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:
Chicken Bacon Alfredo Casserole
Creamy Sausage and Potato Casserole
PrintSalisbury Steak Casserole: Whole30, Paleo, Gluten-Free
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 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!
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Casserole
- Method: Oven
- Cuisine: American
Ingredients
- 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
- 3 cups beef broth
- 1/2 cup almond milk
- 1/3 cup coconut aminos
- 3 tbsp dijon mustard (no sugar)
- 2 tbsp tomato paste
- 1.5 tbsp garlic powder
- 1 tbsp ghee
- 3 tsp onion powder
- 1 tsp salt
- 1 tsp thyme
- 1 tsp pepper
- 2 tbsp arrowroot flour dissolved in a bit of water
Instructions
- 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
Notes
- 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
Nutrition Facts:
- 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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Madison S says
Can this recipe be frozen for about a month? Trying to meal prep for postpartum! 🙂
paleobailey says
Yes! That should be totally fine- and congrats!
Bethany DeAngelo says
LOVE LOVE LOVE this recipe!! Actually made this a one-pot meal and did it all in my Dutch oven and baked it in that – needed a little stir and a few more minutes, but still turned out amazing! Thank you for the yummy and cozy meal!!
paleobailey says
I’m SO happy you enjoyed it!! Love the dutch oven cooking method, too!! Thank you so much!
Justine says
This is so good! I made it with ground pork (because I didn’t have beef) and added a bit of the recommended spinach. It turned out perfect! I’ll definitely be making this again!
paleobailey says
I’m so glad you enjoyed it! Thank you so much!!
Cassie says
MAKE THIS NOW!!! It’s SOOOOO good. Next time I would add 2-3 onions because the onions were amazing in it! I cooked for an hour total and added 2 tbsp of arrowroot and it was perfect! 10/10!
paleobailey says
I’m so glad you enjoyed!! The onions are like my fave part of this recipe, too!!
Anna says
Wow, this was delicious!! Will be making this again for sure!
paleobailey says
I’m SO glad you enjoyed it!! Thank you so much for giving it a try, and taking the time to leave a review!! <3 - B
Whosthisnow says
This is so yummy! I’ve needed to find something to add to same old ww rotation of meal prep. This is it! Just the flavor i needed!
Gina says
Wow! This casserole is a winner for my family of four!! The flavors were amazing. I was so anxious to make it, but didn’t have hash browns, so I subbed cauliflower rice and it worked really well (a little bit watery, but it seemed to thicken up as it sat cooked). This casserole is moving into make meal rotation. Thank you!
Brooke says
Delicious comfort food! The kids were skeptical at first (as they always are with casseroles) but scarfed it down! Thanks, Bailey!
paleobailey says
I’m so glad you loved it!! Thank you! <3 - B
Jenny says
Made this {again} last night. As the cold weather is once again setting in around us here in MN, it was the perfect dish to serve up. Easy to make, pantry staples, hearty, flavorful, perfect!
paleobailey says
Yes! I’ll be making this all fall (winter here now, let’s be real haha!), and I’m so glad you enjoyed it! Thank you so much for giving it a try <3 - B
Kae Cavanaugh says
This is one of the tastiest casseroles ever! It was so easy to make. And that gravy, OMG so comforting. This is the perfect recipe for those cool fall days.
paleobailey says
I’m so happy you loved it!! It’s one of our favorites, too! Thank you so much for giving it a try! <3 - B
Rachel says
Very yummy hot dish even my hubby thought so and ask for me to make it again! Very easy to throw together!
paleobailey says
I’m so glad it was a hit with the hubby! Huge win! Thanks so much for giving it a try!! 🙂 – B
Alison Connolly says
This is one of my favorite easy recipes! I discovered it when doing my first round of whole30, but this is one I keep going back to. I rarely eat eggs for breakfast, and oddly this has found its way into my breakfast rotation instead of dinner, but it works, and it’s DELICIOUS!
paleobailey says
I’m so happy you love it! This is one of my favorites too, and I also love it for breakfast!! Thanks so much for giving it a try! <3 - B
Liz P says
Another delicious recipe! Hubby loved it! Since I’m AIP I used sweet potatoes and left out the tomato paste, but it still had such amazing flavor. I know we’ll be making this one often!
paleobailey says
Sweet potatoes sound so great, too!! I’m so glad you gave it a try, and thank you for coming back to let me know you both enjoyed it!
Caroline Whitmire says
Very yummy and easy! The perfect fall or winter meal.
paleobailey says
Thank you so much! I’m so glad you enjoyed it! And thank you for taking the time to come back and let me know you enjoyed it – it’s so appreciated!
Kathy says
Can you make this a day ahead for dinner the next night and wait to cook it then ?
paleobailey says
Yes! I think that would be just fine!
Savannah says
Delicious and easy to make! I used a red onion for the onion and it still tasted great.
paleobailey says
This is great to hear! I’m so glad you enjoyed it!!
Annie H. says
Made this tonight. I loved it and so did my husband even though he’s not in this September Whole30 round with me. Delicious………
paleobailey says
So happy to hear this! Thank you, Annie!