These budget-friendly low carb casseroles make it easier to get a filling family dinner on the table without spending a lot.
You’ll find practical recipes with simple ingredients that work well for busy weeknights. Pick a favorite, add a salad or your family’s go-to side, and dinner is sorted.
Helpful Tips Before You Start
A few simple choices can help keep these low carb casseroles affordable, filling, and easy to prepare for family dinners.
Choose Budget-Friendly Proteins
Ground turkey, chicken thighs, eggs, and canned tuna can all make satisfying casserole bases. Use what’s on sale or already in your fridge.
Stretch Meat With Vegetables
Add affordable vegetables like cabbage, zucchini, or frozen broccoli to make a casserole go further. Check labels on frozen vegetables and avoid mixes with added sauces.
Prep Vegetables Evenly
Cut vegetables into similar-sized pieces so they cook at the same rate. If using watery vegetables like zucchini, salt and drain them first to help prevent a soggy casserole.
Check Your Baking Dish
A casserole that’s too deep may need extra baking time, while a larger, shallow dish cooks faster. Follow the recipe’s doneness cues and check that the center is hot before serving.
Unstuffed Cabbage Roll Casserole
This unstuffed cabbage roll casserole brings the cozy flavor of cabbage rolls to the table without the extra work of rolling each leaf. Ground beef, tender cabbage, and a simple tomato sauce bake together in one dish.
It’s a budget-friendly low-carb dinner for busy weeknights or relaxed family meals. The cabbage turns soft but keeps a little texture, while the beef and savory tomato sauce make each serving hearty.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 medium green cabbage, cored and chopped into bite-size pieces
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 can (8 ounces) tomato sauce
- 1/2 cup beef broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until the meat is browned and the onion is softened, about 6 to 8 minutes. Drain excess fat if needed.
- Stir in the garlic, paprika, oregano, salt, and black pepper. Cook for about 30 seconds, just until fragrant.
- Add the chopped cabbage, diced tomatoes with their juices, tomato sauce, and beef broth. Stir well and cook for 5 to 7 minutes, until the cabbage begins to soften.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover with foil and bake for 25 minutes.
- Remove the foil and sprinkle the shredded mozzarella evenly over the casserole. Bake uncovered for another 10 to 15 minutes, until the cabbage is tender and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Cut the cabbage into similar-sized pieces so it cooks evenly, and check that it is tender before adding the cheese. For a less cheesy finish, use half a cup of mozzarella. Leftovers reheat well in the oven or microwave.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Cheesy Chicken and Broccoli Cauliflower Rice Bake
This budget-friendly casserole brings chicken, broccoli, and cauliflower rice together in a creamy cheese sauce. It makes a filling family dinner with simple ingredients and plenty of familiar flavor.
The top bakes up golden and cheesy, while the cauliflower rice keeps the middle tender without making it heavy. It’s a handy meal for a busy weeknight, and the leftovers reheat well for lunch.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups cauliflower rice, thawed if frozen
- 3 cups broccoli florets, cut into bite-size pieces
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 1/2 cups shredded cheddar cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned on the outside but not fully cooked through.
- Add the broccoli to the skillet and cook for 3 minutes, stirring now and then. Take the skillet off the heat.
- In a large bowl, stir together the sour cream, chicken broth, garlic powder, and paprika. Fold in the cauliflower rice, chicken, broccoli, and 1 cup of the cheddar.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup cheddar over the top.
- Bake for 25 to 30 minutes, until the casserole is bubbling and the chicken is cooked through. Let it rest for 5 minutes before serving.
Extra Tips
If using frozen cauliflower rice, thaw it and squeeze out excess moisture before mixing it into the casserole to help keep the filling from turning watery. For a firmer broccoli texture, cut the florets into larger pieces and keep the skillet cooking step brief.Course: Main Course Cuisine: American Equipment: Large Skillet, Large Mixing Bowl, 9-by-13-inch Baking Dish
Taco-Style Ground Beef and Zucchini Casserole
This family-friendly casserole brings taco-night flavors to an easy, budget-conscious dinner. Ground beef, zucchini, tomatoes, and cheese bake together in one dish for a filling low-carb meal.
