15 Low Carb Casserole Recipes

Casseroles have always held a special place in my heart.

They bring warmth, comfort, and a sense of home to the dinner table.

But when it comes to low-carb options, finding delicious recipes can feel overwhelming.

That’s why I’m excited to share these 15 mouthwatering low-carb casserole recipes with you!

From cheesy broccoli and chicken bakes to mouthwatering zucchini lasagnas, there’s something here for everyone to enjoy.

Cheesy Broccoli and Chicken Bake

Cheesy Broccoli and Chicken Bake is a delightful low-carb casserole that combines the wholesome goodness of broccoli and protein-rich chicken with a creamy, cheesy sauce. This dish is perfect for those looking to enjoy a comforting meal without the extra carbs.

It’s a versatile recipe that can be served as a hearty dinner or as a delicious side dish at gatherings. The creamy cheese sauce ties the tender chicken and fresh broccoli together, creating a satisfying and flavorful meal.

This casserole isn’t just easy to prepare, but it’s also a great way to incorporate more vegetables and lean protein into your diet. The combination of cheddar and mozzarella cheese gives it a rich, savory taste that complements the tender chicken and crisp broccoli.

Whether you’re following a low-carb diet or simply looking for a wholesome meal option, this Cheesy Broccoli and Chicken Bake will surely become a favorite in your household.

Ingredients (Serving Size: 4-6 people):

• 2 cups cooked chicken breast, diced
• 4 cups broccoli florets
• 1 cup cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your casserole bakes evenly.
2. Prepare the Broccoli: In a large pot, bring water to a boil. Add the broccoli florets and blanch them for about 3 minutes until they’re bright green and slightly tender. Drain the broccoli and set it aside.
3. Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the diced chicken breast, and season with salt and pepper. Cook until the chicken is no longer pink and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
4. Make the Cheese Sauce: In the same skillet, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant. Stir in the heavy cream and chicken broth, mixing well. Add the onion powder, salt, and pepper. Allow the mixture to simmer for about 3 minutes. Gradually add the cheddar and mozzarella cheeses, stirring continuously until the cheese is melted and the sauce is smooth.
5. Assemble the Casserole: In a baking dish, combine the cooked chicken and broccoli. Pour the cheese sauce over the top, making sure everything is well coated. Sprinkle any remaining cheese on top for an extra cheesy finish.
6. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
7. Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy the casserole warm.

Extra Tips: For added flavor, consider mixing in some crispy bacon bits or a pinch of red pepper flakes for a hint of spice. If you prefer a thicker sauce, you can add a tablespoon of cream cheese to the sauce mixture.

Make sure to cut the broccoli into similarly sized pieces to promote even cooking. This dish can also be prepared ahead of time and stored in the refrigerator for up to 2 days before baking, making it a convenient option for meal prep.

Creamy Spinach and Sausage Casserole

This Creamy Spinach and Sausage Casserole is a delicious, low-carb comfort food that’s perfect for family dinners or meal prep. The combination of savory sausage, fresh spinach, and creamy cheese sauce makes for a rich and satisfying dish that will have everyone coming back for seconds.

With its bold flavors and creamy texture, this casserole is bound to become a favorite in your household. Not only is it tasty, but it’s also quick and easy to prepare, making it an ideal choice for busy weeknights.

This casserole is a wonderful way to incorporate more greens into your diet while still enjoying the indulgence of a cheesy, hearty meal. The sausage adds a robust flavor, while the creamy sauce brings everything together with its smooth and velvety consistency.

Plus, the dish is low in carbohydrates, making it suitable for those following a low-carb or ketogenic diet. Serve it on its own or pair it with a simple side salad for a complete meal.

Ingredients for 4-6 servings:

• 1 pound Italian sausage (mild or spicy, based on preference)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s hot enough to bake the casserole evenly.
2. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Transfer the cooked sausage to a large mixing bowl and set aside.
3. Sauté the Aromatics: In the same skillet, add the chopped onion and minced garlic. Cook over medium heat until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
4. Add the Spinach: Add the chopped spinach to the skillet with the onion and garlic. Cook until the spinach is wilted and any excess moisture is evaporated, about 3 minutes. Transfer the spinach mixture to the bowl with the sausage.
5. Prepare the Cream Sauce: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Stir in the mozzarella and Parmesan cheeses, Italian seasoning, and red pepper flakes. Continue to stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
6. Assemble the Casserole: Pour the cheese sauce over the sausage and spinach mixture in the bowl. Stir until all ingredients are well combined and coated in the sauce.
7. Bake the Casserole: Transfer the mixture into a greased 9×13 inch baking dish. Spread it out evenly, then place it in the preheated oven. Bake for 20-25 minutes, or until the top is golden and bubbly.
8. Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy it warm.

