18 Delicious Low Carb Casserole Recipes for Healthy Eating

Now, who says eating healthy means giving up on flavor and comfort? Dive into our roundup of 18 Delicious Low Carb Casserole Recipes that promise to keep your meals exciting and your waistline in check. Perfect for busy weeknights or cozy weekends, these dishes are sure to satisfy your cravings without the carb overload. Let’s make healthy eating a delicious adventure!

Cheesy Cauliflower and Chicken Casserole

This Cheesy Cauliflower and Chicken Casserole has become a staple in my kitchen, especially on those busy weeknights when I crave something comforting yet not too heavy. The combination of tender chicken, creamy cauliflower, and that irresistible cheese topping is just unbeatable.

Ingredients

• For the casserole:
  • 2 cups cooked chicken, shredded
  • 4 cups cauliflower florets
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, mix the shredded chicken, cauliflower florets, heavy cream, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. In a small bowl, combine the breadcrumbs, melted butter, and chopped parsley for the topping.
5. Sprinkle the breadcrumb mixture evenly over the casserole.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
7. Let the casserole sit for 5 minutes before serving to allow it to set slightly.

Velvety smooth with a crispy top, this casserole is a dream come true for cheese lovers. Serve it with a side of green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.

Spinach and Feta Stuffed Chicken Casserole

Remember those evenings when you crave something comforting yet sophisticated enough to impress? That’s exactly how I felt when I first whipped up this Spinach and Feta Stuffed Chicken Casserole. It’s a dish that marries simplicity with elegance, perfect for both weeknight dinners and special occasions.

Ingredients

• For the stuffing:
  • 2 cups fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • 1 tbsp olive oil
  • 1 tsp garlic powder
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the casserole:
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a skillet over medium heat, warm 1 tbsp olive oil and sauté the chopped spinach until wilted, about 3 minutes. Tip: Squeeze out excess water from the spinach to prevent a soggy stuffing.
3. Mix the sautéed spinach with 1 cup crumbled feta cheese and 1 tsp garlic powder in a bowl. This will be your stuffing.
4. Make a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through. Season inside and out with 1 tsp salt and 1/2 tsp black pepper.
5. Stuff each chicken breast with the spinach and feta mixture, securing with toothpicks if necessary. Tip: Don’t overstuff to ensure even cooking.
6. Place the stuffed chicken breasts in a baking dish. In a separate bowl, whisk together 1 cup heavy cream, 1/2 cup chicken broth, 1 tbsp Dijon mustard, and 1 tsp dried thyme. Pour this mixture over the chicken.
7. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Let the chicken rest for 5 minutes before serving to retain juices.

Kindly savor the creamy, tangy flavors melding perfectly with the tender chicken and vibrant spinach. This dish pairs wonderfully with a crisp white wine or a simple arugula salad for a complete meal.

Zucchini Lasagna Casserole

Craving something comforting yet healthy? I recently stumbled upon this zucchini lasagna casserole recipe during my quest to sneak more veggies into my family’s meals, and it’s been a game-changer. It’s layers of tender zucchini, rich meat sauce, and gooey cheese—what’s not to love?

Ingredients

• For the meat sauce:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
• For assembling:
  • 3 medium zucchinis, thinly sliced lengthwise
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup ricotta cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon as it cooks.
4. Stir in the tomato sauce, basil, oregano, salt, and pepper. Simmer for 10 minutes, then remove from heat.
5. Layer half of the zucchini slices in the bottom of a 9×13 inch baking dish. Spread half of the meat sauce over the zucchini.
6. Dot with half of the ricotta cheese, then sprinkle with 1 cup of mozzarella and 1/4 cup of Parmesan.
7. Repeat the layers with the remaining zucchini, meat sauce, ricotta, mozzarella, and Parmesan.
8. Bake for 25 minutes, or until the cheese is bubbly and golden.
9. Let the casserole sit for 10 minutes before serving to allow it to set.

You’ll love how the zucchini softens just enough to mimic traditional lasagna noodles, while the cheeses create a perfectly melty top. Try serving it with a crisp green salad for a complete meal that’s sure to impress.

