Our Plans
Beef and Mushroom Casserole
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Beef and Mushroom Casserole

Beef and Mushroom Casserole

with Cheesy Cauliflower Gratin

Time for a change? A traditional beef ragout is topped with a not-so-traditional layer of mashed cauliflower and Parmesan gratin. This potato stand-in won't have you missing a thing!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Carb Smart
Allergens:
Milk
Soy
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

285 g

Cauliflower, florets

½ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g

Mushrooms

1 tbsp

Italian Seasoning

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

370 mL

Crushed Tomatoes with Garlic and Onion

3 g

Garlic

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

½ tsp

Salt*

½ tsp

Pepper*

sideBannerName

Nutrition Values

Calories670 kcal
Fat44 g
Saturated Fat20 g
Carbohydrate30 g
Sugar17 g
Dietary Fiber7 g
Protein42 g
Cholesterol130 mg
Sodium2360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Potato Masher
Colander
Measuring Cups
Large Non-Stick Pan
Measuring Spoons
8x8" Baking Dish

Instructions

Prep
1

Before starting, preheat your broiler to high. Wash and dry all produce.

Add 8 cups water and 1 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, cut cauliflower florets into 1-inch pieces. Slice mushrooms. Peel, then mince or grate garlic.

Cook cauliflower
2

Once boiling, add cauliflower to the pot and cook, until fork tender, 6-8 min. Drain cauliflower. Reduce heat to medium, then return pot to heat. Add 1 tbsp butter (dbl for 4 ppl) and swirl to melt. Add garlic and cook, stirring, until fragrant, 30 sec. Remove from heat, then add cauliflower, 1 tbsp butter (dbl for 4 ppl) and season with salt and pepper. Mash until mostly smooth. Add half the Parmesan, then mash until combined.

Start ragout
3

While the cauliflower cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden and tender, 3-4 min. Add beef, then season with salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat, then return to heat.

Finish ragout
4

Add 2 1/2 tsp Italian Seasoning (dbl for 4 ppl), soy sauce and crushed tomatoes to the pan with beef. Bring to a gentle simmer, then reduce heat to medium. Season with salt and pepper. Cook, stirring occasionally, until ragout has thickened slightly and no longer watery, 5-7 min.

Bake casserole
5

Transfer ragout to an 8x8-inch baking dish (9x13-inch for 4 ppl), smoothing over top. Dollop with cauliflower mash, then evenly spread. Sprinkle remaining Italian Seasoning and remaining Parmesan over top. Broil in the top of the oven, until golden-brown, 2-3 min.

Finish and serve
6

Divide the casserole between plates.