I like making casseroles for my family and a lot of people think that they have to be full of carbs or other unhealthy ingredients but that does not need to be the case. I made this warm dish for my parents and sister when they came over for dinner the other night. This savory and comforting baked meal got rave reviews. If you do eat cheese you can add a little Parmesan on top when serving. This ground beef Paleo casserole is an easy weeknight dinner recipe that can be assembled the night before then baked when you come home from work. It is also great as a leftover because the flavors really intensify. Leave a comment and let me know how you like it.
Low Carb Hamburger Casserole Recipe:
Prep time: 20 minutes
Cook time: 40 minutes
1 large head cauliflower
1 lb ground beef
1/2 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon dried oregano
Sea salt and pepper
1 cup coconut milk (or heavy whipping cream)
1 cup chicken bone broth
1/4 cup sliced almonds
Preheat the oven to 350 degrees. Cut the cauliflower into florets and discard the core. Cut the cauliflower into even smaller and more uniform pieces. Place a steamer pot over medium heat with a few inches of water. Add the cauliflower into the top and season with salt. Steam the cauliflower until aldente (barely cooked) and then remove it from heat and set aside uncovered. Place the ground beef in a frying pan over medium heat and season liberally with salt and pepper, cumin, paprika, and oregano. Break up the beef into small pieces with a spatula while cooking. When the meat is mostly cooked remove it from the heat and set aside. Beat the eggs, cream and broth together with a pinch of salt and pepper in a bowl. In a casserole pan layer the cauliflower and ground beef until it is used up. Pour the egg mixture over it, making sure the meat and cauliflower is covered. Bake the casserole for 40 to 45 minutes until the center is set. Add the sliced almonds and broil for 2-3 minutes. Let it cool for 5 minutes then serve and enjoy.
Nutrition Facts Per Serving: Calories: 443 Protein: 39g, Total Fat : 26.8 g, Total Carbs: 16.2 g, Net Carbs: 8.7 g, Fiber: 7.5 g (nutrition facts based on 4 servings)
Thanks for sharing this delicious recipe, Caitlin!
Caitlin Weeks BA, NC, CPT is a full-time blogger and author of 4 cookbooks including Mediterranean Paleo Cooking. She has many years of experience as a Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach, and professional personal trainer in San Francisco, CA. Caitlin has had success conquering obesity after a lifelong struggle with her weight. Since 2009 she has been winning the battle against Hashimoto’s Thyroiditis using a Paleo diet.