Broccoli Cheese and Bacon Casserole

Just when I thought casseroles couldn’t get any more comforting, I stumbled upon this Broccoli Cheese and Bacon Casserole that’s now a staple in my household. It’s the perfect blend of creamy, cheesy, and crispy, with a hint of smokiness from the bacon that makes it irresistible. I love making this on chilly evenings when only something hearty will do.

Ingredients

• For the casserole:
  • 4 cups broccoli florets
  • 6 slices bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tbsp all-purpose flour
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large pot, bring salted water to a boil and blanch the broccoli florets for 2 minutes, then drain and set aside. Tip: Blanching preserves the broccoli’s vibrant color and crisp texture.
3. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
4. Gradually whisk in the heavy cream and milk, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 3 minutes. Tip: Constant whisking prevents the sauce from burning or clumping.
5. Remove from heat and stir in 1 1/2 cups of cheddar cheese, salt, and pepper until the cheese melts.
6. Add the blanched broccoli and half of the crumbled bacon to the cheese sauce, mixing well to combine.
7. Transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup of cheddar cheese and bacon.
8. Bake for 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Out of the oven, this casserole is a masterpiece of textures—creamy, crunchy, and utterly satisfying. Serve it straight from the dish with a side of crusty bread to soak up all the cheesy goodness, or spoon it over baked potatoes for a heartier meal.

Eggplant Parmesan Casserole

Last weekend, I found myself staring at a pile of eggplants at the farmers’ market, and suddenly, the idea of a comforting Eggplant Parmesan Casserole popped into my head. It’s one of those dishes that feels like a hug in a bowl, perfect for when you’re craving something hearty yet veggie-packed. I love how the layers of eggplant, sauce, and cheese come together, creating a melody of flavors that’s hard to resist.

Ingredients

• For the eggplant:
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 2 cups marinara sauce
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
• For assembling:
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Season the eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs, 1/2 cup Parmesan, salt, and pepper.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture. Place on a baking sheet.
5. Bake the breaded eggplant slices for 25 minutes, flipping halfway, until golden and crispy.
6. In a bowl, mix marinara sauce with basil and oregano. Spread a thin layer of sauce in the bottom of the prepared baking dish.
7. Layer half of the baked eggplant slices over the sauce, top with half of the remaining sauce, and sprinkle with 1 cup mozzarella.
8. Repeat the layers with the remaining eggplant, sauce, and mozzarella. Sprinkle 1/4 cup Parmesan on top.
9. Bake for 20-25 minutes, until the cheese is bubbly and golden.
10. Let the casserole rest for 5 minutes before serving. Garnish with fresh basil leaves.

Now, the casserole emerges from the oven with a golden, cheesy crust that gives way to tender eggplant and rich, herby sauce beneath. Serve it with a crisp green salad and a slice of crusty bread to soak up all the deliciousness.

Mexican Beef and Cheese Casserole

Just last week, I found myself craving something hearty, cheesy, and with a bit of a kick—something that could bring the whole family to the table without me spending hours in the kitchen. That’s when I remembered this Mexican Beef and Cheese Casserole, a dish that’s as comforting as it is flavorful, and perfect for those busy weeknights.

Ingredients

• For the beef mixture:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
• For the casserole:
  • 2 cups cooked rice
  • 1 cup salsa
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat the olive oil and add the ground beef. Cook until browned, about 5-7 minutes, breaking it apart with a spoon as it cooks.
3. Add the diced onions and minced garlic to the skillet with the beef. Cook for another 3-4 minutes, until the onions are translucent.
4. Stir in the chili powder, cumin, and salt, mixing well to ensure the beef is evenly coated with the spices. Remove from heat.
5. In the prepared baking dish, spread the cooked rice evenly at the bottom. Top with the beef mixture, then pour the salsa over the beef.
6. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.

Zesty and satisfying, this casserole is a crowd-pleaser with its layers of flavor and gooey cheese. Serve it with a dollop of sour cream or a side of avocado slices for an extra touch of freshness.

Keto Taco Casserole

Diving into the world of keto recipes has been a game-changer for my weeknight dinners, and this Keto Taco Casserole is no exception. It’s a dish that brings all the bold flavors of tacos without the carbs, and it’s become a staple in my household for its simplicity and deliciousness.

Ingredients

• For the base:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
• For the seasoning:
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, sliced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole.
2. Heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic, sautéing until translucent, about 3 minutes.
3. Add ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, approximately 5 minutes. Tip: Draining excess fat can make the casserole less greasy.
4. Stir in chili powder, ground cumin, paprika, salt, and black pepper, mixing well to coat the beef evenly. Cook for another 2 minutes to let the flavors meld.
5. Transfer the beef mixture to a baking dish, spreading it out evenly. Sprinkle shredded cheddar cheese on top.
6. Bake in the preheated oven for 10 minutes, or until the cheese is bubbly and slightly golden. Tip: Watching the oven during the last few minutes prevents over-browning.
7. Remove from the oven and let it sit for 5 minutes before adding dollops of sour cream, chopped cilantro, and avocado slices. Tip: Letting the casserole rest makes it easier to slice and serve.

Absolutely bursting with flavor, this Keto Taco Casserole has a satisfyingly hearty texture that’s perfectly balanced by the creamy avocado and tangy sour cream. Serve it with a side of crisp lettuce for an extra crunch or enjoy it as is for a comforting meal that doesn’t skimp on taste.

Pumpkin and Sage Chicken Casserole

Yesterday, as the crisp autumn air began to settle in, I found myself craving something warm and comforting, yet with a twist that celebrates the season. That’s when I decided to whip up this Pumpkin and Sage Chicken Casserole, a dish that perfectly marries the earthy sweetness of pumpkin with the aromatic punch of sage.

Ingredients

• For the chicken:
  • 2 lbs chicken thighs, bone-in and skin-on
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the casserole:
  • 2 cups pumpkin puree
  • 1 cup heavy cream
  • 2 tbsp fresh sage, chopped
  • 1 tsp garlic powder
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter
  • 1 tbsp fresh sage, chopped

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly even cook for your casserole.
2. Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken, skin-side down, for 5 minutes until golden brown. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the skillet to get that perfect sear.
3. In a bowl, mix together pumpkin puree, heavy cream, chopped sage, garlic powder, nutmeg, and salt until well combined.
4. Transfer the seared chicken to a baking dish and pour the pumpkin mixture over it, ensuring the chicken is well covered.
5. In a small bowl, combine breadcrumbs, melted butter, and chopped sage for the topping. Sprinkle this mixture evenly over the casserole. Tip: For extra crunch, you can toast the breadcrumbs lightly before adding them.
6. Bake in the preheated oven for 25 minutes, or until the topping is golden and the chicken is cooked through. Tip: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).

The casserole comes out with a creamy, velvety texture that contrasts beautifully with the crispy topping. Serve it alongside a crisp green salad or some roasted vegetables for a complete meal that’s as visually appealing as it is delicious.

Spaghetti Squash and Meatball Casserole

Nothing beats the comfort of a warm, hearty casserole, especially when it’s packed with the goodness of spaghetti squash and savory meatballs. I remember the first time I tried swapping traditional pasta for spaghetti squash; it was a game-changer for my weeknight dinners, offering a lighter yet equally satisfying alternative.

Ingredients

• For the spaghetti squash:
  • 1 large spaghetti squash, halved lengthwise and seeds removed
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the meatballs:
  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. Brush the cut sides of the spaghetti squash with olive oil and sprinkle with salt. Place them cut-side down on a baking sheet.
3. Bake for 30-40 minutes, or until the squash is tender and can be easily shredded with a fork. Tip: The squash is ready when a fork glides through the flesh effortlessly.
4. While the squash bakes, combine ground beef, breadcrumbs, egg, garlic powder, salt, and pepper in a bowl. Mix until just combined.
5. Shape the mixture into 1-inch meatballs and place them on a separate baking sheet. Bake at 400°F (200°C) for 15-20 minutes, or until browned and cooked through. Tip: Don’t overcrowd the meatballs to ensure even cooking.
6. Shred the baked spaghetti squash with a fork into spaghetti-like strands and transfer to a casserole dish.
7. Top the squash with meatballs and marinara sauce, then sprinkle with mozzarella and Parmesan cheeses.
8. Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2-3 minutes.

Combining the tender strands of spaghetti squash with juicy meatballs and melted cheese creates a dish that’s both nutritious and indulgent. Serve it straight from the oven for a comforting meal that’s sure to please everyone at the table.

