When dinner needs to be easy, a one-dish casserole can save time on both cooking and cleanup. These quick keto casserole ideas use simple ingredients and keep the dishes to a minimum. Browse the recipes to find a practical dinner for busy weeknights or an easy meal to prep ahead.
Helpful Tips Before You Start
A few simple choices can make these keto casseroles quicker to prep and easier to clean up.
Choose the Right Baking Dish
Use a dish large enough to hold everything without crowding. A little extra room helps ingredients cook evenly and prevents spills.
Prep Ingredients Before Heating
Chop vegetables and measure seasonings before you start cooking. If the recipe uses raw meat, cut it into evenly sized pieces so it cooks through at the same rate.
Use One Pan When the Recipe Allows
Brown meat or soften vegetables in an oven-safe skillet, then add the remaining ingredients and bake in the same dish. Check that the skillet is oven-safe before putting it in the oven.
Check Doneness Before Serving
Casserole cook times can vary with dish size and ingredient temperature. Make sure meat is fully cooked and the center is hot before serving.
Make Cleanup Easier
A light coating of oil or cooking spray can help prevent sticking. For easier cleanup, use parchment only when the recipe and baking dish allow it.
Cheesy Broccoli and Chicken Bake
This one-dish bake brings together tender chicken, broccoli, and a creamy cheese sauce with a golden top. It is a practical weeknight dinner that keeps cleanup simple and fits a low-carb meal plan.
The broccoli stays tender while the chicken and sauce bake beneath a layer of melted cheddar. A little Dijon adds a savory note without overpowering the mild, cheesy flavor.
Serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 4 cups broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1½ cups shredded cheddar cheese, divided
Instructions
- Heat the oven to 400°F. Lightly coat a 9-by-13-inch baking dish with the olive oil.
- Add the chicken and broccoli to the baking dish. Sprinkle with the garlic powder, salt, and black pepper, then toss to coat and spread everything into an even layer.
- In a bowl, whisk the softened cream cheese, heavy cream, and Dijon mustard until mostly smooth. Stir in ½ cup of the cheddar.
- Pour the cream cheese mixture over the chicken and broccoli. Stir gently so the pieces are coated, then spread the mixture evenly in the dish.
- Cover the dish with foil and bake for 20 minutes. Remove the foil, sprinkle the remaining 1 cup of cheddar over the top, and bake uncovered for 10 to 15 minutes, until the chicken is cooked through and the cheese is melted and lightly golden.
- Let the bake rest for 5 minutes before serving so the sauce can settle.
Extra Tips
Cut the chicken into similar-sized pieces so it cooks evenly, and keep the broccoli florets fairly small so they soften in the same amount of time. If the top browns before the chicken is done, loosely cover the dish with foil again.Course: Main Course Cuisine: American Equipment: 9-by-13-inch Baking Dish, Mixing Bowl, Whisk
Sausage, Egg, and Spinach Breakfast Casserole
This one-dish casserole brings together savory sausage, tender spinach, and fluffy eggs for a filling keto breakfast. It’s a practical choice for a relaxed weekend brunch or a make-ahead morning meal.
The top bakes up lightly golden, while the center stays soft and rich with cheddar. Everything cooks in one skillet, so cleanup stays simple.
Serves 4 people.
Ingredients
- 8 ounces bulk breakfast sausage
- 5 ounces baby spinach
- 6 large eggs
- ¼ cup heavy cream
- 1 cup shredded cheddar cheese, divided
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon butter, for greasing the baking dish
Instructions
- Heat the oven to 375°F. Grease an 8-inch square baking dish with the butter.
- Cook the sausage in a large oven-safe skillet over medium heat, breaking it into small pieces. Continue until browned and cooked through.
- Add the spinach to the skillet and stir until wilted. Remove the skillet from the heat and let the mixture cool slightly.
