I delight in finding ways to make enjoyable and affordable meals that aren’t too hard on the wallet! Casseroles have become my trusty fallback.
They are, in many ways, the low-carb “pizza.” Like pizza, the casserole is an easy unfussy vehicle, a thing-you-can-do-multiple-different-ways vehicle, a dish-you-can-get-creative-with vehicle. You can make them flavorful, and you can do all that and still get them to not be too calorific, not too carb-y, and not too protein-deficient.
 They are on my ultra-budget-friendly meal plans.
The 15 Best Cheap Keto Casserole Recipes
1. Keto Cheeseburger Casserole
When I want a filling low-carb meal, I turn to my Keto Cheeseburger Casserole. I combine a pound of ground beef with a cup of creamy heavy cream, and tons of shredded cheddar cheese.
Then, I add some sautéed onion and garlic for flavor, and bake it all up. The result?
A low-carb, gloriously cheesy casserole that’s a great alternative to the Keto Cheeseburger I usually make.
Ingredients
1 pound ground beef
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 cup heavy cream
1/2 cup beef broth
1 tablespoon tomato paste
1 tablespoon mustard
1 tablespoon Worcestershire sauce
2 cups shredded cheddar cheese
Salt and pepper to taste
3 large eggs
Instructions
1. Set the oven temperature to 350°F (175°C).
2. In a big frying pan, warm the olive oil over a medium flame. Toss in the diced onion and garlic, and stir until the onion becomes see-through.
3. Place the ground beef in the skillet and cook it until it is browned, breaking it apart with a spoon as it cooks. Drain the skillet of any excess fat.
4. Mix in the beef broth, heavy cream, tomato paste, mustard, and Worcestershire sauce. Add salt and pepper to taste, and let simmer for around 5 minutes.
5. Take it off the heat and allow it to cool somewhat. Beat the eggs in another bowl and blend them into the beef mixture, along with a cup of sharp cheddar.
6. Place the mixture in a greased casserole dish, cover it with the remaining cheese, and slide it into the oven. Bake for 30 minutes. Afterward, let it rest for about 5 minutes; then, serve.
2. Cheesy Keto Broccoli Casserole
I enjoy creating combinations of health and indulgence in the meals I make, like a keto-friendly broccoli casserole that oozes with wholesome goodness and cheesiness. This casserole, a creamy blend of nearly pureed broccoli, shredded cheddar cheese, and cream cheese, is a low-carb delight that is enhanced by the addition of some simple savory spices.
Ingredients
1 large head of broccoli, cut into small florets
1 1/2 cups shredded cheddar cheese
4 oz cream cheese, softened
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
2 tablespoons butter
Instructions
1. Set your oven to 375°F (190°C) to start. While the oven is getting ready, grab an 8×8-inch baking dish and coat it with butter.
2. Prepare the broccoli by steaming or blanching the florets until they are slightly tender, around 3 to 4 minutes. Make sure not to overcook them. Drain off any excess water and set aside.
3. In a sizable mixing bowl, blend the softened cream cheese, heavy cream, garlic powder, onion powder, salt, and pepper until smooth and creamy.
4. Include the broccoli florets and 1 cup of shredded cheddar cheese to the cream cheese mixture. Stir until the broccoli is satisfactorily coated.
5. Place the broccoli mixture into the prepared baking dish. On top, add the remaining 1/2 cup of cheddar cheese and the grated Parmesan cheese.
6. Place in an oven set to the predetermined temperature and allow to bake for a duration of 20-25 minutes. Watch closely during the last few minutes to look for signs that the cheese is reaching its desired state of being melted and bubbly.Â
3. Keto Chicken Alfredo Casserole
My heart is taken by the uncomplicated nature and rich flavor of a keto chicken Alfredo casserole. It merges tender chicken, crisp-tender broccoli florets, and a luscious sauce of heavy cream and Parmesan into the most delectable low-carb comfort food.
