Ground beef is an easy starting point for a filling keto casserole, especially on busy weeknights. These recipes bring together simple ingredients and plenty of cozy, low-carb dinner ideas. Whether you’re feeding the family or planning meals ahead, you’ll find practical options to make and enjoy.
Helpful Tips Before You Start
A few simple steps can help your ground beef casseroles cook evenly and stay keto-friendly.
Brown and Drain the Beef
Cook ground beef before adding it to most casseroles, then drain excess grease if needed. This keeps the filling from turning oily as it bakes.
Check the Carb Counts
Keto-friendly ingredients can vary by brand. Check labels on sauces, canned tomatoes, and seasoning blends for added sugar and hidden carbs.
Choose the Right Baking Dish
Use the dish size listed in each recipe so the casserole cooks at the expected rate. A deeper or smaller dish may need extra baking time.
Let It Rest Before Serving
Rest the casserole for about five minutes after baking. This gives the filling time to set and makes it easier to serve.
Keto Cheeseburger Casserole with Cauliflower Rice
This casserole brings together seasoned ground beef, cauliflower rice, cheddar, and classic cheeseburger flavors in one easy-to-serve dish. It’s a cozy choice for a weeknight dinner and a handy way to make a filling meal without a bun.
The cauliflower rice keeps the casserole hearty while soaking up the savory beef and creamy sauce. A little mustard and dill pickle give it a familiar cheeseburger tang, with melted cheddar on top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 12 ounces cauliflower rice
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1 tablespoon yellow mustard
- 1/2 cup chopped dill pickles, patted dry
- 1 1/2 cups shredded cheddar cheese, divided
- 2 tablespoons sliced green onions
Instructions
- Heat the oven to 375°F. Grease a 2-quart casserole dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef, salt, pepper, and garlic powder. Cook, breaking up the beef, until browned and cooked through. Drain excess fat if needed.
- Add the cauliflower rice to the skillet. Cook for 4 to 5 minutes, stirring often, until tender and any excess moisture has evaporated.
- Reduce the heat to low. Stir in the cream cheese, heavy cream, and yellow mustard until the cream cheese has melted and the mixture is evenly coated. Fold in the chopped dill pickles and 1 cup of the cheddar.
- Transfer the mixture to the prepared casserole dish and spread it evenly. Sprinkle the remaining 1/2 cup cheddar over the top.
- Bake for 15 to 20 minutes, until hot throughout and the cheese is melted and lightly bubbling. Let it rest for 5 minutes, then scatter the sliced green onions over the top before serving.
Extra Tips
Pat the chopped pickles dry so they add tang without making the casserole watery. If your cauliflower rice is frozen, thaw it and squeeze out excess moisture before cooking. Let leftovers cool, then refrigerate in a covered container and reheat until hot.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Casserole Dish
Tex-Mex Ground Beef and Cauliflower Casserole
This Tex-Mex casserole pairs seasoned ground beef with tender cauliflower, salsa, and melted cheese for a hearty keto-friendly meal. It brings familiar taco-night flavors to the table without relying on tortillas or rice.
Serve it for a weeknight dinner or prep it ahead for an easy family meal. The cauliflower stays tender beneath a cheesy top, while salsa, cumin, and chili powder give each bite a bright, savory kick.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 cup chunky salsa
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Place the cauliflower florets in a large baking dish and toss them with the olive oil. Spread them into an even layer and bake for 15 minutes, until beginning to soften.
- While the cauliflower bakes, cook the ground beef in a large skillet over medium heat. Break it into small pieces as it cooks. When no pink remains, stir in the cumin, chili powder, garlic powder, and salt.
- Remove the baking dish from the oven. Spoon the cooked beef evenly over the cauliflower, then spread the salsa over the beef.
- Sprinkle the shredded cheddar over the top. Return the dish to the oven and bake for 15 to 20 minutes, until the cauliflower is tender and the cheese is melted and lightly browned.
- Let the casserole rest for 5 minutes, then scatter the chopped cilantro over the top before serving.
Extra Tips
Cut the cauliflower into evenly sized, bite-size florets so they soften at the same rate. If your salsa is especially watery, drain off some of the liquid before spreading it over the beef to help keep the casserole from turning soggy.Course: Main Course Cuisine: Tex-Mex Equipment: Baking Dish, Large Skillet, Cutting Board, Knife
Greek Moussaka-Style Beef and Eggplant Casserole
This Greek moussaka-style casserole layers seasoned ground beef with tender eggplant and a creamy, cheesy topping. It brings the cozy feel of classic moussaka to a keto-friendly dinner built around ground beef.
