Cauliflower Rice Casserole
This Creamy Cauliflower Rice Casserole is your go-to weeknight dinner that combines convenience with mouthwatering flavor. Packed with a rich, cheesy blend and savory goodness, this low-carb casserole is not only easy to make but also irresistibly delicious.
Servings: 6 Servings
Calories: 617kcal
Ingredients
- 1 pound ground beef
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 medium onion
- 1 teaspoon minced garlic
- 1 14.11 ounces frozen cauliflower rice
- 8 ounces cream cheese
- 1 cup heavy cream
- 2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400 degrees.
- Season beef with salt and pepper.
- Heat a large non-stick skillet on medium high heat with oil. Sauté beef, onion and garlic until beef is no longer pink. It will take about 5 minutes. Remove excess grease if any and bring it back to the stove.
- Now add cauliflower and stir all together. Cook for 2 minutes. If there is excess grease, drain it.
- Add cream cheese and heavy cream. Stir and adjust salt and pepper if needed. Remove from the stove.
- *If you are using an ovenproof skillet, sprinkle cheese on top and bake in the oven for 15 minutes until the cheese is nicely golden.
- *If not, transfer beef and cauliflower mixture in a 9x13 inch baking dish and bake in the oven for 15 minutes until the cheese is nicely golden.
- Remove, garnish and serve.
Notes
- Store leftovers in the refrigerator in an airtight container for up to 5 days.
- Allow to cool down and freeze in an airtight container for 1 month.
- Reheat in the microwave until heated through.
Nutrition
Calories: 617kcal | Carbohydrates: 9g | Protein: 26g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 532mg | Potassium: 549mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1344IU | Vitamin C: 34mg | Calcium: 285mg | Iron: 2mg