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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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Equipment

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

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
  • 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.
  • In the same skillet, add remaining oil and sauté onion for 3-4 minutes. Add garlic and mushrooms, cooking 2-3 minutes more.
  • Add diced potatoes with ¼ cup water. Cover and steam 5-6 minutes until almost tender.
  • Add cauliflower rice, garlic powder, and paprika. Cook uncovered on high heat 3-4 minutes to evaporate moisture.
  • 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.
  • Reduce heat to low. Add cream cheese, Dijon, onion powder, and ½ cup cheddar and mozzarella. Whisk until smooth.
  • Return beef to skillet with vegetables. Pour cheese sauce over and stir to combine.
  • Transfer mixture to casserole dish. Top with remaining 1 cup cheddar cheese.
  • Cover with foil and bake 25 minutes. Remove foil and bake 10-15 minutes more until golden and bubbly.
  • 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