- In a mixing bowl, whisk the eggs with the heavy cream, salt, and black pepper. Stir in ¾ cup of the cheddar.
- Spread the sausage and spinach evenly in the prepared baking dish. Pour the egg mixture over the top, then sprinkle on the remaining ¼ cup of cheddar.
- Bake until the center is set and the top is lightly golden, about 25 to 30 minutes. Let the casserole rest for 5 minutes before cutting into portions.
Extra Tips
For a make-ahead breakfast, cook the sausage and spinach the night before, then cover and refrigerate them in the baking dish. Add the egg mixture just before baking so the casserole bakes up with a tender, even texture.Course: Breakfast Cuisine: American Equipment: Oven-Safe Skillet, 8-Inch Square Baking Dish, Mixing Bowl, Whisk
Buffalo Chicken Cauliflower Casserole
This one-dish casserole brings together tender chicken, cauliflower, tangy buffalo sauce, and melted cheese. It has plenty of bold flavor without needing a separate pan for the chicken.
Serve it for a weeknight dinner or a casual game-day meal. The cauliflower softens as it bakes, while the creamy, cheesy topping balances the spicy sauce.
Serves 4 people.
Ingredients
- 1 large head cauliflower, cut into bite-size florets
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup buffalo sauce
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 2 tablespoons sliced green onions
Instructions
- Heat the oven to 400°F. Grease a 9-by-13-inch baking dish.
- Place the cauliflower florets in the baking dish and drizzle with olive oil. Add the chicken, salt, and black pepper, then toss to distribute everything evenly.
- In a bowl, stir together the buffalo sauce, softened cream cheese, and sour cream until mostly smooth. Mix in ½ cup of the cheddar.
- Pour the buffalo mixture over the chicken and cauliflower. Toss gently in the baking dish so the sauce coats the ingredients, then spread them into an even layer.
- Cover the dish with foil and bake for 25 minutes. Remove the foil, stir gently, and check that the chicken is cooked through and the cauliflower is nearly tender.
- Sprinkle the remaining ½ cup cheddar over the casserole. Bake uncovered for 8 to 10 minutes, until the cheese is melted and the cauliflower is tender. Scatter the green onions over the top before serving.
Extra Tips
Cut the cauliflower into similar-sized florets so it cooks evenly. For a milder casserole, use less buffalo sauce and keep the cream cheese and sour cream amounts the same. Let the casserole rest for a few minutes before serving so the creamy sauce settles around the chicken and cauliflower.Course: Main Course Cuisine: American Equipment: 9-by-13-inch Baking Dish, Mixing Bowl, Aluminum Foil
Beef Taco Zucchini Casserole
This one-dish casserole brings taco-seasoned beef and tender zucchini together under a layer of melted cheese. It has the familiar savory flavor of taco night, with zucchini adding a fresh, hearty bite.
Make it for a quick weeknight dinner when you want a keto-friendly meal with less cleanup. Serve it straight from the baking dish, with crisp edges and a cheesy top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 medium zucchini, cut into half-moons
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup beef broth
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly grease a medium oven-safe skillet or casserole dish.
- Heat 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 excess fat if needed.
- Stir in the zucchini, tomato paste, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Pour in the beef broth and stir until the tomato paste and seasonings coat the beef and zucchini.
- Transfer the mixture to the prepared casserole dish if your skillet is not oven-safe. Spread it into an even layer, then sprinkle the cheddar and Monterey Jack over the top.
- Bake until the cheese is melted and bubbling and the zucchini is tender, about 15 to 20 minutes. Sprinkle with the chopped cilantro before serving.
Extra Tips
For a firmer zucchini texture, cut the half-moons a little thicker and avoid overbaking. If making the beef mixture ahead, refrigerate it before adding the cheese, then top and bake when ready to serve.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Medium Oven-Safe Skillet or Casserole Dish
Tuscan Salmon and Spinach Bake
This one-dish keto casserole pairs tender salmon with spinach in a creamy, garlicky sauce, finished with sun-dried tomatoes and Parmesan. It brings classic Tuscan-inspired flavors to the table without needing a separate pan for the fish.
Serve it for a weeknight dinner when you want a filling meal with minimal cleanup. The salmon stays flaky, while the spinach and cream sauce turn soft and savory around it.
Serves 4 people.
Ingredients
- 4 salmon fillets, about 6 ounces each
- 5 ounces baby spinach
- ⅓ cup chopped oil-packed sun-dried tomatoes, drained
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 400°F. Lightly brush a baking dish with the olive oil.
- Arrange the salmon fillets in the baking dish. Season them with the salt, pepper, and Italian seasoning.
- Scatter the spinach and sun-dried tomatoes around the salmon.
- In a small bowl, stir together the heavy cream, Parmesan, and minced garlic. Pour the mixture over the spinach and around the salmon.
- Bake uncovered until the salmon flakes easily with a fork and the spinach has wilted, about 18 to 22 minutes. Serve warm with some of the creamy spinach and tomatoes spooned over each fillet.
Extra Tips
Choose fillets of similar thickness so they cook evenly, and check them near the end of baking to avoid drying them out. If the sauce looks loose when the dish comes out of the oven, let it rest for a few minutes before serving.Course: Main Course Cuisine: Mediterranean Equipment: Baking Dish, Small Bowl
Pork and Sauerkraut Casserole
This one-dish casserole pairs browned pork with tangy sauerkraut and tender cauliflower. It is a practical choice for a cozy weeknight dinner, with plenty of savory flavor and minimal cleanup.
A little cream and melted Swiss cheese soften the sauerkraut’s sharpness without hiding it. The top bakes golden while the cauliflower keeps each serving hearty and keto-friendly.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless pork loin, cut into 1-inch cubes
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small head cauliflower, cut into bite-size florets
- 2 cups sauerkraut, drained and lightly squeezed
- ½ cup heavy cream
- 1 teaspoon caraway seeds
- 1 cup shredded Swiss cheese
Instructions
- Heat the oven to 375°F. Grease a 9-by-13-inch baking dish.
- Warm the olive oil in a large skillet over medium-high heat. Add the pork, paprika, salt, and black pepper. Cook, turning the pieces, until browned on the outside. The pork does not need to be cooked through yet.
- Arrange the cauliflower florets in the baking dish. Spread the drained sauerkraut over the cauliflower, then add the browned pork.
- Pour the heavy cream evenly over the casserole and sprinkle the caraway seeds across the top. Cover the dish tightly with foil.
- Bake for 30 minutes, then remove the foil. Sprinkle the Swiss cheese over the casserole and bake uncovered for 15 to 20 minutes, until the cauliflower is tender, the pork is cooked through, and the cheese is melted and lightly browned. Let it rest for 5 minutes before serving.
Extra Tips
Drain and squeeze the sauerkraut well so the casserole does not turn watery. If the pork pieces are cut unevenly, check a larger piece before serving to make sure it is cooked through. Leftovers reheat well in a covered baking dish.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Eggplant Parmesan Casserole with Italian Sausage
This one-dish casserole brings together tender eggplant, savory Italian sausage, tomato sauce, and a golden layer of cheese. It has the familiar comfort of eggplant Parmesan without breading or frying the eggplant.
It works well for a cozy weeknight dinner when you want a filling keto meal with minimal cleanup. The eggplant softens as it bakes, while mozzarella and Parmesan add a rich, browned top.
Serves 4 people.
Ingredients
- 1 large eggplant, cut into ½-inch cubes
- 1 tablespoon olive oil
- 12 ounces Italian sausage, casings removed
- 1 cup no-sugar-added marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded mozzarella cheese
- ⅓ cup finely grated Parmesan cheese
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch 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. Drain excess grease if needed.