Serve it for a weeknight meal or a relaxed weekend dinner. The eggplant turns soft and silky as it bakes, while cinnamon, oregano, and garlic give the beef a warm, savory flavor.
Serves 4 people.
Ingredients
- 1 large eggplant, cut into ½-inch rounds
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 pound ground beef
- ½ small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- 1 tablespoon tomato paste
- ½ cup canned crushed tomatoes
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- 1 large egg
- ½ cup grated Parmesan cheese, divided
Instructions
- Heat the oven to 400°F. Arrange the eggplant rounds on a baking sheet. Brush both sides with 1 tablespoon olive oil, then season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Roast the eggplant for 20 minutes, turning the rounds once halfway through. Set aside, then reduce the oven temperature to 375°F.
- While the eggplant roasts, heat the remaining olive oil in a large skillet over medium heat. Add the ground beef and chopped 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 garlic, oregano, cinnamon, remaining salt and black pepper, and tomato paste. Cook for 1 minute. Add the crushed tomatoes and simmer for 3 minutes, stirring occasionally.
- In a bowl, whisk the softened cream cheese and heavy cream until mostly smooth. Whisk in the egg and ¼ cup of the Parmesan.
- Spread the beef mixture in a small baking dish. Arrange the roasted eggplant rounds over the beef, overlapping them slightly. Pour the cream mixture evenly over the top, then sprinkle with the remaining Parmesan.
- Bake at 375°F for 25 to 30 minutes, until the topping is set and lightly golden. Let the casserole rest for 10 minutes before serving so the layers hold together.
Extra Tips
Roasting the eggplant first helps it become tender without making the casserole watery. For a make-ahead dinner, prepare the beef mixture and roast the eggplant in advance, then assemble and bake just before serving.Course: Main Course Cuisine: Greek Equipment: Baking Sheet, Large Skillet, Mixing Bowl, Baking Dish
Zucchini Lasagna Casserole with Ground Beef
This zucchini lasagna casserole layers seasoned ground beef, tender zucchini, and ricotta with marinara and melted mozzarella. It brings the cozy feel of lasagna to the table without pasta, making it a hearty option for a weeknight dinner.
The zucchini adds a tender texture, while draining it well helps keep each slice from turning watery. Serve this warm, straight from the baking dish, for a filling low-carb meal.
Serves 4 people.
Ingredients
- 2 medium zucchini, sliced lengthwise into ¼-inch strips
- 1 teaspoon salt, divided
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning, divided
- 1 cup sugar-free marinara sauce
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 1½ cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 400°F. Arrange the zucchini strips in a single layer on paper towels and sprinkle them with ½ teaspoon salt. Let them sit for 15 minutes, then pat them dry to remove excess moisture.
- While the zucchini rests, warm the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up as it browns, until no pink remains. Drain excess fat if needed.
- Stir the garlic powder, ½ teaspoon Italian seasoning, and marinara sauce into the beef. Simmer for 2 minutes, then remove the skillet from the heat.
- In a bowl, mix the ricotta, egg, remaining ½ teaspoon salt, and remaining ½ teaspoon Italian seasoning until combined.
- Spread a thin layer of the beef mixture in a baking dish. Add a layer of zucchini strips, then spread on some of the ricotta mixture and sprinkle with mozzarella. Repeat the layers, finishing with the remaining beef mixture and mozzarella. Sprinkle the Parmesan over the top.
- Bake for 25 to 30 minutes, until the cheese is melted and bubbling. Let the casserole rest for 10 minutes before slicing so the layers can settle.
Extra Tips
For neater slices, make sure the zucchini is thoroughly patted dry and let the casserole rest before serving. If the mozzarella browns before the casserole is bubbling, loosely cover the dish with foil for the rest of the bake.Course: Main Course Cuisine: Italian-American Equipment: Baking Dish, Large Skillet, Mixing Bowl, Paper Towels
Unstuffed Cabbage Roll Casserole with Ground Beef
This casserole brings the cozy flavors of cabbage rolls to the table without the work of filling and rolling cabbage leaves. Ground beef, tender cabbage, tomatoes, and warm paprika bake together in one dish.
