Low Carb Sour Cream Beef Bake
This cheesy, beefy bake is proof that comfort food doesn’t need a carb crash to hit the spot.
I started playing around with this Low Carb Sour Cream Beef Bake recipe when I was trying to lighten up some of our favorite weeknight meals without sacrificing that cozy, stick-to-your-ribs feeling. The original version reminded me of those old-school noodle casseroles: rich, creamy, and layered with ground beef and cheese.
But I wanted something that wouldn’t leave me feeling heavy afterward. So I swapped the pasta for tender cauliflower rice and kept all the creamy goodness of the sour cream and cheese layers.
Let me tell you… nobody missed the noodles.
The cauliflower soaks up all that savory beef and tomato flavor, and the melty cheese on top brings everything together like a warm hug in casserole form. Whether you’re cutting carbs or just looking for a new twist on a comfort classic, this one’s a keeper.
Why This Recipe Works
This recipe takes everything you love about a traditional beef casserole — savory meat, creamy layers, gooey cheese — and gives it a low-carb makeover without losing any of the flavor or satisfaction.
Instead of starchy pasta or rice, this version uses cauliflower rice as the base. It’s light but hearty, and it does a beautiful job of soaking up all that meaty tomato goodness. The creamy layer of sour cream and cream cheese melts into the beef mixture for a velvety texture that holds everything together. And don’t even get me started on the cheese. It’s bubbly, golden, and perfectly melty after a quick trip under the broiler.
It’s an easy, one-pan bake that comes together fast, freezes well, and hits that comforting, nostalgic note, all while keeping your carbs in check.
It’s a win-win for busy nights, meal prep Sundays, or any time you need something satisfying that won’t throw you off your goals.
Ingredients For Low Carb Sour Cream Beef Bake
Here’s what you’ll need to make this cheesy, low-carb comfort casserole. Most of these are fridge and pantry staples, and the whole thing comes together with minimal fuss.
- 1 lb lean ground beef – I like 85/15 for flavor without too much grease.
- 1 small onion, diced – Adds depth and a touch of sweetness.
- 2 cloves garlic, minced – Fresh is best, but garlic powder will work in a pinch.
- 1 (15 oz) can tomato sauce – Adds richness and moisture to the beef mixture.
- 2 cups riced cauliflower – You can use fresh or frozen (thawed). This is our low-carb base.
- ½ cup sour cream – The tangy layer that makes this casserole creamy and indulgent.
- 4 oz cream cheese, softened – Blends with the sour cream for an extra velvety texture.
- 1½ cups shredded cheddar cheese – Sharp cheddar adds flavor and that classic cheesy top.
- 1 tsp Italian seasoning – Optional, but adds a nice herbal note.
- Salt and pepper to taste
✨ Key twist ingredient:
Instead of separating the creamy layer, we blend sour cream and cream cheese into the beef mixture, which gives this bake an ultra-smooth, creamy texture without needing a starchy filler.
Step-by-Step Instructions For Low Carb Sour Cream Beef Bake
This casserole comes together quickly with just a few simple steps, and it’s perfect for weeknights when you want something warm and hearty but don’t feel like making a big mess in the kitchen.
1. Preheat the oven.
Set your oven to 350°F (175°C) and lightly grease an 8×8 or 9×9 baking dish.
2. Cook the beef mixture.
In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onions are soft, about 7–8 minutes. Drain any excess grease.
3. Add garlic and tomato sauce.
Stir in the minced garlic, cook for another 30 seconds, then add the tomato sauce, Italian seasoning, salt, and pepper. Let it simmer for 3–5 minutes.
4. Make it creamy.
Reduce the heat to low and stir in the sour cream and cream cheese until smooth and combined. This makes the meat mixture rich and velvety.
5. Layer the cauliflower.
Spread the cauliflower rice evenly in the bottom of your greased baking dish. Season lightly with salt and pepper.
6. Add the beef layer.
Spoon the creamy beef mixture over the cauliflower rice and spread it out evenly.
7. Top with cheese.
Sprinkle the shredded cheddar cheese evenly over the top.
8. Bake.
Bake uncovered at 350°F for 20–25 minutes, until the casserole is hot and bubbly.
