Salisbury Steak Casserole
Classic Salisbury steak flavors make this ground beef casserole a comforting weeknight favorite. Free of gluten and top allergens, this nourishing, low carb casserole is packed with protein and veggies.
Ingredients
- 1 head cauliflower, riced or chopped finely or 2 bags frozen riced cauliflower
- 2 T butter or other cooking fat
- 2 tsp salt
- 1/2 tsp pepper
- 2 lbs ground beef
- 1 onion, chopped
- 3-5 cloves garlic, minced
- 2-3 tsp salt
- 1 tsp pepper
- 8 oz mushrooms, chopped
- 3 cloves garlic, minced
- 1 tsp mustard
- 1 T ketchup or use pasta sauce or tomato sauce
- 2 C beef stock or broth
- 3 T arrowroot starch or cornstarch
Instructions
- Add riced cauliflower, butter, and a tablespoon of water to a pot. Bring to a simmer and cook until cauliflower is soft. Season with salt and pepper to taste.
- Spread cooked cauliflower in a 9 X 13" baking dish.
- Brown ground beef and chopped onion until the beef is cooked and the onion is soft. Add 3-5 minced garlic cloves and salt and pepper to taste.
- Spread cooked beef mixture over the cauliflower in baking dish.
- Melt more butter in pot; add chopped mushrooms and sauté until soft and aromatic. Add garlic.
- Whisk together cold broth, ketchup, mustard, onion powder, and arrowroot powder. Whisk with cooked mushrooms until the mixture bubbles and thickens.
- Pour mushroom gravy over beef and bake for 30-40 minutes at 350F, or until the casserole is bubbly.
- Cool for 10 minutes and serve warm.