The zucchini softens as it bakes, while a quick sauté helps keep the casserole from turning watery. Serve it warm for a weeknight dinner, with the taco seasoning adding savory flavor and a little kick.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 medium zucchini, sliced into half-moons
- 1 tablespoon taco seasoning
- 1 cup canned diced tomatoes, drained
- 1 cup shredded cheddar cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef, until it is browned and the onion has softened. Drain off excess fat if needed.
- Add the zucchini and taco seasoning to the skillet. Cook for 3 to 4 minutes, stirring gently, until the zucchini just begins to soften.
- Stir in the drained diced tomatoes and half of the shredded cheddar. Transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the remaining cheddar over the top. Bake for 15 to 20 minutes, until the cheese is melted and bubbling and the zucchini is tender.
- Let the casserole rest for a few minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Drain the tomatoes well and avoid overcooking the zucchini in the skillet so the casserole stays hearty rather than watery. For a milder taco flavor, use less taco seasoning, and serve the casserole straight from the dish while the cheese is still warm.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Medium Baking Dish, Oven
Eggplant Parmesan Casserole
This budget-friendly casserole turns eggplant, marinara, and cheese into a cozy family dinner with classic Italian-inspired flavors. Baking the eggplant instead of frying it keeps the method simple and the dish lighter.
Tender slices sit beneath a bubbling layer of mozzarella and Parmesan, while a crisp almond-flour coating adds a little texture. Serve it on a busy weeknight or as a meatless centerpiece for a family meal.
Serves 4 people.
Ingredients
- 1 large eggplant, about 1 pound
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons water
- 1 cup almond flour
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1½ cups no-sugar-added marinara sauce
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Heat the oven to 425°F. Lightly grease a baking sheet and an 8-inch square baking dish with some of the olive oil.
- Slice the eggplant into ½-inch rounds. Arrange the slices on the baking sheet, sprinkle both sides with the salt, and let them sit for 20 minutes. Pat the slices dry to remove excess moisture.
- In a shallow bowl, whisk the egg with the water. In a second bowl, stir together the almond flour, oregano, garlic powder, and black pepper.
- Dip each eggplant slice into the egg mixture, then coat it in the almond-flour mixture. Arrange the coated slices on the baking sheet and brush the tops lightly with the remaining olive oil.
- Bake for 20 minutes, turning the slices once halfway through, until tender and lightly browned.
- Spread a thin layer of marinara in the prepared baking dish. Add half of the baked eggplant, then spoon over half of the remaining marinara. Sprinkle with half of the mozzarella and Parmesan.
- Repeat with the remaining eggplant, marinara, mozzarella, and Parmesan. Bake for 15 minutes, until the sauce is bubbling and the cheese is melted and golden in spots. Let the casserole rest for 5 minutes before serving.
Extra Tips
For the best texture, pat the eggplant dry after salting so the casserole does not turn watery. Check the label on the marinara to choose a no-sugar-added sauce, and let the baked casserole rest briefly so the layers hold together when served.Course: Main Course Cuisine: Italian Equipment: Baking Sheet, 8-inch Square Baking Dish, Shallow Bowls, Whisk
Tuna, Spinach, and Mushroom Casserole
This family-friendly casserole brings together flaky tuna, tender spinach, and savory mushrooms in a creamy sauce with a lightly golden cheese topping. It uses affordable pantry and freezer staples, making it a practical choice for a low-carb dinner.
Serve it on a busy weeknight when you want a filling meal without pasta or rice. The center is soft and creamy, while the mushrooms add a hearty bite and the Parmesan gives the top a savory finish.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cups fresh baby spinach
- 2 garlic cloves, minced
- 2 cans (5 ounces each) tuna in water, drained
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart casserole dish.
- Warm the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until softened and their released liquid has mostly evaporated.
- Stir in the spinach and garlic. Cook for 1 to 2 minutes, until the spinach wilts. Transfer the mixture to a large bowl.
- Add the drained tuna, softened cream cheese, heavy cream, dried thyme, salt, and black pepper to the bowl. Stir until the cream cheese is mixed through and the tuna is broken into flakes.
