Zucchini Noodle Ground Beef Stroganoff Casserole

By Jennifer

1 Person

60 Minutes

336 Calories

Did you know you can eat noodles and still adhere to a paleo diet? As long as you use zucchini noodles just like in this wonderful zucchini noodle ground beef stroganoff paleo casserole recipe. It’s 100% paleo approved and an excellent choice if you’re trying to lose weight since it’s so low calorie but extremely satiating thanks to the fiber. Beef stroganoff wouldn’t be complete without mushrooms, so we’re going to need a good amount for this recipe. Last but not the least: the creamy sauce, arguably the most important part of any stroganoff recipe. This, too, is 100% paleo approved thanks to my paleo mayo, arrowroot flour, and unsweetened almond milk.

Ingredients

2 tbsp. chopped fresh parsley
3 medium zucchinis, cut into noodles
1 tbsp. nutritional yeast
1 1/2 tbsp. arrowroot flour
1/3 cup homemade or Paleo friendly store-bought mayonnaise
1/2 cup unsweetened almond milk
1 pound lean ground beef
10 oz. mushrooms, sliced
2 garlic cloves, minced
1 medium onion, chopped
3 tbsp. olive oil

Method

01

Preheat oven to 350°F. In a large non stick pan heat 1 tablespoon of olive oil. Add the zucchini noodles.
02

Season with salt and cook for 3-5 minutes or unlit wilted. Drain any excess moisture that may be at the bottom of the pan. Transfer the zucchini noodles into a lightly greased baking dish.
03

In a large skillet heat 2 tablespoons of olive oil over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 30 seconds.
04

Add the ground beef and cook, stirring occasionally, until the beef is no longer pink. Add the mushrooms and cook for 2-3 minutes. In a small bowl add the almond milk and mayonnaise and mix to combine.
05

Add the arrowroot flour and nutritional yeast and mix until smooth. Add the mayonnaise mixture into the pan. Cook, stirring occasionally until the sauce is thickened.
06

Season with salt and black pepper to taste and remove from the heat. Spoon the beef mixture over the zucchini noodles. Bake in preheated oven for 30-40 minutes. Remove from the oven, sprinkle with chopped parsley and serve.

Related Tags

Beef Stroganoff Recipes

Zucchini Noodle Ground Beef Stroganoff Casserole

3.9

( By Jennifer )

01 Information

Grade easy
Serving 1 serving
Calorie 336 Kcal
Prep Time 20 Mins
Cook Time 40 Mins
Total Time 60 Mins

02 Ingredients

2 tbsp. chopped fresh parsley

3 medium zucchinis, cut into noodles

1 tbsp. nutritional yeast

1 1/2 tbsp. arrowroot flour

1/3 cup homemade or Paleo friendly store-bought mayonnaise

1/2 cup unsweetened almond milk

1 pound lean ground beef

10 oz. mushrooms, sliced

2 garlic cloves, minced

1 medium onion, chopped

3 tbsp. olive oil

03 Method

Step 1

Preheat oven to 350°F. In a large non stick pan heat 1 tablespoon of olive oil. Add the zucchini noodles.

Step 2

Season with salt and cook for 3-5 minutes or unlit wilted. Drain any excess moisture that may be at the bottom of the pan. Transfer the zucchini noodles into a lightly greased baking dish.

Step 3

In a large skillet heat 2 tablespoons of olive oil over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 30 seconds.

Step 4

Add the ground beef and cook, stirring occasionally, until the beef is no longer pink. Add the mushrooms and cook for 2-3 minutes. In a small bowl add the almond milk and mayonnaise and mix to combine.

Step 5

Add the arrowroot flour and nutritional yeast and mix until smooth. Add the mayonnaise mixture into the pan. Cook, stirring occasionally until the sauce is thickened.

Step 6

Season with salt and black pepper to taste and remove from the heat. Spoon the beef mixture over the zucchini noodles. Bake in preheated oven for 30-40 minutes. Remove from the oven, sprinkle with chopped parsley and serve.

04 Author