Busy weeks are easier when dinner is ready to go, and these make-ahead low carb casseroles can help with the planning. Each recipe offers a practical way to prep ahead and make weeknight meals feel a little simpler. Take a look through these easy casserole ideas and find a few to add to your meal plan.
Helpful Tips Before You Start
A little planning helps these low-carb casseroles stay tasty and easy to serve on busy nights.
Prep Ingredients Evenly
Cut vegetables and proteins 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.
Cool Ingredients Before Assembling
Let cooked meat and vegetables cool slightly before mixing them with eggs, cheese, or cream. This helps prevent the dairy from separating and the eggs from setting too soon.
Store Components for the Best Texture
For casseroles with crunchy toppings, keep the topping separate and add it just before baking. Store assembled casseroles covered in the refrigerator and bake within a day or two.
Check for Doneness
Casseroles made with different vegetables or dish sizes may need different baking times. Use the recipe’s visual cues, and check that any meat is fully cooked before serving.
Freeze with a Plan
If a casserole is freezer-friendly, wrap it tightly and label it with the date and baking instructions. Thaw it in the refrigerator before baking unless the recipe specifically says to cook it from frozen.
Chicken Fajita Cauliflower Rice Casserole
This casserole brings the familiar flavor of chicken fajitas to a low-carb, make-ahead-friendly dinner. Bell peppers, onion, chili powder, and cumin give it a savory, gently smoky flavor.
Cauliflower rice keeps the casserole hearty without making it too heavy, while melted cheese adds a creamy finish. Assemble it ahead, then bake it when you need an easy meal for a busy weeknight.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- ½ medium yellow onion, thinly sliced
- 4 cups cauliflower rice
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
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-high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned and nearly cooked through.
- Add the red bell pepper, green bell pepper, and onion to the skillet. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften.
- Stir in the cauliflower rice and cook for 3 to 4 minutes, until it has released some of its moisture and is just tender. Remove the skillet from the heat. Mix in the sour cream and half of the Monterey Jack.
- Spoon the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining Monterey Jack over the top.
- Bake for 20 to 25 minutes, until the cheese is melted and the casserole is bubbling around the edges. Sprinkle with chopped cilantro before serving.
Extra Tips
For a make-ahead meal, cook the chicken and vegetables, stir in the cauliflower rice mixture, and refrigerate it in the baking dish before adding the cheese topping. Add the cheese just before baking, and allow a chilled casserole extra time in the oven until it is hot throughout. Cook the cauliflower rice until some of its moisture has evaporated so the finished casserole stays cohesive rather than watery.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-by-13-inch Baking Dish
Spinach, Mushroom, and Sausage Breakfast Casserole
This make-ahead breakfast casserole brings together savory sausage, tender mushrooms, and spinach in a soft, cheesy egg bake. It is a practical choice for busy mornings, weekend brunch, or a simple low-carb dinner.
The sausage adds rich, seasoned flavor, while mushrooms and spinach keep each serving hearty without feeling heavy. Assemble it the night before, then bake it fresh when you are ready to eat.
Serves 4 people.
Ingredients
- 8 ounces breakfast sausage
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cups baby spinach
- 6 large eggs
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon butter, for greasing the baking dish
Instructions
- Heat the oven to 375°F. Grease an 8-inch square baking dish with the butter.
- 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. Transfer it to a plate.
- Add the mushrooms to the same skillet and cook until tender and their released liquid has mostly evaporated. Stir in the spinach and cook until wilted. Remove the skillet from the heat.
- In a mixing bowl, whisk the eggs with the heavy cream, garlic powder, salt, and black pepper.
- Spread the sausage, mushrooms, and spinach evenly in the prepared baking dish. Sprinkle the cheddar over the top, then pour the egg mixture over everything.
- 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 vegetables, then assemble the casserole with the egg mixture and cheese, cover, and refrigerate overnight. Let the dish sit at room temperature while the oven heats, then bake until the center is set. Cook the mushrooms until their liquid has mostly evaporated so the casserole stays firm rather than watery.Course: Breakfast Cuisine: American Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl
Zucchini Lasagna with Ground Beef and Ricotta
This zucchini lasagna layers browned ground beef, herbed ricotta, and melty mozzarella for a hearty casserole without pasta noodles. Salting and drying the zucchini first helps keep each slice tender rather than watery.
Assemble it ahead for a busy weeknight, then bake it when you’re ready to eat. The flavors are familiar and savory, with creamy ricotta between the zucchini layers.
