Low Carb Sour Cream Beef Bake

You guys, this low carb sour cream beef bake is outta this world amazing!

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Low Carb Sour Cream Beef Bake #lowcarb #glutenfree #beef #dinner #casserole #recipe

It’s the kind of casserole that you can eat boat loads of without feeling super guilty because it’s low carb. It’s full of amazing flavor, it’s easy to make and the ingredients list is minimal. As a result, I want to make it all the time. It’s my new favorite low carb casserole recipe!

The inspiration for this recipe comes from The Pioneer Woman’s sour cream beef bake recipe. The Pioneer Woman has some crazy good recipes on her site. For example, her macaroni and cheese is a mound of cheesy comfort-food deliciousness. In addition, her sour cream beef bake is one of the best casserole recipes I’ve ever had. The first time I had it was courtesy of a friend of Ken’s aunt and uncle. Said friend made it for the family as a kind gesture after Ken’s dad passed away.

After our neighbor had her baby, I made the casserole for her family. They loved it so much that they made it again a couple days later!

So about my recipe. I wanted to create a low carb version of the sour cream beef bake. After a short brainstorming session, I decided to use cauliflower rice instead of egg noodles.  OMGEEE. My version turned out incredibly amazing. Pasta? Who needs pasta when you have cauliflower rice.

Low Carb Sour Cream Beef Bake #lowcarb #glutenfree #beef #dinner #casserole #recipe

I’ve made this recipe twice, the first time being half the size of the recipe I’m sharing with you today. I doubled the recipe the second time I made it because I wanted leftovers to last for a few days.

A few notes about this recipe:

  • You can cut the recipe in half.
  • It’s watery right out of the oven. Let it sit for a while or refrigerate overnight to firm it up. Reheat to serve. (see below photo that was taken after refrigerating overnight. Nice and firm, easy to slice!)
  • You can use ground beef, ground chicken, ground turkey, ground pork or any combination of those meats in this recipe.
  • Questions? Feel free to send a message to me or leave a comment below.

Low Carb Sour Cream Beef Bake #lowcarb #glutenfree #beef #dinner #casserole #recipe

Low Carb Sour Cream Beef Bake

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Ingredients:

  • 12oz cauliflower rice
  • 1.5lb lean ground beef
  • 15oz can of tomato sauce (I make sure no sugar is added)
  • 1/2 C sour cream (I use full fat)
  • 1 1/4 C cottage cheese (I use full fat)
  • 2 C shredded cheddar cheese (I shred my own)
  • 1/2 C sliced green onions
  • 1 tsp salt
  • 1 tsp ground black pepper

Directions:

  1. Preheat oven to 350.
  2. Place the cauliflower rice in a 2.5 quart baking dish. Microwave 4-5 minutes or until tender but not mushy. After cooking, set aside (leave in the casserole dish).
  3. In a large skillet or pot, cook the ground beef over medium high heat until browned, 7-10 minutes. Drain and stir in the tomato sauce, salt and pepper.
  4. In a mixing bowl, stir together the cottage cheese and sour cream. Mix in the sliced green onions.
  5. Pour the sour cream mixture into the cauliflower rice (that’s in the casserole dish) and mix well.
  6. Pour half of the beef mixture over the cauliflower rice mixture. Spread with the back of a spoon to even. Top with 1 C of the cheddar cheese.
  7. Repeat with the remaining beef mixture and cheese, ending with the cheese.
  8. Bake at 350 for 20 minutes.

If you prefer browned cheese, after baking broil on high until cheese is bubbly and browned.

Carbs: 7g net, Fat: 15g, Calories: 296, Protein: 32g.  Nutrition content was calculated using My Fitness Pal and I cannot guarantee that these totals are exact.

All images and text ©

Low Carb Sour Cream Beef Bake #lowcarb #glutenfree #beef #dinner #casserole #recipe

 

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96 comments on “Low Carb Sour Cream Beef Bake”

  1. This beef bake looks so good! I have baked a similar version, and will try your recipe.

  2. Great recipe. I tried this recipe yesterday and loved it. I loved this. Even my kids loved it. And they are hard to please. Thanks!!

    Rating: 5
  3. Girl, you are a low carb angel. This looks SO good, and love that it won’t totally drown me in guilt. Saving for sure!

