41 Easy Keto Casseroles For Weight Loss


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Writing by Posted On: April 28, 2025

Looking for delicious, satisfying meals that fit your keto lifestyle and support your weight loss goals? Keto casseroles are perfect: they’re easy to make, packed with flavor, and designed to keep you full with low carbs and high protein. Here are 30 keto casserole ideas-each one a tasty, simple solution for busy weeknights or meal prep.

Why Keto Casseroles Are Great for Weight Loss

  • Low in carbs, high in healthy fats and protein, helping you stay full longer

  • Easy to prepare and portion for meal prep

  • Family-friendly and endlessly customizable

Content Guide show

1. Spinach Chicken Casserole with Cream Cheese and Mozzarella

Ingredients:

  • 2 large chicken breasts, cut into bite-size pieces

  • 8 oz fresh spinach

  • 4 oz cream cheese, softened

  • 1 cup shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon olive oil

Instructions:

  1. I preheat my oven to 400°F (200°C).

  2. In a large skillet, I heat olive oil over medium heat. I add the garlic and sauté for about 30 seconds until fragrant.

  3. I add the chicken pieces and cook until they are no longer pink, about 5-6 minutes.

  4. Next, I add the fresh spinach and stir until wilted.

  5. I lower the heat and stir in the cream cheese, salt, and pepper, mixing until the cream cheese is melted and everything is combined.

  6. I transfer the chicken and spinach mixture into a greased casserole dish.

  7. I sprinkle the mozzarella and Parmesan cheese evenly over the top.

  8. I bake the casserole for 20 minutes, or until the cheese is melted and bubbly.

  9. I let it cool for a few minutes before serving.

2. Creamy Chicken and Cauliflower Rice Casserole

Ingredients:

  • 2 cups cooked, shredded chicken

  • 3 cups cauliflower rice (fresh or frozen)

  • 1 cup broccoli florets

  • 1/2 cup sour cream

  • 1/2 cup mayonnaise

  • 1 cup shredded cheddar cheese

  • 1/2 cup grated Parmesan cheese

  • 1 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. I steam the cauliflower rice and broccoli until just tender, then drain any excess water.

  3. In a large bowl, I mix together the sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.

  4. I add the shredded chicken, cauliflower rice, and broccoli to the bowl and stir until everything is well combined.

  5. I fold in half the cheddar and Parmesan cheese.

  6. I spread the mixture into a greased casserole dish.

  7. I sprinkle the remaining cheddar and Parmesan cheese on top.

  8. I bake for 20-25 minutes, until the top is golden and bubbly.

  9. I let it rest for a few minutes before serving.

3. Mediterranean Chicken Zucchini Bake

Ingredients:

  • 2 medium zucchinis, sliced

  • 2 cups cooked, shredded chicken

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup sliced black olives

  • 1/4 cup crumbled feta cheese

  • 1/2 cup shredded mozzarella cheese

  • 2 tablespoons olive oil

  • 1 teaspoon dried oregano

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions:

  1. I preheat my oven to 400°F (200°C).

  2. I toss the zucchini slices with olive oil, oregano, garlic powder, salt, and pepper.

  3. I layer half the zucchini at the bottom of a greased casserole dish.

  4. I spread the shredded chicken over the zucchini, then add the cherry tomatoes and black olives.

  5. I layer the remaining zucchini on top.

  6. I sprinkle the mozzarella and feta cheese evenly over everything.

  7. I bake for 20-25 minutes, until the cheese is melted and the casserole is heated through.

  8. I let it cool for a few minutes before serving.

4. Salsa Fresca Chicken Bake

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 1 cup salsa fresca (fresh salsa)

  • 1 cup shredded Monterey Jack cheese

  • 1/4 cup chopped cilantro

  • 1 tablespoon olive oil

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon cumin

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. In a bowl, I mix the shredded chicken with olive oil, chili powder, cumin, salt, and pepper.

  3. I spread the chicken mixture evenly in a greased casserole dish.

  4. I pour the salsa fresca over the chicken, making sure to cover it well.

  5. I sprinkle the Monterey Jack cheese over the salsa.

  6. I bake for 15-20 minutes, or until the cheese is melted and bubbly.

  7. I garnish with chopped cilantro before serving.

5. French Onion Chicken Casserole

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 2 large onions, thinly sliced

  • 4 oz cream cheese, softened

  • 1 cup beef broth

  • 1 cup shredded Gruyère cheese

  • 2 tablespoons butter

  • 1 teaspoon dried thyme

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. In a large skillet, I melt butter over medium heat. I add the sliced onions and cook until they are caramelized, stirring frequently (about 20-25 minutes).

