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Low-carb lean beef and cauliflower rice potato casserole with melted cheddar cheese topping

Lean Beef and Cauliflower Rice Potato Casserole (Low-Carb Option)

A high-protein, lower-carb casserole combining lean ground beef, cauliflower rice, and potatoes in a creamy cheese sauce. Perfect for meal prep with 28g protein per serving. Gluten-free and keto-friendly options available.
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Ingredients Equipment Method Notes

Ingrédients
  

  • For the Beef and Vegetable Base:
  • 1.5 lbs lean ground beef 93/7 or 90/10
  • 4 cups cauliflower rice fresh or frozen
  • 2 medium Yukon Gold potatoes diced into ½-inch cubes
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 cup mushrooms sliced (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon beef seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • For the Creamy Cheese Sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour or almond flour for keto
  • 1 cup beef broth low sodium
  • ½ cup heavy cream
  • 4 oz cream cheese softened and cubed
  • 1 cup shredded cheddar cheese divided
  • ½ cup shredded mozzarella cheese
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon onion powder
  • For Topping:
  • 1 cup shredded cheddar cheese
  • Fresh parsley chopped
  • Sour cream for serving optional

Equipment

  • arge Skillet (12-inch)
  • 9x13-inch Casserole Dish
  • Medium saucepan
  • Whisk
  • Cutting board and knife
  • Cheese Grater
  • Aluminum foil

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the ground beef with salt, pepper, and beef seasoning for 6-8 minutes. Transfer to a plate and drain excess fat.
  3. In the same skillet, add remaining oil and sauté onion for 3-4 minutes. Add garlic and mushrooms, cooking 2-3 minutes more.
  4. Add diced potatoes with ¼ cup water. Cover and steam 5-6 minutes until almost tender.
  5. Add cauliflower rice, garlic powder, and paprika. Cook uncovered on high heat 3-4 minutes to evaporate moisture.
  6. For sauce: Melt butter in a saucepan, whisk in flour, cook 1 minute. Gradually add broth and cream, whisking constantly. Simmer 2-3 minutes until thickened.
  7. Reduce heat to low. Add cream cheese, Dijon, onion powder, and ½ cup cheddar and mozzarella. Whisk until smooth.
  8. Return beef to skillet with vegetables. Pour cheese sauce over and stir to combine.
  9. Transfer mixture to casserole dish. Top with remaining 1 cup cheddar cheese.
  10. Cover with foil and bake 25 minutes. Remove foil and bake 10-15 minutes more until golden and bubbly.
  11. Let rest 5-10 minutes. Garnish with parsley and serve with sour cream if desired.

Notes

For keto version: Replace potatoes with extra cauliflower rice, use almond flour (reduces to 7-8g net carbs)
Remove moisture from cauliflower rice by cooking on high heat or squeezing in a towel
Can freeze unbaked casserole for up to 3 months
Stores in fridge for 4-5 days
Calories: 385
Protein: 28