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This tasty and warm casserole is perfectly packed with lean elk meat, fresh spinach, and cheese, combined with cauliflower rice for some additional sustenance that the entire family will love.

*recipe derived and modified from diethood.com


  • 2 Tbsp. olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground elk meat
  • 1 tsp. Italian seasoning
  • 1 tsp. paprika
  • salt/pepper to taste
  • 6 oz. fresh spinach
  • 10 oz. cauliflower rice, cooked according to package directions
  • 1 cup sour cream
  • 1 Tbsp. butter
  • ~ 6 oz. shredded cheese of your choice


  • Preheat oven to 375 degrees.
  • Heat olive oil in large pan. Add onions and garlic and cook until softened and fragrant.
  • Add ground elk and brown until done. Season with Italian seasoning, paprika, salt, and pepper.
  • Add spinach to pain and cook until spinach is wilted and soft.
  • Remove from heat and set pan aside.
  • Lightly spray 9×13″ baking dish with nonstick spray. Add cooked cauliflower rice, sour cream, and butter to baking dish and stir until combined.
  • Add meat mixture to baking dish and cover with shredded cheese.
  • Bake from 20 minutes, or until cheese is melted and bubbly.
  • Remove from oven and enjoy!
Ground elk meat browning
Spinach added
Cauliflower rice, sour cream, and butter in baking dish
Meat mixture added to baking dish
Topped with cheese and ready for the oven
Fresh out of the oven