Zucchini Noodle Ground Beef Stroganoff Casserole (Yum!)



  1. Preheat oven to 350°F.
  2. In a large non stick pan heat 1 tablespoon of olive oil.
  3. Add the zucchini noodles.
  4. Season with salt and cook for 3-5 minutes or unlit wilted.
  5. Drain any excess moisture that may be in the bottom of the pan.
  6. Transfer the zucchini noodles into a lightly greased baking dish.
  7. In a large skillet heat 2 tablespoon of olive oil over medium heat.
  8. Add the onion and cook, stirring occasionally, for 5 minutes.
  9. Add the garlic and cook for 30 seconds.
  10. Add the ground beef and cook, stirring occasionally, until the beef is no longer pink.
  11. Add the mushrooms and cook for 2-3 minutes.
  12. In a small bowl add the almond milk and mayonnaise and mix to combine.
  13. Add the arrowroot flour and nutritional yeast and mix until smooth.
  14. Add the mayonnaise mixture into the pan.
  15. Cook, stirring occasionally until the sauce is thickened.
  16. Season with salt and black pepper to taste and remove from the heat.
  17. Spoon the beef mixture over the zucchini noodles.
  18. Bake in preheated oven for 30-40 minutes.
  19. Remove from the oven, sprinkle with chopped parsley and serve.
Serving Size

1

Servings/Recipe

6

Calories

336

Carbohydrates

9.5 g

Sugar

4.4 g

Protein

19.5 g

Fiber

2.7 g

Calories 336 kcal
Potassium 700.2 mg
Vitamin A 18.2 µg
Vitamin C 21.9 mg
Folic Acid (B9) 42.5 µg
Sodium 151 mg

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