This Whole30 casserole is everything you love about classic salisbury steak, but it’s made with only the good stuff! Healthy, hearty and cozy, this salisbury steak casserole is loaded with ground beef, vegetables, a thick gravy, and baked all in one dish. It’s a perfect Paleo and gluten-free family friendly weeknight dinner, or a great meal prep recipe for leftovers that reheat wonderfully!
Whole30 Salisbury Steak Casserole Ingredients
This Whole30 ground beef casserole might not look the prettiest, but the ingredients that go into it make it totally delicious. The veggies you’ll need are onions, mushrooms and hash browns. It’s also great with some baby spinach or green pepper tossed in the mix too, if you want to up the veggie content even more!
To find Whole30 compliant hash browns (no sugar added), you can check a Super Target, Walmart, Fresh Thyme, or Sprouts, where I know they carry their own brand of compliant options, or the brand Mr. Dells or Cascadian Farms. You can used diced potatoes instead, but I do prefer hash browns in this because it helps to make this a really creamy dish!
Related: Whole30 Compliant Items at Target, Whole30 Compliant Items at Walmart, Whole30 Compliant Items at Fresh Thyme
The ingredients you’ll need for the salisbury steak casserole “gravy” include a few basic pantry spices, beef broth, coconut aminos, tomato paste, ghee, dijon mustard and arrowroot flour. I get all of these from Thrive Market for a discount (new members receive a $20 shopping credit!), but they’re also widely available at almost all grocery stores or Amazon. Make sure your dijon is a no sugar added variety, such as Thrive Market’s brand, the Target brand, Whole Foods or Annie’s.
How to Make Your Casserole
You’ll first start by preheating the oven to 350 degrees F., and browning the ground beef in a large skillet. You won’t season it yet, as the sauce or gravy will be heavily seasoned. It doesn’t need to be cooked all the way through, but enough that most of the grease has been cooked out and it’s crumbly. Then, transfer it to a strainer and let the grease drain really well. After that, you’ll use the same skillet to make the gravy. Do this by combining all of the ingredients for the gravy together, with the exception of the arrowroot, over medium heat.
Use a whisk to combine the dijon and tomato paste until it’s smooth. Let this come to a simmer and reduce a bit. You can let it simmer and reduce while taking care of chopping and adding everything into the casserole dish. In the dish, you’ll add the hash browns, sliced onion, mushrooms and beef.
Then, dissolve the arrowroot with water in a small dish, which helps prevent the flour from clumping and helps it thicken the gravy much better. Add it into the gravy, and whisk again for about 1 minute to thicken. Finally, pour it into the casserole dish, stir it in to combine with the beef and vegetables, and then pop it into the oven for 45 minutes to 1 hour, or until the top of the casserole no longer looks like there’s any liquid on top.
Other Whole30 Casseroles You’ll Love:Print
- 1.5 lb ground beef
- 1 medium white onion, quartered and then sliced
- 8 oz mushrooms, sliced
- 4 cups hash browns, thawed (or shredded potatoes, about 2 large russet potatoes)
For the Gravy
- Preheat the oven to 350 degrees F.
- In a large skillet over medium-high heat, brown the ground beef until it is almost fully cooked and crumbled. Transfer to a strainer and drain the grease. Let sit while you assemble the rest of the casserole to ensure grease is drained really well
- In the same skillet, add all of the gravy ingredients, except for the arrowroot dissolved in water. Use a whisk to incorporate the dijon and tomato paste until it’s all mixed in to the liquid. Let it come to a simmer and reduce to about half, about 10 minutes
- While it’s simmering, assemble the casserole ingredients by slicing the onion and mushrooms. Lightly grease a large casserole dish and add in the hash browns, onions, mushrooms and the beef
- Next, dissolve the arrowroot in about 2 tbsp of water in a small dish, and then pour the flour water mixture into the gravy. Use the whisk again to combine it with the gravy and thicken, about 1 minute. Once it has thickened evenly, pour the gravy into the casserole dish over the beef and vegetables
- Mix/stir everything around until the gravy is incorporated with all of the ingredients, and then make sure the casserole is in an even layer in the dish. Place it in the oven and bake for 45 minutes to 1 hour, or until the top of the casserole looks “baked” and there’s no appearance of liquid on top
- Sliced green peppers and/or baby spinach are also great veggie additions to this Whole30 casserole
- You can use diced potatoes (about 2 large russet potatoes) instead of shredded potatoes, however the shredded potatoes help to make this a more creamy casserole consistency
Keywords: whole30 casserole, salisbury steak, salisbury casserole, paleo casserole, gluten free casserole, whole30 beef recipes, whole30 beef casserole
- Serving Size: Serves 6
- Calories: 314
- Fat: 10.6 g
- Carbohydrates: 24.4 g
- Fiber: 3.5 g
- Protein: 25.5 g
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