Extra Tips:

When cooking the sausage, make sure to drain any excess grease to avoid a greasy casserole. If you prefer a spicier dish, opt for hot Italian sausage and increase the amount of red pepper flakes.

You can also experiment with different types of cheese, such as cheddar or gouda, to suit your taste preferences. For added texture, sprinkle some crushed pork rinds or almond flour on top before baking to create a crispy crust.

Finally, if you find the sauce too thick, you can thin it out with a splash of chicken broth or water.

Zucchini Lasagna With Marinara Sauce

Zucchini Lasagna With Marinara Sauce is a delicious low-carb alternative to traditional lasagna, perfect for those looking to reduce their carbohydrate intake without sacrificing flavor. This dish uses thinly sliced zucchini as a substitute for lasagna noodles and is layered with a rich and savory marinara sauce, creamy ricotta cheese, and a generous topping of melted mozzarella.

It’s a satisfying meal that combines the comfort of classic lasagna with a fresh twist, making it an excellent choice for family dinners or gatherings.

This zucchini lasagna isn’t only low in carbs but also packed with nutrients from the fresh zucchini and other wholesome ingredients. The marinara sauce can be prepared from scratch for a homemade touch, or you can use a high-quality store-bought version to save time.

The combination of flavors and textures in this dish makes it a crowd-pleaser, and it’s easy to customize with additional vegetables or spices to suit your taste. It’s a fantastic way to enjoy all the flavors you love in lasagna while keeping it light and healthy.

Ingredients (serving size: 4-6 people):

• 4 medium zucchini, sliced lengthwise into 1/8-inch thick strips
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Prepare the Zucchini: Slice the zucchini lengthwise into thin strips, about 1/8-inch thick. Lay the slices out on a paper towel and sprinkle them with a little salt. Let them sit for about 10 minutes to draw out excess moisture. Pat dry with paper towels.

3. Make the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, egg, oregano, and basil. Season with salt and pepper to taste. Mix well until smooth and creamy.

4. Cook the Marinara Sauce: In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the marinara sauce and let it simmer for 5-7 minutes. Adjust seasoning if necessary.

5. Assemble the Lasagna: Spread a thin layer of marinara sauce at the bottom of a baking dish. Place a layer of zucchini strips over the sauce. Spread half of the ricotta mixture over the zucchini, sprinkle with mozzarella cheese, and add another layer of marinara sauce.

Repeat the layers until all ingredients are used, finishing with a layer of zucchini topped with the remaining marinara sauce, mozzarella, and Parmesan cheese.

6. Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

7. Rest and Serve: Allow the lasagna to rest for 5-10 minutes before slicing and serving.

Extra Tips:

When making Zucchini Lasagna With Marinara Sauce, it’s important to verify that the zucchini slices are as dry as possible before assembling the dish to prevent excess moisture, which can make the lasagna watery.

You can also grill or roast the zucchini slices briefly to remove additional moisture and enhance their flavor. If you prefer a meatier version, feel free to add cooked ground beef or turkey to the marinara sauce for added protein.

This dish can also be made ahead of time and stored in the refrigerator, making it a convenient option for meal prepping.

Cauliflower and Ground Beef Casserole

Cauliflower and Ground Beef Casserole is a delicious low-carb dish that combines the hearty flavors of seasoned ground beef with the subtle, nutty taste of cauliflower. This casserole is perfect for those looking to enjoy a comforting meal without the extra carbs typically found in traditional casseroles.

The combination of beef and cauliflower creates a satisfying texture and rich flavor profile that’s sure to please the whole family. Whether you’re following a low-carb diet or simply looking for a new recipe to add to your dinner rotation, this dish is both nutritious and satisfying.

This recipe is designed to serve 4-6 people, making it an ideal choice for family dinners or meal prepping. The casserole is easy to prepare and can be cooked in a single dish, reducing the amount of cleanup required. With a few simple ingredients and steps, you’ll have a tasty and healthy meal on the table in no time.

Enjoy this delightful casserole with a side salad or steamed vegetables to complete your low-carb meal.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
2. Cook Cauliflower: In a large pot of boiling water, cook the cauliflower florets for about 5 minutes until they’re tender but still firm. Drain the cauliflower and set it aside.
3. Brown the Beef: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent. Add the ground beef to the skillet and cook until it’s browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
4. Season the Beef: Stir in the paprika, onion powder, salt, and black pepper into the browned beef mixture.
5. Combine Ingredients: In a large mixing bowl, combine the cooked cauliflower, beef mixture, sour cream, and heavy cream. Mix thoroughly until all ingredients are evenly distributed.
6. Assemble Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Extra Tips:

When preparing this casserole, make certain the cauliflower is drained thoroughly after boiling to prevent excess moisture from making the dish watery.

