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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It seems like when it’s cold outside people who are watching their carbs start to crave low-carb casseroles, right? This 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 this Beef Stroganoff casserole 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 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!
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
- 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
- freshly grated Parmesan cheese
Why does this 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 the 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 kind of mushrooms did I use?
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 My Favorite Low-Carb and Keto Casserole Recipes 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 Mock Lasagna Casserole
- Cauliflower Rice Sausage Casserole
Weekend Food Prep:
This recipe 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!
- 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
- 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
- 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.
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.
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.
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 Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in January 2018, and it has been incredibly popular on the site. It was last updated with more information in 2023.
175 Comments on “Ground Beef Stroganoff Casserole (Video)”
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 didn’t 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.
So glad you are enjoying it so much!
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 don’t 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!
I’m in a Keto diet and always looking for recipies that doesn’t taste like Keto 😝😜
I found this recipe today, made it, and it was sooo delicious. Even my picky grandson LOVE it!!
Thank you for sharing such an amazing dish 😍❤️🥰
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 sauté stuff in different batches, but was worth it! I added some thawed frozen spinach to the casserole for little extra nutritious bump. Will def be making again 😍😋
So glad you enjoyed it!
Wow, this was amazing!! I’m surprised at the comments about the time and dishes this took…I really didn’t 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 😋
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 😆
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.
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. Trying to do more keto so very happy this was a hit! Thank you for the awesome recipe, Kalyn!
Thanks Ali, so glad you enjoyed it!
This Ground Beef Stroganoff is excellent!! And I didn’t 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 that’s 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!