  3. I stir in the garlic powder, thyme, salt, and pepper during the last few minutes of cooking.

  4. In a bowl, I combine the shredded chicken and cream cheese, mixing until well combined.

  5. I spread the chicken mixture evenly in a greased casserole dish.

  6. I layer the caramelized onions over the chicken.

  7. I pour the beef broth over the onions.

  8. I sprinkle the Gruyère cheese over the top.

  9. I bake for 20 minutes, or until the cheese is melted and bubbly.

  10. I let it cool for a few minutes before serving.

6. Jalapeño Popper Chicken Casserole

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/2 cup pickled jalapeños, diced

  • 1/4 cup mayonnaise

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. In a large bowl, I combine the shredded chicken, cream cheese, cheddar cheese, diced jalapeños, mayonnaise, garlic powder, salt, and pepper.

  3. I mix all the ingredients well until everything is evenly distributed.

  4. I spread the mixture into a greased casserole dish.

  5. I bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.

  6. I let it cool for a few minutes before serving.

7. Cheesy Asparagus Casserole

Ingredients:

  • 1 pound asparagus, trimmed and cut into 1-inch pieces

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons butter, melted

  • 1 clove garlic, minced

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. I steam the asparagus until it’s tender-crisp, about 5 minutes.

  3. In a bowl, I mix together the softened cream cheese, melted butter, minced garlic, salt, and pepper.

  4. I add the steamed asparagus and stir gently to combine.

  5. I transfer the mixture to a greased casserole dish.

  6. I sprinkle the cheddar and Parmesan cheese evenly over the top.

  7. I bake for 15-20 minutes, or until the cheese is melted and bubbly.

  8. I let it cool for a few minutes before serving.

8. Loaded Cauliflower Broccoli Casserole (Modified with Ground Turkey)

Ingredients:

  • 4 cups cauliflower florets, cut into small pieces

  • 2 cups broccoli florets, cut into small pieces

  • 1 pound ground turkey, cooked and drained

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/2 cup sour cream

  • 1/4 cup chopped green onions

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. I steam the cauliflower and broccoli until tender, about 8-10 minutes.

  3. In a large bowl, I combine the softened cream cheese, sour cream, garlic powder, salt, and pepper.

  4. I add the steamed cauliflower and broccoli, cooked ground turkey, and chopped green onions, mixing well to combine.

  5. I transfer the mixture to a greased casserole dish.

  6. I sprinkle the shredded cheddar cheese evenly over the top.

  7. I bake for 20-25 minutes, or until the cheese is melted and bubbly.

  8. I let it cool for a few minutes before serving.

9. Baked Ranch Chicken Casserole with Crispy Onion

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 1 packet ranch dressing mix

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/2 cup sour cream

  • 1/4 cup chopped green onions

  • 1/2 cup crispy fried onions (keto-friendly version if available)

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon black pepper

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. In a large bowl, I combine the shredded chicken, ranch dressing mix, softened cream cheese, sour cream, garlic powder, and pepper.

  3. I stir well to combine all ingredients.

  4. I transfer the mixture to a greased casserole dish.

  5. I sprinkle the shredded cheddar cheese evenly over the top.

  6. I bake for 20 minutes, or until the cheese is melted and bubbly.

  7. I sprinkle the crispy fried onions and chopped green onions over the cheese.

  8. I bake for an additional 5 minutes to let the onions get heated through.

  9. I let it cool for a few minutes before serving.

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10. Keto Ground Beef Casserole

Ingredients:

  • 1 pound ground beef

  • 1 medium onion, chopped

  • 1 green bell pepper, chopped

  • 1 (10-ounce) can diced tomatoes and green chiles, undrained

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1 teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cumin

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. In a large skillet, I brown the ground beef over medium-high heat. I drain any excess grease.

  3. I add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes.

  4. I stir in the diced tomatoes and green chiles, chili powder, garlic powder, cumin, salt, and pepper.

  5. I reduce the heat and simmer for 5 minutes.

  6. I remove the skillet from the heat and stir in the softened cream cheese until it is melted and well combined.

  7. I transfer the mixture to a greased casserole dish.

  8. I sprinkle the shredded cheddar cheese evenly over the top.

  9. I bake for 20 minutes, or until the cheese is melted and bubbly.

  10. I let it cool for a few minutes before serving.

11. Keto Taco Casserole

Ingredients:

  • 1 pound ground beef

  • 1 packet taco seasoning (keto-friendly)

  • 1 cup salsa

  • 1 cup shredded cheddar cheese

  • 1/2 cup sour cream

  • 1/4 cup chopped green onions

  • 1 avocado, diced

  • 1/4 cup chopped cilantro

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. In a large skillet, I brown the ground beef over medium-high heat. I drain any excess grease.