Topped with mozzarella and baked until bubbly and golden brown, this casserole carries all the essential makings of a keto chicken Alfredo, just in a slightly different form.
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 2 cups broccoli florets, steamed
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
1. Set the oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up.
2. In a big frying pan over medium warmth, melt the butter. Add the minced garlic and sauté until it gives off a fragrant aroma.
3. Incorporate the heavy cream and bring it to a gentle simmer. Gradually whisk in the Parmesan until the sauce is utterly smooth.
4. Stir in the Italian seasoning, salt, and pepper, ensuring they are thoroughly mixed in.
5. In a big bowl, mix the cooked chicken, steamed broccoli, and alfredo sauce.
6. Pour the mixture into a casserole dish, place on top mozzarella cheese, and bake it for 20-25 minutes or until the cheese bubbles and turns golden brown.
4. Bacon Cheeseburger Keto Casserole
I love putting together this Keto-chow casserole, where I combine ground beef, crispy bacon, and cheddar cheese to make a delicious dish that I could almost serve at a barbecue, where barbecue sauce is my condiment of choice. The heavy cream and eggs give the casserole a velvety texture that sets it apart from other egg-based dishes.
To my pleasant surprise, the sum of those parts beat my taste-test expectations.
Ingredients
1 pound ground beef
6 slices bacon, chopped
1 small onion, chopped
2 cloves garlic, minced
4 large eggs
1/2 cup heavy cream
1 teaspoon mustard
2 cups shredded cheddar cheese
Salt and pepper to taste
Optional toppings: diced pickles, sliced tomatoes, lettuce, or chopped avocados
Instructions
1. Set your oven to 375 °F (190 °C) to preheat.
2. In a substantial frying pan, prepare the diced bacon in medium heat until it is crispy. Take the bacon out of the frying pan and put it to the side. Keep the bacon grease in the pan.
3. In a skillet, combine the chopped onion and minced garlic. Sauté them until the onion becomes translucent. Then, add the ground beef. Sauté the ground beef until it is browned. Season the mixture with salt and pepper to taste.
4. In a bowl, combine the eggs, heavy cream, mustard, and half of the grated cheddar. Whisk together until blended and fluffy.
5. In a casserole dish coated with grease, layer the cooked beef mixture, then pour the egg mixture over the top. Sprinkle the remaining cheddar cheese and the cooked bacon on top.
6. Place the casserole in the heated oven for 20-25 minutes or until set and bubbling. Serve hot and, if desired, with toppings.
5. Keto Taco Casserole
One of the low-carb meals I most enjoy cooking is a casserole with ground beef, olive oil, and taco seasoning—ingredients that are staples in my kitchen. I love the way the casserole bakes up into a blend of flavors that complement one another and topped with that good ol’ American ingredient: shredded cheddar cheese.
A serving of sour cream and diced avocado makes the dish even better.
Ingredients
- 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 red bell pepper, chopped
- 1 cup sour cream
- 1 avocado, sliced (optional)
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
1. Set the oven to 350 degrees Fahrenheit (175 degrees Celsius) to start heating up.
2. In a big frying pan, warming olive oil is medium heat. It is in this oil that we will add a chopped onion. The onion will be cut into 1/2 inch pieces, about the same size as a minced clove of garlic. The garlic will be added when the onion is making that translucent and tender path toward a fully cooked state.
3. In a skillet, add the ground beef and cook it until it’s brown, breaking it up with a spatula as it cooks. Drain it if you have to, but I usually just leave it. It’s fairly lean beef. This part takes about 10-15 minutes.
4. Add the taco seasoning, salsa, and diced bell pepper to the mixture and blend together. Let them cook in the pan for a couple more minutes, allowing your kitchen to be filled with the mouthwatering aroma of taco-flavored goodness. If it needs some help tasting even better, now is the time to add in some salt and pepper.
