Loaded Broccoli & Beef Casserole Recipe: A Low-Carb Delight
Experience the warmth and nutrition of this Loaded Broccoli & Beef Casserole recipe, perfect for busy weeknights and family gatherings.
Equipment
- 8x8 inch baking dish
- large pan
- microwave
Ingredients
For the Beef Mixture
- 1 pound Extra Lean Ground Beef You can swap it for ground turkey for a leaner option.
- 1 cup Tomato Sauce Marinara works beautifully as a substitute.
- 1 cup Celery Feel free to replace with diced carrots or leave it out entirely.
- 1 teaspoon Garlic Powder Fresh garlic can be used for a more pronounced taste.
- 1/4 teaspoon Ground Cayenne Adjust or omit to suit your heat preference.
For the Vegetables
- 2 cups Small Broccoli Florets Frozen florets are convenient as long as they are well-drained.
For the Cheesy Topping
- 2 cups Shredded Cheddar Cheese Try other melting cheeses for a different flavor twist.
- 1/4 cup Finely Grated Parmesan Cheese Pecorino Romano is an excellent substitute.
For Seasoning
- 1 teaspoon Table Salt Adjust to suit your personal taste.
Instructions
How to Make Loaded Broccoli & Beef Casserole
- Preheat Oven: Set your oven to 375°F. While it heats, prepare the broccoli by cutting larger florets into bite-sized pieces. Microwave the broccoli for about 5 minutes until tender, then drain and let it steam on paper towels.
- Cook Beef Mixture: In a large pan over medium heat, brown the extra lean ground beef for about 5 minutes, breaking it up as it cooks. Stir in the tomato sauce, celery, salt, garlic powder, and cayenne. Allow the mixture to simmer for at least 10 minutes until it thickens.
- Assemble Casserole: Grab an 8x8 inch baking dish and combine the cooked broccoli and beef-tomato mixture. Mix in half of the shredded cheddar cheese, then layer the remaining cheddar on top with a sprinkle of grated parmesan.
- Bake: Place the casserole in the preheated oven for around 20 minutes, or until it's bubbling and the top is golden brown. Once done, let it rest for 10 minutes before serving.
Notes
Optional: Top with sliced avocado or a dollop of sour cream for added creaminess. Store leftovers in an airtight container for up to 2 days. Freeze before baking for up to 2 months. Reheat as needed.