  3. I stir in the taco seasoning and follow the package instructions, adding water if necessary.

  4. I simmer for 5 minutes, allowing the flavors to combine.

  5. I spread the ground beef mixture evenly in a greased casserole dish.

  6. I spread the salsa over the beef.

  7. I sprinkle the shredded cheddar cheese evenly over the salsa.

  8. I bake for 15-20 minutes, or until the cheese is melted and bubbly.

  9. I top with dollops of sour cream, diced avocado, chopped green onions, and cilantro before serving.

12. Chicken Ranch Casserole (Modified)

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 1 cup cooked and crumbled ground turkey

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/2 cup ranch dressing (keto-friendly)

  • 1/4 cup chopped green onions

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon black pepper

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. In a large bowl, I combine the shredded chicken, cooked ground turkey, softened cream cheese, shredded cheddar cheese, ranch dressing, garlic powder, and pepper.

  3. I mix well to combine all ingredients.

  4. I transfer the mixture to a greased casserole dish.

  5. I bake for 20 minutes, or until the cheese is melted and bubbly.

  6. I sprinkle the chopped green onions over the cheese before serving.

  7. I let it cool for a few minutes before serving.

13. Spicy Italian Keto Stuffed Peppers Casserole

Ingredients:

  • 4 bell peppers (any color), halved and seeded

  • 1 pound ground turkey or ground chicken

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 (14.5-ounce) can diced tomatoes, drained

  • 1 cup marinara sauce (keto-friendly, no sugar added)

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon red pepper flakes (optional, for heat)

  • 1 cup shredded mozzarella cheese

  • 2 tablespoons olive oil

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. I lightly brush the inside of each bell pepper half with olive oil and place them in a casserole dish.

  3. In a large skillet, I brown the ground turkey or chicken over medium-high heat. I drain any excess grease.

  4. I add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.

  5. I stir in the diced tomatoes, marinara sauce, Italian seasoning, red pepper flakes (if using), salt, and pepper.

  6. I simmer for 5 minutes, allowing the flavors to combine.

  7. I spoon the meat mixture into each bell pepper half.

  8. I sprinkle the shredded mozzarella cheese evenly over the stuffed peppers.

  9. I bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.

  10. I let it cool for a few minutes before serving.

14. Keto Ground Beef and Mushroom Casserole

Ingredients:

  • 1 pound ground beef

  • 8 oz sliced mushrooms

  • 1 medium onion, chopped

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/2 cup beef broth

  • 1 tablespoon Worcestershire sauce (check for sugar content)

  • 2 tablespoons olive oil

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. In a large skillet, I heat olive oil over medium-high heat. I brown the ground beef, then drain any excess grease.

  3. I add the chopped onion and sliced mushrooms to the skillet and cook until softened, about 5 minutes.

  4. I stir in the beef broth, Worcestershire sauce, garlic powder, salt, and pepper.

  5. I reduce the heat and simmer for 5 minutes, allowing the flavors to combine.

  6. I remove the skillet from the heat and stir in the softened cream cheese until melted and well combined.

  7. I transfer the mixture to a greased casserole dish.

  8. I sprinkle the shredded cheddar cheese evenly over the top.

  9. I bake for 20 minutes, or until the cheese is melted and bubbly.

  10. I let it cool for a few minutes before serving.

15. Broccoli Cheese Casserole

Ingredients:

  • 4 cups broccoli florets, fresh or frozen

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/2 cup heavy cream

  • 2 tablespoons butter, melted

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. I steam the broccoli florets until tender-crisp, about 5 minutes.

  3. In a bowl, I mix together the softened cream cheese, melted butter, garlic powder, salt, and pepper.

  4. I add the steamed broccoli and heavy cream, stirring gently to combine.

  5. I transfer the mixture to a greased casserole dish.

  6. I sprinkle the cheddar cheese evenly over the top.

  7. I bake for 15-20 minutes, or until the cheese is melted and bubbly.

  8. I let it cool for a few minutes before serving.

16. Buffalo Chicken Casserole

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 1/2 cup buffalo wing sauce (keto-friendly, no sugar added)

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/4 cup ranch dressing (keto-friendly)

  • 2 tablespoons butter, melted

  • 1/4 teaspoon garlic powder

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. In a large bowl, I combine the shredded chicken, buffalo wing sauce, softened cream cheese, ranch dressing, melted butter, and garlic powder.

