Creamy Beef & Cauli Rice Casserole

Happy Wednesday! I thought it was about time for a new recipe but to be honest I have been so busy with the end of the school year nearing (life of a teacher) that I haven’t spent much time in the kitchen. I try to send my husband in there to make dinner most nights since I have been getting home late but when I do get in there, its to quickly throw something together.  That is how this recipe was born!

It was a Tuesday evening and I had nothing prepared for dinner or lunch the next day so I opened up the fridge to see what I could come up with. I found some riced cauliflower, kale, spinach, ground beef, and fresh ginger. I grabbed some spices and a can of coconut milk from the pantry and I threw it all together and I hoped for the best. Surprisingly it tasted pretty good, almost like creamy cabbage rolls without the cabbage.

This is a great weeknight meal, a great freezer meal to batch cook, and you can pretty much substitute the ingredients for whatever you have. Any greens will work and any ground meat will work too!

Let me know if you give this one a try! See you next week!

XO Meagen Ashley

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Creamy Beef & Cauli Rice Casserole
A quick and easy weeknight beef and cauli rice casserole!
Course Main Dish
Prep Time 10 minutes
Cook Time 30-40 minutes
Servings
6-8 people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 30-40 minutes
Servings
6-8 people
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Brown the ground beef in a large pan over medium high heat until no longer pink. Season with salt, onion powder and garlic powder.
  2. Add the riced cauliflower, ginger, thyme, and oregano. Stir to combine. Add in the spinach and kale and stir until slightly wilted and combined.
  3. Pour the coconut milk into the pan and stir until evenly distributed.
  4. Pour the mixture into a 9 x 11 glass dish and smooth evenly with the back of a spoon. Pop in the oven uncovered for 30-40 minutes or until bubbling and slightly browned on the top.
  5. Remove from the oven and let sit for 5 minutes then serve.
  6. Store in a glass dish in the fridge for up to 3 days or in the freezer for up to 3 months.
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