducing it? ย Thatโs how Iโll be trying it anyway. Thanks for the recipe!
Absolutely your choice if you want to do it that way! I feel like simmering the beef base in water and reducing makes the taste richer, but I’m sure it’s not essential.
Nobody in my household likes mushrooms. Can you recommend other alternative vegetables to use?
Since mushrooms are an essential component of stroganoff, I’m having a hard time imagining this recipe without them. Maybe check out some of the other Casserole Recipes and see if there is one that has ingredients your family would like.
I don’t like mushrooms either. Maybe some squash of some kind? Or more ground beef and some chopped cauliflower? Carrots?
Feel free to adjust in any way you prefer. I’d love to hear what you use if it works well, thanks!
Could I just use granulated beef base?
Yes, just make sure it’s dissolved in the water.
I made this food and came out incredibly delicious. Very awesome meal that I could eat every other day.
Thanks; glad you enjoyed it!