It’s a practical keto-friendly dinner for busy evenings or meal prep. Each serving is savory and hearty, with soft cabbage and a lightly browned cheese topping.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small head green cabbage, cored and chopped into bite-size pieces
- 1 can (14.5 ounces) diced tomatoes, drained
- ½ cup beef broth
- 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 it is browned and the onion is softened. 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, drained diced tomatoes, and beef broth. Stir to combine. Cook for 5 to 7 minutes, stirring occasionally, until the cabbage begins to soften.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover the dish with foil and bake for 25 minutes, until the cabbage is tender.
- Remove the foil and sprinkle the mozzarella evenly over the casserole. Bake uncovered for 8 to 10 minutes, until the cheese is melted and lightly browned. Let it rest for a few minutes before serving.
Extra Tips
For softer cabbage, chop it into smaller pieces and check for tenderness before adding the cheese. If you prefer a firmer texture, keep the cabbage pieces larger and avoid extending the covered baking time.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Ground Beef and Broccoli Casserole with Sesame Cauliflower Rice
This casserole brings together savory ground beef, tender broccoli, and cauliflower rice with a gentle sesame flavor. A creamy sauce and a browned cheese topping make it hearty while keeping the ingredients keto-friendly.
It works well for a weeknight dinner or a make-ahead meal. The cauliflower rice soaks up the beef and sauce, while the broccoli adds a tender bite and sesame oil gives the dish a toasty finish.
Serves 4 people.
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups small broccoli florets
- 1 (12-ounce) package cauliflower rice, thawed
- 1 tablespoon toasted sesame oil
- 4 ounces cream cheese, softened
- ½ cup beef broth
- 1 tablespoon tamari
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon sesame seeds
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart casserole dish.
- Warm the avocado oil in a large skillet over medium heat. Add the ground beef, salt, and black pepper. Cook, breaking the beef into small pieces, until browned and cooked through. Drain excess fat if needed.
- Add the broccoli florets to the skillet. Cook for 3 to 4 minutes, stirring often, until they begin to soften but still hold their shape.
- Stir in the thawed cauliflower rice and sesame oil. Cook for 2 minutes to warm the rice and coat it evenly.
- Reduce the heat to low. Add the cream cheese, beef broth, and tamari. Stir until the cream cheese melts into a smooth sauce. Mix in ½ cup of the cheddar cheese.
- Transfer the beef and broccoli mixture to the prepared casserole dish. Spread it evenly, then sprinkle the remaining ½ cup cheddar cheese and the sesame seeds over the top.
- Bake for 15 to 20 minutes, until the casserole is bubbling and the cheese has melted. Let it rest for 5 minutes before serving.
Extra Tips
For a less watery casserole, press excess moisture from the thawed cauliflower rice before adding it to the skillet. You can also prepare the beef and vegetable mixture ahead, then add the cheese topping just before baking so it browns nicely.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-quart Casserole Dish, Mixing Spoon
Shepherd’s Pie Casserole with Cauliflower Mash
This keto-friendly shepherd’s pie layers savory ground beef and vegetables under a creamy cauliflower mash. It brings the cozy feel of a classic casserole without the potato topping.
Serve it for a weeknight dinner or make it ahead for a family meal. The beef filling is rich and hearty, while the cauliflower topping bakes up soft inside with a lightly golden surface.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons butter, divided
- 2 tablespoons heavy cream
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 pound ground beef
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1 teaspoon minced garlic
- 1 tablespoon tomato paste
- 1/2 teaspoon dried thyme
- 1/2 cup beef broth
- 1/2 cup frozen green beans, thawed
- 1/2 cup shredded cheddar cheese
Instructions
- Heat the oven to 400°F. Place the cauliflower florets in a large pot and cover them with water. Bring the water to a boil, then simmer until the cauliflower is very tender, about 10 to 12 minutes.
- Drain the cauliflower well and let it sit in the colander for a few minutes so excess moisture can escape. Transfer it to a bowl and mash with the heavy cream, 1 tablespoon of the butter, and half of the salt and pepper. Set the cauliflower mash aside.
- Melt the remaining tablespoon of butter in a large skillet over medium heat. Add the ground beef, onion, and celery. Cook, breaking up the beef, until it is browned and the vegetables have softened. Stir in the garlic and cook for 30 seconds.
- Mix in the tomato paste and dried thyme. Pour in the beef broth and stir, scraping up any browned bits from the bottom of the skillet. Simmer until the filling thickens slightly, then stir in the green beans and the remaining salt and pepper.
