12 Low Carb Casserole Recipes for Cozy Weeknight Dinners

Low carb casserole recipes solve the one dish weeknight problem with sturdy vegetables, dairy, eggs, and browned meat that set into substantial slices or spoonfuls without pasta or potatoes. The twelve versions below take that same foundation in genuinely different directions, from creamy chicken to bright Thai green curry.

Start with the chicken broccoli bake for the benchmark, go for Philly cheesesteak when you want meaty and savory, and pick the freezer pesto if you are planning meals. There is a green curry for something brighter and a breakfast casserole that reheats all week.

Which Low Carb Casserole Should You Make?

Classic Cheesy Chicken Broccoli Casserole

You get the benchmark casserole here: tender chicken and just cooked broccoli coated in a sharp cheese sauce that holds its shape when you scoop it. It is the one to make when you want a no surprises dinner.

Ingredients (makes 4 servings)

• Cooked chicken breast, diced: 450 g (1 lb)
• Broccoli florets: 500 g (6 cups)
• Cream cheese, softened: 225 g (8 oz)
• Sour cream: 120 g (1/2 cup)
• Shredded cheddar: 170 g (2 cups)
• Chicken stock: 80 ml (1/3 cup)
• Dijon mustard: 1 tbsp
• Garlic powder: 1 tsp
• Butter, for the dish: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 190C (375F) and rub a 23x33cm dish with the 1 tbsp butter. Drop the 500 g broccoli into boiling salted water for 2 minutes, then drain it well in a colander so the sauce doesn’t turn watery.

Step 2: Whisk the 225 g cream cheese, 120 g sour cream, 80 ml stock, 1 tbsp Dijon, 1 tsp garlic powder, salt, and pepper in a large bowl until you have a smooth sauce that ribbons off the whisk.

Step 3: Fold the 450 g diced chicken and drained broccoli into the sauce, then spread the whole mixture into the buttered dish. Scatter the 170 g cheddar evenly over the top, and you will have a thick layer ready for the oven.

Step 4: Bake for about 22 minutes, until the cheese is bubbling hard and the corners turn deep golden. Rest the casserole for 5 minutes so the sauce sets enough to slice cleanly.

Step 5: Serve big hot scoops onto plates, and you get that soft chicken and bright broccoli mix under the golden cheese shell.

Philly Cheesesteak Casserole

You get all the savory onion, pepper, and mushroom flavor of a diner cheesesteak, but the roll is gone and provolone does the heavy lifting instead. This one is for nights when you want something deeply meaty.

Ingredients (makes 6 servings)

• Beef sirloin, thinly sliced: 680 g (1.5 lb)
• Green bell pepper, sliced: 1
• Yellow onion, sliced: 1 large
• Mushrooms, sliced: 170 g (6 oz)
• Cream cheese: 113 g (4 oz)
• Provolone cheese slices: 8
• Beef stock: 60 ml (1/4 cup)
• Worcestershire sauce: 1 tbsp
• Olive oil: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 200C (400F). Warm the 1 tbsp olive oil in a wide oven safe skillet over high heat, then sear the 680 g sliced beef in two batches until deeply browned, about 4 minutes total, and move it to a plate.

Step 2: Drop the sliced pepper, onion, and 170 g mushrooms into the hot skillet with a pinch of salt and pepper. Cook them for 7 minutes, until the edges are soft and you can smell the onion turning sweet.

Step 3: Stir the 113 g cream cheese and 60 ml stock into the vegetables off the heat, then add the beef back along with the 1 tbsp Worcestershire sauce. You will see a glossy sauce form that coats everything.

Step 4: Spread the mixture evenly, then lay the 8 provolone slices across the top so they overlap slightly. The cheese should cover the whole surface right to the edge.

Step 5: Bake for 13 minutes, until the provolone melts and browns at the corners. Scoop it onto plates, and you get a molten cheese pull with every serving.

Spicy Mexican Beef and Cauliflower Rice Casserole

Taco night energy, but it all bakes into one skillet with cauliflower rice standing in for tortillas. You get smoky chili heat, juicy beef, and a thick layer of melted cheese.

