Keto Beef Stroganoff Casserole is one of those comfort meals that solves dinner on a busy weeknight without wrecking your low-carb goals. You know those evenings when you want something cozy, creamy, and satisfying, but you also need it to be simple and practical? That’s where this casserole comes in. It tastes like the stroganoff you grew up with, only lighter on the carbs and higher on flavor. No fancy chef skills required, just a few pantry staples and a hot oven. By the time it hits the table, you’ll have that warm, happy, everything-is-okay feeling.
What ingredients do you need for this recipe?
Here’s what I reach for when I make this. I keep it straightforward and budget friendly, but there’s room to swap based on what you have.
- 1.5 pounds ground beef or thinly sliced sirloin
- 2 cups mushrooms, sliced
- 1 small onion or 2 shallots, minced
- 2 cloves garlic, minced
- 3 cups riced cauliflower, thawed and patted dry if frozen
- 2 tablespoons butter or olive oil
- 1 cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 3/4 cup full-fat sour cream
- 3 ounces cream cheese, softened
- 1.25 cups shredded cheese for topping, like Gruyere, Swiss, or mozzarella
- Fresh parsley for garnish
- Optional: 1/4 teaspoon xanthan gum to thicken
If you’re a casserole fan in general, you’ll find more cozy bakes in my casserole collection here, where weeknight classics live happily on repeat.
How to make Keto Beef Stroganoff Casserole
Think of this as everything you love about creamy stroganoff, baked into a scoopable dish that’s easy to serve. Here’s how I walk through it, step by step, without any stress.
Heat a large skillet over medium-high. Add the beef and break it up as it browns. Season with a pinch of salt and pepper. If you’re using sirloin strips instead of ground beef, sear them just until browned on the edges so they stay tender. Drain excess fat if there’s a lot left in the pan.
Add the butter, mushrooms, and onion to the skillet. Cook until the mushrooms release their liquid and get a little golden. Stir in the garlic and cook about 30 seconds until fragrant. Sprinkle in the smoked paprika and stir to coat.
Pour in the beef broth, Worcestershire, and Dijon. Scrape the bottom of the skillet with a spoon to pick up all the tasty bits. Let the mixture simmer for a couple of minutes to reduce slightly. If you like a thicker sauce, whisk the xanthan gum into a tablespoon of cold broth first, then stir it in.
Turn the heat to low. Stir in the cream cheese until smooth. Take the skillet off the heat and fold in the sour cream. Removing from heat first helps keep the sauce silky and prevents curdling. Taste and adjust the salt and pepper.
Now fold in the riced cauliflower. If it’s frozen, make sure it’s thawed and squeezed dry so you don’t water down the sauce. Everything should be nicely coated and creamy.
Transfer to a greased 9×13 baking dish. Top with shredded cheese. Bake at 375°F for about 18 to 22 minutes, until bubbly around the edges. If you want that lovely browned top, pop it under the broiler for 1 to 2 minutes. Garnish with parsley. Rest 5 minutes before scooping.
The sauce silky secret
Always add sour cream off the heat. That little step is the difference between smooth and grainy. Also, room temp sour cream and cream cheese blend faster and cleaner.
Pan size and prep
A 9×13 pan gives you a hearty layer with lots of browned cheese on top. If you prefer a deeper casserole, use a smaller dish and add a couple extra minutes to the bake time.
Make ahead and storage
Assemble the casserole up to the cheese layer, cover, and refrigerate for 24 hours. Bake straight from the fridge, adding about 5 minutes to the time. Leftovers reheat nicely at 325°F until warm or in the microwave at half power. It also freezes well for up to 2 months.
“I made this for my family on a Monday and they asked for it again on Thursday. My non-keto teenager went back for seconds and didn’t even notice the cauliflower. Total victory.” — Kara, loyal casserole fan
If you love easy, meaty comfort dinners, you might also enjoy this cozy bowl of slow cooker beef and noodles on a chilly night. It’s not keto, but it’s a crowd-pleaser for mixed households. 
Are there carbs in Keto Stroganoff?
Yes, but they’re minimal compared to classic versions. In this casserole, most carbs come from the onion, mushrooms, and dairy. Riced cauliflower stands in for noodles and keeps things satisfyingly hearty without the starchy hit. A typical serving of this dish lands around 6 to 8 net carbs, depending on the onion and dairy brands you use. If you’re super strict, skip the onion, add extra mushrooms, and watch any prepared sauces for hidden sugars.
If you’re cooking for a mixed crowd, I’ll sometimes offer a buttery non-keto side for guests while keeping my serving low-carb. Think something like these creamy potatoes au gratin. Meanwhile, I pair my plate with a crisp salad and feel just as happy.
Tips for Low Carb Beef Stroganoff
- Dry the cauliflower rice. Squeeze out extra moisture or toast it in a dry pan for a few minutes so the sauce stays thick and creamy.
- Brown the mushrooms well. That caramelized flavor is classic stroganoff comfort and adds depth without extra carbs.
- Add dairy at the end. Keep the heat low when adding cream cheese and sour cream to avoid separation.
- Use full-fat dairy. It not only tastes better but helps the sauce cling to the beef and cauliflower.