  3. I mix all the ingredients well until everything is evenly distributed.

  4. I spread the mixture into a greased casserole dish.

  5. I sprinkle the shredded cheddar cheese evenly over the top.

  6. I bake for 20 minutes, or until the cheese is melted and bubbly.

  7. I let it cool for a few minutes before serving.

17. Eggplant Parmesan Casserole

Ingredients:

  • 1 large eggplant, sliced into 1/4-inch thick rounds

  • 1 pound ground turkey or ground beef

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 (24-ounce) jar marinara sauce (keto-friendly, no sugar added)

  • 1 1/2 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons olive oil

  • 1 teaspoon Italian seasoning

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. I lightly salt the eggplant slices and let them sit for 15-20 minutes to draw out excess moisture, then pat them dry with paper towels.

  3. In a large skillet, I brown the ground turkey or ground beef over medium-high heat. I drain any excess grease.

  4. I add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.

  5. I stir in the marinara sauce and Italian seasoning, then simmer for 5 minutes.

  6. I lightly brush a casserole dish with olive oil. I layer eggplant slices, meat sauce, mozzarella cheese, and Parmesan cheese.

  7. I repeat the layers until all ingredients are used, finishing with a layer of cheese.

  8. I bake for 30-35 minutes, or until the cheese is melted, bubbly, and lightly browned.

  9. I let it cool for a few minutes before serving.

18. Keto Pizza Casserole

Ingredients:

  • 1 pound ground Italian sausage (ensure it’s sugar-free)

  • 1 green bell pepper, chopped

  • 1/2 cup sliced pepperoni (nitrate-free)

  • 1 (15-ounce) can tomato sauce (keto-friendly, no sugar added)

  • 1 teaspoon Italian seasoning

  • 1 1/2 cups shredded mozzarella cheese

  • 1/4 cup grated Parmesan cheese

  • Olive oil for greasing

  • Optional toppings: sliced mushrooms, black olives, chopped onions

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. I brown the sausage in a large skillet over medium-high heat. I drain any excess grease.

  3. I add the chopped green bell pepper and cook until softened, about 5 minutes.

  4. I stir in the tomato sauce and Italian seasoning, then simmer for 5 minutes.

  5. I grease a casserole dish with olive oil. I spread the sausage mixture in the dish.

  6. I layer pepperoni slices and any other optional toppings you like over the sauce.

  7. I sprinkle the mozzarella and Parmesan cheese evenly over the top.

  8. I bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.

  9. I let it cool for a few minutes before serving.

19. Sausage and Spinach Breakfast Casserole (Modified with Ground Turkey)

Ingredients:

  • 1 pound ground turkey

  • 6 large eggs

  • 1 cup heavy cream

  • 10 oz frozen spinach, thawed and squeezed dry

  • 1/2 cup shredded cheddar cheese

  • 1/4 cup grated Parmesan cheese

  • 1 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. I brown the ground turkey in a large skillet over medium-high heat. I drain any excess grease.

  3. In a large bowl, I whisk together the eggs, heavy cream, garlic powder, salt, and pepper.

  4. I add the cooked ground turkey and thawed spinach to the egg mixture.

  5. I pour the mixture into a greased casserole dish.

  6. I sprinkle the cheddar and Parmesan cheese evenly over the top.

  7. I bake for 30-35 minutes, or until the casserole is set and the cheese is golden brown.

  8. I let it cool for a few minutes before serving.

20. Zucchini Lasagna Casserole

Ingredients:

  • 3 medium zucchinis, sliced lengthwise into 1/4-inch thick strips

  • 1 pound ground beef or ground turkey

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 (24-ounce) jar marinara sauce (keto-friendly, no sugar added)

  • 15 oz ricotta cheese

  • 1 cup shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • 1 egg, beaten

  • 1 teaspoon Italian seasoning

  • Salt and pepper to taste

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Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. I lightly salt the zucchini slices and let them sit for 15-20 minutes to draw out excess moisture, then pat them dry with paper towels.