- Spread the beef mixture evenly in a casserole dish. Spoon the cauliflower mash over the top and gently spread it to cover the filling. Sprinkle the cheddar cheese over the mash.
- Bake until the casserole is bubbling around the edges and the cheese is lightly golden, about 20 minutes. Let it rest for 5 minutes before serving.
Extra Tips
Drain the cooked cauliflower thoroughly before mashing so the topping stays thick instead of watery. For a more golden top, briefly broil the casserole at the end, watching closely so the cheese does not burn.Course: Main Course Cuisine: American Equipment: Large Pot, Colander, Mixing Bowl, Large Skillet, Casserole Dish
Beef-Stuffed Spaghetti Squash Casserole
This casserole pairs tender spaghetti squash with savory ground beef, tomato, and Italian herbs. It has the cozy feel of a baked pasta dish, with melted mozzarella and Parmesan on top.
It works well for a weeknight dinner or a make-ahead meal. Roast the squash until tender, then fill and bake the halves for a hearty meal with a lightly browned, cheesy top.
Serves 4 people.
Ingredients
- 2 medium spaghetti squash
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 pound ground beef
- ½ cup diced yellow onion
- 2 cloves garlic, minced
- 1 cup no-sugar-added marinara sauce
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 400°F. Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Place the squash halves cut-side down on a baking sheet. Roast until the flesh is tender and separates easily with a fork, about 35 to 45 minutes. Let them cool enough to handle.
- While the squash roasts, cook the ground beef and diced onion in a large skillet over medium heat. Break the beef into small pieces as it cooks. When the beef is browned and the onion is soft, drain excess fat if needed.
- Stir the garlic into the skillet and cook for 30 seconds. Add the marinara sauce, Italian seasoning, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. Simmer for 3 to 5 minutes.
- Use a fork to loosen the squash strands, leaving them inside the squash shells. Divide the beef mixture among the squash halves and gently mix it with the strands. Top with mozzarella and Parmesan.
- Return the filled squash halves to the baking sheet. Bake for 10 to 15 minutes, until the cheese is melted and lightly golden. Serve warm.
Extra Tips
For a firmer casserole, roast the squash just until the strands are tender, then avoid overmixing them with the beef sauce. Choose a thick, no-sugar-added marinara so the filling stays hearty rather than watery.Course: Main Course Cuisine: American Equipment: Baking Sheet, Large Skillet, Fork
Italian Ground Beef and Spinach Ricotta Casserole
This casserole layers seasoned ground beef with spinach and creamy ricotta for a comforting Italian-inspired dinner. Mozzarella melts over the top, while a little Parmesan adds a savory finish.
It works well for a weeknight meal or a make-ahead dinner for a small family. Each serving is hearty, with tender beef and spinach under a soft, cheesy topping.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 ounces baby spinach
- 1 cup whole-milk ricotta
- 1 large egg
- ½ cup shredded mozzarella, divided
- ¼ cup grated Parmesan cheese, divided
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 ground beef and cook, breaking it into small pieces, until browned and no longer pink. Drain excess fat from the skillet.
- Stir in the garlic, Italian seasoning, salt, and black pepper. Cook for about 30 seconds, then add the spinach. Stir until the spinach wilts, then remove the skillet from the heat.
- In a mixing bowl, combine the ricotta, egg, half of the mozzarella, and half of the Parmesan. Fold in the beef and spinach mixture until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake until the center is set and the cheese is melted and lightly golden, about 25 to 30 minutes. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a firmer casserole, let the cooked spinach cool slightly before mixing it with the ricotta, then drain away any liquid in the skillet. You can assemble the dish ahead and refrigerate it before baking, adding a few extra minutes in the oven if it goes in cold.Course: Main Course Cuisine: Italian Equipment: Large Skillet, Mixing Bowl, 8-inch Square Baking Dish
Taco Casserole with a Cheesy Cauliflower Crust
This casserole pairs seasoned ground beef with a tender cauliflower crust mixed with cheddar. It brings the familiar flavors of taco night to a baked, sliceable dish without relying on a tortilla or grain-based crust.