Ingredients (makes 6 servings)

• Ground beef: 900 g (2 lb)
• Cauliflower rice: 500 g (5 cups)
• Canned diced tomatoes with green chiles: 400 g (14 oz)
• Tomato paste: 2 tbsp
• Yellow onion, diced: 1
• Jalapeno, minced: 1
• Chili powder: 1 tbsp
• Ground cumin: 1 tsp
• Shredded cheddar: 170 g (2 cups)
• Olive oil: 1 tbsp

Instructions

Step 1: Heat your oven to 190C (375F). Set a large oven safe skillet over medium high heat with the 1 tbsp oil, then brown the 900 g ground beef for 8 minutes, breaking it up with a wooden spoon as it cooks.

Step 2: Stir in the diced onion and minced jalapeno and cook for 4 minutes, until they soften. Add the 1 tbsp chili powder and 1 tsp cumin, and you will smell the spices bloom immediately.

Step 3: Pour in the 400 g tomatoes with their juices, the 2 tbsp tomato paste, and the 500 g cauliflower rice. Simmer the mixture for 4 minutes so the liquid thickens and the rice just begins to soften.

Step 4: Scatter the 170 g cheddar over the top in an even layer. If your skillet is not oven safe, transfer everything to a casserole dish first.

Step 5: Bake for 14 minutes, until the cheese is bubbling and the beef mixture is hot through. Serve it in bowls straight from the skillet while the edges are still crispy.

Baked Zucchini Lasagna Casserole

If you grew up on layered lasagna, this version gives you the same red sauce and cheese pull with zucchini doing the layering. You still get a tall, forkable casserole, just lighter and without the noodles.

Ingredients (makes 8 servings)

• Zucchini: 900 g (2 lb)
• Ground beef: 680 g (1.5 lb)
• Ricotta cheese: 340 g (12 oz)
• Mozzarella, shredded: 200 g (2 cups)
• Parmesan, grated: 30 g (1/3 cup)
• Egg: 1
• Garlic, minced: 2 cloves
• Crushed tomatoes: 700 g (3 cups)
• Dried oregano: 1 tsp
• Olive oil: 1 tbsp

Instructions

Step 1: Preheat your oven to 190C (375F). Slice the 900 g zucchini into 6 mm planks, lay them on a clean towel, and salt both sides so they release water for 10 minutes, then pat them dry.

Step 2: Brown the 680 g ground beef in the 1 tbsp olive oil over medium high heat, adding the 2 minced garlic cloves and 1 tsp oregano halfway through. Stir in the 700 g crushed tomatoes and simmer for 10 minutes so the sauce thickens.

Step 3: Stir the 340 g ricotta, 1 egg, 30 g parmesan, and 100 g (1 cup) of the mozzarella in a bowl until you have a thick cheese filling that holds a trail when you scrape it.

Step 4: Layer half the meat sauce in a large baking dish, then half the zucchini, then all the ricotta mixture, then the remaining zucchini and the rest of the sauce. You want the top visible as red sauce.

Step 5: Top with the remaining 100 g (1 cup) mozzarella, cover with foil, and bake for 30 minutes. Uncover and bake 10 more minutes, then rest 10 minutes so you can cut clean squares and serve warm.

Creamy Buffalo Chicken Casserole

You get the tangy heat of buffalo wings in a fork friendly bake, with cauliflower taking the place of the fried parts and blue cheese mellowing the sauce. This one goes hot in a hurry and fills everyone up.

Ingredients (makes 5 servings)

• Cooked chicken, shredded: 680 g (1.5 lb)
• Cauliflower florets: 500 g (4 cups)
• Cream cheese: 170 g (6 oz)
• Sour cream: 160 g (2/3 cup)
• Hot sauce: 80 ml (1/3 cup)
• Blue cheese, crumbled: 85 g (3/4 cup)
• Celery, diced: 2 stalks
• Cheddar, shredded: 85 g (3/4 cup)
• Butter, melted: 2 tbsp
• Garlic powder: 1/2 tsp

Instructions

Step 1: Heat your oven to 200C (400F). Steam the 500 g cauliflower florets for 3 minutes, then drain them on paper towels so the casserole doesn’t end up soupy.