Green Bean and Mushroom Casserole

Zesty flavors and comforting textures come together in this Green Bean and Mushroom Casserole, a dish that reminds me of family gatherings where the table was always full, and the laughter was plentiful. I love how the earthy mushrooms complement the crisp green beans, making it a perfect side dish that steals the show.

Ingredients

• For the casserole:
  • 1 lb fresh green beans, trimmed
  • 8 oz mushrooms, sliced
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1 cup French fried onions
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet, cooking until they’re soft and have released their moisture, approximately 5 minutes. Tip: Don’t overcrowd the skillet to allow the mushrooms to brown properly.
4. Stir in the green beans, chicken broth, heavy cream, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 10 minutes, or until the green beans are tender but still crisp.
5. Transfer the mixture to a baking dish. Sprinkle the top evenly with French fried onions and grated Parmesan cheese.
6. Bake in the preheated oven for 15 minutes, or until the topping is golden and crispy. Tip: For an extra crispy topping, broil for the last 2 minutes of baking.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together. Tip: This resting time also makes it easier to serve.

Now, this casserole emerges from the oven with a golden, crunchy topping that contrasts beautifully with the creamy, savory filling beneath. Serve it alongside your favorite roast or as a hearty vegetarian main with a side of crusty bread to soak up the delicious sauce.

Buffalo Chicken Cauliflower Casserole

Now, if there’s one thing I’ve learned from my countless kitchen experiments, it’s that comfort food doesn’t have to be guilty. Take this Buffalo Chicken Cauliflower Casserole, for instance—it’s the perfect blend of spicy, cheesy, and utterly satisfying without leaving you in a food coma. I remember whipping this up on a chilly evening when the craving for something hearty hit, and let me tell you, it was love at first bite.

Ingredients

• For the casserole:
  • 1 large head cauliflower, cut into florets
  • 2 cups cooked chicken, shredded
  • 1/2 cup buffalo sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup green onions, chopped
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, toss the cauliflower florets with buffalo sauce until evenly coated. Spread them out in the prepared baking dish.
3. Layer the shredded chicken over the cauliflower, then drizzle with ranch dressing.
4. Sprinkle the cheddar and mozzarella cheeses evenly over the top, followed by the chopped green onions.
5. In a small bowl, mix together the panko breadcrumbs, melted butter, and garlic powder. Sprinkle this mixture over the casserole for a crunchy topping.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cauliflower is tender.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Let me just say, the contrast between the creamy, spicy interior and the crispy topping is nothing short of magical. Serve it with a side of extra ranch or buffalo sauce for dipping, and watch it disappear before your eyes.

Pork Chop and Cabbage Casserole

Kicking off the week with a dish that’s close to my heart, Pork Chop and Cabbage Casserole is the ultimate comfort food that brings back memories of family dinners. It’s a hearty, flavorful dish that’s surprisingly easy to make, perfect for those busy weeknights when you crave something satisfying without spending hours in the kitchen.

Ingredients

• For the casserole:
  • 4 bone-in pork chops, about 1 inch thick
  • 1 medium head of cabbage, chopped into 1-inch pieces
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 1 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then sear them for 3-4 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, add the onion and garlic, sautéing for 2 minutes until fragrant. Add the cabbage and chicken broth, cooking for another 5 minutes until the cabbage begins to soften.
4. Transfer the cabbage mixture to the prepared baking dish, arranging the pork chops on top.
5. In a small bowl, mix the breadcrumbs and melted butter. Sprinkle this mixture over the pork chops, followed by the shredded cheddar cheese.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the pork chops reach an internal temperature of 145°F (63°C).
7. Let the casserole rest for 5 minutes before serving to allow the juices to redistribute.

Finally, this casserole delivers a delightful contrast of textures, from the tender pork chops to the crispy, cheesy topping. Serve it with a side of mashed potatoes or a crisp green salad to round out the meal.

Low Carb Pizza Casserole

Craving pizza but trying to keep it low carb? I’ve been there more times than I can count, especially during those late-night snack attacks. That’s why I fell in love with this Low Carb Pizza Casserole—it’s cheesy, satisfying, and doesn’t leave me feeling guilty.

