Low Carb Casserole Recipe

This low carb casserole recipe combines seasoned ground beef, broccoli, cauliflower rice, cream cheese, heavy cream, and two kinds of cheese into a rich, satisfying baked dinner. It's naturally gluten-free, packed with protein and vegetables, and delivers all the comfort of a traditional casserole while keeping carbohydrates low.

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Course: Dinner

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 548kcal

Author: Abby Pinkmann

Cost: $8

Equipment

9x13-inch baking dish
large skillet
Large mixing bowl
Measuring cups
wooden spoon
steamer basket
Oven

Ingredients

1 lb ground beef
4 cups broccoli florets
1 cup cauliflower rice
8 oz cream cheese, softened
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 small onion, diced
3 cloves garlic, minced
2 large eggs
1 tsp paprika
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper

Instructions

Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is tender. Drain excess fat if necessary.
Add the garlic and cook for 1 minute. Stir in the paprika, Italian seasoning, salt, and black pepper.
Steam the broccoli florets for 3 to 4 minutes until slightly tender. If using frozen cauliflower rice, thaw and drain excess moisture.
In a large bowl, combine the cream cheese, heavy cream, eggs, 1 cup cheddar cheese, and 1/2 cup mozzarella cheese. Mix until smooth.
Add the cooked beef mixture, broccoli, and cauliflower rice to the creamy mixture. Stir thoroughly to combine.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with the remaining cheddar cheese and mozzarella cheese.
Bake uncovered for 30 to 35 minutes until golden brown and bubbling around the edges.
Allow the casserole to rest for 10 minutes before serving.

Notes

Do not overcook the broccoli before baking, as it will continue cooking in the oven. If using frozen cauliflower rice, thaw and drain thoroughly to prevent excess moisture. Allow the casserole to rest for 10 minutes before serving for the best texture. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition