Summary:

Like a cross between a cheeseburger and a lasagna, this comforting keto casserole has a rich and cheesy tomato meat sauce with juicy bites of tender broccoli.

Ground Beef & Broccoli Casserole

4.7 from 54 votes

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Prep: 15

Cook: 40

Yield: 4 servings

INGREDIENTS

▢ 1 pound extra lean ground beef (Note 1)
▢ 14-ounce can tomato sauce
▢ 6 cups small broccoli florets (Note 2)
▢ 1.75 cups shredded cheddar cheese (Note 3)
▢ 1/4 cup finely grated parmesan cheese (Note 4)
▢ 1 large stalk celery, finely chopped
▢ 1.5 teaspoons table salt
▢ 1 teaspoon garlic powder
▢ 1/4 teaspoon ground cayenne

INSTRUCTIONS

Prepare: Preheat oven to 375 F. Cut any broccoli florets larger than 2 inches into smaller pieces, and add all broccoli to large microwave-safe bowl. Cover and microwave until tender, about 5 minutes. Let them drain and steam out on paper towels (Note 5).
Make Beef-Tomato Mixture: If wet, pat ground beef dry with paper towels. Add beef to large pan over medium heat. Crumbling beef with stiff utensil, cook until browned, about 5 minutes. Keeping everything in pan, stir in tomato sauce, celery, salt, garlic powder, and cayenne. Simmer for at least 10 minutes to thicken sauce (Note 5), stirring occasionally. Turn off heat and let moisture steam out.
Assemble Casserole: Directly in 8×8 inch baking dish (Note 6), add broccoli, beef-tomato mixture, and half of cheddar cheese, carefully stirring together until well-mixed. Evenly top with remaining cheddar cheese. Sprinkle parmesan cheese on top.
Bake & Cool: Bake uncovered at 375 F until casserole begins bubbling up sides and starts to brown on top, about 20 minutes. Let rest for about 10 minutes before cutting into it. Serve (Note 7).

NUTRITION

Makes 4 Servings

Amount Per Serving:

Calories 370 (45% from fat)
Total Fat 19g	29%
Saturated Fat 11g	53%
Cholesterol 111mg	37%
Sodium 1290mg	54%
Net Carb 5.5g
Total Carb 9.5g	3%
Dietary Fiber 4g	15%
Sugars 5.5g
Protein 37g

Vitamin A 71% · Vitamin C 134% · Calcium 41% · Iron 22%

PHOTOS

ground beef mixed with broccoli in casserole dish

NOTES & TIPS

(1) Ground Beef. I use extra lean ground beef (90 to 95% lean) to minimize calories and avoid an overly greasy casserole. If you use a fattier cut, you may want to drain some of the grease after browning the meat. If you don’t have beef, ground turkey is a good substitute.

(2) Broccoli Florets. About 12 ounces raw weight. You can cut florets from a head of broccoli, or you can buy a bag of pre-cut florets located in the refrigerated produce section of many U.S. grocery stores. I recommend cutting the florets into smaller pieces (no larger than 2 inches) so that they cook quickly and are more likely to be evenly distributed in the casserole. I use fresh florets, but frozen should be fine — you may need to cook them longer in the microwave and thoroughly drain to remove moisture.

(3) Cheddar Cheese. I like the bright yellow color that cheddar brings to this casserole, but you can substitute with any kind of shredded soft cheese that melts easily.

(4) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture (not shredded), available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.

(5) Moisture Control. To avoid ending up with a watery casserole, cook the broccoli and let it steam out before adding it to the casserole dish. The same goes for the ground beef and tomato sauce; the meat sauce should be simmered until it’s nice and thick, and then cooled a bit to let the steam escape. These steps will ensure a thick and flavorful casserole that holds together well.

(6) Baking Dish. I use a glass 8×8-inch baking dish and do not grease or line. If you use a metal pan, your baking time may be different from mine since glass transfers heat differently than metal.

(7) Serving / Leftovers. This recipe yields one 8×8 inch casserole, which is divided into four servings. Each serving is a dinner-sized portion, and can be topped with sour cream or avocado. Enjoy it alongside other dishes like garlic roasted mushrooms, creamed spinach, or cauliflower mac-and-cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. They reheat well in the microwave and in the oven.

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Melissa McKellips

I made this tonight for a family that never agrees on anything for dinner. It was thumbs up from everyone and it was super easy.

Eden

This is so delicious and very easy! I used ground turkey. I measured my cheese before weighing and ended up with 4.5 oz cheddar (which was well over two cups) and .75 oz parm. I was happy because it was way less calories that way! This is my second recipe I’ve made of yours. My first was the IP Balsamic Chicken Thighs and that is literally the best thing I cook at home. This second recipe did not disappoint!

