Hearty Beef Stroganoff and Cauliflower Casserole

Preheat oven to 375°F (190°C). Grease a large glass or ceramic casserole dish with non-stick spray or brush with a little olive oil.

In a small saucepan, mix the Better Than Bouillon Beef Base with 1/4 cup water and simmer until reduced to 1 tablespoon thick stock. Set aside to cool.

In a large frying pan, heat 2 teaspoons of olive oil and cook the ground beef over medium-high heat until completely browned, breaking it apart with a spatula as it cooks. Transfer browned beef to the casserole dish.

In the same frying pan, heat 1 teaspoon of olive oil and cook the quartered mushrooms over medium-high heat until they have lost all their liquid and are slightly browned. Add the cooked mushrooms to the casserole dish.

Using the same frying pan, heat 1 more teaspoon of olive oil, add the chopped onions, and cook over medium-high heat until they are softened and starting to brown.

Add the store-bought cauliflower rice, 1 teaspoon of steak seasoning, salt, and pepper to the frying pan with the onions. Turn heat to high and cook for about 3 minutes, or until the cauliflower is partly cooked and some liquid has evaporated as steam.

Add the onion-cauliflower mixture to the casserole dish and gently combine all the ingredients.

In a mixing bowl, combine the sour cream, mayo, cooled and reduced beef stock, 1 cup of grated Mozzarella cheese, Parmesan cheese, and 1/2 teaspoon of steak seasoning to make the sauce.

Gently mix the sauce into the cauliflower rice-ground beef mixture in the casserole dish and pat it down when all the ingredients are well combined.

Top the casserole with the remaining 1 cup of grated Mozzarella cheese.

Bake the casserole for 30-40 minutes, or until it's bubbling hot and the top is lightly browned. Allow it to rest for a few minutes before serving.