Creamy Beef & Veggie Casserole (Low Carb)
Serves: 6
Net carbs: ~5g per serving
INGREDIENTS
Beef & Vegetables
- 1.5 lbs ground beef (80/20)
- 3 cups broccoli florets, chopped small
- 2 cups cauliflower florets, chopped small
- 1 small onion, diced
- 3 cloves garlic, minced
Creamy Sauce
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1.5 cups shredded mozzarella cheese (divided)
- 1/2 cup shredded cheddar cheese
Seasonings
- 2 tbsp olive oil or butter
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 3/4 tsp salt
- 1/2 tsp black pepper
- Pinch of red pepper flakes (optional)
INSTRUCTIONS
1. Preheat Oven
Preheat oven to 400°F (200°C) and prepare a 9×13 baking dish or oven-safe skillet.
2. Cook the Beef
- Heat 1 tbsp oil in a large skillet over medium-high heat
- Add ground beef and break it apart
- Season with salt, pepper, and paprika
- Cook until browned, then drain excess fat and set aside
3. Sauté the Vegetables
- In the same skillet, add remaining oil
- Sauté onion for 2 minutes
- Add garlic for 30 seconds
- Add broccoli and cauliflower
- Cook for 4–5 minutes until tender-crisp
4. Make It Creamy
- Reduce heat to low
- Add cream cheese and heavy cream
- Stir until smooth and fully melted
- Mix in Italian seasoning and 1 cup mozzarella
5. Combine Everything
- Return cooked beef to the skillet
- Mix everything together well
- Transfer mixture to baking dish
- Top with remaining mozzarella and all the cheddar
6. Bake
- Bake for 15–18 minutes until bubbly and melted
- Optional: Broil for 1–2 minutes for a golden top (watch closely!)
7. Rest & Serve
Let it rest for 5 minutes before serving so it thickens slightly. Enjoy warm