Serve it for a weeknight dinner or a casual family meal. The cauliflower crust turns lightly golden around the edges, while the beef filling stays savory and juicy beneath a fresh topping of avocado and cilantro.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 large egg
- 1 cup shredded cheddar cheese, divided
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 2 tablespoons water
- 1 cup canned diced tomatoes, drained
- 1 avocado, diced
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Line a baking sheet with parchment paper. Steam the cauliflower florets until fork-tender, then let them cool slightly.
- Pulse the cauliflower in a food processor until finely crumbled. Transfer it to a clean kitchen towel and squeeze out as much liquid as possible. Removing excess moisture helps the crust hold together.
- Place the cauliflower in a bowl. Mix in the egg and ½ cup of the cheddar. Press the mixture evenly into the bottom and slightly up the sides of a greased 9-inch baking dish.
- Bake the crust for 20 minutes, until it looks set and lightly golden at the edges.
- While the crust bakes, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned and cooked through. Drain excess fat if needed.
- Stir the taco seasoning, water, and drained diced tomatoes into the beef. Simmer for 2 minutes, then spoon the mixture evenly over the baked crust.
- Sprinkle the remaining ½ cup cheddar over the filling. Bake for 10 to 12 minutes, until the cheese has melted and the casserole is bubbling at the edges.
- Let the casserole rest for 5 minutes. Top with the diced avocado and chopped cilantro, then cut into portions and serve.
Extra Tips
Squeeze the cooked cauliflower thoroughly so the crust stays firm rather than soggy. For neat slices, let the casserole rest before cutting, and add the avocado and cilantro just before serving so they stay fresh.Course: Main Course Cuisine: Mexican Equipment: Food Processor, Kitchen Towel, 9-inch Baking Dish, Large Skillet, Baking Sheet
Ground Beef and Green Bean Casserole with Mushroom Cream Sauce
This casserole pairs seasoned ground beef and tender green beans with a creamy mushroom sauce. A layer of melted cheddar brings the ingredients together without taking away from the savory mushroom flavor.
It works well for a cozy weeknight dinner or a make-ahead meal. The filling is hearty and creamy, with green beans adding a fresh bite to each serving.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 12 ounces fresh green beans, trimmed and cut into 2-inch pieces
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Heat the oven to 375°F. Bring a pot of salted water to a boil, add the green beans, and cook for 4 minutes. Drain them, then set aside.
- Brown the ground beef in a large skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat, then transfer the beef to a plate.
- Melt the butter in the same skillet. Add the mushrooms and cook until softened and their moisture has mostly evaporated, about 6 to 8 minutes. Stir in the garlic and cook for 30 seconds.
- Pour in the heavy cream and beef broth. Stir in the Dijon mustard, dried thyme, salt, and black pepper. Simmer gently for 3 to 4 minutes, stirring, until the sauce thickens slightly.
- Return the ground beef to the skillet and stir in the green beans. Transfer the mixture to a casserole dish and spread it evenly. Sprinkle the cheddar cheese over the top.
- Bake for 18 to 22 minutes, until the casserole is bubbling and the cheese has melted. Let it rest for 5 minutes before serving.
Extra Tips
For a sauce that clings well to the beef and green beans, let it simmer until it lightly coats a spoon before assembling the casserole. If making it ahead, prepare the beef, beans, and mushroom cream sauce, then refrigerate them separately and assemble just before baking.Course: Main Course Cuisine: American Equipment: Pot, Large Skillet, Casserole Dish
Bacon-Wrapped Meatloaf Casserole with Roasted Cauliflower
This casserole brings together savory ground beef meatloaf, smoky bacon, and tender roasted cauliflower in one hearty dish. A little cheddar on top adds a rich, cheesy finish without taking the focus away from the beef.
It works well for a cozy weeknight dinner or a make-ahead family meal. The cauliflower roasts alongside the meatloaf, so it picks up some of the bacon’s savory flavor while its edges turn lightly golden.
Serves 4 people.
Ingredients
- 1 pound ground beef
- 1 large egg
- 1/3 cup almond flour
- 1/4 cup finely chopped yellow onion
- 1 tablespoon sugar-free ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices bacon
- 1 medium head cauliflower, cut into small florets
- 1 tablespoon olive oil
- 1/2 cup shredded cheddar cheese
Instructions
- Heat the oven to 400°F. Line a rimmed baking sheet or shallow casserole dish with parchment paper.
- In a large bowl, combine the ground beef, egg, almond flour, onion, sugar-free ketchup, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Mix just until combined so the meatloaf stays tender.
