This Keto Beef and Mushroom Casserole is one of those soul-warming meals I turn to whenever the weather turns chilly. The rich, creamy texture paired with the deep, savory flavors of beef and mushrooms creates a satisfying comfort dish that feels like a warm hug on a plate.
Each bite bursts with hearty goodness, elevated by melted cheddar cheese and fragrant thyme. It’s an ideal dish for anyone following a low-carb lifestyle but still craving bold, indulgent flavors.
- It combines protein-rich ground beef with fiber-packed mushrooms for a nutritious yet comforting meal.
- Made with keto-friendly ingredients to keep carbs low without sacrificing flavor.
- The creamy, cheesy topping melts beautifully, adding richness and a tempting golden crust.
Ingredients
- Ground Beef (1 pound): Lean, high-quality ground beef provides rich protein and hearty texture for this casserole.
- Sliced Mushrooms (2 cups): Fresh mushrooms add earthiness and moisture, perfectly complementing savory beef flavors.
- Heavy Cream (1 cup): Creates a luscious and creamy sauce that binds the casserole ingredients together.
- Shredded Cheddar Cheese (1 cup): Sharp cheddar melts to form a golden, flavorful crust on top.
- Beef Broth (1/2 cup): Adds depth and enhances the meaty flavor of the dish.
- Small Onion, Diced: Provides subtle sweetness and aromatic foundation when sautéed.
- Garlic Cloves, Minced (2 cloves): Infuses the casserole with a fragrant and savory punch.
- Thyme (1 teaspoon): Earthy herb that pairs beautifully with mushrooms and beef, boosting aroma.
- Salt and Pepper: Season generously to enhance all natural flavors in the casserole.
- Olive Oil: Used for sautéing the onion and garlic to build flavor base.
Instructions
- Preheat the Oven
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Set your oven to 375°F (190°C) to ensure it’s ready once the casserole ingredients are combined. A properly preheated oven guarantees even cooking and a nicely browned cheese topping.
- Sauté Aromatics
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Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes. This step develops a flavorful base for your casserole.
- Cook the Ground Beef
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Add the ground beef to the skillet and cook until browned thoroughly, breaking it up as it cooks. This ensures even cooking and maximizes flavor. Drain any excess fat to keep the dish from becoming greasy.
- Add Mushrooms and Liquids
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Stir in sliced mushrooms, beef broth, heavy cream, thyme, salt, and pepper. Allow the mixture to simmer for 5-7 minutes until mushrooms soften and the sauce slightly thickens, blending all flavors together.
- Assemble and Top
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Transfer the beef and mushroom mixture into a greased 9×9-inch baking dish. Evenly sprinkle shredded cheddar cheese on top to create a rich, melty crust.
- Bake Until Golden
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Bake the casserole for 20-25 minutes until the cheese is melted, bubbly, and golden brown. Let it cool slightly before serving to allow the flavors to settle and the casserole to firm up.
- Use fresh mushrooms for best flavor and texture, avoiding frozen varieties that release too much water.
- Drain excess fat after browning beef to prevent an oily casserole.
- If preferred, swap cheddar with mozzarella or gouda for a different cheesy experience.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve texture and flavor.
Serving Suggestions
This casserole pairs wonderfully with a side of steamed green vegetables like broccoli or sautéed spinach. A fresh salad with a tangy vinaigrette also balances the richness.
- Sear ground beef in batches if your skillet is crowded to ensure thorough browning and enhanced flavor.
- For a smoother sauce, stir heavy cream and broth together before adding to the skillet.
- Rest the casserole for 5-10 minutes after baking; this helps it set and makes serving easier.
FAQs
- Can I use a different type of cheese?
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Yes, cheeses like mozzarella, gouda, or Monterey Jack work great and change the flavor profile slightly.
- Is this casserole suitable for freezing?
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Yes, you can freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Can I substitute ground beef with another meat?
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Ground turkey or chicken can be used, but expect a lighter flavor. Adjust seasoning as needed.
- How can I make this recipe dairy-free?
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Use coconut cream instead of heavy cream and dairy-free cheese alternatives to keep it keto and dairy-free.
- What can I serve as a low-carb side?
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Steamed asparagus, roasted cauliflower, or a crisp arugula salad all complement this rich casserole well.
- Is this recipe suitable for keto beginners?
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Absolutely! It’s straightforward, uses common keto ingredients, and has familiar comforting flavors.
- Can I add other vegetables?
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Yes, diced bell peppers or spinach can be added when sautéing for extra nutrients and color.
Keto Beef Mushroom Casserole
Equipment
- 1 large skillet for browning beef and cooking veggies
- 1 9x9-inch baking dish for baking casserole
Ingredients
- 1 pound ground beef
- 2 cups sliced mushrooms
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup beef broth
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat and sauté diced onion and minced garlic until softened.
- Add ground beef to skillet, cook and crumble until browned, then drain excess fat.
- Stir in sliced mushrooms, beef broth, heavy cream, thyme, salt, and pepper; cook for 5 to 7 minutes until mushrooms are tender.
- Transfer the beef mixture to a greased 9x9-inch baking dish and evenly sprinkle shredded cheddar cheese on top.
- Bake in preheated oven for 20 to 25 minutes until cheese is melted and bubbly.
- Allow casserole to cool slightly before serving.
Notes
- Use any cheese variety to change flavor profile.
- Leftovers keep well refrigerated up to 3 days.
- For added flavor, try fresh herbs instead of dried thyme.
