This keto ground beef casserole is cheesy, comforting, and one of my easiest recipes. It's ready in 30 minutes, making it perfect for a weeknight dinner.
Whenever I'm not sure what to make for dinner, I make this casserole. It couldn't be easier! Brown ground beef, add cream cheese and spices, sprinkle with shredded cheddar, and bake. This casserole is keto, low-carb, and relatively low-calorie. But most importantly, it's delicious! The leftovers taste even better the next day and can be quickly reheated in the microwave.
Ingredients
The complete list of ingredients and exact measurements can be found in the recipe card below. Here are my comments on some of the ingredients.
- Ground beef: I use lean ground beef.
- To season: Salt, pepper, garlic powder, onion powder, and cayenne pepper.
- Cream cheese: I use full-fat cream cheese. Tillamook is my favorite brand.
- Shredded cheddar: I love using extra-sharp cheddar. It's so flavorful!
- Parsley: Used mostly for garnish, but it also adds a nice layer of flavor.
Variations
- I don't include chopped onions in this recipe, because it's delicious with the onion powder, and it's so much easier not to deal with chopping an onion. But you can add a medium chopped onion when browning the ground beef.
- Sometimes, I mix a tablespoon of hot sauce (like Sriracha) into the beef mixture.
- You can add more spices, including smoked paprika and chili powder. You can add ½ to 1 teaspoon of each additional spice.
- Provolone works well as a substitute for cheddar.
- You can add 1-2 cups of veggies when browning the ground beef, such as bell pepper strips, small broccoli or cauliflower florets, or chopped celery.
Instructions
The detailed instructions are included in the recipe card below. Here are the basic steps for making this casserole.
Quickly brown the ground beef with spices. Mix in cream cheese and shredded cheddar.
Transfer the mixture to a casserole dish and sprinkle it with more cheese.
Bake the casserole until the cheese is melted. Sprinkle with parsley and serve.
I did not have too much of an expectation, but i was pleasantly surprised. I was just looking for something different to do with ground meat, that was keto friendly, and found this site. I will make it again. Its a good basic main dish.
Sam
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Recipe Tip
When initially browning the ground beef, it's OK if it remains a bit pink. It will finish cooking in the oven, so leaving it a bit pink in the first stage of cooking will help it remain juicy.
Recipe FAQs
Yes. I typically prefer lean ground beef (85/15), but extra-lean works well in this recipe.
Yes. Traditional casserole recipes include a starchy component. However, I've been making low-carb casseroles for many years now and have found that they are excellent without any starch and with just a protein ingredient, a creamy ingredient (such as sour cream, mayonnaise, or heavy cream), spices, and sometimes a vegetable.
Yes. The parsley is used mostly for garnish. If you have cilantro, that's a great substitute. Otherwise, simply omit it.
Yes. You can keep them in an airtight container in the fridge for up to 4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze individual servings. They can be frozen for up to three months and reheated in the microwave.
Serving suggestions
Any side dish goes with this casserole. It's truly versatile. I most often serve it with a veggie that can be roasted in the same 400°F oven or with an easy salad. Here are a few ideas:
Recipe Card
Cheesy Keto Ground Beef Casserole
Video
Ingredients
- Olive oil spray - for pan
- 2 pounds ground beef - 85% lean
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 4 ounces cream cheese - cubed
- 1 cup cheddar - shredded, divided
- 2 tablespoons parsley - chopped for garnish
Instructions
- Preheat the oven to 400°F. Lightly spray a 2-quart casserole dish with olive oil and set it aside.
- Heat a large 12-inch nonstick skillet over medium-high heat. Lightly spray it with olive oil.
- Add the ground beef to the skillet. Cook, stirring and breaking up the meat into small pieces, until the meat is no longer raw, about 5 minutes. Drain the beef and return it to the skillet.
- Reduce the heat to medium. Mix the salt, pepper, garlic powder, onion powder, and cayenne into the beef, then slowly and patiently mix in the cream cheese until fully melted and incorporated.