- Taste the salt. Beef, mushrooms, and dairy all benefit from a pinch more salt than you think. Add gradually and taste as you go.
- Top smart. Gruyere or Swiss melts beautifully. Mozzarella is great for a milder, stringy top.
- Want variety? Stir in a handful of spinach at the end for color, or a spoon of horseradish if you like a kick.
And if you need another fast dinner that still hits that cozy vibe, check out this family favorite fajita chicken casserole. It’s a weeknight hero when you want big flavor with minimal fuss.
What goes into low-carb beef stroganoff
At its heart, stroganoff is about tender beef, savory mushrooms, and a tangy-cream sauce. For a keto version, we hold onto the best of those originals and swap the high-carb pieces with smarter choices.
Protein: Ground beef makes it budget friendly and gives even coverage in a casserole. Sirloin or ribeye strips are amazing too, just keep them tender with a quick sear.
Veg: Mushrooms are non-negotiable for me. Use cremini or a mix with shiitakes if you want an extra savory punch. Onion adds flavor, but you can reduce the amount or use shallot to save carbs.
Sauce base: Beef broth, Worcestershire, and Dijon build that classic stroganoff taste. I also like a touch of smoked paprika for warmth.
Creamy finish: Sour cream and cream cheese give body and tang while staying low-carb. A tiny pinch of xanthan gum is optional for thickening.
The “starch” element: Instead of noodles, riced cauliflower keeps the casserole sturdy and satisfying. Toast it a bit before adding if you want extra texture.
Topping: Choose a good melting cheese. Gruyere gives a slightly nutty flavor. Swiss or mozzarella offer a milder finish. A few parmesan shavings at the end make it extra special.
Common Questions
Can I use steak instead of ground beef?
Yes. Sirloin, ribeye, or even flank steak works. Slice thin, sear quickly, then fold into the sauce before baking.
Do I have to use mushrooms?
They’re traditional and add depth, but you can swap with diced zucchini or extra onion. Keep in mind the flavor will be less classic.
How do I prevent watery casserole?
Dry the cauliflower rice well and reduce the sauce a little before adding the dairy. Bake until bubbly and let it rest 5 minutes before serving.
Can I make it ahead?
Yes. Assemble, cover, and refrigerate up to 24 hours. Bake from cold, adding a few minutes, or freeze up to 2 months.
What cheese is best on top?
Gruyere or Swiss for classic flavor. Mozzarella if you like a gooey pull. A sprinkle of parmesan at the end is great.
Ready to bake it tonight?
This Keto Beef Stroganoff Casserole is one of those reliable recipes that feels fancy enough for company but simple enough for a Tuesday. You’ll get creamy, savory, beefy comfort in every bite, minus the carb crash. If you want to compare methods or get more ideas, I love the spin over at Ground Beef Stroganoff Casserole – Kalyn’s Kitchen and the approach from Keto Beef Stroganoff Casserole – Keto Cooking Christian. Both offer smart tweaks that can help you customize yours. Give it a try, trust your taste buds, and make it your own.
Keto Beef Stroganoff Casserole
Ingredients
Meat and Base Ingredients
- 1.5 pounds ground beef or thinly sliced sirloin
- 2 cups mushrooms, sliced Use cremini or a mix with shiitakes for extra flavor.
- 1 small onion or 2 shallots, minced You can reduce the amount to save carbs.
- 2 cloves garlic, minced
Casserole Ingredients
- 3 cups riced cauliflower, thawed and patted dry if frozen Ensure it’s dried to avoid watery sauce.
- 2 tablespoons butter or olive oil For sautéing.
- 1 cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika For warmth.
- 1 teaspoon salt, plus more to taste Season to taste.
- 1/2 teaspoon black pepper Season to taste.
- 3/4 cup full-fat sour cream Add off the heat for creaminess.
- 3 ounces cream cheese, softened Room temperature blends better.
- 1.25 cups shredded cheese for topping (like Gruyere, Swiss, or mozzarella) Choose your favorite melting cheese.
- Fresh parsley for garnish
- 1/4 teaspoon xanthan gum (optional) For thickening the sauce.
Instructions
Preparation
- Heat a large skillet over medium-high heat.
- Add the beef and break it up as it browns. Season with a pinch of salt and pepper.
- If using sirloin strips, sear them just until browned on the edges to keep them tender. Drain excess fat if necessary.
Cooking
- Add the butter, mushrooms, and onion to the skillet. Cook until mushrooms release their liquid and become golden.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Sprinkle in the smoked paprika and stir to coat the mixture.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Scrape the bottom of the skillet to pick up all the tasty bits.
- Let the mixture simmer for a couple of minutes to reduce slightly.
- For a thicker sauce, whisk the xanthan gum into a tablespoon of cold broth first, then stir it in.
- Turn the heat to low and stir in the cream cheese until smooth.
- Remove from heat and fold in the sour cream, adjusting salt and pepper to taste.
- Fold in the riced cauliflower ensuring it is nicely coated and creamy.
Assembly and Baking
- Transfer the mixture to a greased 9×13 baking dish.
- Top with shredded cheese and bake at 375°F for about 18 to 22 minutes until bubbly.
- For a browned top, pop it under the broiler for 1 to 2 minutes.
- Garnish with parsley and let rest for 5 minutes before scooping.
