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.
Zellee says
It was great!
Vered DeLeeuw says
Glad you liked this casserole, Zellee! Thanks for the review.
Karmell says
My husband and I both enjoyed it very much! Bookmarked the recipe.
Vered DeLeeuw says
Wonderful, Karmell! Thank you very much for the review.
Bethany says
This was delicious! I halved the recipe (except still added the full amount of onion powder and black pepper) and added 1/2 cup of finely chopped veggies (baby Bella mushrooms, bell pepper and baby carrots). Total YUM!! Thank you for the wonderful recipe.
Vered DeLeeuw says
You're very welcome, Bethany! I'm so glad you enjoyed it.
Pat says
I made this but added chopped onion, zucchini, celery and carrot to the hamburger. It was delicious. So easy. Had it with a tossed salad and broccolini.
Vered DeLeeuw says
Your dinner sounds amazing, Pat!
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.