  3. In a large skillet, I brown the ground beef or ground turkey over medium-high heat. I drain any excess grease.

  4. I add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.

  5. I stir in the marinara sauce and Italian seasoning, then simmer for 5 minutes.

  6. In a separate bowl, I combine the ricotta cheese, beaten egg, Parmesan cheese, salt, and pepper.

  7. I layer zucchini slices, meat sauce, ricotta mixture, and mozzarella cheese in a casserole dish.

  8. I repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese.

  9. I bake for 30-35 minutes, or until the cheese is melted, bubbly, and lightly browned.

  10. I let it cool for a few minutes before serving.

21. Cauliflower Mac and Cheese Bake

Ingredients:

  • 1 large head cauliflower, cut into florets

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/2 cup heavy cream

  • 2 tablespoons butter

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. I steam the cauliflower florets until tender, about 10-12 minutes.

  3. In a saucepan, I melt the butter over low heat.

  4. I add the softened cream cheese and stir until smooth.

  5. I gradually add the heavy cream, stirring constantly until the sauce is smooth and creamy.

  6. I stir in the garlic powder, salt, and pepper.

  7. I add the shredded cheddar cheese and stir until melted and smooth.

  8. I transfer the steamed cauliflower to a greased casserole dish.

  9. I pour the cheese sauce over the cauliflower, making sure to coat all the florets.

  10. I bake for 15-20 minutes, or until the casserole is heated through and the top is lightly browned.

  11. I let it cool for a few minutes before serving.

22. Keto Egg and Spinach Breakfast Casserole

Ingredients:

  • 6 large eggs

  • 1 cup heavy cream

  • 10 oz frozen spinach, thawed and squeezed dry

  • 1/2 cup shredded cheddar cheese

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup diced cooked ham, or turkey sausage.

  • 1 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. In a large bowl, I whisk together the eggs, heavy cream, garlic powder, salt, and pepper.

  3. I add the thawed spinach, cooked ham/turkey sausage, and mix it in the egg mixture.

  4. I pour the mixture into a greased casserole dish.

  5. I sprinkle the cheddar and Parmesan cheese evenly over the top.

  6. I bake for 30-35 minutes, or until the casserole is set and the cheese is golden brown.

  7. I let it cool for a few minutes before serving.

23. Keto Greek Chicken Casserole

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 1 cup chopped cucumber

  • 1 cup halved cherry tomatoes

  • 1/2 cup Kalamata olives, pitted and halved

  • 4 oz feta cheese, crumbled

  • 1/4 cup olive oil

  • 2 tablespoons red wine vinegar

  • 1 teaspoon dried oregano

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. In a large bowl, I combine the shredded chicken, chopped cucumber, halved cherry tomatoes, Kalamata olives, and feta cheese.

  3. In a small bowl, I whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.

  4. I pour the dressing over the chicken and vegetable mixture, tossing gently to combine.

  5. I transfer the mixture to a greased casserole dish.

  6. I bake for 20-25 minutes, or until heated through and the flavors have melded.

  7. I let it cool for a few minutes before serving.

24. Cabbage Noodle Tuna Casserole

Ingredients:

  • 1 medium head of cabbage, shredded

  • 2 (5-ounce) cans tuna in water, drained

  • 4 oz cream cheese, softened

  • 1/2 cup heavy cream

  • 1/2 cup shredded cheddar cheese

  • 1/4 cup chopped onion

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. I steam the shredded cabbage until tender-crisp, about 10-12 minutes.

  3. In a large bowl, I combine the drained tuna, softened cream cheese, heavy cream, cheddar cheese, chopped onion, garlic powder, salt, and pepper.

  4. I add the steamed cabbage and stir gently to combine.

  5. I transfer the mixture to a greased casserole dish.

  6. I bake for 20-25 minutes, or until the casserole is heated through and the top is lightly browned.

  7. I let it cool for a few minutes before serving.

25. Ham & Chicken Cordon Bleu Casserole (Modified)

Ingredients:

  • 2 cups cooked, shredded chicken

  • 1 cup diced cooked turkey breast

  • 4 oz cream cheese, softened

  • 1 cup shredded Swiss cheese

  • 1/2 cup heavy cream

  • 2 tablespoons Dijon mustard

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. In a large bowl, I combine the shredded chicken, diced turkey breast, softened cream cheese, Swiss cheese, heavy cream, Dijon mustard, garlic powder, salt, and pepper.