  4. This looks SOOO good. I hate to say that I’m getting tired of steak but…. there it is
    I’m going to try this today! I can’t wait I’ve been craving lasagna and I think this will surely satisfy that AND my non-keto family!
    Thank you Julie

  5. What is the carb count per serving?

    • Hello,

      I just calculated the carbs using My Fitness Pal. The carbs are estimated to be 7g per serving. Please let me know if you have any other questions.

  6. This is much like my low carb lasagna recipe but I use ricotta and chop up zucchini and add to it. I know many people use cottage cheese in recipes like this. I will have to try it. Thanks for sharing.

  7. I am new to this type of cooking, so my dumb question is “what is cauliflower rice”? Thank you, I want to try this right after the holidays.

    • Hello,

      Cauliflower rice is cauliflower processed into small pieces similar in size to rice. You can make it yourself by either finely chopping the florets of cauliflower with a knife or using one of the shredding attachments of a food processor. Many stores now sell prepackaged cauliflower rice. Trader Joes sells it in the produce section. I hope this helps. Please let me know if you have any other questions. I will be glad to help. :)

      • I used a regular cheese greater. I pulled large sections off, holding the stalk, I started with the sides then the top. I didn’t great the stalks. Went much faster then I expected.

  8. Have you ever subbed the cottage cheese for ricotta?

  9. Cant wait to try…..i just made mashed calitatoes for the first time the other day, told my husband i didnt mash it enough so he wouldnt guess. It worked! Next stop calirice!

  10. My mom used to make something similar to this with egg noodles. I’ve been craving it but didn’t want to derail my low carb diet. I thought about using zucchini but can’t wait to try the cauliflower rice instead!
    Thanks!!

  11. Do you think this will freeze and reheat okay?

  12. Stupid question What is caulitatos

    • Cauliflower mash. You can put cream cheese and butter into a well cooked cauliflower and whip it up like mashed potatoes. So yummy. 

  13. Made this last night it was super delicious, it will be on my regular rotation! Thanks for all you share for us low carb lifestyle people.

    Rating: 5
  14. This looks delicious. Do you happen to know how many net carbs ?

    • Thank you. I calculated it on My Fitness Pal and came up with 7g of net carbs. This is an estimate based on what My Fitness Pal gave me after I put in all of the ingredients into their recipe nutrition calculator. I hope this helps!

  15. Found this in my Yummly search for low carb and couldn’t be happier that I did! It’s delicious and filling. It was my first time using the cauliflower rice and it won’t be my last. Really creamy. Thank you!!!

  16. I just made this recipe today. I tried a little out of the corner of the dish. Sooooo good. But as you said watery. Is that because of the cauliflower rice. I bought mine at the store frozen.
    I am going to try your trick. And refrigerate over night. Do you reheat in the oven or microwave?

    Rating: 5
    • Hi Barb,

      I’m glad you like the recipe! The water is from the cauliflower rice. When I halved the recipe there wasn’t as much water because there was less cauliflower. You may reheat in the oven or the microwave. I’ve reheated both ways and both were fine. Reheating will cause it to become watery but it wasn’t as much as it was just out of the oven. Enjoy!

      • You can use a tea towel to press out the water from the cauliflower rice after you cook it. I am going to try this recipe over the weekend. It sounds amazing. Thanks for sharing.

  17. This was very good!

  18. Can you use the frozen cauliflower rice if so how would I incorporate that in that cooking time also can you leave it out if you don’t like cauliflower rice ( I’ve never tried it but I’m willing) thank you

    • Hello Melissa,

      You may use frozen cauliflower rice however; I would recommend thawing before using in the recipe. I think using frozen will cause it to be more watery. But don’t hold my word to that – I’ve never used frozen so I cannot say for sure how it will turn out. I do not recommend leaving out the cauliflower rice because it is the base of the recipe. The sour cream and cottage cheese is mixed with the cauli rice. Leaving it out would result in a dish similar to meat sauce and cream. Give the cauliflower rice a try. It’s really not bad at all. :)

    • I buy Gteen Giant frozen aisle riced cauliflower and adore it, stir fry a little in skillet to avoid any water issues. PS they make a sweet potato/cauliflower rice that is also fabulous and so convenient from frozen!

