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.
It seems like when it’s cold outside people who are watching their carbs start to crave low-carb casserolesright? 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 me 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 they 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 pious 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 is reduced, 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 for 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 top.
- Serve hot and enjoy!
- This keeps well in the fridge and can be reheated in the microwave or in a pan on the stove.
More Low-Carb Casserole Recipes:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prepare or cook on the weekend and eat during the week!
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
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 be 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 the 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 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 the mushrooms cook, chop an 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 the 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 partially 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.
Amount Per Serving:
Calories: 575Total Fat: 44gSaturated Fat: 16gUnsaturated Fat: 23gCholesterol: 133 mgSodium: 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 Instagramor 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.
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