9. Broil for a golden top (optional).
For a crispy, browned cheese layer, broil on high for 1–2 minutes. Just keep a close eye on it!
10. Let it rest.
Allow the casserole to rest for about 5 minutes before serving so it sets up a bit.
Low Carb Sour Cream Beef Bake
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
Instructions
- Preheat oven to 350.
- 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). **See notes below or in post for removing excess water from the cauliflower rice.
- 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.
- In a mixing bowl, stir together the cottage cheese and sour cream. Mix in the sliced green onions.
- Pour the sour cream mixture into the cauliflower rice (that's in the casserole dish) and mix well.
- 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.
- Repeat with the remaining beef mixture and cheese, ending with the cheese.
- Bake at 350 for 20 minutes.
Notes
If you prefer browned cheese, after baking broil on high until cheese is bubbly and browned. Serving size is approximate. The casserole makes 8 portions of the casserole - divide the casserole into 8 equal portions.
Use cheese cloth to squeeze the water out of the cooked cauliflower rice.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 296 Total Fat: 15g Carbohydrates: 9g Net Carbohydrates: 7g Fiber: 2g Protein: 32g
How to Serve Low Carb Sour Cream Beef Bake
This dish is hearty enough to serve on its own, but a few simple sides can balance it out and bring a little variety to the plate, especially if you’re serving a crowd or planning leftovers for lunch.
At our house, I usually scoop it straight from the baking dish into shallow bowls and top it with a sprinkle of chopped parsley or green onion for a little color. It’s warm, creamy, and full of flavor. It’s comfort food with a low-carb soul.
Here are a few side ideas that pair perfectly with this bake:
- Simple green salad – A mix of greens with a tangy vinaigrette cuts through the richness.
- Roasted or sautéed green beans – A classic veggie side that keeps things low-carb and colorful.
- Steamed broccoli or cauliflower – These mellow veggies soak up that creamy sauce like a sponge.
- Low-carb garlic bread or almond flour biscuits – If you want that “something bready” feeling without the carbs.
If you’re serving it for lunch or meal prep, pair it with a handful of grape tomatoes or a mini cucumber salad for something light and crunchy on the side. However you serve it, this casserole is cozy, filling, and just plain satisfying.
How To Store & Reheat My Low Carb Sour Cream Beef Bake
One of the best things about this dish (aside from how creamy and comforting it is) is how well it holds up in the fridge or freezer. It’s perfect for meal prep or leftovers, and reheats like a dream without turning into a watery mess (which can sometimes happen with cauliflower-based dishes).
Storing Leftovers
Once the casserole has cooled completely, cover it tightly with foil or transfer portions to an airtight container. It will keep well in the fridge for up to 4 days.
If you’re freezing it, wrap the baking dish tightly in plastic wrap and foil, or portion it into freezer-safe containers. It’ll keep in the freezer for up to 2 months. Just be sure to label it, as you’ll want to make this again.
Reheating Tips
- Microwave (single servings): Place a portion on a microwave-safe plate and cover loosely with a damp paper towel. Heat on medium power for 2–3 minutes, stirring halfway through if possible.
- Oven (for larger portions): Cover the casserole with foil and reheat in a 325°F oven for about 20 minutes, or until warmed through. Remove the foil in the last few minutes to re-crisp the cheese topping.
- From frozen: For best results, thaw overnight in the fridge before reheating. If baking straight from frozen, cover and bake at 350°F for 45–50 minutes, removing the foil for the last 10 minutes.
This is a great recipe to double-up. Make one portion to enjoy now and one to stash in the freezer for a night when you just can’t deal with cooking.
Substitutions & Variations For This Sour Cream Beef Bake
This recipe is endlessly adaptable, so if you’re working with what you’ve got in the fridge, or just want to change up the flavors a bit, you’ve got options. It’s one of those casseroles that’s hard to mess up, and easy to make your own.
Cheese Swaps
- Try a blend of cheddar and Monterey Jack for a meltier finish.
- Use pepper jack to add a subtle kick.
- Stir in a little Parmesan for extra richness and saltiness.