  3. I mix all the ingredients well until everything is evenly distributed.

  4. I spread the mixture into a greased casserole dish.

  5. I bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.

  6. I let it cool for a few minutes before serving.

26. Cheesy Cauliflower Casserole

Ingredients:

  • 1 large head cauliflower, cut into florets

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/2 cup sour cream

  • 2 tablespoons butter, melted

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. I steam the cauliflower florets until tender, about 10-12 minutes.

  3. In a large bowl, I combine the softened cream cheese, sour cream, melted butter, garlic powder, salt, and pepper.

  4. I add the steamed cauliflower and stir gently to combine.

  5. I transfer the mixture to a greased casserole dish.

  6. I sprinkle the cheddar cheese evenly over the top.

  7. I bake for 20-25 minutes, or until the cheese is melted and bubbly.

  8. I let it cool for a few minutes before serving.

27. Mushroom and Swiss Chicken Bake

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 8 oz sliced mushrooms

  • 1 medium onion, chopped

  • 1 cup shredded Swiss cheese

  • 1/2 cup heavy cream

  • 2 tablespoons butter

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. I melt the butter in a large skillet over medium heat. I add the chopped onion and cook until softened, about 5 minutes.

  3. I add the sliced mushrooms and cook until tender, about 5-7 minutes.

  4. I stir in the shredded chicken, heavy cream, garlic powder, salt, and pepper.

  5. I transfer the mixture to a greased casserole dish.

  6. I sprinkle the Swiss cheese evenly over the top.

  7. I bake for 20-25 minutes, or until the cheese is melted and bubbly.

  8. I let it cool for a few minutes before serving.

28. Taco Zoodle Casserole

Ingredients:

  • 4 medium zucchini, spiralized into zoodles

  • 1 pound ground beef or ground turkey

  • 1 packet taco seasoning (keto-friendly)

  • 1 cup salsa

  • 1 cup shredded cheddar cheese

  • 1/4 cup chopped green onions

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. I brown the ground beef or ground turkey in a large skillet over medium-high heat. I drain any excess grease.

  3. I stir in the taco seasoning and follow the package instructions, adding water if necessary.

  4. I simmer for 5 minutes, allowing the flavors to combine.

  5. I spread the zoodles in a greased casserole dish.

  6. I spread the meat mixture over the zoodles.

  7. I spread the salsa over the meat.

  8. I sprinkle the shredded cheddar cheese evenly over the salsa.

  9. I bake for 15-20 minutes, or until the cheese is melted and bubbly.

  10. I top with chopped green onions before serving.

29. Ham and Cheese Breakfast Casserole (Modified with Turkey)

Ingredients:

  • 6 large eggs

  • 1 cup heavy cream

  • 1 cup shredded cheddar cheese

  • 1/2 cup diced cooked turkey breast

  • 1/4 cup chopped green onions

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. In a large bowl, I whisk together the eggs, heavy cream, garlic powder, salt, and pepper.

  3. I add the cheddar cheese, cooked turkey breast, and green onions.

  4. I pour the mixture into a greased casserole dish.

  5. I bake for 30-35 minutes, or until the casserole is set and lightly browned.

  6. I let it cool for a few minutes before serving.

30. Shrimp and Cauliflower Grits Bake

Ingredients:

  • 1 pound shrimp, peeled and deveined

  • 4 cups cauliflower rice

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/2 cup heavy cream

  • 2 tablespoons butter

  • 1/4 cup chopped green onions

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. I steam the cauliflower rice until tender, about 8-10 minutes.

  3. I melt the butter in a large skillet over medium heat.

  4. I add the shrimp and cook until pink and opaque, about 3-5 minutes.

  5. In a large bowl, I combine the steamed cauliflower rice, cream cheese, heavy cream, garlic powder, salt, and pepper.

  6. I add the cooked shrimp and green onions, mixing gently to combine.

  7. I transfer the mixture to a greased casserole dish.

  8. I sprinkle the cheddar cheese evenly over the top.

  9. I bake for 15-20 minutes, or until the cheese is melted and bubbly.

  10. I let it cool for a few minutes before serving.

31. Turkey and Green Bean Casserole

Ingredients:

  • 2 cups cooked turkey, diced

  • 2 (14.5-ounce) cans green beans, drained

  • 4 oz cream cheese, softened

  • 1/2 cup heavy cream

  • 1/4 cup chopped onion

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

  • 1/2 cup crispy fried onions (keto-friendly version, if available)

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. In a large bowl, I combine the diced turkey, drained green beans, softened cream cheese, heavy cream, chopped onion, garlic powder, salt, and pepper.