Feel free to add additional spices or herbs to the beef mixture to suit your taste preferences. You can also substitute ground turkey or chicken for beef if you prefer a lighter meat option.

For a bit of spice, consider adding chopped jalapeños or a sprinkle of red pepper flakes to the mix. This dish can be stored in the refrigerator for up to 3 days, making it a convenient option for leftovers.

Enjoy your low-carb Cauliflower and Ground Beef Casserole!

Low Carb Chicken Alfredo Bake

Low Carb Chicken Alfredo Bake is a delicious and satisfying dish that combines the creamy richness of Alfredo sauce with the savory flavors of chicken and cheese. This casserole is perfect for those who are following a low-carb diet but still want to indulge in a comforting and hearty meal.

It’s a delightful way to enjoy a classic Italian-inspired dish without the guilt of excess carbohydrates. Whether you’re preparing a weeknight dinner or serving guests, this bake is sure to please everyone at the table.

The Low Carb Chicken Alfredo Bake isn’t only tasty but also incredibly easy to prepare. It uses simple, wholesome ingredients that blend together beautifully, creating a dish that’s both nutritious and flavorful.

The combination of tender chicken, gooey cheese, and creamy Alfredo sauce creates a mouthwatering experience that will have everyone asking for seconds. With minimal prep time and easy-to-follow instructions, this casserole is a convenient option for busy cooks looking for a quick yet satisfying meal.

Ingredients for 4-6 servings:

• 2 lbs boneless, skinless chicken breasts, diced
• 2 cups broccoli florets
• 1 cup sliced mushrooms
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.
2. Cook the Chicken: In a large skillet over medium heat, add the olive oil. Once heated, add the diced chicken and cook for about 5-7 minutes until it’s no longer pink and cooked through. Season with salt, pepper, and Italian seasoning. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the broccoli florets and sliced mushrooms, cooking for another 5 minutes until the vegetables are tender but still crisp.
4. Make the Alfredo Sauce: Reduce the heat to low and pour the heavy cream into the skillet. Stir in the grated Parmesan cheese until the cheese has melted and the sauce is smooth. Season with additional salt and pepper if needed.
5. Combine Ingredients: Add the cooked chicken back into the skillet with the Alfredo sauce and vegetables. Stir until all ingredients are well combined and coated with the sauce.
6. Assemble the Casserole: Transfer the chicken and Alfredo mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
7. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with a golden brown top.
8. Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy your Low Carb Chicken Alfredo Bake hot, garnished with fresh herbs if desired.

Extra Tips: For an added layer of flavor, consider adding a pinch of nutmeg to the Alfredo sauce. If you prefer a bit of spice, a dash of red pepper flakes can provide a nice kick.

Feel free to customize this dish by incorporating other low-carb vegetables like zucchini or spinach. If you want to save time, use pre-cooked rotisserie chicken instead of cooking fresh chicken breasts. This casserole can also be made ahead and stored in the refrigerator for up to two days before baking.

Eggplant Parmesan Casserole

Eggplant Parmesan Casserole is a delicious low-carb version of the classic Italian dish that’s perfect for those looking to enjoy a hearty meal without the carb overload. This casserole combines tender slices of eggplant with a rich tomato sauce, creamy cheeses, and aromatic herbs, creating a comforting dish that’s sure to satisfy.

By using almond flour instead of breadcrumbs, this recipe maintains the delightful crispy texture without the extra carbs, making it an excellent option for those on a low-carb diet.

Preparing Eggplant Parmesan Casserole is simple and rewarding. You’ll start by slicing the eggplant and preparing a savory tomato sauce infused with garlic, onions, and Italian herbs. Layering the ingredients allows the flavors to meld together beautifully, creating a harmonious blend of textures and tastes.

Whether you’re serving it for a family dinner or a gathering with friends, this casserole is sure to impress and become a staple in your collection of low-carb recipes.