5. Move the beef mixture to a casserole dish, spreading it evenly. Top it with shredded cheddar cheese.
6. Preheat the oven to 350 degrees Fahrenheit for 10 to 15 minutes. Place the baking dish in the center of the oven, making sure, of course, to have the dish be centered in the oven so that heat can circulate around it. The cheese in the dip will take 15 to 20 minutes to melt and start bubbling. Once it does, take the dish out of the oven and set it on a stovetop burner if you have one or on a trivet on your countertop.
6. Cauliflower Mac and Cheese Keto Casserole
As I delve into making comfort food suitable for the ketogenic diet, I am inspired by the creativity it takes to transform traditional dishes. Cauliflower Mac and Cheese may not have the pasta, but it features tender cauliflower florets mingled with a creamy mixture of heavy cream, cream cheese, and sharp cheddar, all topped with rich Parmesan.
This casserole offers a delicious, low-carb spin on a beloved classic.
Ingredients
1 medium head cauliflower, cut into florets
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup heavy cream
2 oz cream cheese, softened
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1/4 cup grated Parmesan cheese
Instructions
1. Set the oven to 375°F (190°C) to preheat.
2. Fill a big pot with water, and add salt until it tastes like the sea. Bring the pot to a boil. Add the cauliflower florets and cook until they’re tender, around 5-7 minutes. Then, drain them well and put them to the side.
3. In a small, heavy saucepan over low heat, combine the cream, cream cheese, butter, garlic powder, onion powder, salt, and pepper. Stir until smooth.
4. Take the saucepan off the heat and mix in the cheddar and mozzarella cheeses, stirring until they are melted and fully combined.
5. Take the baked cauliflower and put it into a large mixing bowl in which you’ve also combined the sauce. Mix enthusiastically until the cauliflower and sauce form a beautifully unified whole. Pour this gorgeous goodness into the pan.
6. Evenly distribute the Parmesan cheese on top, and bake for 20-25 minutes, or until the top is a golden brown and bubbly. Serve immediately.
7. Keto Spinach Artichoke Casserole
Casseroles are among my favorite things to eat. They are a comfort food to me, along with many others.
But comfort food doesn’t always equal health food, and when we started following a low-carb diet, I figured that was the end of most casseroles for me. Little did I know that I would find ways to make them both low-carb and healthy.
This one, Spinach and Artichoke Casserole, is as close to a traditional recipe as anything I’ve made in the last several years.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 (10-ounce) package frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Set your oven to 375°F (190°C) to heat up, and while it’s heating, take a baking dish and lightly coat it with a layer of grease.
2. Combine the olive oil and garlic in a pan over medium heat. Sauté the garlic until it is fragrant, which should take about 1 to 2 minutes.
3. In a sizable mixing bowl, blend the finished garlic, spinach, and artichoke hearts with cream cheese, sour cream, and mayonnaise. Stir in half of the mozzarella, the Parmesan, and a few good shakes of onion powder, salt, and pepper until well combined.
4. Pour the mixture into the baking dish you set up. Then, spread it evenly across the bottom.
5. Distribute the leftover mozzarella cheese evenly over the casserole’s surface.
6. Place in a preheated oven set at 350 degrees. The cooking time is approximately 25-30 minutes, but you may want to keep an eye on it as you get closer to the 25-minute mark. The dish is done when the top is browned and the cheese is melted and bubbly. Let cool for 5-10 minutes before serving.
8. Keto Eggplant Parmesan Casserole
I take great pleasure in preparing a low-carb masterpiece like Keto Eggplant Parmesan Casserole. This dish is constructed in layers and includes the following: eggplant that is cooked until tender, marinara sauce that has no sugar added, almond flour that has been infused with garlic, and an over-the-top amount of mozzarella and Parmesan cheeses.
This is not a dish for the faint of heart. Indeed, it is a dish to savor.
Ingredients
2 medium eggplants, sliced into 1/4 inch rounds
1 teaspoon salt
2 tablespoons olive oil
2 cups marinara sauce (sugar-free)
1 cup almond flour
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Fresh basil leaves for garnish (optional)
Instructions
1. The oven should be set to 375 degrees Fahrenheit (190 degrees Celsius). The eggplant, cut into slices, should be placed on a paper towel, salted, and allowed to rest for 20 minutes. This draws out excess moisture, which is typical of the eggplant’s makeup. The eggplant should then be patted dry and is ready to be used in whatever dish you have prepped.
