Need a quick, satisfying dinner without a lot of carbs? These low carb casseroles are ready in 30 minutes, making them handy for busy weeknights.
You’ll find practical recipe ideas with simple ingredients to help get dinner on the table with less fuss.
Helpful Tips Before You Start
A few simple steps can help your low-carb casseroles cook quickly and evenly.
Use Pre-Cooked Proteins
Choose cooked chicken, browned ground meat, or leftover protein to save time. Raw meat can take longer than 30 minutes to cook safely in a casserole.
Cut Ingredients Small
Chop vegetables into bite-sized pieces so they soften faster. Thaw frozen vegetables and drain them well to avoid a watery casserole.
Choose a Shallow Baking Dish
A shallow dish helps the casserole heat through more quickly and evenly. Check that it fits your oven before preheating.
Prep Ingredients First
Measure, chop, and mix your ingredients before assembling the casserole. This keeps the cooking process on schedule.
Check for Doneness
Oven temperatures and dish sizes vary, so start checking near the recipe’s suggested finish time. Make sure the center is hot and any meat is fully cooked.
Cheesy Chicken Broccoli Cauliflower Rice Casserole
This casserole brings tender chicken, broccoli, and cauliflower rice together in a creamy cheese sauce. It’s a satisfying low-carb dinner made with simple ingredients and ready to serve in about 30 minutes.
The top turns golden and bubbly while the inside stays creamy, with plenty of cheddar in every bite. Use cooked chicken to keep the preparation quick, and make sure the cauliflower rice is thawed and well drained for the best texture.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 3 cups frozen cauliflower rice, thawed and squeezed dry
- 2 cups small broccoli florets
- 1 tablespoon olive oil
- 4 ounces cream cheese, softened and cubed
- ½ cup heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded cheddar cheese, divided
Instructions
- Heat the oven to 425°F. Lightly grease a 9-by-9-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the broccoli florets and cook for 4 to 5 minutes, stirring occasionally, until bright green and just tender.
- Add the cream cheese, heavy cream, garlic powder, onion powder, salt, and black pepper to the skillet. Stir until the cream cheese melts and the sauce is smooth.
- Stir in the cooked chicken, drained cauliflower rice, and 1 cup of the cheddar. Mix until everything is evenly coated, then spread the mixture in the prepared baking dish.
- Sprinkle the remaining ½ cup cheddar over the top. Bake for 10 to 12 minutes, until hot throughout and bubbling around the edges. For a more golden top, broil briefly, watching closely.
- Let the casserole rest for 5 minutes before serving. This helps the creamy filling settle and makes it easier to scoop.
Extra Tips
Squeeze the thawed cauliflower rice firmly in a clean kitchen towel so it does not water down the cheese sauce. If using larger broccoli florets, cut them small so they cook quickly and are easy to scoop with the chicken.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-9-Inch Baking Dish, Kitchen Towel
Taco Beef Zucchini Casserole
This taco beef zucchini casserole brings seasoned ground beef, tender zucchini, and melted cheese together in one skillet. It has familiar taco flavor without a tortilla or a long list of ingredients.
It works well for a quick weeknight dinner, and the zucchini keeps the casserole hearty while adding a tender, lightly crisp texture. Serve it straight from the skillet for an easy, low-carb meal.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 2 tablespoons water
- 2 medium zucchini, sliced into half-moons
- 1 cup canned diced tomatoes, drained
- 1 ½ cups shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and cooked through.
- Stir in the taco seasoning and water. Cook for about 1 minute, stirring so the beef is evenly coated.
- Add the zucchini and drained diced tomatoes. Stir to combine, then cook for 4 to 5 minutes, until the zucchini is just beginning to soften.
- Spread the mixture evenly in the skillet and top with the shredded cheddar. Cover the skillet and cook over low heat for 2 to 3 minutes, until the cheese melts and the zucchini is tender but not mushy.
- Sprinkle with chopped cilantro and serve warm.
Extra Tips
For a firmer zucchini texture, slice it into slightly thicker half-moons and avoid cooking it beyond the point of tenderness. Draining the tomatoes helps keep the casserole from turning watery, and the melted cheddar is best served right after cooking.Course: Main Course Cuisine: Mexican Equipment: Large Oven-Safe Skillet, Cutting Board, Knife
Spinach and Feta Eggplant Casserole
This low-carb casserole layers tender eggplant with spinach, creamy eggs, and salty feta for a filling meal without pasta or grains. It bakes in one dish and brings together simple ingredients in a cozy, savory bake.