Ingredients (Serves 4-6):

• 2 large eggplants, sliced into 1/4-inch rounds
• 2 cups marinara sauce (preferably homemade or low-carb)
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 large eggs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Prepare the Eggplant: Preheat your oven to 375°F (190°C). Lay the eggplant slices in a single layer on a paper towel-lined baking sheet. Sprinkle salt over the slices and allow them to sit for about 20 minutes. This will help draw out excess moisture and bitterness. Pat the slices dry with paper towels.
2. Bread the Eggplant: In a bowl, beat the eggs and set aside. In another bowl, combine almond flour, Parmesan cheese, dried oregano, basil, garlic powder, salt, and pepper. Dip each eggplant slice first in the beaten eggs, then coat with the almond flour mixture, pressing gently to adhere.
3. Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Transfer the fried slices to a plate lined with paper towels to drain excess oil.
4. Assemble the Casserole: In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices on top, followed by more marinara sauce and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.
5. Bake the Casserole: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Serve: Allow the casserole to cool for a few minutes before slicing. Serve warm with a side salad or low-carb garlic bread.

Extra Tips:

For an extra crispy texture, you can broil the casserole for the last 2-3 minutes of baking. Keep a close eye on it to prevent burning.

If you prefer a spicier version, consider adding a pinch of red pepper flakes to the marinara sauce. Additionally, storing leftovers in an airtight container in the refrigerator allows the flavors to deepen, making it even more delicious when reheated the next day.

Keto-Friendly Taco Casserole

Keto-Friendly Taco Casserole is the perfect dish for those following a low-carb diet who still crave the rich, bold flavors of traditional Mexican cuisine. This casserole combines the savory taste of seasoned ground beef with the creamy texture of a cheese and sour cream mixture, all layered with fresh vegetables and topped with melted cheese.

It’s a quick and easy recipe that can be prepared ahead of time, making it ideal for busy weeknight dinners or for meal prepping. This casserole isn’t only delicious but also incredibly nutritious, containing plenty of protein and healthy fats while minimizing carbohydrates.

It’s a great way to satisfy your taco cravings without the guilt. The dish is versatile and can be customized to your taste by adding your favorite low-carb toppings such as sliced avocado, jalapeños, or a dollop of guacamole. Whether you’re new to the keto lifestyle or a seasoned pro, this Keto-Friendly Taco Casserole is sure to become a staple in your meal rotation.

Ingredients (Serves 4-6)

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1 small bell pepper, diced
• 1/2 cup chopped tomatoes
• 1/4 cup sliced black olives
• 1/4 cup chopped green onions
• Salt and pepper to taste

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to guarantee it’s hot and ready for baking the casserole.
2. Cook the Ground Beef: In a large skillet over medium heat, add olive oil and sauté the diced onion and minced garlic until fragrant. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
3. Season the Meat: Stir in the taco seasoning, making sure that the beef is evenly coated. Add the salsa and mix well. Let it simmer for about 5 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
4. Prepare the Cheese Mixture: In a medium bowl, combine the shredded cheddar cheese, sour cream, and cream cheese. Stir until smooth and creamy.
5. Assemble the Casserole: In a 9×13 inch baking dish, spread the seasoned beef mixture evenly across the bottom. Layer the diced bell pepper, chopped tomatoes, and sliced black olives on top of the beef. Pour the cheese mixture over the vegetables, spreading it evenly with a spoon.
6. Bake the Casserole: Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and slightly golden on top.
7. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped green onions before serving.

Extra Tips

For added flavor, consider using homemade taco seasoning instead of store-bought to control the spice level and ingredients. If you want a spicier casserole, add a dash of cayenne pepper or diced jalapeños to the beef mixture.

This dish can be prepared a day in advance and stored in the refrigerator, allowing the flavors to intensify. Simply reheat before serving. Enjoy your Keto-Friendly Taco Casserole with a side of fresh salad or a dollop of guacamole for an extra layer of creaminess.

Stuffed Bell Pepper Casserole

Stuffed Bell Pepper Casserole is a delightful dish that brings together all the flavors of traditional stuffed peppers in a convenient and comforting casserole format. This low-carb version is perfect for a family meal, offering a delicious and healthy option that everyone can enjoy. By replacing the typical rice with cauliflower rice, you maintain the hearty texture without the extra carbs, making it a fantastic choice for those following a low-carb diet.

The combination of ground beef, vibrant bell peppers, and melted cheese creates a savory and satisfying dish that will become a family favorite.

This casserole isn’t only delicious but also incredibly easy to prepare. The ingredients are simple and wholesome, guaranteeing that you can whip up this comforting meal with minimal effort. Perfect for busy weeknights or as a meal prep option, the Stuffed Bell Pepper Casserole can be made ahead and stored in the refrigerator or freezer.

The flavors meld beautifully as the casserole bakes, creating a rich and full-bodied taste that’s sure to please even the pickiest eaters.