- Shape the beef mixture into a compact loaf in the center of the prepared pan. Lay the bacon slices across the top, tucking the ends underneath the loaf.
- Toss the cauliflower florets with the olive oil. Arrange them around the meatloaf in a single layer, leaving a little space between pieces so they roast rather than steam.
- Bake for 30 minutes, then check that the cauliflower is tender and the bacon is browning. Sprinkle the cheddar over the meatloaf and bake for 5 to 10 minutes more, until the cheese melts and the center of the meatloaf reaches 160°F.
- Let the casserole rest for 5 minutes before slicing the meatloaf. Serve it with the roasted cauliflower from the pan.
Extra Tips
Cut the cauliflower into similarly sized florets so they finish roasting at the same time. If the bacon browns before the meatloaf is cooked through, loosely cover the loaf with foil for the remaining baking time. Leftovers reheat well in the oven, which helps the bacon keep more of its texture.Course: Main Course Cuisine: American Equipment: Rimmed Baking Sheet or Shallow Casserole Dish, Parchment Paper, Large Mixing Bowl
Ground Beef Eggplant Parmesan Casserole
This casserole layers browned ground beef and tender eggplant with tomato sauce, mozzarella, and Parmesan for a hearty, low-carb take on an Italian-style favorite. It skips the breading but keeps the savory, cheesy flavors that make eggplant Parmesan so comforting.
Serve it for a weeknight dinner or make it ahead for a relaxed meal. The eggplant softens as it bakes, while the browned cheese on top adds a satisfying finish.
Serves 4 people.
Ingredients
- 1 medium eggplant, cut into ½-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 pound ground beef
- ½ cup diced yellow onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 cup no-sugar-added marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 400°F. Toss the eggplant cubes with 1 tablespoon of the olive oil, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper. Spread them in a single layer on a baking sheet and roast for 20 minutes, turning once, until tender and lightly browned.
- Meanwhile, heat the remaining tablespoon of 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 soft. Drain excess fat if needed.
- Stir the garlic, dried oregano, remaining ½ teaspoon of salt, and remaining ¼ teaspoon of black pepper into the beef mixture. Cook for 30 seconds, then stir in the marinara sauce and remove the skillet from the heat.
- Spread the roasted eggplant in a baking dish. Spoon the beef and marinara mixture over it, then sprinkle the mozzarella and Parmesan evenly on top.
- Bake for 15 to 20 minutes, until the casserole is bubbling and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Roasting the eggplant before layering helps it stay tender without making the casserole watery. Choose a marinara sauce with no added sugar to keep the dish keto-friendly, and let leftovers cool before refrigerating them in a covered container.Course: Main Course Cuisine: Italian Equipment: Baking Sheet, Large Skillet, Baking Dish
Thai-Inspired Ground Beef and Cabbage Coconut Curry Casserole
This casserole brings ground beef and tender cabbage together in a creamy coconut curry sauce with fresh ginger, garlic, and lime. It is a cozy, one-dish dinner with warm Thai-inspired flavors and a little brightness to balance the rich coconut milk.
Make it for a weeknight meal when you want something hearty without a separate side dish. The cabbage softens as it bakes, while the beef makes each serving filling and satisfying.
Serves 4 people.
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 can (13.5 ounces) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small green cabbage, cored and thinly sliced, about 6 cups
- 2 tablespoons chopped fresh cilantro, for serving
- 1 lime, cut into wedges, for serving
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the avocado 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 has softened. Drain excess fat if needed.
- Stir in the garlic and grated ginger. Cook for about 30 seconds, just until fragrant.
- Add the red curry paste and stir to coat the beef mixture. Pour in the coconut milk, then stir in the fish sauce, lime juice, salt, and black pepper.
- Add the sliced cabbage to the skillet in batches, turning it through the sauce until it begins to wilt. Transfer the mixture to the prepared baking dish and spread it evenly.
- Bake uncovered for 25 to 30 minutes, until the cabbage is tender and the curry sauce is bubbling around the edges. Let it rest for 5 minutes, then serve with chopped cilantro and lime wedges.
Extra Tips
For a milder curry, start with 1 tablespoon of red curry paste and add more to taste before baking. Slice the cabbage evenly so it softens at the same rate, and squeeze fresh lime over each serving to brighten the creamy sauce.Course: Main Course Cuisine: Asian Equipment: Large Skillet, 9-by-13-Inch Baking Dish, Knife, Cutting Board
