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.