  3. I mix well to combine all ingredients.

  4. I transfer the mixture to a greased casserole dish.

  5. I bake for 20 minutes, or until heated through and bubbly.

  6. I sprinkle the crispy fried onions over the top.

  7. I bake for an additional 5 minutes, or until the onions are golden brown.

  8. I let it cool for a few minutes before serving.

32. Pesto Chicken and Tomato Casserole

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 1 cup cherry tomatoes, halved

  • 1/2 cup pesto (keto-friendly, no sugar added)

  • 1 cup shredded mozzarella cheese

  • 2 tablespoons olive oil

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

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Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. In a large bowl, I combine the shredded chicken, halved cherry tomatoes, pesto, olive oil, garlic powder, salt, and pepper.

  3. I mix well to combine all ingredients.

  4. I transfer the mixture to a greased casserole dish.

  5. I sprinkle the shredded mozzarella cheese evenly over the top.

  6. I bake for 20 minutes, or until the cheese is melted and bubbly.

  7. I let it cool for a few minutes before serving.

33. Southwest Chicken and Veggie Casserole

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 (15-ounce) can black beans, rinsed and drained

  • 1 cup corn kernels (optional, use sparingly for keto)

  • 1 cup salsa

  • 1 cup shredded cheddar cheese

  • 1 tablespoon chili powder

  • 1/2 teaspoon cumin

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. In a large bowl, I combine the shredded chicken, diced bell peppers, black beans, corn (if using), salsa, chili powder, cumin, salt, and pepper.

  3. I mix well to combine all ingredients.

  4. I transfer the mixture to a greased casserole dish.

  5. I sprinkle the shredded cheddar cheese evenly over the top.

  6. I bake for 20 minutes, or until the cheese is melted and bubbly.

  7. I let it cool for a few minutes before serving.

34. Cheesy Chicken Broccoli Casserole

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 4 cups broccoli florets, fresh or frozen

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/2 cup heavy cream

  • 2 tablespoons butter, melted

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. I steam the broccoli florets until tender-crisp, about 5 minutes.

  3. In a bowl, I mix together the softened cream cheese, melted butter, minced garlic, salt, and pepper.

  4. I add the steamed broccoli,shredded chicken, and heavy cream, stirring gently to combine.

  5. I transfer the mixture to a greased casserole dish.

  6. I sprinkle the cheddar cheese evenly over the top.

  7. I bake for 15-20 minutes, or until the cheese is melted and bubbly.

  8. I let it cool for a few minutes before serving.

35. Cheesy Salsa Chicken Casserole

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 1 cup salsa

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/4 cup chopped green onions

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. In a bowl, I combine the shredded chicken, salsa, softened cream cheese, garlic powder, salt, and pepper.

  3. I mix all the ingredients well until everything is evenly distributed.

  4. I spread the mixture into a greased casserole dish.

  5. I sprinkle the shredded cheddar cheese evenly over the top.

  6. I bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.

  7. I garnish with chopped green onions before serving.

  8. I let it cool for a few minutes before serving.

36. Chicken Alfredo Casserole

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 4 cups broccoli florets, fresh or frozen

  • 1 cup Alfredo sauce (keto-friendly, no sugar added)

  • 1 cup shredded mozzarella cheese

  • 1/4 cup grated Parmesan cheese

  • 1/4 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. Steam broccoli florets until tender, about 5 minutes

  3. In a bowl, I combine the shredded chicken, steamed broccoli, Alfredo sauce, garlic powder, salt, and pepper.

  4. I mix well to combine all ingredients.

  5. I transfer the mixture to a greased casserole dish.

  6. I sprinkle the mozzarella and Parmesan cheese evenly over the top.

  7. I bake for 20 minutes, or until the cheese is melted and bubbly.

  8. I let it cool for a few minutes before serving.

37. Philly Cheesesteak Casserole

Ingredients:

  • 1 pound ground beef or thinly sliced steak

  • 1 green bell pepper, sliced

  • 1 red bell pepper, sliced

  • 1 medium onion, sliced

  • 1 cup mushrooms, sliced

  • 1 cup shredded provolone or mozzarella cheese

  • 4 oz cream cheese, softened

  • 1 tablespoon olive oil

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. In a large skillet, I heat olive oil over medium-high heat. I add the onions, bell peppers, and mushrooms and cook until softened, about 5-7 minutes.

