Description
This delicious cauliflower rice casserole is a hearty and satisfying dish perfect for a family meal.
Ingredients
Scale
- 1 1/2 lbs. ground beef
- 2 T olive oil
- 1 lb. mushrooms, washed, drained dry, and cut into quarters
- 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 mixed with 1/4 cup water, reduced 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 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 completely browned, breaking apart as it cooks. Put browned beef in the casserole dish.
- Wash mushrooms and let them drain well.
- Chop the cauliflower and pulse in the food processor to make cauliflower rice.
- Cut drained mushrooms into quarters. Cook mushrooms until they have lost their liquid and are slightly browned, then put them in the casserole dish.
- Mix sour cream and mayo, then add the cooled and reduced stock and stir together.
- Chop onion into small pieces. Heat more oil in the frying pan if needed, add onions, and cook until softened and starting to brown.
- Add cauliflower rice, 1 tsp. steak seasoning, salt, and pepper to the frying pan. Cook until cauliflower is partly cooked and some liquid has evaporated.
- Add the onion-cauliflower rice mixture to the casserole dish and gently combine all 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 when well combined.
- Top the casserole with 1 cup (or more) grated Mozzarella.
- Bake casserole for 30-40 minutes or until bubbling hot and the top is lightly browned.
- Serve hot. Leftovers can be kept in the fridge for at least a week.
Notes
- Use fresh cauliflower or pre-packaged cauliflower rice.
- This dish can be reheated in a microwave or a small pan on the stove.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 50mg