Ingredients (Serves 4-6):

• 1 pound ground beef
• 3 bell peppers (any color), diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups cauliflower rice
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that it’s at the perfect temperature once you’re ready to bake the casserole.
2. Cook the Ground Beef: In a large skillet over medium heat, add the olive oil. Once heated, add the ground beef, breaking it up with a spoon as it cooks. Cook until the beef is browned and cooked through, about 6-8 minutes. Drain any excess fat from the skillet.
3. Sauté Vegetables: Add the chopped onion, diced bell peppers, and minced garlic to the skillet with the beef. Sauté for an additional 5 minutes until the vegetables start to soften.
4. Add Seasonings and Tomatoes: Stir in the Italian seasoning, salt, and pepper. Then, add the drained diced tomatoes to the skillet, mixing everything together. Let it cook for another 3 minutes to blend the flavors.
5. Prepare Cauliflower Rice: While the beef mixture is cooking, prepare the cauliflower rice. If using fresh cauliflower, pulse florets in a food processor until they resemble rice. If using pre-packaged cauliflower rice, skip this step.
6. Assemble the Casserole: In a large baking dish, spread the cauliflower rice evenly on the bottom. Top with the beef and vegetable mixture, spreading it out to cover the rice. Sprinkle the shredded mozzarella cheese evenly over the top.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Once baked, remove the casserole from the oven. Let it cool slightly before garnishing with fresh parsley, if desired. Serve warm and enjoy!

Extra Tips:

For a bit of variation, consider adding other vegetables such as mushrooms or zucchini to the casserole. If you prefer a bit of heat, sprinkle in some red pepper flakes with the seasonings.

To make this dish vegetarian, substitute the ground beef with a meatless alternative or additional vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the oven or microwave until heated through.

Spinach and Feta Stuffed Chicken Casserole

Spinach and Feta Stuffed Chicken Casserole is a delightful low-carb dish that combines the rich flavors of spinach, creamy feta cheese, and tender chicken, all baked together in a savory casserole. This dish is perfect for those who are looking for a hearty meal without the extra carbohydrates. The combination of ingredients creates a savory and satisfying dish that can be enjoyed by the entire family or as an impressive dish at a dinner party.

This casserole isn’t only delicious but also packed with nutrients, making it a guilt-free indulgence. The spinach provides a good source of vitamins and minerals, while the feta cheese adds a creamy texture and tangy flavor that pairs perfectly with the chicken. The dish is easy to prepare, making it an ideal choice for busy weeknights or when you want to prepare something special without spending hours in the kitchen.

Ingredients for 4-6 servings:

• 4 large chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup cream cheese, softened
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon lemon juice

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking once the casserole is assembled.
2. Prepare the Chicken: Start by seasoning the chicken breasts with olive oil, garlic powder, salt, and pepper. Make sure to coat them evenly on both sides.
3. Create the Filling: In a medium-sized bowl, combine the chopped spinach, crumbled feta cheese, softened cream cheese, dried oregano, and dried basil. Mix well until all ingredients are fully incorporated.
4. Stuff the Chicken: Carefully cut a pocket into each chicken breast. Be careful not to cut all the way through. Fill each pocket with the spinach and feta mixture, dividing it evenly among the chicken breasts.
5. Assemble the Casserole: Place the stuffed chicken breasts in a baking dish. In a separate bowl, mix the chicken broth, heavy cream, and lemon juice. Pour this mixture over the chicken breasts.
6. Bake the Casserole: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and sprinkle the shredded mozzarella cheese over the top. Continue baking for an additional 10-15 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
7. Serve and Enjoy: Once done, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy the casserole with a side salad or steamed vegetables for a complete low-carb meal.

Extra Tips:

For best results, make sure the spinach is thoroughly dried before mixing it into the filling to prevent excess moisture. You can also add other herbs like thyme or rosemary for additional flavor. If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the spinach and feta mixture.

To ascertain the chicken is fully cooked, use a meat thermometer; it should read 165°F (74°C) when done. Enjoy this versatile and delicious casserole that’s sure to become a favorite in your home!

Cabbage Roll Casserole

Cabbage Roll Casserole is a delicious and convenient twist on the traditional cabbage rolls, offering the same comforting flavors in a much simpler format. This low carb version is perfect for those looking to enjoy a hearty meal without the extra carbs.

The casserole combines layers of seasoned ground beef, tender cabbage, and a rich tomato sauce, all baked together to create a mouthwatering dish that’s sure to please the entire family. It’s an excellent way to enjoy the comforting flavors of cabbage rolls with a fraction of the effort.

