Ground Beef Casserole Easy Keto Recipe

This casserole makes excellent leftovers that taste even better the next day and can be quickly reheated in the microwave. Whenever I’m not sure what to make for dinner, I make this tasty casserole. Making it couldn’t be easier! Brown some ground beef, add cream cheese and spices, sprinkle with shredded cheddar, and bake. This ground beef casserole is keto and low-carb, low calorie too if that’s a concern to you. But most importantly, it’s delicious! Leftovers are great too, so you can double the recipe if you wish.

Ingredients

You’ll only need a few simple ingredients when making this tasty casserole. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Ground beef: I use extra-lean ground beef in this recipe. Normally I prefer lean, not extra lean. But here, I drain the fat anyway, plus I add other creamy ingredients. Salt and pepper: I use fine sea salt. If you use coarse kosher salt, you can increase the amount you use. Spices: Garlic powder, onion powder, and cayenne pepper. Make sure they are fresh! A stale spice can easily ruin a dish. Cream cheese: I use reduced-fat, but full-fat is fine if that’s what you prefer. 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.

Instructions

Making this ground beef casserole is truly easy. I included detailed instructions in the recipe card below. Here are the basic steps: Your first step is to quickly brown the ground beef with a few spices. Now, mix in some cream cheese and shredded cheddar. Transfer the mixture to a casserole dish and sprinkle it with a little more cheese, then bake until the cheese is melted. Sprinkle with parsley and serve. Easy!

Frequently asked questions

Expert tip

When initially browning the ground beef, it’s OK if it remains a bit pink. After all, it will finish cooking in the oven. And leaving it a bit pink in the first stage of cooking will help it remain nice and juicy.

Variations

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

I intentionally don’t include chopped onions in this recipe, because it’s very tasty 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 beef! Maybe you’re not as lazy as I am. 😉Another nice variation is to mix some hot sauce into the beef mixture.You can also add more spices, including smoked paprika and chili powder.Provolone works well as a substitute for the cheddar in this recipe.

Serving suggestions

Any side dish goes with this casserole. It’s so very versatile. I most often serve it with an easy salad of tossed greens (this arugula salad is very good), or with a simple vegetable dish such as steamed broccoli or roasted asparagus.

Storing leftovers

This casserole makes excellent leftovers that taste even better the next day and can keep in the fridge, in an airtight container, for up to 3 days. I reheat the leftovers in the microwave, covered, on 50% power. Sometimes I freeze individual servings. They can be frozen for up to three months and reheated in the microwave.

👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.