- Stir the marinara sauce, Italian seasoning, garlic powder, salt, and black pepper into the sausage. Add the eggplant cubes and stir until they are coated in the sauce.
- 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 eggplant is beginning to soften.
- Remove the foil. Sprinkle the mozzarella and Parmesan evenly over the top. Bake uncovered for 15 to 20 minutes, until the cheese is melted and golden and the eggplant is tender.
- Let the casserole rest for 5 minutes before serving so it can settle.
Extra Tips
Cut the eggplant into evenly sized cubes so it cooks at the same rate, and check that it is tender before taking the casserole out of the oven. Choose a no-sugar-added marinara to keep the dish keto-friendly, and let leftovers cool before refrigerating them in a covered container.Course: Main Course Cuisine: Italian Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Creamy Shrimp and Cauliflower Gratin
This one-dish gratin pairs tender shrimp and cauliflower with a creamy, cheesy sauce, then bakes until the top is golden. It brings the cozy feel of a casserole to the table without a long list of steps or lots of dishes to wash.
Serve it for a quick weeknight dinner or a relaxed weekend meal. The cauliflower stays tender, while the shrimp and Parmesan add savory flavor beneath the browned, lightly crisp topping.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 tablespoon olive oil
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish. Toss the cauliflower florets with the olive oil, then spread them in the dish. Bake for 15 minutes, until starting to soften.
- While the cauliflower bakes, melt the butter in a skillet over medium heat. Add the garlic and cook for about 30 seconds, stirring so it does not brown. Pour in the heavy cream, then stir in the Dijon mustard, salt, and black pepper. Simmer gently for 2 to 3 minutes, until slightly thickened.
- Remove the dish from the oven. Scatter the shrimp over the cauliflower, then pour the cream mixture evenly over everything. Sprinkle on ½ cup of the mozzarella and ¼ cup of the Parmesan.
- Bake for 10 minutes. Sprinkle the remaining mozzarella and Parmesan over the top, then bake for another 5 to 7 minutes, until the cheese is golden and the shrimp are opaque and cooked through.
- Let the gratin rest for 5 minutes so the sauce can settle. Sprinkle with the chopped parsley before serving.
Extra Tips
Cut the cauliflower into similarly sized florets so it softens evenly. Use small or medium shrimp for easy portions, and avoid overbaking once they turn opaque so they stay tender. If the cheese browns before the shrimp are cooked through, loosely cover the dish with foil for the remaining baking time.Course: Main Course Cuisine: American Equipment: 2-quart Baking Dish, Skillet, Mixing Spoon
Turkey, Mushroom, and Green Bean Casserole
This one-dish casserole brings together lean turkey, earthy mushrooms, and tender green beans in a creamy sauce. It is a practical weeknight dinner that keeps cleanup simple.
A crisp cheese topping adds a little golden crunch, while the filling stays rich and savory without relying on canned soup. Serve it straight from the baking dish for an easy family meal.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 12 ounces green beans, trimmed and cut into 1-inch pieces
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a medium oven-safe skillet or casserole dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces, until no longer pink. Transfer it to a plate.
- Add the mushrooms to the same skillet and cook until their moisture has mostly evaporated and the edges begin to brown. Stir in the garlic and cook for 30 seconds.
- Add the green beans and 2 tablespoons of water. Cover and cook for 4 to 5 minutes, until the beans are bright green and beginning to soften. Remove the lid and let any remaining water evaporate.
- Reduce the heat to low. Stir in the cream cheese, heavy cream, thyme, salt, and pepper until the cream cheese is melted and the sauce is smooth.
- Return the turkey to the skillet and mix it into the sauce with the mushrooms and green beans. Stir in ½ cup of the cheddar.
- Spread the mixture evenly in the prepared casserole dish if your skillet is not oven-safe. Sprinkle the remaining cheddar over the top.
- Bake uncovered for 15 to 20 minutes, until hot throughout and bubbling around the edges. Let it rest for 5 minutes before serving.