2. Coat the eggplant slices with olive oil and place them on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes, or until the eggplant is tender and has taken on a nice, light golden color.
3. In a wide, shallow dish, mix together the almond flour, garlic powder, Italian seasoning, and Parmesan cheese. Coat both sides of each slice of eggplant with the almond flour mixture after dipping it in the egg wash.
4. In a baking dish, spread a thin layer of marinara sauce. Then, layer half of the eggplant on top of that, followed by half of the remaining marinara sauce and half of the mozzarella cheese. Repeat this process, making sure that all the ingredients are evenly layered and covering the bottom of the dish.
5. For 25 to 30 minutes, keep the dish in the oven so that the cheese can achieve the desired level of “bubbly and golden.” Let it cool down for a couple of minutes before dishing it out and garnishing it with fresh basil leaves (if that’s a preferred touch). Then, serve your guests.
9. Sausage and Cabbage Keto Casserole
This incredible keto casserole is loaded with smoked sausage, tender cabbage, and onions, making it one of my new favorite low-carb dinners. But it’s not just the protein that levels up this dish; it’s also the copious amounts of cream and cheese.
Ingredients
1 pound smoked sausage, sliced
1 small head of cabbage, chopped
1 small onion, diced
2 cloves garlic, minced
1 cup heavy cream
2 tablespoons olive oil
1 cup shredded cheddar cheese
Salt and pepper to taste
1/2 teaspoon paprika
1/2 teaspoon dried thyme
Instructions
1. Set your oven to 375°F (190°C) to warm up while you prepare your dish.
2. In a substantial frying pan, pour in the olive oil and warm it over a medium flame. Add the cut-up sausage and watch it transform from pale pink to golden brown. When it’s just about done, push the sausage to the side. Then, with the help of a slotted spoon, lift it from the pan and let it drain on a plate lined with paper towels.
3. In the same pan, put in the chopped onion and minced garlic. Sauté until the onion is clear.
4. Put shredded cabbage into the frying pan, cooking it until it starts to get tender, about 5-7 minutes.
5. Add the heavy cream, salt, pepper, paprika, and thyme. Bring to a simmer.
6. Place the cabbage mixture into a baking dish and layer the sausage on top, with the shredded cheddar cheese sprinkled over. Transfer to a 375-degree oven for 15 to 20 minutes, until the cheese is melted and bubbly.
10. Buffalo Chicken Keto Casserole
In my opinion, the savory Buffalo Chicken Keto Casserole is a tempting dish that brings together shredded chicken breast and the piquant taste of sauce made with blue cheese, the creamy richness of cream cheese and sour cream, and a pleasing mélange of mozzarella and cheddar. Topped off with plenty of green onions, this casserole is a delicious way to meet your low-carb goals.
Ingredients
- 2 cups cooked, shredded chicken breast
- 1 cup buffalo sauce
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
1. Set your oven to 375°F (190°C) to heat up while you prepare the dish.
2. Take a big bowl and put into in the shredded chicken. Pour in plenty of your favorite hot sauce. Follow that with a block of cream cheese, a generous dollop of sour cream, and then season with powder, salt, and pepper to your liking. And then with your hands and a spatula (if you use one), combine and mix and blend the ingredients together into one cohesive mass.
3. Incorporate half of the mozzarella and cheddar cheeses and half of the finely chopped green onions.
4. Spread the mixture evenly in a greased 9×13 inch dish.
5. Finish by covering with the leftover mozzarella and cheddar cheeses.
6. Place in the preheated oven and allow to cook for 20-25 minutes, or until the cheese has reached its melted and bubbly stage. Finish with the garnish of green onions and serve.