- Spoon the mixture into the prepared casserole dish and spread it evenly. Sprinkle the mozzarella and Parmesan over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese is lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Cook the mushrooms until their moisture has mostly evaporated so the casserole stays creamy rather than watery. For an easy make-ahead dinner, assemble the tuna and vegetable mixture in the dish, cover and refrigerate it, then add the cheeses just before baking. Reheat leftovers covered in the oven until warmed through.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, 2-Quart Casserole Dish
Sausage and Pepper Frittata Casserole
This sausage and pepper frittata casserole turns a few affordable ingredients into a hearty family dinner. It works well for busy weeknights and is easy to serve straight from the baking dish.
Savory sausage, sweet bell peppers, and melted cheddar give each slice plenty of flavor. The eggs bake up tender and set, making this a satisfying low-carb casserole without a separate crust.
Serves 4 people.
Ingredients
- 8 ounces bulk breakfast sausage
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 6 large eggs
- ¼ cup heavy cream
- 1 cup shredded cheddar cheese, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through.
- Add the diced red and green bell peppers to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until they begin to soften. Spread the sausage and peppers evenly in the prepared baking dish.
- In a mixing bowl, whisk the eggs with the heavy cream, salt, and black pepper. Stir in ¾ cup of the shredded cheddar.
- Pour the egg mixture over the sausage and peppers. Sprinkle the remaining ¼ cup cheddar evenly over the top.
- Bake for 25 to 30 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before cutting into four portions.
Extra Tips
For a milder flavor, use all red bell pepper instead of green. Let the casserole rest before slicing so the egg has time to settle and the portions hold together. Refrigerate leftovers in a covered container and reheat gently until warmed through.Course: Main Course Cuisine: American Equipment: Large Skillet, 8-inch Square Baking Dish, Mixing Bowl, Whisk
Creamy Tuscan Chicken and Spinach Bake
This family-friendly bake pairs tender chicken with spinach, sun-dried tomatoes, and a creamy, garlicky sauce. It uses familiar ingredients and makes a filling low-carb dinner without relying on specialty products.
The top turns lightly golden in the oven, while the chicken stays nestled in a rich sauce with savory Parmesan and bright tomato flavor. Serve it on a busy weeknight or bring it to the table for a cozy family meal.
Serves 4 people.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic, minced
- ¾ cup heavy cream
- ½ cup chicken broth
- ⅓ cup chopped sun-dried tomatoes packed in oil, drained
- 5 ounces fresh baby spinach
- ½ cup grated Parmesan cheese, divided
- ½ teaspoon Italian seasoning
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with the salt and black pepper, then cook for 4 to 5 minutes, turning occasionally, until the pieces are lightly browned. They do not need to be fully cooked yet.
- Add the garlic to the skillet and stir for about 30 seconds. Pour in the heavy cream and chicken broth, then stir in the sun-dried tomatoes, Italian seasoning, and ¼ cup of the Parmesan.
- Add the spinach in handfuls, stirring until it wilts into the sauce. Transfer the chicken and sauce to the prepared baking dish and spread them into an even layer.
- Sprinkle the remaining ¼ cup Parmesan over the top. Bake for 20 to 25 minutes, until the chicken is cooked through and the sauce is bubbling around the edges. Let it rest for 5 minutes before serving.
Extra Tips
For the creamiest sauce, stir the spinach in just until wilted before baking, and let the finished casserole rest briefly so the sauce settles. If your sun-dried tomatoes are especially salty, taste the sauce before adding any extra salt.Course: Main Course Cuisine: Italian Equipment: Large Skillet, Baking Dish, Measuring Cups, Measuring Spoons
Shepherd’s Pie with Cauliflower Mash
This budget-friendly casserole layers seasoned ground beef and vegetables under a creamy cauliflower topping. It brings the cozy feel of classic shepherd’s pie to the table with a lower-carb mash.
It works well for a family weeknight dinner and reheats nicely for lunch the next day. The filling is savory and hearty, while the cauliflower topping bakes up soft with a lightly golden finish.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons butter
- 2 tablespoons milk
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 cup frozen mixed vegetables
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 cup beef broth
- 1/2 cup shredded cheddar cheese
Instructions
- Heat the oven to 400°F. Place the cauliflower florets in a steamer basket over simmering water. Cover and steam for 10 to 12 minutes, until very tender.
- Drain the cauliflower well, then let it sit for a few minutes so excess moisture can evaporate. Mash or blend it with the butter, milk, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper until smooth. Set aside.
- While the cauliflower cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef, until it is browned and the onion is soft. Drain excess fat if needed.