Serves 4 people.
Ingredients
- 2 medium zucchini, sliced lengthwise into ¼-inch strips
- ½ teaspoon salt, divided
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 cup no-sugar-added marinara sauce
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon black pepper
- 1½ cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Arrange the zucchini strips in a single layer on paper towels and sprinkle them with ¼ teaspoon salt. Let them sit for 15 minutes, then pat them dry to remove excess moisture.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small pieces, until browned. Stir in the garlic and cook for 30 seconds. Add the marinara sauce and simmer for 3 minutes, then remove the skillet from the heat.
- In a bowl, mix the ricotta, egg, Italian seasoning, black pepper, and remaining ¼ teaspoon salt until smooth. Stir in ½ cup of the mozzarella.
- Spread a thin layer of the beef mixture in the bottom of a baking dish. Add a layer of zucchini strips, followed by half of the ricotta mixture and another layer of beef. Repeat the layers, finishing with the remaining beef mixture.
- Sprinkle the remaining mozzarella and the Parmesan over the top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is golden and bubbling.
- Let the casserole rest for 10 minutes before cutting. This helps the layers settle and makes it easier to serve.
Extra Tips
To make it ahead, assemble the casserole, cover it, and refrigerate it until you’re ready to bake. Since it will be cold, allow extra baking time and check that the center is hot before serving. Patting the zucchini dry is especially helpful if you plan to refrigerate the assembled dish.Course: Main Course Cuisine: Italian Equipment: Baking Dish, Large Skillet, Mixing Bowl, Paper Towels
Creamy Tuscan Chicken and Cauliflower Casserole
This make-ahead casserole brings together tender chicken and cauliflower in a creamy sauce with sun-dried tomatoes, spinach, and Italian herbs. It has the familiar Tuscan-inspired flavors of garlic, Parmesan, and basil without relying on pasta or grains.
Prep it ahead for a busy weeknight, then bake until the chicken is cooked through and the top is lightly golden. The cauliflower softens in the sauce while keeping enough texture to make each serving hearty.
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 bite-size pieces
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 2 garlic cloves, minced
- ½ teaspoon dried Italian seasoning
- ½ cup chopped oil-packed sun-dried tomatoes, drained
- 5 ounces fresh baby spinach
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- ¾ cup grated Parmesan cheese, divided
- ¼ cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil
Instructions
- Heat the oven to 400°F. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 4 minutes, until just beginning to soften. Drain well and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with half the salt and half the black pepper. Add it to the skillet and cook for 4 to 5 minutes, stirring occasionally, until lightly browned but not fully cooked.
- Reduce the heat to medium. Add the garlic and Italian seasoning to the skillet and stir for about 30 seconds. Add the sun-dried tomatoes and spinach. Cook, stirring, until the spinach wilts.
- In a bowl, whisk the cream cheese and heavy cream until mostly smooth. Stir in ½ cup of the Parmesan, along with the remaining salt and black pepper. Pour the sauce into the skillet and stir to coat the chicken and vegetables.
- Fold the drained cauliflower into the chicken mixture. Transfer everything to a greased 9-by-13-inch baking dish and spread it evenly. Sprinkle the mozzarella and remaining ¼ cup Parmesan over the top.
- Bake for 20 to 25 minutes, until the sauce is bubbling and the chicken is cooked through. Let the casserole rest for 5 minutes, then scatter the fresh basil over the top before serving.
Extra Tips
For a make-ahead meal, assemble the casserole without the cheese topping, cover, and refrigerate for up to one day. Add the mozzarella and remaining Parmesan just before baking, and allow a chilled casserole a little extra time in the oven. Drain the cauliflower thoroughly so the creamy sauce stays rich rather than watery.Course: Main Course Cuisine: Italian-American Equipment: Large Pot, Large Skillet, Mixing Bowl, 9-by-13-inch Baking Dish
Broccoli Cheddar Casserole with Smoked Ham
This make-ahead casserole brings together tender broccoli, smoky ham, and a creamy cheddar sauce. It is a hearty low-carb option for busy weeknights when you want dinner ready to bake.
The top turns golden while the inside stays rich and cheesy, with a little tang from Dijon mustard. Assemble it ahead, then bake it when you are ready to eat.
Serves 4 people.
Ingredients
- 1 pound broccoli florets
- 1 tablespoon olive oil
- 8 ounces smoked ham, diced
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 large egg, lightly beaten
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart casserole dish.
- Steam the broccoli until just tender, about 4 to 5 minutes. Drain it well and let excess steam escape so the casserole does not turn watery.
- Warm the olive oil in a skillet over medium heat. Add the diced smoked ham and cook for 2 to 3 minutes, stirring, until lightly browned.
- In a large bowl, whisk the cream cheese, heavy cream, Dijon mustard, garlic powder, and black pepper until mostly smooth. Stir in the beaten egg and 1 cup of the cheddar.
- Add the broccoli and ham to the bowl. Fold gently until everything is coated, then transfer the mixture to the prepared casserole dish. Sprinkle the remaining 1/2 cup cheddar over the top.
- Bake for 25 to 30 minutes, until the center is set and the cheese on top is golden. Let it rest for 5 minutes before serving.
Extra Tips
For a make-ahead dinner, assemble the casserole, cover it, and refrigerate it before baking. Let it sit at room temperature while the oven heats, then bake until hot in the center, adding a few extra minutes if needed. Drain the broccoli thoroughly to keep the creamy filling thick.Course: Main Course Cuisine: American Equipment: Steamer Basket, Large Skillet, Mixing Bowl, 2-Quart Casserole Dish
Greek-Style Eggplant Casserole with Ground Lamb
This make-ahead casserole layers tender eggplant with warmly spiced ground lamb, tomatoes, and a creamy feta topping. It brings Greek-inspired flavors to a filling low-carb dinner without relying on pasta or grains.
Prepare it ahead for a busy weeknight, then bake it when you’re ready to eat. The eggplant turns soft and silky, while the lamb filling stays savory and rich with a bright touch of lemon.
Serves 4 people.
Ingredients
- 2 medium eggplants, cut into ½-inch rounds
- 2 tablespoons olive oil, divided
- 1 pound ground lamb
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- 1 can (14 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup plain Greek yogurt
- 1 large egg
- ¾ cup crumbled feta cheese, divided
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
Instructions
- Heat the oven to 425°F. Arrange the eggplant rounds on a baking sheet and brush both sides with 1 tablespoon of the olive oil. Roast for 20 minutes, turning once, until tender and lightly browned.
- While the eggplant roasts, heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
- Add the ground lamb, oregano, cinnamon, cumin, salt, and black pepper. Break up the lamb with a spoon and cook until browned, about 6 to 8 minutes. Spoon off excess fat if needed.
- Stir in the crushed tomatoes and tomato paste. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Lower the oven to 375°F. In a small bowl, whisk together the Greek yogurt and egg, then stir in ½ cup of the feta.
- Layer half of the roasted eggplant in a baking dish. Spoon the lamb mixture evenly over it, then add the remaining eggplant. Spread the yogurt mixture over the top and sprinkle with the remaining feta.
- Bake for 25 to 30 minutes, until the topping is set and lightly golden. Let the casserole rest for 10 minutes, then finish with the parsley and lemon zest before serving.
Extra Tips
To make it ahead, roast the eggplant and prepare the lamb filling, then assemble the casserole and refrigerate it covered before baking. Let it sit at room temperature while the oven heats, and add a few extra minutes to the baking time if it is still cold. The short rest after baking helps the layers hold together when served.Course: Main Course Cuisine: Mediterranean Equipment: Baking Sheet, Large Skillet, Baking Dish, Mixing Bowl, Whisk
Buffalo Chicken and Celery Root Casserole
This casserole pairs tender chicken and mild, nutty celery root with the tangy heat of buffalo sauce. A creamy sauce and a golden cheddar topping make it comforting without relying on pasta or potatoes.
It’s a practical make-ahead meal for busy weeknights. Assemble it earlier in the day, then bake until bubbling and serve with a crisp green salad.
Serves 4 people.
Ingredients
- 1½ pounds celery root, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese, softened
- ½ cup buffalo sauce
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese, divided
- 2 tablespoons sliced green onions
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Place the celery root cubes in a saucepan and cover with water. Bring to a boil, then simmer for 10 to 12 minutes, until just fork-tender. Drain well and set aside.
- While the celery root cooks, heat the olive oil in a large skillet over medium heat. Add the chicken, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through.
- In a large bowl, stir together the cream cheese, buffalo sauce, and sour cream until smooth. Fold in the cooked chicken, drained celery root, and ½ cup of the cheddar.
- Spoon the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining ½ cup of cheddar over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted. Scatter the green onions over the top before serving.
Extra Tips
For a make-ahead meal, assemble the casserole, cover it, and refrigerate it until ready to bake. Let the dish sit at room temperature while the oven heats, and allow extra baking time if it is still cold in the center. Drain the celery root thoroughly so the creamy buffalo sauce stays thick.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Mixing Bowl, 2-Quart Baking Dish
Salmon, Asparagus, and Dill Casserole
This make-ahead casserole pairs flaky salmon with tender asparagus in a creamy dill sauce. It’s a practical choice for a busy weeknight, with simple ingredients and a mild, fresh flavor.
The baked top turns lightly golden while the center stays soft and savory. Assemble it ahead, then bake it when you’re ready to serve.
Serves 4 people.
Ingredients
- 1 pound skinless salmon fillet, cut into 1-inch pieces
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 4 large eggs
- ¾ cup heavy cream
- ½ cup shredded Gruyère cheese
- 2 tablespoons chopped fresh dill
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter, for greasing the baking dish
Instructions
- Heat the oven to 375°F. Grease a 2-quart baking dish with the butter.
- Arrange the salmon pieces and asparagus in an even layer in the prepared dish.
- In a bowl, whisk the eggs, heavy cream, Dijon mustard, salt, and black pepper until combined. Stir in the chopped dill and half of the Gruyère.
- Pour the egg mixture evenly over the salmon and asparagus. Sprinkle the remaining Gruyère on top.
- Bake for 30 to 35 minutes, until the center is set and the salmon flakes easily. Let the casserole rest for 5 minutes before serving.
Extra Tips
To make it ahead, assemble the casserole, cover it, and refrigerate it before baking. Let the dish sit at room temperature while the oven heats, then bake until the center is set. If the asparagus spears are especially thick, cut them into smaller pieces so they cook through evenly.Course: Main Course Cuisine: American Equipment: 2-quart Baking Dish, Mixing Bowl, Whisk
Unstuffed Cabbage Roll Casserole with Pork
This casserole brings the savory, tomato-rich flavor of cabbage rolls to the table without the time spent stuffing individual leaves. Ground pork, tender cabbage, and cauliflower rice make it a hearty low-carb option for busy weeknights.
Assemble it ahead and bake when you’re ready to eat. The finished casserole is cozy and filling, with soft cabbage and a lightly browned, cheesy top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small green cabbage, cored and chopped into bite-size pieces
- 1 cup plain tomato sauce
- ½ cup low-sodium beef broth
- 2 cups cauliflower rice
- 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 pork and diced onion. Cook, breaking up the pork, until it is browned and the onion has softened.
- Stir in the garlic, smoked paprika, oregano, salt, and black pepper. Cook for about 30 seconds, just until fragrant.
- Add the chopped cabbage, tomato sauce, and beef broth. Stir to coat the cabbage, then cook for 5 to 7 minutes, stirring occasionally, until it begins to soften.
- Stir in the cauliflower rice. 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. Remove the foil, sprinkle the mozzarella evenly over the top, and bake uncovered for 10 to 15 minutes, until the cheese is melted and the cabbage is tender. Let the casserole rest for 5 minutes before serving.
Extra Tips
For make-ahead prep, assemble the casserole in the baking dish, cover, and refrigerate it before baking. Add a few extra minutes to the covered baking time if it goes into the oven cold. Let leftovers cool before refrigerating, then reheat covered so the cabbage stays moist.Course: Main Course Cuisine: American Equipment: Large Skillet, 9-by-13-inch Baking Dish, Aluminum Foil
Pesto Chicken and Roasted Vegetable Casserole
This make-ahead casserole pairs tender chicken with roasted zucchini, bell pepper, and cherry tomatoes, all coated in basil pesto. It is a handy choice for busy weeknights when you want to prep dinner ahead and bake it later.
The vegetables turn soft and lightly caramelized while the chicken stays juicy beneath a golden layer of mozzarella. Pesto brings a bright, savory flavor without needing a heavy sauce.
Serves 4 people.
Ingredients
- 1 medium zucchini, cut into ½-inch pieces
- 1 red bell pepper, cut into ½-inch pieces
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ cup basil pesto
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oven to 425°F. Spread the zucchini, bell pepper, and cherry tomatoes on a large rimmed baking sheet. Drizzle with 1 tablespoon of olive oil, then season with half of the salt and pepper. Toss to coat and spread the vegetables in an even layer.
- Roast the vegetables for 15 minutes, until they have started to soften and the tomatoes are beginning to wrinkle. Remove the pan from the oven and reduce the oven temperature to 375°F.
- Meanwhile, place the chicken pieces in a bowl. Add the remaining olive oil, salt, and pepper, then toss to coat. Stir in the pesto until the chicken is evenly covered.
- Transfer the roasted vegetables to a baking dish and add the pesto-coated chicken. Toss gently to combine, then spread the mixture evenly in the dish.
- Cover the dish with foil and bake for 20 minutes. Remove the foil, sprinkle the mozzarella over the casserole, and bake uncovered for 10 to 15 minutes, until the chicken is cooked through and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
To make it ahead, roast the vegetables and toss them with the pesto-coated chicken in the baking dish, then cover and refrigerate. Add the mozzarella just before baking, and allow a little extra time in the oven if the dish is still cold. For the best texture, keep the vegetables in a single layer while roasting so they brown instead of steaming.Course: Main Course Cuisine: Italian Equipment: Rimmed Baking Sheet, Baking Dish, Mixing Bowl
Mexican Beef Taco Casserole with Cauliflower
This make-ahead casserole brings taco-night flavor to a hearty, low-carb bake. Ground beef, cauliflower, salsa, and taco seasoning cook together under a layer of melted cheese.
It works well for busy weeknights because you can assemble it ahead and bake it when you’re ready to eat. The cauliflower stays tender, while the beef mixture is savory, lightly spicy, and topped with fresh avocado and cilantro.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 tablespoons taco seasoning
- 1 cup chunky salsa
- 1 cup shredded cheddar cheese
- 1 medium avocado, diced
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Place the cauliflower florets in a baking dish and toss with the olive oil. Roast for 15 minutes, until beginning to soften.
- While the cauliflower roasts, cook the ground beef and diced onion in a large skillet over medium heat. Break up the beef as it cooks. When it is no longer pink and the onion is soft, drain off any excess fat.
- Stir the taco seasoning and salsa into the beef mixture. Simmer for 2 minutes, stirring to coat the beef evenly.
- Spoon the beef mixture over the roasted cauliflower and spread it into an even layer. Sprinkle the shredded cheddar over the top.
- Bake for 12 to 15 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then top with the diced avocado and chopped cilantro before serving.
Extra Tips
For a make-ahead dinner, roast the cauliflower and prepare the beef mixture, then refrigerate them separately in covered containers. Combine them in the baking dish, add the cheese, and bake when needed. Add the avocado and cilantro just before serving so they stay fresh.Course: Main Course Cuisine: Mexican Equipment: Baking Dish, Large Skillet, Cutting Board, Knife
Creamy Seafood Casserole with Spinach and Parmesan
This make-ahead casserole brings shrimp and flaky white fish together in a creamy Parmesan sauce with tender spinach. It is a practical choice for a busy weeknight when you want a filling low-carb dinner ready to bake.
The top turns lightly golden while the seafood stays tender underneath. Each serving is rich and savory, with a little brightness from lemon to balance the creamy sauce.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 5 ounces baby spinach
- 8 ounces cream cheese, softened
- ½ cup heavy cream
- ½ cup finely grated Parmesan cheese, divided
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- ½ teaspoon dried dill
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 8 ounces raw shrimp, peeled, deveined, and patted dry
- 8 ounces skinless cod fillet, cut into 1-inch pieces
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 spinach and cook, stirring, until wilted. Let it cool slightly, then squeeze out excess liquid and roughly chop it.
- In a mixing bowl, stir together the cream cheese and heavy cream until smooth. Mix in half of the Parmesan, lemon zest, lemon juice, garlic, dill, salt, and black pepper. Fold in the spinach.
- Spread the spinach mixture in the prepared casserole dish. Arrange the shrimp and cod pieces evenly over the top, pressing them lightly into the sauce. Sprinkle with the remaining Parmesan.
- Bake for 22 to 28 minutes, until the seafood is opaque and cooked through and the casserole is bubbling at the edges. Let it stand for 5 minutes before serving.
Extra Tips
To make it ahead, prepare the spinach and cream cheese mixture and refrigerate it separately from the raw seafood for up to a day. Assemble just before baking, and check that the center is hot and the seafood is fully cooked. If the seafood releases liquid, let the casserole rest before serving so the sauce can settle.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, 2-Quart Casserole Dish
