Smoky Hamburger-Cauliflower Casserole

Smoky Hamburger-Cauliflower Casserole

Smoky Hamburger-Cauliflower Casserole

This delicious, hearty beef casserole was inspired by this very simple Hamburger Recipe .   Linda has so many delicious, simple casserole recipes and was my cooking-Bible when I began low-carbing and had no idea what I was doing.

For my final dish, I substituted a somewhat richer creamy ingredient:  Jennifer Eloff’s marvelous Condensed Mushroom Soup (scroll down on the page) .  You should omit the xanthan gum in her soup recipe, as I also add a fair amount of Smoked Gouda cheese to the recipe, which nicely takes care of thickening the liquid in this recipe.  I also greatly increased the vegetables in the recipe for deeper flavor and added parsley and cayenne pepper.

This dish is very quick to make and can even be baked in the same skillet you used for sauteing!  I’m all about easy in the kitchen!  This entree would be suitable for all phases of Atkins, Keto diets and Primal diners who eat occasional dairy.  This one is not appropriate for Paleo.

More delicious low-carb casserole recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or:

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection


3/4 head (5-6″) cauliflower, cut into flowerettes, steamed or boiled

1 T. butter, unsalted, melted

1 c. celery, chopped

½ c. onion, chopped

1 lb. ground beef (I used 90% lean grass-fed)

½ recipe Jennifer Eloff’s Condensed Mushroom Soup: (omit xanthan gum)

¼ c. chicken broth (I use homemade)

1  4-oz. can sliced mushrooms, undrained

1/8 tsp. black pepper

Dash salt

Dash cayenne pepper (optional)

¼ c. parsley, chopped

6 oz. shredded Smoked Gouda Cheese

DIRECTIONS:  Make the mushroom soup by that recipe’s directions, omitting the xanthan gum.  You will use half for this dish and can store the balance in the refrigerator for about a week.  Set aside for now.  Steam or boil the cauliflower until tender (about 15-20 minutes).  Drain well and set aside.

Preheat the oven to 350º.   In an oven-proof skillet over high heat melt the butter.  Add the onion and celery and saute/stir until they are tender.   Crumble the meat on top and continue to cook until the meat is no longer pink.  Add all remaining ingredients but the parsley (including the condensed soup and cooked cauliflower).  Stir gently to mix well and turn off the heat.  Sprinkle the parsley on top and press slightly into the surface of the casserole.  Pop skillet into your preheated oven and bake for 30 minutes.  Serve with a green vegetable or green salad.

NUTRITIONAL INFO:  Makes 8 servings (my skillet is 15″).  Each serving contains:

267 calories

20 g  fat

6.67 g  carbs, 2.17 g  fiber, 4.5 g  NET CARBS

17 g  protein

488 mg sodium

28 comments on “Smoky Hamburger-Cauliflower Casserole

    • That immediately makes it a high carb recipe, Sue. Low carbers don’t use commercial soups for this reason. They have sugar and all sorts of unhealthy ingredients. You will sabotage your low-carb plan using commercial soups. This recipe uses the equivalent of a can of soup.


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