Ingredients

• For the base:
  • 2 cups shredded mozzarella cheese
  • 1 cup almond flour
  • 2 tbsp cream cheese
  • 1 large egg
• For the topping:
  • 1/2 cup sugar-free pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup pepperoni slices
  • 1/4 cup sliced black olives
  • 1 tsp Italian seasoning

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish with cooking spray.
2. In a microwave-safe bowl, combine 2 cups mozzarella cheese and cream cheese. Microwave for 1 minute, stir, then microwave for another 30 seconds until fully melted.
3. Quickly stir in the almond flour and egg into the cheese mixture until a dough forms. Tip: Work fast while the cheese is still warm for the best consistency.
4. Press the dough evenly into the prepared baking dish. Bake for 10 minutes until lightly golden.
5. Remove the crust from the oven and spread the pizza sauce evenly over the top. Tip: Leave a small border around the edges for a more authentic pizza look.
6. Sprinkle 1 cup mozzarella cheese over the sauce, then top with pepperoni slices, black olives, and Italian seasoning.
7. Bake for another 15 minutes, or until the cheese is bubbly and slightly browned. Tip: For extra crispiness, broil for the last 2 minutes.

Bursting with flavor, this casserole has a perfectly crispy crust and gooey cheese that’ll make you forget it’s low carb. Serve it with a side of garlic butter dipping sauce for an extra indulgent treat.

Turkey and Spinach Casserole

Craving something cozy yet nutritious for dinner? I often find myself turning to this Turkey and Spinach Casserole on busy weeknights. It’s a dish that reminds me of family gatherings, where the oven’s warmth filled the kitchen with comforting aromas.

Ingredients

• For the casserole:
  • 1 lb ground turkey
  • 2 cups fresh spinach, chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the ground turkey until no longer pink, about 5-7 minutes. Tip: Breaking the turkey into small pieces as it cooks ensures even browning.
3. Add the chopped spinach, garlic powder, onion powder, salt, and black pepper to the skillet. Cook for another 2-3 minutes until the spinach wilts.
4. Transfer the turkey and spinach mixture to the prepared baking dish. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
5. In a small bowl, mix the breadcrumbs with the melted butter. Tip: For extra crunch, you can toast the breadcrumbs in a dry skillet before mixing with butter.
6. Sprinkle the breadcrumb mixture over the cheese layer.
7. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese is bubbly. Tip: Let the casserole sit for 5 minutes before serving to allow the layers to set.

Fluffy, cheesy, and packed with flavor, this casserole is a hit at my table. Serve it with a side of roasted vegetables or a crisp salad for a complete meal that’s sure to please.

Beef and Broccoli Casserole

Yesterday, I found myself staring into the fridge, pondering what to make for dinner that would satisfy my craving for something hearty yet not too complicated. That’s when the idea of a Beef and Broccoli Casserole came to mind—a dish that’s as comforting as it is easy to whip up on a busy weeknight.

Ingredients

• For the beef layer:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
• For the broccoli layer:
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • Salt to taste
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • Salt and pepper to taste
• For the topping:
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C). This ensures it’s hot enough to cook the casserole evenly.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes. Tip: Draining excess fat after cooking can make the dish less greasy.
3. Season the beef with garlic powder, onion powder, salt, and pepper. Stir well and set aside.
4. In the same skillet, add another tbsp of olive oil and the broccoli florets. Sauté for 3-4 minutes until slightly tender. Season with salt.
5. In a small saucepan, combine heavy cream, Parmesan cheese, and garlic powder. Heat over low heat, stirring constantly, until the cheese melts and the sauce thickens slightly, about 3 minutes. Season with salt and pepper.
6. In a baking dish, layer the cooked beef, followed by the broccoli, and pour the sauce evenly over the top. Tip: For an extra crispy top, let the sauce sit for a minute before adding the cheese.
7. Sprinkle shredded mozzarella cheese over the top.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Tip: Broiling for the last 2 minutes can give the cheese a beautiful color.

Every bite of this casserole is a delightful mix of tender beef, crisp broccoli, and creamy, cheesy sauce. Serve it with a side of crusty bread to soak up all the deliciousness, or over a bed of rice for a more filling meal.