11. Keto Zucchini Lasagna Casserole
This casserole is a creative nod to the low-carb way of life. Instead of pasta, it uses zucchini.
Beef, in the form of sautéed ground beef, is featured. The recipe calls for garlic, a lovely tomato sauce, and other tasty herbs.
And then there are the glorious cheeses: a whole layer of creamy ricotta, followed by a better meld of mozzarella and Parm. These comforting yet healthful options for a satisfying casserole just blew my mind.
Ingredients
4 medium zucchinis, sliced thinly lengthwise
1 tablespoon olive oil
1 pound ground beef
2 cloves garlic, minced
1 cup low-carb tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup ricotta cheese
1 large egg
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions
1. Set the oven to 375°F (190°C). Lay out the zucchini slices on a baking sheet. Dust them with a light sprinkle of salt and let them hang out for 10 minutes—the salt will draw out moisture from the zucchini. After 10 minutes, give the zucchini a pat-down with paper towels to absorb the moisture that the salt has drawn out.
2. Heat the medium skillet with the olive oil. Add in the ground beef and brown it. Stir in the minced garlic and let it become fragrant before adding in the tomato sauce. Sprinkle in the oregano, basil, salt, and pepper, and let the mixture simmer for around 10 minutes.
3. Combine the ricotta and egg in a bowl and mix until smooth.
4. Take an empty baking dish and smear the bottom with a scant amount of the meat sauce. Now add another layer, this time of sliced zucchini. Pour on the next layer of the assembly, which is a blend of ricotta and other cheeses, that in this case somewhat intensely Lerner resembles a bechamel sauce. Then comes the next layer, which is a portion of shredded mozzarella. That’s two complete layers. Do that five times.
5. Foil should be used to cover the dish during the baking process for the first half hour. The latter part of the baking time, which is 10 to 15 minutes, requires the dish to be uncovered—this leads to a bubbly and beautiful cheese layer. The final step before serving involves letting the dish cool for 10 minutes, which ensures that all ingredients have set to some degree.
12. Creamy Chicken and Broccoli Keto Casserole
My affection for the Creamy Chicken and Broccoli Keto Casserole stems from the combination of nutritious broccoli and protein-rich chicken—two healthful ingredients that blend beautifully. The casserole has a creamy texture that I find genuinely comforting.
Unlike so many comfort foods, however, this one is low-carb and therefore keto-friendly. That creaminess comes primarily from cream cheese, heavy cream, and shredded cheddar.
A delicious and hearty dish that manages to be both low-carb and very satisfying.
Ingredients
2 cups cooked chicken, shredded or cubed
4 cups broccoli florets, steamed
1 cup shredded cheddar cheese
4 oz cream cheese, softened
1/2 cup heavy cream
1/4 cup mayonnaise
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Instructions
1. Set your oven to 375°F (190°C) to preheat.
2. Combine the cream cheese, heavy cream, mayonnaise, garlic powder, onion powder, salt, and pepper in a mixing bowl. Beat with a hand mixer or stand mixer until very smooth and almost fluffy.
3. In a big casserole dish, layer the broccoli and the chicken that you have already prepared.
4. Evenly pour the cream cheese mixture over the chicken and broccoli, then sprinkle everything with shredded cheddar cheese.
5. Place in a preheated oven set to 350 degrees and bake for 20–25 minutes, or until the cheese has melted and formed a bubble-y crust.
6. For enhanced flavor, shower with grated Parmesan cheese before serving.
13. Keto Ham and Spinach Casserole
I think this ham and spinach casserole is simply delicious. It’s just so easy to throw together and is layered with so much flavor.
First, you mix together the divinely seasoned diced ham and fresh wilted spinach, then you pour over the lusciously egga nd- cream mixture. To top it all off, the casserole gets a showering of good ol’ shredded cheddar.
Even better, you then bake it all together to form a luscious, crustless quiche that has a surprisingly satisfying texture.
