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. The result is low-carb, relatively low-calorie, and most importantly, delicious!
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Ground beef: I use lean ground beef.
- To season: Salt, pepper, garlic powder, onion powder, and cayenne pepper. You can add ½ to 1 teaspoon of additional spices, including smoked paprika and chili powder.
- Cream cheese: I use full-fat cream cheese.
- 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 because the casserole is delicious with onion powder, which is far easier to use. 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 1-2 cups of veggies when browning the ground beef, such as bell pepper strips, small broccoli or cauliflower florets, riced cauliflower, or chopped celery. In the photo below, you can see the casserole with added kale. I added 6 ounces of chopped kale (about 3 cups), gradually mixing it into the cooked ground beef. I also substituted provolone for the cheddar.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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 many expectations, but I was pleasantly surprised. I was just looking for something different to do with ground beef that was keto-friendly, and found this site. I will make it again. It's a good basic main dish.
Sam
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Recipe Tips
- When browning the ground beef, it's okay if it's a bit pink. It will finish cooking in the oven, so leaving it slightly pink in the first stage will help it stay juicy.
- Shred your own cheddar for the smoothest melt. Pre-shredded cheese contains anti-caking agents that can make the top melt less smoothly. It still works, just slightly less gooey.
- Don't over-bake. This is a "melt and serve" casserole. Since everything is already cooked, baking is just to melt the cheese on top. Baking too long can dry it out.
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. Parsley is used mostly as a 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. After the casserole has cooled, you can also freeze individual servings. They can be frozen for up to three months and reheated in the microwave.
Serving suggestions
This casserole is highly versatile and pairs well with many side dishes, but I usually 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 coat a 2-quart casserole dish with olive oil and set it aside.Olive oil spray
- Heat a large 12-inch nonstick skillet over medium-high heat. Lightly coat it with olive oil.
- Add the ground beef. 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.2 pounds ground beef
- 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.1 teaspoon sea salt, ¼ teaspoon black pepper, 2 teaspoons garlic powder, 1 teaspoon onion powder, ¼ teaspoon cayenne pepper, 4 ounces cream cheese
- Turn the heat off, and mix ½ cup of the shredded cheddar into the beef mixture, reserving the remaining cheese for the next step.1 cup cheddar
- Transfer the mixture to the prepared casserole dish. Sprinkle the remaining ½ cup of cheddar on top.
- Bake the casserole for about 10 minutes, until the cheese is melted. Garnish with parsley and serve.2 tablespoons parsley
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- When calculating the nutrition, the fact that we drain the fat is taken into account. As always, the nutrition info is approximate.
- When browning the ground beef, it's OK if it's a bit pink. It will finish cooking in the oven. Leaving it slightly pink during the first stage of cooking will help it stay juicy.
- I don't include chopped onions in this recipe because it's delicious with onion powder, and it's much easier not to chop 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 chopped kale, 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 keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave, covered, at 50% power. Once cooled, 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 products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Catherine says
Quick, easy, tasty and cheesy. I used half a diced onion and two teaspoons of minced garlic instead of powder and added a sprinkle of chili powder for extra flavor.
Vered DeLeeuw says
Yum! Thanks for the review and for sharing your delicious tweaks, Catherine!
Hudson says
Easy and delicious. You can customize by adding any veggies and seasoning you like such as broccoli and garlic. I used it as filling for enchiladas. So good!
Vered DeLeeuw says
A filling for enchiladas! Yum! Love the idea, Hudson.
Diane Delafosse says
Excellent!
Ruthi says
I tried this last night and it was pretty good. I'm not sure if I under-spiced it because the seasonings were a little bland or maybe my cauli-rice I added to the side had something to do with it. Anyway, I have quite a bit left, so thought I'd try and give it a Mexican-vibe today by adding chili powder, etc to it. Thanks for a good basic recipe! (I used full fat everything, that's what I had)
Vered DeLeeuw says
Hi Ruthi,
I'm glad you liked it! Many people use it as a base recipe an add veggies and seasonings.
Susy says
So delicious. Experimented with low fat cream cheese vs full fat and I like the low fat cream cheese. Its weird because I'm definitely a full fat dairy type when it comes to cooking
Vered DeLeeuw says
Very interesting, Susy! Thank you for the review and feedback.
Jennifer V says
Good recipe, added what I had in the frig. Sautéed onions, mushrooms and fresh garlic, also added some powder onion and garlic. Chopped up spinach and added at the end before baking. Hit the spot, comfort food. Good flavor, nice variety for ground beef. Thank you for the recipe idea!
Vered DeLeeuw says
You're welcome, Jennifer! I love what you did with it! Yum.
Sam says
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.
Vered DeLeeuw says
Glad you liked it, Sam! Thank you very much for the review.
R. Soll says
Not for me. Too much garlic, not enough depth
DF says
I chopped onion and garlic instead of using the seasonings. I used a little mozzarella and all the cheddar called for (probably more). It was yummy, and teenage boys like it. My 15-year-old grandson is type 1 diabetic so carbs have to be watched.
Vered DeLeeuw says
I'm so glad the boys enjoyed this casserole! Adding fresh onion and garlic is a great idea.
Mama G says
Don't let having all the ingredients or the right quantities stop you from trying this. I was already making dinner with a pound of ground beef but I had one pound extra, so what I did was I chopped up some bacon about six pieces into small pieces and fried it then I added some fresh onion sauteed a little while I put it in a bowl on top of a whole chunk of cream cheese, this way it was melting without me trying and while that was sitting I was cooking 1 lb of ground beef and then I added a couple squirts of already minced garlic in a jar, you know the kind. Then I added Cayenne smoked paprika salt pepper onion powder garlic powder. Put what you like in it but this is what I did then I baked it 400 for 10 minutes in a smaller baking vessel and this is what it looked like and it was delicious!!
Vered DeLeeuw says
Sounds great! Thank you for sharing your tweaks.