Serve it for a weeknight dinner or a relaxed brunch. The eggplant turns soft, while the egg mixture sets into a light, tender filling with bright notes of lemon and herbs.
Serves 4 people.
Ingredients
- 1 large eggplant, cut into ½-inch cubes
- 2 tablespoons olive oil
- 5 ounces fresh baby spinach
- 4 large eggs
- ½ cup heavy cream
- ¾ cup crumbled feta cheese
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Heat the oven to 400°F. Grease a 9-inch square baking dish with a little of the measured olive oil.
- Toss the eggplant cubes with the remaining olive oil, salt, and black pepper. Spread them in the baking dish and roast for 15 minutes, until starting to soften.
- While the eggplant roasts, whisk the eggs and heavy cream in a bowl. Stir in the oregano, garlic powder, lemon juice, and half of the feta.
- Add the spinach to the hot eggplant and toss gently. Pour the egg mixture evenly over the vegetables, then scatter the remaining feta on top.
- Bake for 12 to 15 minutes, until the center is set and the top is lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the eggplant into evenly sized cubes so they soften at the same pace, and avoid overbaking once the egg mixture is set to keep the casserole tender. Leftovers can be refrigerated and reheated gently in the oven.Course: Main Course Cuisine: Mediterranean Equipment: 9-inch Square Baking Dish, Mixing Bowl, Whisk, Oven
Buffalo Chicken Spaghetti Squash Casserole
This casserole pairs tender spaghetti squash with shredded chicken, tangy buffalo sauce, and creamy cheese. It brings the familiar spicy, savory flavor of buffalo chicken to a low-carb dinner.
Use precooked chicken and microwave the squash to keep the hands-on cooking simple. It’s a cozy option for a weeknight meal, with a creamy filling and a lightly browned, cheesy top.
Serves 4 people.
Ingredients
- 1 medium spaghetti squash, about 3 pounds
- 1 tablespoon olive oil
- 2 cups cooked, shredded chicken
- ⅓ cup buffalo sauce
- 4 ounces cream cheese, softened
- ½ cup plain Greek yogurt
- 1 cup shredded cheddar cheese, divided
- 2 scallions, thinly sliced
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Halve the spaghetti squash lengthwise and scoop out the seeds. Place the halves cut-side down in a microwave-safe dish with a little water. Cover and microwave until the flesh is tender enough to shred with a fork, about 10 to 12 minutes. Let it cool slightly, then use a fork to pull the strands into a bowl. Drain any excess liquid.
- While the squash cooks, heat the oven to 425°F. Lightly coat an 8-inch square baking dish with the olive oil.
- In a large bowl, stir together the buffalo sauce, softened cream cheese, Greek yogurt, garlic powder, and salt until mostly smooth. Mix in the shredded chicken, spaghetti squash, half of the cheddar, and half of the sliced scallions.
- Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining cheddar over the top.
- Bake for 10 to 12 minutes, until hot throughout and the cheese is melted. If you’d like a more browned top, broil briefly while keeping a close eye on it. Scatter the remaining scallions over the casserole before serving.
Extra Tips
Drain the squash well before mixing it with the sauce so the casserole stays creamy rather than watery. For a milder flavor, use a little less buffalo sauce and keep the cream cheese and yogurt amounts the same.Course: Main Course Cuisine: American Equipment: Microwave-Safe Dish, Fork, Large Bowl, 8-inch Square Baking Dish, Oven
Sausage, Mushroom, and Kale Casserole
This hearty casserole pairs savory sausage with earthy mushrooms and tender kale for a comforting meal that comes together on the stovetop. A little cream and melted cheese bring the ingredients together without weighing down their bold flavors.
It works well for a weeknight dinner when you want a filling, low-carb meal without waiting for an oven to heat. Serve it straight from the skillet while the top is still cheesy and bubbling.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups chopped kale, tough stems removed
- ½ cup heavy cream
- ½ teaspoon dried Italian seasoning
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through, about 6 to 8 minutes. Transfer it to a plate, leaving the drippings in the skillet.
- Add the sliced mushrooms to the skillet and cook for 5 to 7 minutes, stirring occasionally, until they soften and release their moisture. Stir in the garlic and cook for 30 seconds.
- Add the kale in handfuls, stirring until it wilts. Return the sausage to the skillet, then stir in the heavy cream, Italian seasoning, salt, and black pepper. Simmer for 2 minutes.
- Turn off the heat and stir in half of the mozzarella. Spread the mixture evenly in the skillet, then top with the remaining mozzarella and the Parmesan.
- Cover the skillet and cook over low heat for 3 to 4 minutes, until the cheese melts. For a browned top, place the oven-safe skillet under the broiler for 1 to 2 minutes, watching closely. Let the casserole rest for a few minutes before serving.
Extra Tips
If the mushrooms release a lot of liquid, let it cook off before adding the kale so the casserole stays rich rather than watery. For a milder flavor, use mild Italian sausage, and check that your skillet is oven-safe before broiling the cheese.Course: Main Course Cuisine: American Equipment: Large Oven-Safe Skillet, Wooden Spoon, Broiler or Skillet Lid
Shrimp Scampi Zucchini Noodle Casserole
This casserole brings the bright garlic, lemon, and butter flavors of shrimp scampi together with tender zucchini noodles. Shrimp and Parmesan make it satisfying, while a quick bake keeps the dish easy enough for a weeknight.
It works well when you want a low-carb main that feels cozy without being heavy. The zucchini noodles stay tender, and a brief stovetop cook helps keep the casserole from turning watery.
Serves 4 people.
Ingredients
- 1½ pounds medium raw shrimp, peeled and deveined
- 4 medium zucchini, spiralized
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ cup grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 425°F. Place the spiralized zucchini in a clean kitchen towel and gently squeeze out excess moisture. This helps keep the casserole from becoming watery.
- Melt the butter in a large skillet over medium heat. Add the garlic and red pepper flakes, then cook for about 30 seconds, stirring until fragrant.
- Add the shrimp, salt, and black pepper to the skillet. Cook for 2 to 3 minutes, turning once, until the shrimp are just pink on the outside. Stir in the lemon juice and lemon zest.
- Add the zucchini noodles and half of the Parmesan. Toss gently for about 1 minute, just until the noodles begin to soften. Take the skillet off the heat.
- Transfer the mixture to a baking dish and spread it into an even layer. Sprinkle the remaining Parmesan over the top.
- Bake for 8 to 10 minutes, until the shrimp are cooked through and the cheese is lightly golden. Scatter the chopped parsley over the casserole before serving.
Extra Tips
Keep the zucchini noodles slightly firm before baking, since they will soften more in the oven. If your zucchini releases liquid after baking, carefully spoon it off before serving so the buttery lemon sauce stays concentrated.Course: Main Course Cuisine: Italian-American Equipment: Spiralizer, Kitchen Towel, Large Skillet, Baking Dish, Oven
Pesto Salmon and Green Bean Casserole
This casserole pairs tender salmon and crisp-tender green beans with fragrant basil pesto. A little lemon and melted Parmesan bring bright, savory flavor to each bite.
It works well for a quick weeknight dinner when you want a low-carb meal from one baking dish. Serve it straight from the oven for a cozy main course with a lightly browned top.
Serves 4 people.
Ingredients
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ pounds skinless salmon fillet, cut into 4 portions
- ⅓ cup basil pesto
- 1 tablespoon lemon juice
- ¼ cup finely grated Parmesan cheese
Instructions
- Heat the oven to 425°F. Spread the green beans in a baking dish, then toss them with the olive oil, salt, and black pepper. Roast for 8 minutes to give them a head start.
- While the beans roast, stir the pesto and lemon juice together in a small bowl. Coat the salmon portions with the mixture.
- Remove the dish from the oven and nestle the salmon among the green beans. Spoon any pesto left in the bowl over the salmon, then sprinkle the Parmesan over everything.
- Return the dish to the oven and bake for 10 to 12 minutes, until the salmon flakes easily with a fork and the green beans are tender-crisp. Serve warm.
Extra Tips
Salmon portions can vary in thickness, so check the thickest piece first and give the dish a few extra minutes if needed. For the best green bean texture, spread them in a single layer around the salmon rather than piling them underneath.Course: Main Course Cuisine: Mediterranean Equipment: Baking Dish, Small Bowl
Unstuffed Cabbage Roll Casserole
This unstuffed cabbage roll casserole brings the savory flavors of a classic cabbage roll to the table without the time-consuming rolling. Ground beef, tender cabbage, tomatoes, and warm paprika cook together in one skillet.