  19. I made it was very good . Can you please tell me howmany carbs on recipe ty.

    Rating: 5
    • Hi Diana,

      I’m glad you enjoyed the recipe! I used My Fitness Pal to calculate carbs and came up with an estimated 7g of net carbs. Hope this helps! :)

  20. I made this tonight. I wasn’t sure I’d like it because I don’t care for cauliflower. It was so delicious! I did add garlic powder & a little oregano to the meat sauce. The BEST low carb recipe that I’ve ever had and that’s saying a lot. I’ve been eating low carb for over 25 years(with a few breaks).

    Rating: 5
    • HI Betsy,

      I’m so happy you enjoyed the recipe and am blushing over here…thank you for the wonderful comment! The additions of garlic powder and oregano sound great! I appreciate you taking time to leave a comment and a review of my recipe. Much appreciated. :)

  21. Hi! I’ve never been a fan of cottage cheese… do you think I could just add extra sour cream instead or would that mess up the texture?

    • Hello,

      The texture wouldn’t be the same without the cottage cheese. You cannot taste cottage cheese because the other ingredients blend well to give it great flavor; however, if you cannot bring yourself to use cottage cheese (trust me, I get it!) then you could try using softened cream cheese instead. I do not know how it will turn out but if you try it, please let me know how it works for you! :)

  22. Can you tell me the macros for this recipe?
    Calories? protein?  fat? carbs-7

    Rating: 5
  23. Thought this was a great recipe. My GF made it and we let it sit for a day, held its shape quite well.
    Since you calculated the macros on MFP, would you add the recipe to the database? I looked for it, couldn’t find it, thought about entering it, and decided it’d be more appropriate for yo uto do so.
    Thanks for posting the recipe!

    Rating: 4
  24. What’s the best way to reheat? I have it in the oven now in the morning so I can fridge it to firm up and reheat for dinner. Back in the oven whole at same temp or individual pieces in the microwave? Anyone have suggestions?

    • Hello, you can reheat either way. I’ve done both – in an over at 350 for about 10 minutes or in the microwave for a minute. You can microwave longer if you prefer. I do 1 minute because I don’t like my food extremely hot. Hope this helps!

  25. Thanks for sharing at the What’s for Dinner party! Hope the rest of your wee is fabulous!

  26. Pingback: 27 Healthy Dinner Recipes That Let Your Oven Do Most of the Work | Curious

  27. This looks like something my boys would love and I’m tempted to try a vegan version! Love how you say ‘boat loads’ I’ve never heard that – we say ‘shed loads’ ! either way loads without feeling guilty is a bonus! Thanks for sharing at Fiesta Friday, don’t forget to add your links in so all your readers can see where you’re partying this weekend! :)

    • I’ve never herd “shed loads”! What would you use in place of the meat and cheese to make this vegan? I hope you enjoy the recipe should you give it a try!

      • Aha, too many choices! For the beef I would use soya mince or vegan Quorn mince maybe with some red split lentils too, or I might try diced mushrooms or aubergines or both! For the sour cream I’d probably make a cashew sour cream or even try a tofu sour cream, skip the cottage cheese and use grated vegan cheese or mozzerella. Oh, I’ve made myself hungry now… experimenting for dinner! ☺

        • Awesome! Let me know how it turns out. I have some vegan and vegetarian friends who would probably enjoy a vegan/vegetarian version of this! :)

  28. Awesome casserole recipe! I’m on the Keto diet, and I cannot wait to put this on my dinner table!

  29. I am going to use broccoli instead of cauliflower!! I can’t stand cooked cauliflower in any way, shape or form!! I think zucchini would be good too, but then my husband would turn his nose up at it!! Thanks for the great recipe idea!!

  30. Gosh, this looks so yummy!! Can’t wait to add it to our menu plan! I’m sure it’s going to be a big hit in our family!!

    Thank you so much for sharing your delicious recipe with us over at Waste Not Wednesday!

  31. Pingback: 27 Healthy Dinner Recipes That Let Your Oven Do Most of the Work – My Blog

  32. Your Low Carb Sour Cream Beef Bake is awesome and thanks so much for sharing with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Rating: 5
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  35. I have never heard of a sour cream beef bake. It looks delicious and I will have to give it a try. Thanks for sharing it with us at the Waste Not Wednesday link party. Can’t wait to see what you are up to this week.