This recipe is designed to serve 4-6 people, making it an ideal option for a family dinner or a small gathering. The cabbage adds a satisfying crunch while the beef provides a hearty, protein-rich base. The tomato sauce ties everything together with its savory notes, ensuring every bite is packed with flavor.

This casserole isn’t only easy to prepare but also makes for great leftovers, as the flavors continue to meld and deepen overnight.

Ingredients (serving size: 4-6 people):

• 1 medium head of cabbage, chopped
• 1 pound ground beef
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 2 tablespoons olive oil

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole dish with a little olive oil to prevent sticking.
2. Cook the Beef: In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season with salt, pepper, oregano, basil, and paprika. Once cooked, drain any excess fat.
3. Prepare the Cabbage: While the beef is cooking, bring a large pot of water to a boil. Add the chopped cabbage and cook for about 5 minutes, until slightly tender. Drain and set aside.
4. Assemble the Casserole: In the prepared casserole dish, layer half of the cooked cabbage. Spread half of the beef mixture over the cabbage, then pour half of the tomato sauce and half of the drained diced tomatoes over the beef. Repeat the layers with the remaining cabbage, beef mixture, tomato sauce, and diced tomatoes.
5. Add Cheese and Bake: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Serve: Allow the casserole to cool for a few minutes before serving. Enjoy your Cabbage Roll Casserole warm.

Extra Tips:

For an even lower carb version, consider substituting the tomato sauce with a no-sugar-added variety. Feel free to add more vegetables, such as bell peppers or mushrooms, to increase the nutritional value and flavor.

If you prefer a spicier dish, add a pinch of red pepper flakes to the beef mixture. This casserole can be prepared a day in advance and stored in the refrigerator, making it a perfect make-ahead meal that just needs to be baked when ready to serve.

Baked Chicken and Mushroom Casserole

Baked Chicken and Mushroom Casserole is a delicious and satisfying low-carb dish that’s perfect for a family dinner or a gathering with friends. This hearty casserole combines tender chunks of chicken breast with earthy mushrooms, all enveloped in a creamy, flavorful sauce. The dish is topped with a gooey layer of cheese that adds an irresistible golden crust when baked. Not only is this casserole easy to prepare, but it also provides a comforting meal while keeping your carb intake in check.

This recipe serves 4-6 people and is ideal for those looking for a simple yet delectable meal that can be prepared in advance and baked when needed. The combination of protein-rich chicken and nutritious mushrooms makes it a wholesome dish. The creamy sauce, enhanced with herbs and spices, guarantees every bite is full of flavor. Whether you’re adhering to a low-carb diet or simply seeking a tasty new dish to try, this Baked Chicken and Mushroom Casserole is sure to become a favorite in your household.

Ingredients (serving size: 4-6 people):

• 4 boneless, skinless chicken breasts, cut into cubes
• 2 cups sliced mushrooms (button or cremini)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish and set it aside.
2. Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken breast, season with salt and pepper, and cook until the chicken is browned on all sides but not fully cooked through, about 5-7 minutes. Transfer the chicken to the prepared baking dish.
3. Sauté Vegetables: In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent. Add the sliced mushrooms and cook for an additional 5 minutes until they’re softened and slightly browned.
4. Make the Sauce: Reduce the heat to medium, and stir in the heavy cream, chicken broth, thyme, and oregano. Allow the mixture to simmer for about 5 minutes, stirring occasionally, until it slightly thickens.
5. Combine and Bake: Pour the mushroom and cream sauce mixture over the chicken in the baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
6. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.
7. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.

Extra Tips:

To guarantee the chicken remains juicy and flavorful, avoid overcooking it in the skillet as it will continue to cook in the oven.

Feel free to customize this dish with additional low-carb vegetables such as spinach or bell peppers. For an added crunch, you can top the casserole with a sprinkle of crushed pork rinds before baking.

This casserole can be prepared a day in advance and refrigerated until ready to bake, making it a convenient option for busy schedules.

Buffalo Chicken Cauliflower Casserole

Buffalo Chicken Cauliflower Casserole is a delicious and healthier alternative to traditional buffalo chicken dishes. This low carb casserole combines the spicy and tangy flavors of buffalo sauce with tender chicken and nutritious cauliflower, creating a satisfying meal that’s perfect for any occasion.

The dish isn’t only easy to prepare but also packed with flavor, making it a family favorite that’s sure to please even the pickiest eaters. This casserole is ideal for those looking to enjoy the classic taste of buffalo chicken without the added carbs.