Step 2: Whisk the 2 tbsp melted butter, 80 ml hot sauce, 170 g cream cheese, 160 g sour cream, and 1/2 tsp garlic powder in a large bowl until the sauce is smooth and even pinker than a pale orange.

Step 3: Fold the 680 g shredded chicken, cauliflower, and 2 diced celery stalks into the sauce, then spread it all in a 23x33cm dish. You want every piece coated before it hits the oven.

Step 4: Scatter the 85 g blue cheese and 85 g cheddar over the top, letting some crumbles sit in the cracks.

Step 5: Bake for 22 minutes, until the cheese is spotted brown at the corners and the sauce bubbles up around the edge. Rest 5 minutes, then ladle it into bowls while it’s still hot.

Tuna Melt Cabbage Casserole

A diner tuna melt turns into a casserole, with soft green cabbage giving you the layered texture that noodles usually carry. It is buttery, savory, and far more interesting than a plain tuna bake.

Ingredients (makes 4 servings)

• Canned tuna in water, drained: 400 g (14 oz)
• Green cabbage, shredded: 700 g (8 cups)
• Heavy cream: 240 ml (1 cup)
• Cream cheese: 113 g (4 oz)
• Mushrooms, sliced: 200 g (7 oz)
• Yellow onion, diced: 1 small
• Dijon mustard: 1 tbsp
• Cheddar, shredded: 170 g (2 cups)
• Butter: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 190C (375F). Melt the 2 tbsp butter in a wide skillet over medium heat, then cook the diced onion and 200 g mushrooms for 5 minutes, until the liquid releases and starts to brown.

Step 2: Whisk the 240 ml cream, 113 g cream cheese, 1 tbsp Dijon, salt, and pepper in a bowl until smooth. Flake the 400 g tuna into large chunks and fold it into the cream mixture without breaking it to dust.

Step 3: Fold the shredded cabbage into the skillet with the onion and mushrooms, and cook for 3 minutes just to soften. Then fold in the tuna cream and transfer everything to a buttered casserole dish.

Step 4: Top with the 170 g cheddar, spreading it to the edges so the cabbage underneath can steam and get tender.

Step 5: Bake for 20 minutes, until the top is deeply golden and the edges are bubbling. Spoon it onto plates while hot, and you get that melted tuna cheese combo in every bite.

Greek Chicken and Feta Casserole

You get bright lemon, briny olives, and melty feta with very little hands on time. This casserole leans away from creamy sauces and toward the fresh, sharp flavors of a Greek baked chicken.

Ingredients (makes 6 servings)

• Boneless chicken thighs: 900 g (2 lb)
• Artichoke hearts, quartered: 280 g (10 oz)
• Cherry tomatoes: 300 g (2 cups)
• Kalamata olives: 100 g (2/3 cup)
• Red onion, sliced: 1
• Feta cheese: 150 g (5 oz)
• Olive oil: 3 tbsp
• Lemon juice: 2 tbsp
• Garlic, minced: 3 cloves
• Dried oregano: 1 tsp

Instructions

Step 1: Heat your oven to 200C (400F). Toss the 900 g chicken thighs in a large bowl with the 3 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp oregano, salt, and pepper until you have an even coating.

Step 2: Spread the chicken in a large baking dish, then scatter the 280 g artichoke hearts, 300 g cherry tomatoes, and sliced red onion around the meat so everything roasts in one layer.

Step 3: Crumble the 150 g feta over the top and tuck the 100 g olives into the gaps. You want the feta to sit on the chicken and vegetables, not sink to the bottom.

Step 4: Bake for 38 minutes, until the chicken is cooked through and the tomatoes have blistered and released their juices. The kitchen should smell of oregano and lemon by now.

Step 5: Rest the casserole for 5 minutes, then spoon it onto plates with plenty of the pan juices and the softened feta over each serving.

Sharp Cheddar Cauliflower Casserole

You get all that rich, sharp cheddar flavor over tender cauliflower, without the pasta. The almond flour topping turns crunchy in the oven, which is exactly what a mac and cheese casserole would do.