- Stir in the frozen mixed vegetables, tomato paste, dried thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Pour in the beef broth and simmer for 3 to 4 minutes, stirring, until the vegetables are warmed through and the filling has thickened slightly.
- Transfer the beef mixture to a baking dish and spread it into an even layer. Spoon the cauliflower mash over the top and gently spread it to cover the filling. Sprinkle the shredded cheddar evenly over the mash.
- Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese is melted. Let it rest for 5 minutes before serving.
Extra Tips
Drain the steamed cauliflower thoroughly before mashing so the topping stays thick rather than watery. For a deeper golden top, broil the casserole briefly at the end, keeping an eye on the cheese.Course: Main Course Cuisine: American Equipment: Steamer Basket, Large Skillet, Baking Dish, Potato Masher or Blender
Greek-Style Turkey Meatball and Zucchini Casserole
This family-friendly casserole pairs tender turkey meatballs with zucchini, tomato, and Greek-inspired herbs. A little feta adds a salty finish, while the zucchini keeps the dish hearty without relying on pasta or rice.
It works well for an easy weeknight dinner or a relaxed family meal. Serve it straight from the baking dish for a comforting casserole with juicy meatballs and soft, savory zucchini.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 1 large egg
- 1/4 cup almond flour
- 1 teaspoon dried oregano, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 2 medium zucchini, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1 cup canned crushed tomatoes
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 400°F. In a mixing bowl, combine the ground turkey, egg, almond flour, 1/2 teaspoon oregano, garlic powder, 1/4 teaspoon salt, and black pepper. Mix gently until combined, then shape into about 16 small meatballs.
- Arrange the zucchini rounds in a single layer in a baking dish. Drizzle with the olive oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon oregano.
- Spoon the crushed tomatoes over the zucchini. Set the turkey meatballs on top, spacing them evenly.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes, until the meatballs are cooked through and the zucchini is tender.
- Sprinkle the feta and parsley over the casserole. Let it rest for 5 minutes before serving.
Extra Tips
For firmer zucchini, slice the rounds a little thicker and avoid overlapping them in the baking dish. If the casserole releases liquid as it rests, spoon it over the meatballs when serving so none of the tomato and herb flavor goes to waste.Course: Main Course Cuisine: Mediterranean Equipment: Mixing Bowl, Baking Dish, Measuring Cups and Spoons
Salmon and Asparagus Casserole with Lemon-Dill Sauce
This casserole pairs tender salmon and asparagus with a creamy lemon-dill sauce for a comforting family dinner. It uses simple ingredients and bakes in one dish, making it a practical choice for a low-carb meal.
The salmon stays moist while the asparagus adds a fresh, lightly crisp bite. Bright lemon and dill keep the sauce from feeling too heavy, and the flavors work especially well for an easy weeknight supper.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound salmon fillet, skin removed and cut into 1-inch pieces
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- 2 ounces cream cheese, softened
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon chopped fresh dill
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
Instructions
- Heat the oven to 400°F. Lightly coat a 9-by-13-inch baking dish with the olive oil.
- Arrange the salmon pieces and asparagus in an even layer in the baking dish. Season them with the salt and black pepper.
- In a bowl, whisk the heavy cream and softened cream cheese until mostly smooth. Stir in the lemon juice, lemon zest, dill, and minced garlic.
- Pour the lemon-dill sauce evenly over the salmon and asparagus. Sprinkle the shredded mozzarella over the top.
- Bake uncovered for 20 to 25 minutes, until the salmon flakes easily with a fork and the asparagus is tender. Let the casserole stand for 5 minutes before serving.
Extra Tips
Cut the asparagus into similar-sized pieces so it cooks evenly alongside the salmon. If the asparagus is especially thick, give it a 5-minute head start in the baking dish before adding the salmon and sauce. Serve the casserole on its own or with a simple green salad.Course: Main Course Cuisine: American Equipment: 9-by-13-inch Baking Dish, Mixing Bowl, Whisk
Mexican Chicken Enchilada Casserole with Zucchini
This casserole layers tender chicken and zucchini with enchilada sauce, cheese, and warm Mexican-inspired seasonings. It has the familiar flavor of enchiladas without the tortillas, making it a budget-friendly low-carb option for a family dinner.