With cauliflower acting as a low-carb substitute for starchy ingredients, this dish maintains all the savory and spicy goodness you expect from buffalo chicken. The creamy and cheesy topping adds a luscious finish, making it a perfect comfort food option that’s both nutritious and filling.

Serve this casserole as a main dish for dinner or bring it to a potluck to impress your friends and family.

Ingredients (for 4-6 servings):

• 1 large head of cauliflower, cut into florets
• 2 cups cooked chicken, shredded
• 1 cup buffalo sauce
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup ranch dressing
• 1/4 cup chopped green onions
• 1/4 cup crumbled blue cheese (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Preheat and Prepare Cauliflower: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch them for about 5 minutes until slightly tender. Drain and set aside.
2. Make the Buffalo Chicken Mixture: In a large mixing bowl, combine the shredded chicken with buffalo sauce. Add the softened cream cheese and ranch dressing, stirring until the mixture is smooth and well combined.
3. Assemble the Casserole: In a greased 9×13 inch baking dish, spread the blanched cauliflower evenly across the bottom. Pour the buffalo chicken mixture over the cauliflower, ensuring it covers the florets evenly.
4. Add Toppings: Sprinkle the shredded cheddar cheese over the top of the casserole. Optionally, add blue cheese crumbles for extra flavor. Finally, sprinkle the chopped green onions over the top.
5. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
6. Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy this warm, comforting dish as is, or pair it with a fresh side salad.

Extra Tips: For added convenience, use a store-bought rotisserie chicken to save time on cooking and shredding the chicken. If you prefer a milder flavor, adjust the amount of buffalo sauce to your taste.

Additionally, you can add extra vegetables like bell peppers or broccoli for more nutrition and variety. For a crispy topping, try adding a sprinkle of crushed pork rinds or almond flour mixed with parmesan cheese before baking.

Spaghetti Squash and Meatball Bake

Spaghetti Squash and Meatball Bake is a delightful low-carb casserole that combines the flavors of traditional Italian meatballs with the unique texture of spaghetti squash. This dish is perfect for those who are looking to reduce their carb intake but still want to enjoy a hearty and satisfying meal.

The natural sweetness of the spaghetti squash pairs beautifully with savory meatballs and a rich tomato sauce, creating a comforting and nutritious dinner option that the whole family will love.

This recipe makes enough to serve 4-6 people, making it ideal for a family meal or for meal-prepping for the week ahead. The preparation time is relatively short, and once the casserole is in the oven, you can relax while the delicious aromas fill your kitchen.

Whether you’re following a low-carb diet or simply trying to eat more vegetables, this Spaghetti Squash and Meatball Bake is a delicious and wholesome choice.

Ingredients:

• 1 large spaghetti squash
• 1 pound ground beef or turkey
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce (sugar-free for low-carb)
• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnish (optional)

Instructions:

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
2. Make the Meatballs: While the squash is roasting, prepare the meatballs. In a large bowl, combine the ground beef or turkey, Parmesan cheese, almond flour, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix well until all ingredients are incorporated. Form the mixture into small meatballs, about 1 inch in diameter.
3. Cook the Meatballs: Heat a large skillet over medium heat and add a little oil. Cook the meatballs in batches, turning occasionally, until they’re browned on all sides and cooked through. Remove from the skillet and set aside.
4. Assemble the Casserole: Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands and transfer it to a large mixing bowl. Add the cooked meatballs and marinara sauce to the bowl, and gently toss everything together until well combined.
5. Bake the Casserole: Transfer the spaghetti squash and meatball mixture into a greased baking dish. Sprinkle the shredded mozzarella cheese evenly over the top. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
6. Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired before serving.

Extra Tips:

For a bit of extra flavor, consider adding some chopped onions or bell peppers to the meatball mixture. If you want a slightly richer sauce, you can stir in a tablespoon of heavy cream or a dollop of ricotta cheese into the marinara sauce before mixing it with the spaghetti squash.

When roasting the spaghetti squash, be sure to place it cut-side down to help it steam and become tender. This dish can also be prepared ahead of time and stored in the refrigerator for up to two days before baking.

Broccoli and Sausage Breakfast Casserole

Broccoli and Sausage Breakfast Casserole is a hearty, flavorful dish perfect for starting your day on a nutritious note. This low carb casserole combines the robust flavors of sausage with the fresh crunch of broccoli, all bound together by a creamy, cheesy egg mixture.

It’s an ideal solution for a breakfast meal that can be prepared ahead of time and simply baked in the morning, making it a convenient choice for busy weekdays or leisurely weekend brunches. This dish isn’t only delicious but also packed with protein and low in carbohydrates, making it suitable for those following a low carb diet.

