Keto Hearty Beef Casserole
Discover the ultimate comfort food with this Keto Hearty Beef Casserole, a low-carb twist on a classic favorite. Loaded with seasoned ground beef, tender zucchini, hearty mushrooms, and vibrant red bell peppers, this one-dish meal is as nutritious as it is satisfying. A rich tomato-based sauce infused with garlic, oregano, and thyme brings all the flavors together, while a golden layer of melted cheddar cheese takes it to the next level. Perfectly prepped in just 20 minutes and baked to bubbly perfection, this casserole is ideal for weeknight dinners or make-ahead meals. Garnished with fresh parsley for a burst of color and freshness, it’s as beautiful as it is delicious. Whether you’re following a keto diet or simply craving a wholesome, savory dish, this casserole delivers big flavor with every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium-high heat.
Add the diced onion and minced garlic, sautéing for about 3 minutes until the onion is translucent and fragrant.
Add the ground beef to the skillet, cooking until browned and cooked through, breaking it up with a spoon as it cooks.
Once the beef is cooked, drain any excess fat, then add in the sliced mushrooms and red bell pepper, cooking for another 5 minutes until they begin to soften.
Stir in the sliced zucchini and cook for an additional 3 minutes.
Mix in the canned diced tomatoes, tomato paste, Worcestershire sauce, dried oregano, dried thyme, salt, and black pepper. Stir everything together until well combined.
Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
Transfer the beef and vegetable mixture into a greased 9x13 inch baking dish, spreading it evenly.
Sprinkle the shredded cheddar cheese over the top of the casserole.
Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.4 g | 227% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 3376 mg | 147% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 35.2 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1525 mg | 117% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4112 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