Ingredients (makes 6 servings)

• Cauliflower florets: 900 g (2 lb)
• Heavy cream: 240 ml (1 cup)
• Cream cheese: 170 g (6 oz)
• Sharp cheddar, shredded: 170 g (2 cups)
• Parmesan, grated: 30 g (1/3 cup)
• Dijon mustard: 1 tsp
• Garlic powder: 1/2 tsp
• Almond flour: 20 g (1/4 cup)
• Butter, melted: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 200C (400F). Steam the 900 g cauliflower florets for 4 minutes, then drain them well and spread on a towel so they dry before you go any further.

Step 2: Warm the 240 ml cream, 170 g cream cheese, 1 tsp Dijon, and 1/2 tsp garlic powder in a saucepan over medium heat, whisking until smooth. Stir in the 170 g cheddar and 20 g of the parmesan until the sauce turns thick and glossy.

Step 3: Fold the cauliflower into the cheese sauce, then transfer it all to a buttered casserole dish. You want the sauce to pool slightly around the florets, not drown them.

Step 4: Toss the 20 g almond flour with the 2 tbsp melted butter and the remaining 10 g parmesan, then scatter that crumble over the top so it toasts as the casserole bakes.

Step 5: Bake for 17 minutes, until the topping is golden and the sauce bubbles at the edges. Serve spoonfuls straight from the dish while the sauce is still loose and hot.

Eggplant Parmesan Casserole

You get all the sturdy, savory layers of eggplant parmesan, but almond flour takes the place of heavy breadcrumbs. The eggplant roasts first, so it stays firm and never turns watery under the tomato sauce.

Ingredients (makes 5 servings)

• Eggplant: 900 g (2 lb)
• Mozzarella, shredded: 200 g (2 cups)
• Parmesan, grated: 40 g (1/2 cup)
• Tomato passata: 600 ml (2.5 cups)
• Garlic, minced: 2 cloves
• Dried basil: 1 tsp
• Olive oil: 60 ml (1/4 cup)
• Almond flour: 30 g (1/3 cup)
• Egg: 1
• Salt: to taste

Instructions

Step 1: Heat your oven to 200C (400F). Slice the 900 g eggplant into 1 cm rounds, salt both sides, and rest them on a wire rack for 20 minutes so the bitterness and extra water drain away, then pat dry.

Step 2: Beat the 1 egg in a shallow bowl. In another bowl, mix the 30 g almond flour with 20 g of the parmesan and 1 tsp dried basil, then dip each eggplant slice in egg and then the almond flour mixture before laying it on an oiled baking sheet.

Step 3: Bake the breaded eggplant slices for 20 minutes, flipping halfway, until they are golden and crisp at the edges. You want them dry and sturdy before the sauce goes on.

Step 4: Simmer the 600 ml passata with the 2 minced garlic cloves and remaining olive oil in a saucepan for 10 minutes, stirring now and then, until the sauce thickens and darkens slightly.

Step 5: Layer half the sauce in a baking dish, then half the eggplant slices, then half the mozzarella, and repeat with the remaining pieces. Scatter the rest of the parmesan over the final cheese layer.

Step 6: Cover the dish loosely with foil and bake for 20 minutes, then uncover and bake 10 more until the cheese browns. Rest 10 minutes, then cut into squares and serve warm.

Turkey Sausage Breakfast Casserole

Make this on Sunday and you will reheat it on busy mornings, with turkey sausage doing the savory work and spinach wilting into the egg layer. It slices into neat squares and keeps its texture all week.

Ingredients (makes 8 squares)

• Turkey sausage, crumbled: 450 g (1 lb)
• Eggs: 10 large
• Heavy cream: 120 ml (1/2 cup)
• Cheddar, shredded: 170 g (2 cups)
• Spinach, chopped: 150 g (5 oz)
• Red bell pepper, diced: 1
• Yellow onion, diced: 1 small
• Garlic powder: 1/2 tsp
• Butter, for the dish: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 180C (350F). Brown the 450 g turkey sausage in a skillet over medium high heat for 5 minutes, breaking it up, then add the diced onion and red pepper and cook 4 more minutes until soft.

Step 2: Whisk the 10 eggs, 120 ml cream, 1/2 tsp garlic powder, salt, and pepper in a large bowl until foamy and evenly colored. You want air in the eggs so the casserole puffs slightly.

Step 3: Spread the sausage mixture in the buttered dish, scatter the 150 g spinach over it, then pour the egg mixture across the whole surface and top with the 170 g cheddar.

Step 4: Bake for 33 minutes, until the center is set and the top is lightly golden. You can jiggle the dish a little to check the middle no longer wobbles.

Step 5: Rest the casserole for 10 minutes so you can cut 8 clean squares, then serve them warm or save the cooled squares for quick mornings.

Thai Green Curry Chicken Casserole

You get a fragrant, saucy curry that bakes into the chicken and green beans, with coconut milk and basil doing all the work. This one is for when you want a low carb casserole that doesn’t taste like the usual cream and cheese bake.

Ingredients (makes 4 servings)

• Boneless chicken thighs: 680 g (1.5 lb)
• Coconut milk: 400 ml (1 can)
• Thai green curry paste: 2 tbsp
• Green beans: 300 g (3 cups)
• Red bell pepper, sliced: 1
• Bamboo shoots, drained: 200 g (7 oz)
• Fish sauce: 1 tbsp
• Lime juice: 1 tbsp
• Fresh basil leaves: 15 g (1/2 cup)
• Olive oil: 1 tbsp

Instructions

Step 1: Heat your oven to 190C (375F). Heat the 1 tbsp olive oil in a wide ovenproof skillet over medium high heat, then sear the 680 g chicken thighs for 3 minutes per side until deeply browned but not cooked through.

Step 2: Stir in the 2 tbsp curry paste and cook for 30 seconds, until it smells fragrant and coats the chicken. Pour in the 400 ml coconut milk, 1 tbsp fish sauce, and 1 tbsp lime juice, then bring the sauce to a low simmer.

Step 3: Add the 300 g green beans, sliced red pepper, and 200 g bamboo shoots, and season with salt. Toss gently so the vegetables settle into the sauce around the chicken.

Step 4: Cover the skillet and bake for 28 minutes, until the chicken is cooked through and the green beans are just tender. You should see little pools of coconut oil forming on the surface.

Step 5: Tear the 15 g basil over the top, then serve the casserole in shallow bowls with plenty of the green curry sauce spooned over each piece of chicken.

Freezer Chicken Pesto Casserole

Make a double batch and you will have a bright pesto cream casserole ready whenever a busy night hits. The zucchini and spinach keep their texture, and the sauce stays creamy even after freezing.

Ingredients (makes 2 casseroles, 4 servings each)

• Cooked chicken, shredded: 900 g (2 lb)
• Basil pesto: 120 g (1/2 cup)
• Cream cheese: 225 g (8 oz)
• Chicken stock: 120 ml (1/2 cup)
• Mozzarella, shredded: 200 g (2 cups)
• Zucchini, diced: 300 g (2 cups)
• Spinach, chopped: 100 g (4 cups)
• Garlic, minced: 2 cloves
• Butter, for the dishes: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 190C (375F) and butter two 20 cm baking dishes. In a large bowl, beat the 225 g cream cheese, 120 g pesto, 120 ml stock, 2 minced garlic cloves, salt, and pepper until you have a smooth pale green sauce.

Step 2: Fold in the 900 g shredded chicken, 300 g diced zucchini, and 100 g spinach until every piece is coated. The spinach will look like too much, but it wilts into the sauce as it bakes.

Step 3: Divide the mixture between the two buttered dishes, smoothing the tops. Sprinkle each one with 100 g (1 cup) of the mozzarella so both are ready to bake or freeze.

Step 4: Cover one dish loosely and bake for 20 minutes, then uncover and bake 10 more until bubbling. If you are freezing the second, wrap it tightly now and stash it in the freezer before baking.

Step 5: Rest the baked casserole for 10 minutes, then spoon it out while the sauce is still velvety and the mozzarella pulls in long strings.

The one thing that matters most across all these casseroles is getting the vegetable moisture out before it goes into the dish. Whether it is zucchini, cauliflower, or broccoli, a few minutes of salting or draining keeps the casserole from turning soupy.

Pick the one that sounds good tonight and get it in the oven. You know your kitchen better than any recipe does, so adjust the salt and heat to your own table.