With its savory taste and satisfying texture, this casserole is sure to become a favorite in your household. Whether you’re serving it up for a family breakfast or a brunch with friends, this Broccoli and Sausage Breakfast Casserole is a versatile and crowd-pleasing option.

Ingredients (Serves 4-6 people):

• 1 pound breakfast sausage
• 2 cups broccoli florets
• 8 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon butter

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee the oven is ready to bake the casserole as soon as you have assembled it.
2. Cook the Sausage: In a large skillet over medium heat, crumble the breakfast sausage and cook until it’s browned and cooked through. This should take about 8-10 minutes. Once cooked, drain any excess grease and set the sausage aside.
3. Prepare the Broccoli: While the sausage is cooking, prepare the broccoli. Steam the broccoli florets for about 3-4 minutes until they’re tender but still crisp. You can do this using a steamer basket over boiling water or in the microwave.
4. Mix the Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper. Mix until well combined.
5. Assemble the Casserole: Grease a 9×13-inch baking dish with butter. Spread the cooked sausage evenly across the bottom of the dish, layer the steamed broccoli over the sausage, and then pour the egg mixture over the top. Sprinkle the shredded cheddar cheese evenly over the casserole.
6. Bake the Casserole: Place the assembled casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown. You can check for doneness by inserting a knife into the center; if it comes out clean, the casserole is done.
7. Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before slicing. Serve warm, and enjoy a delicious and nutritious breakfast.

Extra Tips: For added flavor, consider incorporating additional vegetables such as bell peppers or mushrooms into the casserole. If you prefer a spicier dish, you can use spicy sausage or add a pinch of red pepper flakes to the egg mixture.

This casserole can also be made ahead of time; simply assemble the ingredients in the baking dish, cover, and refrigerate overnight. In the morning, remove it from the fridge, let it come to room temperature, and then bake as directed. This makes it a perfect dish for meal prep or entertaining guests without the hassle.

Low Carb Tuna Noodle Casserole

Low Carb Tuna Noodle Casserole is a delicious and satisfying meal that’s perfect for those following a low-carb diet. This dish takes the classic comfort food of tuna noodle casserole and gives it a healthier twist by swapping out traditional pasta for low-carb alternatives like zucchini noodles or shirataki noodles. The result is a creamy, savory casserole packed with protein and flavor, without the added carbs.

This recipe serves 4-6 people and is perfect for a family dinner or a meal prep option for the week. The combination of tender tuna, fresh vegetables, and a creamy, cheesy sauce makes this casserole a standout dish that everyone will love. Whether you’re watching your carb intake or simply looking for a healthy, delicious meal, this Low Carb Tuna Noodle Casserole is bound to satisfy.

Ingredients:

• 2 medium zucchini, spiralized or 1 package of shirataki noodles
• 2 cans (5 oz each) of tuna, drained
• 1 cup of sliced mushrooms
• 1 cup of chopped celery
• 1 small onion, diced
• 3 cloves of garlic, minced
• 1 cup of heavy cream
• 1 cup of shredded cheddar cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 tablespoons of butter

Instructions:

1. Prepare the Noodles: If using zucchini, spiralize the zucchini into noodles. If using shirataki noodles, rinse them thoroughly under cold water and set aside to drain.
2. Preheat the Oven: Preheat your oven to 375°F (190°C).
3. Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion, chopped celery, and sliced mushrooms. Sauté for about 5 minutes until the vegetables are tender. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Make the Sauce: Stir in the heavy cream, dried thyme, salt, and black pepper. Let the mixture simmer for about 5 minutes until it thickens slightly.
5. Combine Ingredients: In the skillet, add the drained tuna and stir until well combined. Add the zucchini noodles or shirataki noodles, and gently toss everything together to guarantee the noodles are coated in the sauce.
6. Transfer to Baking Dish: Pour the mixture into a greased 9×13 inch baking dish. Spread evenly and top with the shredded cheddar cheese and grated Parmesan cheese.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
8. Serve: Remove from the oven and allow the casserole to cool for a few minutes before serving.

Extra Tips:

For added flavor, consider adding a tablespoon of Dijon mustard to the cream sauce, which complements the tuna nicely. If you prefer a more substantial casserole, you can add additional vegetables like bell peppers or broccoli.

To guarantee the casserole doesn’t become too watery, especially when using zucchini noodles, consider salting the noodles lightly and letting them sit for a few minutes before patting them dry to remove excess moisture. Enjoy this dish fresh out of the oven for the best texture and flavor.