Meat Variations
- Sub in ground turkey or chicken for a lighter version.
- Use spicy Italian sausage for a deeper, bolder flavor.
- Try half sausage, half beef for a flavor mix that’s hard to beat.
Veggie Add-Ins
- Fold in some spinach or zucchini for a veggie boost.
- Add mushrooms or diced bell pepper to the beef mixture for more texture and flavor.
- Top with sliced green onions or fresh parsley after baking for a fresh finish.
Flavor Tweaks
- Add chili powder, cumin, or smoked paprika for a Tex-Mex flair.
- Stir in a little hot sauce or red pepper flakes if you like it spicy.
- Mix in a few tablespoons of cream or ricotta if you want it even richer.
You can also double the batch and bake it in a 9×13-inch dish instead of a square pan. It freezes beautifully and makes weeknight dinners so much easier when you’ve got one ready to go.
FAQs About Low Carb Sour Cream Beef Bake
Here are some straightforward answers to the most common questions I receive about this low carb sour cream beef bake recipe.
Can I use frozen cauliflower rice in this low carb sour cream beef bake?
Absolutely. Frozen cauliflower rice works just as well as fresh cauliflower. You’ll just want to thaw it first and squeeze out any excess moisture with a clean towel or cheesecloth. That helps prevent the casserole from getting watery as it bakes. You don’t need to pre-cook it; it will soften perfectly in the oven.
Is this low carb beef casserole good for meal prep?
Yes! This is one of my go-to recipes for low carb meal prep. You can assemble it in advance and bake it fresh, or bake it first and portion out leftovers into meal containers. It reheats beautifully in the microwave or oven, and the flavors only get better the next day. It also freezes well, making it ideal for batch cooking.
Can I make this low carb sour cream beef bake without tomato sauce?
You can, but you’ll want to replace the tomato sauce with something that adds moisture and flavor. Try using a little beef broth mixed with extra cream cheese and sour cream, or use a low-carb marinara or enchilada sauce if you want a different flavor profile. Just keep an eye on the consistency. You want it creamy but not runny.
What kind of cheese is best for this recipe?
Sharp cheddar is my go-to because it stands up well to the rich beef and tomato flavors, but you can mix things up! Monterey Jack, mozzarella, gouda, or a Mexican cheese blend all work great. The key is using a cheese that melts well and adds flavor. Don’t be afraid to mix two kinds for more depth.
How do I keep the cauliflower rice from making the casserole watery?
Great question! This is the most common issue folks run into. If you’re using frozen cauliflower rice, make sure to thaw it completely and squeeze out the moisture. You can do this with a clean dish towel, cheesecloth, or paper towels. If using fresh cauliflower rice, a quick sauté in a dry pan can help evaporate extra moisture before baking.
Try These Recipes Next
Before you go, here are a few more low‑carb, crave‑able dishes from This Gal Cooks that pair beautifully with the Low Carb Sour Cream Beef Bake. They all hit the same cozy, satisfying note while keeping carbs in check.
- Low Carb Breakfast Casserole with Bacon & Zucchini – Packed with zucchini, cheese, and crispy bacon, this hearty bake is perfect for weekend brunch or a protein‑rich breakfast that fuels your day.
- Black Sea Bass with Zucchini Noodles (Gluten‑Free + Low Carb) – A light and elegant dinner that keeps things low‑carb with tender sea bass served over zucchini noodles flavored with capers and lemon.
- Savory Low Carb Recipes Collection – A handy roundup of Julie’s favorite low‑carb mains and sides, from cauliflower rice bowls to hearty skillet dinners.
Each of these recipes makes a great companion to your beef bake, whether you’re planning a full low‑carb menu or just want options that are fast, flavorful, and freezer‑friendly. Enjoy the delicious variety and keep your meals satisfying!
PRODUCTS FEATURED IN THIS RECIPE
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- Corningware 2.5 Quart Round Casserole Dish
- Corningware 2.5 Quart Oval Casserole Dish
- Muir Glen No Sugar Added Tomato Sauce
- Grass Fed Beef from Crowd Cow
Did you make this recipe? I’d love for you to leave a comment and a rating below!