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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Julianne F. says
This recipe is like a warm hug and I LOVE IT
Katie says
Huge hit in my house batting from teenagers to littles! It’s going to be a keeper! Thank you, Bailey!
Chelsea says
Hi Bailey! We LOVE this recipe! Have you tried freezing the leftovers?
paleobailey says
Hi! I haven’t, but I think it would be okay 🙂
Arianna says
Delicious!
Kristen W. says
Meal prepped this last night. My house was filled with amazing smells. Lunch today was SOOO good! Bailey, you continue to rock my casserole game ?
paleobailey says
I’m SO happy to hear this!! Thank you so much, Kristen! I so, so appreciate you making my recipes and taking the time to come back and let me know how you liked it! Have a great day!! <3 - B
Julia says
The flavor of this casserole is outstanding! I can’t have almond milk so I used coconut milk—amazing! I’m slightly bummed that the casserole was pretty soupy even after cooking for 75 minutes but perhaps that was from extra liquid released when the veggies I added cooked down. Nonetheless, this was superb! Thanks for another wonderful recipe, Bailey!!
Rachel says
This is a so tasty, and perfect for a cold winter evening! Comfort food without any crappy ingredients. I’ll definitely make it again!
paleobailey says
Oh this is awesome!! Thank you! I’m so glad you loved it! <3 - B
Carrie Allton says
This is amazing!!! Will definitely make it again.
paleobailey says
Thank you so much, Carrie! I’m so happy to hear you enjoyed it!
Teresa says
Could I use oat milk or coconut cream instead of almond milk?
paleobailey says
I’m sure that would work!
Liz says
I doubled this to feed a crowd. It was really good but the liquid was not fully absorbed. Maybe I shouldn’t have doubled the gravy? Or maybe I just didn’t cook it long enough.
paleobailey says
Yes I think that with the doubled veggies, it would throw off the ratio of liquid they release when cooked so the gravy probably didn’t also need to be doubled, OR the gravy would just need additional thickener. I’m so glad you enjoyed it still though 🙂
Alanna says
Another delicious meal! So good in cold MN winters. Thank you Bailey!
paleobailey says
Oh hey neighbor! I’m SO happy you enjoyed it! Stay warm <3 - B
Krysta says
What side would you pair with this? I planned a salad and maybe green beans. I can’t wait to make this Monday.
paleobailey says
I think those are great options! Any veggie sides would work great!
amy sabatier says
what is a good suggestion to replace the arrowroot flour…..my family is saying it seems a bit gel like. I like it fine but open to subbing!
paleobailey says
That flour is a grain free alternative to regular flour. If you’re not trying to keep it Paleo/Whole30, you can use flour to thicken the sauce, otherwise you can try tapioca flour. They’re the same thing for the most part though. If you want it a little less thick, you can just add a bit less arrowroot to the gravy, or on the flip side, a bit more water to thin it out.
Jolene says
This was amazing!! I guess I wasn’t really sure what to expect but I am completely blown away by this meal! Will become a staple because ALL of my kids (and hubby) ate it and loved it!
paleobailey says
I’m so glad to hear this! Thank you!! <3 - B
Ashley Amerman says
10/10!!! New staple meal! Thank you!!!
paleobailey says
Thank you SO much, Ashley!! I’m so glad you gave it a try, and I appreciate you coming back to let me know you enjoyed it! <3 - B
Alexis A. says
Made this tonight. So good. SO GOOD!!!! I’m sort of… still in shock at how good that was???? Wow Bailey! Have I mentioned that this is SO GOOD?!
paleobailey says
Oh gosh this is so great! Thank you so much!!!
Ashley G says
I really want to make this! But I can’t handle mushrooms. Do you think leaving them out would affect the recipe too much or should I include them and pick them out later?
paleobailey says
You can leave them out. I would maybe add in some sliced or diced green pepper instead 🙂
Sarah says
Sounds delicious! I’ll be adding this to my meal plan! Is there anything I can sub for the dijon? My husband despises the taste, sadly. Thanks!
paleobailey says
Hmm.. I’m not sure. Dijon is part of what gives the gravy the salisbury flavor. You could play around with it, or exclude it and add a bit more liquid (either broth or tomato paste) but it’ll change the flavor somewhat with either option 🙂 Sorry I don’t have a better answer for you. I just can’t think of another ingredient that would give the same flavor profile to the gravy! Maybe ground mustard powder (the spice)?
Meredith says
Made this last night! Loved it!
paleobailey says
So happy to hear that! Thank you SO much for taking the time to come back and let me know!! <3 - B
Alex says
This was SO good! My husbands best friend was over last night and has no idea what Whole30 is… him and my husband both could not stop raving about this all night!! No leftovers!
paleobailey says
I’m SO happy to hear this!! Any husband approved meal is a total win! Thank you so much!