  36. I love cheese and this looks super yummy! Thanks for sharing with SYC.

  37. This dish is very good….but mine came out very soupy!  I followed the directions exactly but it never set up. Any suggestions would be most appreciated. 

    • Hi Kat! It will be pretty watery due to the cauliflower. I think a previous commenter has a little tip for pre cooking the cauliflower to reduce the water. Did you try refrigerating the casserole before slicing? That really helps it set nicely. I am happy you enjoyed the recipe. Thank you so much for letting me know. I appreciate it!

  38. I made this today and it was delicious!! The only change I made was to add Italian seasoning to the beef along with the salt and pepper. This is a keeper!! Yum!!!

    Rating: 5
  39. Do you have a suggestion for tomato sauce?

  40. Hi Julie

    Would I be ok using a 9×13 glass baking dish or is that too large?

  41. Thanks so much for a great recipe!! I tweaked a few things and it came out amazing!! Since several people commented on it being watery, I threw the cooked cauli rice into a skillet for a few mins on med heat to dry it out a bit. Also, I subbed ricotta instead of the cottage cheese, used half ground beef and half hot pork sausage, added some mozzarella and parm cheese to the ricotta/sour/cauli rice mixture, used a low carb marinara instead of strait tomato sauce and used half cheddar half mozzarella for the cheese on top. It turned out soooooo good. Tastes just like lasagna…dont even miss the noodles. My family loved it!!!

    Rating: 5
  42. Thank you so much for an amazing recipe!   
    I’ve been stuck on one thing for months, seriously.  

    Made this tonight and couldn’t wait for it to cool.  

    Modifications:   
    While cooking meat I added some cut up zucchini and onions.   
    I chose to use ricotta cheese instead of cottage cheese.  
    I used frozen riced cauliflower.  Cooked in the microwave, cooled it off a little, and squeezed the dickens out of it! 
    Put it in a clean cloth and just kept squeezing.   

    Fantastic and so satisfying.    I don’t feel like I’m living on bacon and dry burgers.  

    Rating: 5
  43. Delicious! I subbed ricotta for the cottage cheese (because I had it on hand) and instead of green onion I used sliced olives and it was SO good. We’ll have to fight over the leftovers tomorrow because I made 1/2 recipe.

    Rating: 5
    • Delicious! I subbed ricotta for the cottage cheese (because I had it on hand) and instead of green onion I used sliced olives and it was SO good. We’ll have to fight over the leftovers tomorrow because I made 1/2 recipe. I also want to say it didn’t come out soupy or watery, I made it a couple hours early, let it cool, sliced it, then reheated.

  44. This recipe is soooo good. I’m not a cottage cheese lover and I’m able to eat this with no problem. 

  45. How much is 1 serving?

  46. Made this today, delicious!

    Rating: 5
  47. This recipe was so easy to make & tasted amazing! I made it with 1 lb lean ground beef and 1 lb ground pork.

    Rating: 5
  48. Pingback: Healthy Dinner Recipes That Let Your Oven Do Most of the Work | Greatist

  49. This was very good!

    Rating: 5
  50. This recipe looks delicious but I’m just curious why you would want to use lean beef and then use full- fat sour cream. If you are doing a low-carb or ketogenic diet, get all the fat you can!  I will try it out very soon.  

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  53. Great recipe! I’ve made it several with different variations each time. Our favorite is using all cream cheese in place of the sour cream and cottage cheese (neither of which my 16 month old can eat, but cream cheese and cheese are fine luckily!). It creates a sweeter base much like ricotta. I also add flax to the meat and tomato sauce mixture and it helps greatly with the watery texture while still hot. Very very yummy! The baby and I just enjoyed a big piece!

    Rating: 5
  54. This was so delicious. I have made it a few times now.

    Rating: 5
  55. Quick, easy, and delicious! My husband had 3 helpings! He’s Type II diabetic and convinced “if it tastes good, I can’t have it.” I love proving him wrong with tasty, low-carb meals! Can’t wait to try more of your low-carb recipes!

    Rating: 5
  56. Yum!
    Delicious and  easy to make. Thank you for sharing your recipe.

    Rating: 5
  57. I made this yesterday, amazing!

    Rating: 5
  58. So good! Taste a lot like lasagna. I spiced my beef up with chili powder, smoked paprika, seasoning salt, and pepper.
    We will be making this again!

    Rating: 5