Cauliflower Mac and Cheese Casserole

Remember those chilly evenings when all you craved was a bowl of something warm, cheesy, and comforting? That’s exactly how I stumbled upon this Cauliflower Mac and Cheese Casserole. It’s a twist on the classic that sneaks in some veggies, making it a guilt-free indulgence.

Ingredients

• For the casserole:
  • 1 large head cauliflower, cut into florets
  • 2 cups elbow macaroni
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the cheese sauce:
  • 2 cups shredded cheddar cheese
  • 1 cup milk
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add the cauliflower florets and macaroni, cooking for 8 minutes until just tender. Drain and return to the pot.
3. While the pasta cooks, heat olive oil in a skillet over medium heat. Add the cooked cauliflower and macaroni, tossing with salt. Tip: Don’t overcook the cauliflower to keep some bite.
4. In a saucepan, melt 2 tbsp butter over medium heat. Whisk in flour until smooth, then gradually add milk, stirring constantly to avoid lumps.
5. Once the sauce thickens, reduce heat and stir in cheddar cheese, garlic powder, and onion powder until melted. Tip: For extra creaminess, add a splash more milk if needed.
6. Pour the cheese sauce over the cauliflower and macaroni, mixing well to coat. Transfer to the prepared baking dish.
7. Combine breadcrumbs with melted butter and sprinkle over the casserole. Tip: For a golden crust, broil for the last 2 minutes of baking.
8. Bake for 20-25 minutes until bubbly and the topping is golden.

Cauliflower adds a subtle nuttiness that pairs beautifully with the sharp cheddar, creating a dish that’s both hearty and wholesome. Serve it straight from the oven with a side of crisp green salad for a complete meal.

Chicken Alfredo Zucchini Casserole

Last week, I found myself staring at a pile of zucchini from my garden, wondering how to turn them into something comforting yet healthy. That’s when this Chicken Alfredo Zucchini Casserole was born, a dish that’s as satisfying as it is simple to make.

Ingredients

• For the casserole:
  • 2 cups shredded cooked chicken
  • 3 medium zucchinis, sliced into 1/4-inch rounds
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, zucchini slices, heavy cream, Parmesan cheese, minced garlic, salt, and black pepper until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. In a small bowl, combine the shredded mozzarella cheese and breadcrumbs for the topping.
5. Sprinkle the topping evenly over the casserole.
6. Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
7. Let the casserole sit for 5 minutes before serving to allow it to set.

Delightfully creamy with a crispy top, this casserole is a perfect balance of textures. Serve it with a side of garlic bread to soak up all the delicious Alfredo sauce, or enjoy it as is for a lighter meal.

Shrimp and Asparagus Casserole

Craving something creamy yet crisp for dinner tonight? I stumbled upon this Shrimp and Asparagus Casserole recipe during one of those late-night fridge raids, and it’s been a game-changer for my weeknight meals. The combination of tender shrimp and crunchy asparagus, all smothered in a rich, cheesy sauce, is nothing short of divine.

Ingredients

• For the casserole:
  • 1 lb shrimp, peeled and deveined
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • 1/2 cup breadcrumbs
  • 2 tbsp butter, melted
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add shrimp and asparagus, sautéing for about 3-4 minutes until the shrimp turns pink and the asparagus is slightly tender. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Remove the skillet from heat and stir in garlic powder, salt, and pepper. Transfer the mixture to the prepared baking dish.
4. In a small bowl, mix melted butter and breadcrumbs until well combined. Sprinkle this mixture over the shrimp and asparagus.
5. Pour heavy cream evenly over the casserole, then top with shredded cheddar cheese. Tip: For an extra crispy top, broil the casserole for the last 2 minutes of baking.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Tip: Let the casserole sit for 5 minutes before serving to allow the sauce to thicken.

Golden and bubbling straight from the oven, this casserole offers a delightful contrast between the creamy sauce and the crisp asparagus. Serve it over a bed of fluffy rice or with a side of crusty bread to soak up all that cheesy goodness.

Conclusion

Many of these 18 low carb casserole recipes are sure to become staples in your healthy eating routine, offering both flavor and convenience. We invite you to try them out, share which ones you love in the comments, and don’t forget to pin your favorites on Pinterest for easy access later. Happy cooking!

Bella Bacinos