Nikki Rain

DRAIN the beef! That’s the only change to this delicious recipe I made the second time I made it & it was excellent!! My little boys gobbled it up!! Definitely going in our rotation!!

Nancy

I made using canned green beans instead of broccoli. Added sour cream and avocado when serving.

Angee

I doubled this. I thought it needed some “bulking” so I added a bag of microwaved cauliflower rice. I also added a smidge of fresh onion and omitted the powder. Jarred garlic instead of powder. I also added some dried Italian seasoning and extra oregano. Rao marinara instead of tomato sauce. Some shaker parmesan/romano and grated cheddar. Surprisingly good, and still low carb. The cayenne is a nice touch. Will make again.

Lora

I wanted something different so I made this recipe over the weekend. I did change it according to the ingredients I had. I used several vegetables, fresh herbs and fresh tomatoes, and andouille sausage to make my sauce. I used several cheeses and a plant based meat (Lightlife). I’m not vegan/vegetarian, however I’ve fallen in love with the taste and texture of this brand. Thanks for the idea and I’m glad that I tried it out.😋

Brandie Benson

Made this for dinner again tonight first time I made it it was great and I added a onion. This time I made it I used 8 oz tomato sauce and 14 oz can of drained diced tomatoes used a large onion and added about a cup of cottage cheese mixed everything together in the skillet transferred to the baking pan topped with some cheese and parmesan it was awesome hubby and I loved it I was thinking you could really pretty much add any veggies you want to it I will definitely make this again thank you so much for the recipe

Kristin

I think it’s good, but my husband LOVES this and requests it all the time for meal prep. I do amp up the seasoning a bit, but other than that, I make it as is. Sometimes frozen broccoli, sometimes fresh. I just use what I have. Definitely a staple for us. Need to teach the hubby how to make it!

Theresa rogers

Good but extremely salty I would definitely cut back on the salt and I drained the grease from the hamburger!

Cindy Keller

Same here. We found it too salty, so will cut it back next time. And I also drained the meat. Otherwise, we enjoyed this casserole and will make it again.

Kelsey

I was looking for a recipe that I could use with the few random things in my fridge. I added onion and a lot of red pepper. Also a touch of habanero hot sauce. This recipe rocks!

Adam

Was easy to make, when I was short on time. I forgot to put in the celery. I was reviewing the recipe and did not have time to chop it up. So I sprinkled some celery seasoning on top then mixed it in. Was very delicious, also use crushed tomatoes, since I bought the wrong canned goods, still was a nice hearty and flavorful dish. Definitely adding this to my personal favorites list.

G Free

Do not add any salt, even one tsp ruined the casserole. I also would not precook the broccoli as it just makes it soggy.

Chris B.

Yum, tastes great. Looking back i realized i forgot to add the parmesan cheese. Did not take away from the taste at all.

Sheri

Way too much table salt in recipe.

Christine K

Can I make in advance, freeze then bake at a later time?

Karen

Wondering the same thing…

pjthatcher111

Family really liked casserole! Will definitely make again! I used pepper flakes instead of cayenne pepper!

Yvonne Marie

Oh my goodness, just made this and it was fantastic, will definitely make again. Thank you so much for sharing.

Toni

This was very yummy!!!!

Tinamcg1

This was very good. Love the hint of of spice from the Cheyenne. Turned out great!!!!!

kristin

I had this recipe saved for a long time before I actually made it. It just seemed too simple to be good. I decided to try it one night when I really didn’t feel like putting a lot of effort into dinner, and was very pleasantly surprised! I make it regularly now. My husband LOVES this dish, especially the leftovers he takes the next day for lunch. Thank you so much! I’m making it again tonight, having dug out frozen ground turkey and frozen broccoli florets!

Regina

Can you freeze this?)

AngieC

Thanks for sharing, One of our now favorite recipes! I added pepper jack cheddar & onions so yummy!

Susie

Does this recipe freeze well? I am going in for surgery and trying to make sure my husband has plenty to eat.

Cynthia Petitte

Can you use frozen broccoli?

Julia

That should be fine. Follow the same instructions regarding cutting them into small florets and microwaving until tender (you might have to microwave longer since it’s frozen).

April

Hi there
I live in New Zealand. I am not familiar with tinned tomato sauce. Will tinned diced tomatoes be the same? Many thanks
🙂

Tinned diced tomatoes aren’t the same. Tinned tomato sauce is essentially tomato puree which is much thicker, and it’s possible they are not sold in cans in your country.

Hillary

Try using a basic store bought marinara sauce or a tomato based pasta sauce.

Ground Beef & Broccoli Casserole