Low-Carb Beef And Vegetable Casserole

Last Updated on April 8, 2026 by Sarah Leadon

This low-carb beef and vegetable casserole is hearty. It’s cheesy and packed with flavor without all the heavy carbs. It’s the perfect weeknight dinner when you want something that’s comforting but still nutritious. The combination of ground beef, fresh vegetables, rich tomato-based sauce, and melty cheese makes this casserole so satisfying.

Ingredients

This beef and vegetable casserole is very easy to make. Here are some of the ingredients you need to make it:

• Cabbage: Green cabbage adds texture. It’s also low-carb and helps keep you fuller longer.
• Mushrooms: They add umami flavor to the casserole. They soak up the sauce’s flavors  really well.
• Cauliflower: They are a great low-carb substitute for potatoes.
• Red Onions: Adds sweetness and color.
• Cheese: I used a mix of mozzarella and cheddar, but you can use cheddar, parmesan, or any cheese you’d like.

Scroll down to the recipe card to see the full list of ingredients and measurements.

🥘 Tips 🥘

• Drain the vegetables. Vegetables contain a lot of water. After you sautee them, drain any liquid. If you don’t, the casserole will be watery.
• Use lean ground beef. Fatty beef shrinks more. It releases extra grease, which can make the casserole oily.
• Season in layers. Adding salt and spices at different stages of cooking to build deeper flavor.
• Let it rest. Let the beef and vegetable casserole sit for 10 minutes. It will be easier to serve.

Variations

This casserole is incredibly flexible. Try these swaps:

• Broccoli: Replace the cauliflower or cabbage with broccoli florets.
• Ground turkey or chicken: You can use either to make the meat sauce. It will be lighter and just as flavorful as a beef meat sauce.
• Zucchini or squash: Slice and sauté it with the mushrooms for extra veggies.
• Creamier version: Stir in a ½ cup of heavy cream to the meat sauce before mixing it with the vegetables.

Serving Suggestions

This beef and vegetable casserole is filling on its own, but you can pair it with:

• A simple green salad
• Roasted asparagus or green beans
• Cauliflower mash
• Keto garlic bread
• A dollop of sour cream

How To Store Beef And Vegetable Casserole

You can store leftover beef and vegetable casserole in an airtight container in the fridge for 4 days. You can also freeze it for 2 months. Just make sure you store it in a freezer-safe container.

You have two options for reheating this casserole. You can reheat it in the microwave in 1-minute intervals until it’s warm. You can also reheat it in the oven at 325°F (162°C) for 15-25 minutes.

👩🏾‍🍳Pro Tip👩🏾‍🍳

If you are feeding people that don’t like leftovers, refresh the casserole. Scoop the casserole into ramekins or small oven‑safe skillets. Add a spoonful of marinara sauce to moisten it and top with extra cheese. Bake at 325°F (162°C) for 20–30 minutes until bubbly. This trick makes the casserole taste freshly made, and no one will know it’s leftovers.

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Low-Carb Beef And Vegetable Casserole

Recipe by Sarah Leadon

5.0 from 1 vote

Course: Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings: 6

1/2x 1x 2x

6

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

390

kcal

Net Carbs

13

Net Carbs

Total time

50

minutes

This low-carb beef and vegetable casserole is a hearty dish made with lean ground beef, sautéed vegetables, and a rich tomato-based sauce, topped with melty cheese. It’s packed with flavor, easy to make, and perfect for meal prep. Each bite is savory, satisfying, and low in carbs. It’s the ideal weeknight dinner for anyone looking for a light but satisfying dish.

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Ingredients

• Meat Sauce:

• 2 tablespoons olive oil

• 1 lb. lean ground beef

• 1 medium white onion, diced small

• 2 teaspoons fresh thyme

• 3 garlic cloves minced

• ½ teaspoon dried basil

• ½ teaspoon dried oregano

• 1 ½ teaspoons seasoned salt

• ½ teaspoon black pepper

• 2 tablespoons tomato paste

• 2 cups marinara or tomato sauce

• 1 cup water

• 2 tablespoons brown sugar substitute 

• Casserole:

• 2 cups cauliflower florets, cut into bite-sized pieces

• 2 tablespoons olive oil

• 1/2 red onion, sliced into 1/2-inch pieces

• 2 cups button mushrooms, sliced

• 1/2 medium cabbage, shredded

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• 2 cups shredded cheese

Directions

• Meat Sauce:
• Set your oven to 350°F (176°C) and let it preheat.
• Put the olive oil into a large pot. Set it over medium-high heat.
• Add the ground beef. Cook for 8-10 minutes, breaking it into smaller pieces with a wooden spoon until no longer pink.
• Add the onion, red bell pepper, fresh thyme, basil, oregano, and garlic, and cook for 2 minutes until translucent.
• Sprinkle 1 teaspoon of seasoned salt and 1/4 teaspoon of black pepper over the ground turkey and stir to combine.
• Next, add the tomato paste and stir to combine. Cook it for 1 minute.
• Add the marinara or tomato sauce, brown sugar substitute, water, and the remaining seasoned salt and black pepper. Stir to combine.
• Let the meat sauce come to a boil, then decrease the heat to low and cook it for 20 minutes, stirring occasionally until the sauce thickens slightly.
• Casserole:
• Add the cauliflower florets to a microwave-safe bowl, cover them with a tight-fitting lid, and microwave them for 3-5 minutes until tender. Remove the lid and place the cauliflower florets on a paper towel-lined plate to drain. Set them aside.
• Place the olive oil in an oven-safe skillet. Set it over medium-high heat.
• Add the onions and mushrooms. Cook for 3-5 minutes until they soften.
• Add the cabbage, kosher salt, black pepper, and garlic powder, and toss to combine. Cook it for 5-6 minutes until the cabbage softens. If there is any liquid in the pan, drain it, then remove it from the heat.
• Add the meat sauce and cauliflower to the vegetables. Toss to coat them in the sauce. Sprinkle the shredded cheese over the beef and vegetable casserole and bake for 20-30 minutes, until the cheese melts and it is golden brown.
• Let it rest for 10 minutes before serving.

Nutrition Facts

• Total number of serves: 6
• Calories: 390kcal
• Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 7mg
• Sodium: 511mg
• Carbohydrates: 17g
• Fiber: 3g
• Protein: 30g

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