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
• 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 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

Directions

1. Heat the oven to 375F/190C. Coat a large glass or ceramic casserole dish with non-stick spray, or give it a light brushing of olive oil. The dish used here was oval, 13 inches from end to end and 10 inches across at its widest point.
2. Stir the beef base, or a bouillon cube, into 1/4 cup water. Pour it into a very small pan and simmer it on the stove until it cooks down to 1 tablespoon of thick stock, then set it aside to cool.
3. Warm a couple of teaspoons olive oil in a large heavy frying pan. Add the beef and cook it over medium-high heat, using your turner to crumble it as it browns. Once the beef is fully browned, transfer it to the casserole dish.
4. As the beef cooks, rinse the mushrooms and dry them well in a salad spinner, or leave them to drain thoroughly.
5. If you are not using packaged cauliflower rice, chop the cauliflower and pulse it in the food processor until it looks like rice.
6. Cut the drained mushrooms into quarters, or halve them if they are small. Add a couple more teaspoons olive oil to the frying pan, then cook the mushrooms over medium high heat until their liquid has cooked away and they are lightly browned. Spoon them into the casserole dish.
7. Combine the sour cream and mayo, then stir in the cooled, reduced stock.
8. While the mushrooms are cooking, cut the onion into small pieces. If the pan needs it, heat two more teaspoons oil, add the onion, and cook over medium-high heat until it softens and begins to brown.
9. Add the cauliflower rice, 1 tsp. steak seasoning, salt, and pepper to the onions in the frying pan. Increase the heat to high and cook about 3 minutes, until the cauliflower is partly cooked and some of its moisture has steamed off.
10. Spoon the onion and cauliflower rice mixture into the casserole dish, then fold everything together gently.
11. Stir the 1 cup grated Mozzarella, Parmesan, and 1/2 tsp. steak seasoning into the sour cream and mayo mixture.
12. Add the sauce to the cauliflower rice and ground beef mixture in the casserole dish, mixing gently until everything is evenly combined. Press the mixture down lightly, and clean up the rim of the dish if it got messy.
13. Scatter 1 cup, or more, grated Mozzarella over the top.
14. Bake the casserole for 30-40 minutes, until it is hot and bubbling and the top has taken on a little color.
15. Serve hot. Leftovers will keep in the fridge for at least a week, and you can warm them in the microwave or in a small pan on the stove.