Ingredients
2 cups cooked ham, diced
3 cups fresh spinach, roughly chopped
1 cup shredded cheddar cheese
8 large eggs
1/4 cup heavy cream
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
2 tablespoons olive oil
Instructions
1. Set the oven to 375°F (190°C) and apply a light coating of olive oil to a baking dish that measures 9 inches by 13 inches.
2. Using a substantial skillet, warm 1 tablespoon of olive oil over medium heat. Add the spinach and sauté until it has just become limp, approximately 3 minutes. Remove from heat and set aside.
3. In a mixing bowl, combine the eggs, heavy cream, garlic powder, onion powder, salt, and pepper, and whisk together.
4. Evenly distribute the sautéed spinach and diced ham you place in the baking dish. Then, pour the egg mixture over the top of the sautéed spinach and ham.
5. The casserole should be topped with the shredded cheddar cheese.
6. Place in the oven that’s been warmed to 350F and set the timer for 25-30 minutes. You want the top to be golden brown and, of course, the eggs to be set. Don’t rush it; let it cool a little before cutting and serving.
14. Philly Cheesesteak Keto Casserole
My reliable low-carb meal, served in casserole form, is this keto dish that couldn’t be more satisfying: it’s simply loaded with the beefy flavor of tender, ground beef; the sweet, bell-pepper flavor of tender, sautéed peppers; and the mushroom flavor of tender, sautéed mushrooms. Plus, there’s cream cheese in there—half a pound of it, to be exact—making this dish more “keto” than “casserole.”
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 8 oz cream cheese, softened
- 1 cup shredded provolone cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
1. Set the temperature of your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. In a big frying pan, warm olive oil on medium heat. Toss in the onion along with both green and red bell peppers and the mushrooms. Sauté until the mixture turns soft and tender.
3. In a frying pan, mix together minced garlic and ground beef. Cook until the beef is no longer pink and shows signs of browning. Drain any excess grease from the pan and then add Worcestershire sauce. Salt and pepper to taste.
4. Lower the heat and stir in the cream cheese until it is well blended and creamy.
5. Pour the beef mixture into a greased casserole dish. Generously layer provolone and mozzarella cheese on top.
6. In the oven that’s been warmed up to the right temperature, allow the dish to cook for approximately 15-20 minutes, and keep an eye on it. You are looking for the signs that make you certain the dish is done—specifically, that the cheese is melted and, if anything, more than a little bubbly. Once you confirm it’s hot and ready, serve it immediately.
15. Keto Pizza Casserole
My Keto Pizza Casserole is a filling, low-carb dish that’s so good, I could eat it every day (and some weeks, I do). It’s simple to prepare, and the combination of ground beef, seasoning, and marinara sauce with the cheese layers had me thinking they were a stepping stone to range across the entire Italian cuisine spectrum.
Then I hit the pizza-flavored wall and crumbled—or should I say, “layered in”- my way to the top of this casserole comfort food with pepperoni. If you’re craving a little Italy, feed yourself with this.
Ingredients
1 pound ground beef
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 cup marinara sauce (sugar-free)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup pepperoni slices
1/2 bell pepper, chopped
4 ounces mushrooms, sliced
2 tablespoons olive oil
Instructions
1. Set your oven to 375 degrees Fahrenheit to warm up while you prepare the dish.
2. In a frying pan over medium heat, combine olive oil and ground beef. Cook the beef until it is browned, then drain the excess fat.
3. Combine the Italian seasoning, garlic powder, onion powder, and salt with the beef. Incorporate the bell pepper and mushrooms into the sauté and continue cooking until the vegetables are tender.
4. Pour the marinara sauce over the meat mixture and stir. Let it simmer for a few moments until everything is thoroughly heated.
5. Move the ground beef blend into an oven-safe dish. Cover it with a layer of shredded mozzarella and Parmesan cheeses, then top everything with a layer of pepperoni. Repeat layers if you want more of a casserole depth.
6. In a preheated oven, bake for 20-25 minutes, or until the cheese bubbles and turns golden. Serve while still hot.
