Beef Stroganoff Hashbrown Casserole {Paleo & Whole30}
Casseroles are one of my favorite foods to make! They’re always so cozy and comforting to me…and the possibilities are endless!
Also, frozen hashbrowns are a lifesaver! They make things so simple, because sometimes, the last thing that I feel like doing is chopping another stinkin’ vegetable!
So, let’s get to this recipe. Because honestly…do you all really read all of a blogger’s ramblings up in this section? haha!
(No, but…seriously. Do you?)
Don’t forget to tag me on Instagram @butteraddictgonepaleo if you try this out! I’d love to see and share your recreations!
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| Prep Time | 5 minutes |
| Cook Time | 40-45 minutes |
| Servings |
servings
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- 1 lb Ground Beef
- 1 Large onion diced (about 1 1/2 cups)
- 7 cups Frozen shredded potatoes the only ingredient should be potatoes - I buy a big bag at Walmart
- 1 13.5 oz can of Coconut Milk full fat
- 3/4 cup Beef broth
- 1/4 cup Coconut aminos
- 1/4 cup Nutritional yeast optional
- 2 tbsp Arrowroot powder
- 3 Eggs whisked - sub flax eggs (see recipe note*)
- 2 tbsp Dried parsley feel free to use fresh herbs!
- 1 tbsp Onion powder
- 2 tsp Salt I usually add a bit more after cooking - especially with potato based dishes!
- 2 tsp Garlic powder
- 1 tsp Thyme leaves
- 1 tsp Dill
- 1 tsp Black pepper
- 3/4 cup Sour cream/dairy free yogurt or sour cream optional (see recipe notes**)
Ingredients
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- In a large pot or sauce pan over medium heat, saute thawed ground beef and onions for 8-10 minutes until the beef is mostly browned and the onions are slightly translucent and softened. Meanwhile, preheat your oven to 425 degrees.
- In a bowl, whisk together the coconut milk, broth, coconut aminos, and arrowroot powder.
- Once the onions have softened, add all of the seasonings, nutritional yeast, milk/broth mixture, and hashbrowns to the pot and stir to combine.
- Cook for about 5 minutes until the potatoes have just started to soften.
- Stir the whisked eggs into the pot.
- Immediately, remove from the heat and transfer into a baking dish.
- Bake for 25-30 minutes or until slightly browned on top and somewhat firm.
*I use 5 flax eggs for this recipe, instead of just 3 real eggs. Each flax egg is made by mixing 1 tbsp of ground flax with 2 tbsp of warm water - then set aside to thicken for a few minutes. (So, 5 tbsp ground flax and 10 tbsp of warm water for this recipe.)
Flax eggs will NOT hold the casserole together the same way that real eggs will. I actually prefer the flax eggs for this, as it keeps the casserole creamy and not too "baked egg"-like. However, if you want a very "sliceable" casserole, use real eggs.
** If you can tolerate dairy, mix in that sour cream! If you're following a whole30, make sure you use a compliant almond/coconut yogurt. If you're simple dairy-intolerant or staying away from it, just make sure you're using a plain, UNSWEETENED variety. Check your sugars! Forager plain cashew yogurt is one of my favorites!
...OR simply omit it! You're still going to get that savory beef stroganoff flavor without it.
Mandy ()
This is so delicious! I skipped the sour cream and instead added a bit of apple cider vinegar to still get that tang. Ended up prepping this for my lunches several weeks in a row!
Taylor ()
So glad you enjoyed it, Mandy! And good idea w the ACV! Gotta have that signature tang!
Thanks for the feedback! Have a great week! 😊