The zucchini softens as it bakes, while a quick stovetop cook helps keep it from making the casserole watery. Serve it straight from the baking dish for an easy weeknight meal.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 2 medium zucchini, sliced into thin half-moons
- 2 cups cooked, shredded chicken
- 1 cup red enchilada sauce
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1½ cups shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the zucchini and cook for 4 to 5 minutes, stirring occasionally, until slightly tender. Remove the skillet from the heat.
- Add the shredded chicken, enchilada sauce, cumin, chili powder, and 1 cup of the Monterey Jack to the skillet. Stir until the chicken and zucchini are evenly coated.
- Transfer the mixture to the baking dish and spread it into an even layer. Sprinkle the remaining ½ cup of cheese over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese is melted. Let it rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Cook the zucchini just until slightly tender before baking so it keeps its shape and releases less moisture in the casserole. For a milder flavor, use a mild enchilada sauce, and spoon any extra sauce from the baking dish over each serving.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish
Bacon Cheeseburger Casserole with Green Beans
This family-friendly casserole brings the familiar flavors of a bacon cheeseburger to the dinner table without the bun. Ground beef, cheddar, and smoky bacon make a hearty base, while green beans add color and a tender bite.
It’s a practical low-carb dinner for busy weeknights, made with affordable ingredients and baked in one dish. A creamy, savory sauce ties everything together, and a sprinkle of pickles on top gives it a classic cheeseburger finish.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 4 slices bacon, chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 12 ounces green beans, trimmed and cut into bite-size pieces
- 4 ounces cream cheese, softened
- 1/2 cup beef broth
- 1 tablespoon yellow mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup dill pickle slices, chopped
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Cook the chopped bacon in a large skillet over medium heat until crisp. Transfer it to a plate, leaving about 1 tablespoon of bacon drippings in the skillet.
- Add the ground beef and diced onion to the skillet. Cook, breaking up the beef, until it is browned and the onion is tender. Stir in the garlic and cook for 30 seconds. Drain any excess fat.
- Add the green beans to the skillet and cook for 3 to 4 minutes, stirring often. They should turn bright green but remain firm.
- Reduce the heat to low. Stir in the cream cheese, beef broth, mustard, paprika, and black pepper until the cream cheese melts into a smooth sauce. Mix in 1 cup of the cheddar and the cooked bacon.
- Spoon the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1/2 cup cheddar over the top.
- Bake for 20 to 25 minutes, until the casserole is hot and bubbling and the green beans are tender. Scatter the chopped dill pickles over the casserole just before serving.
Extra Tips
For a firmer green bean bite, keep them in the skillet for just 3 minutes before baking. You can assemble the beef and green bean mixture in the baking dish ahead of time, then add the cheddar topping just before baking. Refrigerate leftovers and reheat them covered in the oven or in short intervals in the microwave.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish, Cutting Board, Knife
Ratatouille Casserole with Mozzarella
This casserole brings together zucchini, eggplant, bell pepper, and tomato in a cozy baked dish topped with melted mozzarella. It is a budget-friendly way to turn familiar vegetables into a satisfying low-carb family dinner.
The vegetables bake until tender, while a little tomato paste and Italian seasoning add savory flavor. Serve it straight from the oven for a comforting meal with golden, bubbling cheese.
Serves 4 people.
Ingredients
- 1 medium eggplant, cut into ½-inch cubes
- 1 medium zucchini, cut into ½-inch cubes
- 1 medium yellow squash, cut into ½-inch cubes
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Put the eggplant, zucchini, yellow squash, bell pepper, and onion in the baking dish. Add the garlic, olive oil, tomato paste, Italian seasoning, salt, and black pepper. Toss until the vegetables are evenly coated.
- Cover the dish with foil and bake for 25 minutes, until the vegetables begin to soften.
- Remove the foil and stir the vegetables. Spread them into an even layer, then sprinkle the mozzarella over the top.
- Bake uncovered for 15 to 20 minutes, until the vegetables are tender and the cheese is melted and lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the vegetables into similar-sized pieces so they cook evenly. If the eggplant releases extra moisture, let the casserole rest uncovered for a few minutes after baking before serving.Course: Main Course Cuisine: Mediterranean Equipment: 2-Quart Baking Dish, Aluminum Foil, Knife, Cutting Board