It works well for a cozy weeknight dinner when you want a filling, low-carb meal ready in 30 minutes. The cabbage softens while keeping a little bite, and the tomato-rich sauce gets plenty of flavor from garlic and spices.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 small head green cabbage, cored and thinly sliced
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 5 to 7 minutes, breaking up the beef with a spoon, until the beef is browned and the onion has softened. Drain excess fat if needed.
- Stir in the minced garlic, paprika, oregano, salt, and black pepper. Cook for about 30 seconds, stirring so the garlic and spices coat the beef.
- Add the sliced cabbage and cook for 3 to 4 minutes, stirring often, until it begins to soften and fit more easily into the skillet.
- Stir in the diced tomatoes with their juices, beef broth, and tomato paste. Bring the mixture to a gentle simmer, then cover the skillet and cook for 10 to 12 minutes, stirring once or twice, until the cabbage is tender but not mushy.
- Remove the skillet from the heat and stir in the chopped parsley. Taste and adjust the seasoning with a little more salt or pepper if needed, then serve warm.
Extra Tips
Slice the cabbage thinly so it softens quickly and evenly in the skillet. If you like a thicker sauce, remove the lid for the last few minutes of cooking and let some liquid evaporate.Course: Main Course Cuisine: American Equipment: Large Skillet, Cutting Board, Chef’s Knife
Creamy Tuscan Chicken Artichoke Casserole
This creamy casserole brings together tender chicken, artichoke hearts, sun-dried tomatoes, and spinach in a savory, Tuscan-inspired sauce. A short stovetop cook keeps it practical for a busy evening while still giving the flavors time to come together.
Serve it straight from the skillet for an easy low-carb dinner for four. The sauce is rich and silky, with bright, tangy bites of artichoke and tomato throughout.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (14-ounce) can artichoke hearts, drained and quartered
- ⅓ cup chopped oil-packed sun-dried tomatoes, drained
- 4 ounces cream cheese, softened and cubed
- ½ cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 3 cups baby spinach
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken, Italian seasoning, garlic powder, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add the artichoke hearts and sun-dried tomatoes. Stir gently for about 2 minutes to warm them through.
- Reduce the heat to medium-low. Add the cream cheese, heavy cream, and chicken broth. Stir until the cream cheese melts and the sauce is smooth.
- Stir in the Parmesan and spinach. Cook for 2 to 3 minutes, stirring, until the spinach wilts and the sauce thickens slightly. Serve hot.
Extra Tips
Drain the artichokes well so they do not water down the sauce. If the sauce gets too thick as it simmers, stir in a small splash of chicken broth from the listed amount or a little extra broth if you have it on hand.Course: Main Course Cuisine: Italian Equipment: Large Deep Skillet, Cutting Board, Knife
Greek Turkey Meatball and Zucchini Casserole
Tender Greek-inspired turkey meatballs bake with zucchini, tomato, and feta for a hearty casserole with plenty of Mediterranean flavor. It’s a practical weeknight meal when you want a low-carb dinner without a long list of steps.
The zucchini turns soft around the edges while the meatballs stay juicy and lightly browned. A sprinkle of feta, lemon, and parsley adds a bright finish.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 1 large egg
- ¼ cup almond flour
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 medium zucchini, sliced into half-moons
- 1 tablespoon olive oil
- 1 cup no-sugar-added marinara sauce
- ½ cup crumbled feta cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
Instructions
- Heat the oven to 425°F. In a mixing bowl, combine the ground turkey, egg, almond flour, half of the minced garlic, oregano, salt, and black pepper. Mix gently just until combined.
- Shape the mixture into 12 small meatballs and arrange them in a single layer in a baking dish.
- Toss the zucchini with the olive oil and the remaining garlic. Arrange it around the meatballs, then spoon the marinara over the meatballs and zucchini.
- Bake uncovered for 20 to 25 minutes, until the meatballs are cooked through and the zucchini is tender. Check that the center of a meatball reaches 165°F.
- Sprinkle with feta, parsley, and lemon zest before serving.
Extra Tips
Keep the meatballs small so they cook through quickly alongside the zucchini. If the zucchini slices are especially thick, cut them thinner so they soften within the same baking time. Serve straight from the dish while the feta is warm.Course: Main Course Cuisine: Mediterranean Equipment: Mixing Bowl, Baking Dish, Measuring Spoons
