A hearty and creamy Keto Beef and Mushroom Casserole featuring ground beef, flavorful mushrooms, and melted cheddar cheese, perfect for a low-carb, comforting meal.
Total Time:50 minutes
Yield:6 servings
Ingredients
Main Ingredients
1 pound ground beef
2 cups sliced mushrooms
1 small onion, diced
2 cloves garlic, minced
1 teaspoon thyme
Salt to taste
Black pepper to taste
Liquids & Dairy
1 cup heavy cream
1/2 cup beef broth
1 cup shredded cheddar cheese
Cooking
Olive oil for cooking
Instructions
Preheat the oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Cook beef: Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain excess fat carefully to reduce greasiness.
Add mushrooms and liquids: Stir in the sliced mushrooms, beef broth, heavy cream, thyme, salt, and pepper. Cook the mixture for 5-7 minutes until the mushrooms are tender and the sauce slightly thickens.
Assemble casserole: Transfer the beef and mushroom mixture into a greased 9×9-inch baking dish. Evenly sprinkle the shredded cheddar cheese over the top.
Bake: Place the baking dish in the preheated oven and bake for 25 minutes until the cheese is melted, bubbly, and slightly golden.
Serve: Remove the casserole from the oven and let it cool slightly before serving for the best flavor and texture.
Notes
You can substitute heavy cream with coconut cream for a dairy-free alternative.
For extra flavor, add a splash of Worcestershire sauce or a pinch of smoked paprika.
Make sure to drain the fat from the beef to keep the casserole from being too greasy.
This casserole pairs well with a side salad or steamed low-carb vegetables.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated thoroughly before serving.