  3. I add the ground beef or steak and cook until browned. I drain any excess fat.

  4. I stir in the cream cheese, garlic powder, salt, and pepper until everything is well combined and creamy.

  5. I transfer the mixture to a greased casserole dish and top with shredded provolone or mozzarella cheese.

  6. I bake for 15-20 minutes, or until the cheese is melted and bubbly.

  7. I let it cool for a few minutes before serving.

38. Chicken Enchilada Casserole

Ingredients:

  • 2 large chicken breasts, cooked and shredded

  • 1 cup enchilada sauce (keto-friendly, no sugar added)

  • 1 cup shredded cheddar cheese

  • 1/2 cup sour cream

  • 1/4 cup chopped green onions

  • 1/2 teaspoon cumin

  • 1/2 teaspoon chili powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 350°F (175°C).

  2. In a bowl, I combine the shredded chicken, enchilada sauce, cumin, chili powder, salt, and pepper.

  3. I spread the mixture into a greased casserole dish.

  4. I top with shredded cheddar cheese.

  5. I bake for 20 minutes, or until the cheese is melted and bubbly.

  6. I let it cool for a few minutes, then garnish with sour cream and chopped green onions before serving.

39. Sausage, Pepper, and Cauliflower Rice Casserole (using chicken or turkey sausage)

Ingredients:

  • 1 pound chicken or turkey sausage, sliced

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 medium onion, chopped

  • 3 cups cauliflower rice

  • 1 cup shredded mozzarella cheese

  • 2 tablespoons olive oil

  • 1/2 teaspoon Italian seasoning

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. In a large skillet, I heat olive oil over medium-high heat. I cook the sausage slices until browned, then remove and set aside.

  3. In the same skillet, I add the onion and bell peppers and cook until softened.

  4. I add the cauliflower rice and Italian seasoning to the skillet, stirring for another 3-4 minutes.

  5. I return the sausage to the skillet and mix everything together. I season with salt and pepper.

  6. I transfer the mixture to a greased casserole dish and top with shredded mozzarella cheese.

  7. I bake for 15-20 minutes, or until the cheese is melted and bubbly.

  8. I let it cool for a few minutes before serving.

40. Cheesy Brussels Sprouts Casserole (using turkey sausage)

Ingredients:

    1. 5 pounds Brussels sprouts, trimmed and halved

  • 1 pound ground turkey sausage

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 2 tablespoons olive oil

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 400°F (200°C).

  2. I toss the Brussels sprouts with olive oil, salt, and pepper and spread them in a single layer on a baking sheet.

  3. I roast for 20 minutes, or until tender and slightly browned.

  4. While the Brussels sprouts are roasting, I cook the ground turkey sausage in a skillet over medium heat until browned. I drain any excess grease.

  5. In a large bowl, I combine the roasted Brussels sprouts, cooked sausage, softened cream cheese, and garlic powder.

  6. I transfer the mixture to a greased casserole dish.

  7. I sprinkle the shredded cheddar cheese evenly over the top.

  8. I bake for 10-15 minutes, or until the cheese is melted and bubbly.

  9. I let it cool for a few minutes before serving.

41. Keto Shepherd’s Pie Casserole

Ingredients:

  • 1 pound ground beef or ground turkey

  • 1 medium onion, chopped

  • 1 cup beef broth

  • 1 teaspoon Worcestershire sauce (check for sugar content)

  • 1 teaspoon dried thyme

  • 4 cups cauliflower florets

  • 4 oz cream cheese, softened

  • 2 tablespoons butter

  • 1/4 cup grated Parmesan cheese

  • Salt and pepper to taste

Instructions:

  1. I preheat my oven to 375°F (190°C).

  2. I brown the ground beef or ground turkey in a large skillet over medium-high heat. I drain any excess grease.

  3. I add the chopped onion and cook until softened, about 5 minutes.

  4. I stir in the beef broth, Worcestershire sauce, thyme, salt, and pepper.

  5. I reduce the heat and simmer for 10 minutes, allowing the flavors to combine.

  6. While the meat mixture is simmering, I steam or boil the cauliflower florets until very tender.

  7. I drain the cauliflower and transfer it to a food processor or blender.

  8. I add the softened cream cheese and butter, then blend until smooth and creamy.

  9. I season with salt and pepper.

  10. I transfer the meat mixture to a greased casserole dish.

  11. I spread the cauliflower mash evenly over the meat.

  12. I sprinkle the Parmesan cheese over the cauliflower mash.

  13. I bake for 20-25 minutes, or until the topping is lightly golden and the casserole is heated through.

  14. I let it cool for a few minutes before serving.

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