- Turn the heat off, and mix ½ cup of the shredded cheddar into the beef mixture.
- Transfer the mixture to the prepared casserole dish. Sprinkle the remaining ½ cup of cheddar on top.
- Bake the casserole until the cheese is melted, for about 10 minutes. Garnish with parsley and serve.
Notes
- When calculating the nutrition, the fact that we drain the fat is taken into account. As always, the nutrition info is approximate.
- When initially browning the ground beef, it's OK if it remains a bit pink. It will finish cooking in the oven. Leaving it a bit pink in the first stage of cooking will help it remain juicy.
- I don't include chopped onions in this recipe, because it's delicious with the onion powder, and it's so much easier not to deal with chopping an onion. But you can add a medium chopped onion when browning the ground beef.
- You can add 1-2 cups of veggies when browning the ground beef, such as bell pepper strips, small broccoli or cauliflower florets, or chopped celery.
- Sometimes, I mix a tablespoon of hot sauce (like Sriracha) into the beef mixture.
- You can add more spices, including smoked paprika and chili powder. You can add ½ to 1 teaspoon of each additional spice.
- You can keep them in an airtight container in the fridge for up to 4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze individual servings. They can be frozen for up to three months and reheated in the microwave.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Nicole says
What do u serve with this recipe
Vered DeLeeuw says
Hi Nicole,
Any side dish goes with this casserole - it's highly versatile. I most often serve it with an easy salad (arugula salad, cherry tomato salad, homemade coleslaw) or with a simple vegetable dish such as steamed broccoli or steamed spinach.
Latrina B says
This is definitely added to my list of faves. Also, love the tip for freezing. Perfect.. Thanks!
Vered DeLeeuw says
Glad to hear, Latrina! Thanks for the review.
Karen J. Smith says
This was delicious! I didn't expect it to taste so good! It reminds me of a cheese steak sub without all the bad stuff! I printed this recipe out....it's a keeper!
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Karen! Thank you for the comment.
Stephanie G says
Can you make this ahead of time, and then throw it in the oven later? Would love to make it in the morning before work..
Vered DeLeeuw says
Hi Stephanie,
Yes, you can. Set the oven to 350°F. Cover the casserole with foil and place it in the reheating oven (so as not to shock a cold ceramic dish in a hot oven). The casserole should reach 165°F - this should take around 15 minutes, but check with a thermometer to make sure it's heated through.
Pauline Macqueen says
Tasty light. Good w/ greens. I used plant based cream cheese and cheese! Great stuff
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Pauline! Thanks for the comment.
Nancy says
I make this casserole at least once a month. My husband and teenage kids LOVE it. I make it exactly as written and serve it with low carb hamburger buns and a salad. At the table, we turn it into cheesy sloppy joes! So good.
Vered DeLeeuw says
I'm so glad you and your family like this recipe, Nancy! Thanks for the comment.
Steph says
So easy and good! The whole family liked it.
Vered DeLeeuw says
I'm so glad this was a success, Steph!
Gabby V says
This is so good with such simple ingredients!! I make this a couple times a month. Many times I mix in green beans when baking.
Vered DeLeeuw says
I'm so glad you like this recipe, Gabby! Thank you for taking the time to write a review. Green beans sound like a great addition.
Christina Sakali says
I add fresh onions canned sliced mushrooms. Lots of extra spices. 3 eggs scrambled to pour over top for binding. Lots of extra cheeses. Love your recipe and guidelines. Turned into a delicious casserole. Thank you.
Vered DeLeeuw says
Sounds amazing, Christina! I'm so glad this recipe provided a helpful baseline. Thank you for sharing your tweaks.
Jerry says
This is a new go-to for my family. Crohn's and UC runs in the family. This is a tasty recipe that can be adapted to a lot of different tastes depending on the spices you put into it. Veggies can cause problems so using spices to flavor instead is a delight! Thanks so much for sharing.
Vered DeLeeuw says
I'm so glad this recipe works for you and your family, Jerry! Thank you for taking the time to review it and add your perspective.