Extra Tips
For the best texture, cook off the mushrooms’ excess moisture before making the sauce, and avoid overcooking the green beans since they will soften further in the oven. If using a skillet that can go from stovetop to oven, assemble and bake the casserole in the same pan to keep cleanup to a minimum.Course: Main Course Cuisine: American Equipment: Large Skillet, Medium Casserole Dish, Measuring Cups and Spoons
Greek Chicken Casserole with Artichokes and Feta
This one-dish casserole brings together tender chicken, briny artichokes, and salty feta with familiar Greek-inspired flavors. It’s a practical choice for a weeknight dinner when you want a hearty keto meal without a pile of dishes.
The chicken bakes in a creamy lemon-and-herb sauce, while spinach and artichokes add savory bites throughout. Feta on top turns golden at the edges and keeps its pleasantly tangy flavor.
Serves 4 people.
Ingredients
- 1½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup quartered artichoke hearts, drained and patted dry
- 2 cups baby spinach, roughly chopped
- ½ cup crumbled feta cheese
Instructions
- Heat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
- Place the chicken in the baking dish. Add the olive oil, oregano, garlic powder, salt, and black pepper. Toss until the chicken is evenly coated, then spread it into an even layer.
- In a small bowl, whisk together the heavy cream, lemon juice, and lemon zest. Pour the mixture over the chicken.
- Scatter the artichoke hearts and chopped spinach over the chicken. Gently fold them through the cream mixture, then arrange the ingredients evenly in the dish.
- Sprinkle the feta over the top. Bake uncovered for 25 to 30 minutes, until the chicken is cooked through and the sauce is bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Patting the artichoke hearts dry helps keep the creamy sauce from becoming watery. For a brighter finish, add a little extra lemon zest just before serving, or let the casserole rest briefly so the sauce can settle around the chicken and spinach.Course: Main Course Cuisine: Mediterranean Equipment: 9-by-13-inch Baking Dish, Small Bowl, Whisk
Bacon Cheeseburger Casserole with Cabbage
This one-dish casserole brings together savory ground beef, crisp bacon, melty cheddar, and tender cabbage for a low-carb take on cheeseburger flavors. A creamy, tangy sauce ties everything together without needing a separate side dish.
It works well for a busy weeknight when you want a hearty meal with minimal cleanup. The cabbage softens as it bakes, while the bacon adds a smoky bite and the cheese makes the top golden and satisfying.
Serves 4 people.
Ingredients
- 6 slices bacon, chopped
- 1 pound ground beef
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 6 cups chopped green cabbage
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon sugar-free ketchup
- 1½ cups shredded cheddar cheese, divided
Instructions
- Heat the oven to 375°F. Cook the chopped bacon in a large oven-safe skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet.
- Add the ground beef to the skillet. Cook, breaking it into small pieces, until browned and cooked through. Season with the salt, black pepper, and garlic powder.
- Stir in the chopped cabbage. Cook for 5 to 7 minutes, stirring often, until it begins to soften.
- In a small bowl, stir together the mayonnaise, mustard, and sugar-free ketchup. Add the sauce to the skillet and mix until the beef and cabbage are evenly coated.
- Stir in the cooked bacon and 1 cup of the shredded cheddar. Spread the mixture evenly in the skillet, then sprinkle the remaining cheddar over the top.
- Bake uncovered for 15 to 20 minutes, until the cheese is melted and bubbly and the cabbage is tender. Let the casserole rest for a few minutes before serving.
Extra Tips
For a firmer cabbage texture, cook it for only a few minutes in the skillet before baking. If your skillet is not oven-safe, transfer the mixture to a baking dish before adding the cheese topping. Leftovers reheat well in the oven or microwave.Course: Main Course Cuisine: American Equipment: Large Oven-Safe Skillet, Small Bowl, Measuring Cups, Measuring Spoons
