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.
Mrs. Lauver says
Easy to make and add your own touches!
Vered DeLeeuw says
I'm so glad you enjoyed this casserole, Mrs. Lauver! Thank you very much for the review.
Lisa says
Great base recipe! I had a half a bag of baby spinach leftover so I chopped that and stirred it in. Also added an onion and a half jar of marinara that I need to get rid of. Kids and hubby all loved it.
Vered DeLeeuw says
I'm so glad you and your family enjoyed this recipe, Lisa! Thank you for sharing your delicious tweaks.
Michelle Shuler says
this recipe is delicious. it also works well with keto tortillas a little tacos. it will definitely become a go to. thank you for sharing.
Vered DeLeeuw says
You're very welcome, Michelle! Thank you very much for the review.
Walter says
This casserole was delicious! Thank you for posting this recipe.
Vered DeLeeuw says
I'm glad you liked it, Walter! Thank you very much for the review.
Jessica says
I love this recipe, made it last week and making it again tonight! My kids liked it too. I added a can of mixed veggies and used a lil extra cheddar on top - so delish!
Vered DeLeeuw says
I love the idea of adding a can of mixed veggies, Jessica! Thank you very much for the review.
Faith says
I cooked this meal for my family and we loved it. My 6 year old daughter is very picky and she ate every single bite which is rare. Thank you for this recipe.
Vered DeLeeuw says
You're very welcome, Faith! I'm so glad this was a success. Thank you very much for the review.