Description
A comforting casserole made with ground beef, cauliflower rice, and plenty of cheese.
Ingredients
Scale
- 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
- 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, 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.
- Mix the Better Than Bouillon Beef Base with 1/4 cup water; then simmer the mixture on the stove 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. 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. Heat a couple more teaspoons of 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 onion into small pieces. Heat two more teaspoons of oil in the frying pan if needed, add the onions, and cook over medium-high heat until 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 has evaporated.
- Add the onion-cauliflower rice mixture to the casserole dish and gently combine all the ingredients.
- Mix 1 cup grated Mozzarella, Parmesan, and 1/2 tsp. steak seasoning into the mayo-sour cream mixture.
- Gently mix the sauce into the casserole dish, patting it down to combine everything well.
- Top the casserole with 1 cup grated Mozzarella.
- Bake casserole for 30-40 minutes, or until it’s bubbling hot and the top is lightly browned.
- Serve hot. Leftovers will keep in the fridge for at least a week and can be reheated in a microwave or on the stove.
Notes
- For a quicker method, you can use pre-packaged cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg