20 Delicious Low-Carb, High-Protein Casserole Recipes for Easy Dinners

Looking for quick and satisfying dinner ideas that are low-carb and high in protein? This collection of 21 casserole recipes is here to simplify your meal prep while still delivering hearty flavors and wholesome ingredients. From creamy chicken dishes to cheesy veggie bakes, these casseroles will make your evenings easier without sacrificing taste or nutrition.

Zucchini and Ground Beef Casserole

This Zucchini and Ground Beef Casserole is a deliciously satisfying dish that combines tender zucchini with savory ground beef, topped off with a cheesy layer that melts perfectly in the oven. It’s low in carbs and high in protein, making it a fantastic choice for anyone looking for easy low-carb meals that still pack a flavorful punch.

Simple to prepare, this casserole is perfect for busy weeknights. Just layer the ingredients and pop it in the oven. In no time, you’ll have a hearty meal that everyone will love. It’s not just filling; it’s also a great way to sneak in some veggies! Whether you’re following keto or simply on the lookout for supper ideas low carb, this casserole is sure to be a hit.

Ingredients

• 2 medium zucchinis, sliced
• 1 lb ground beef
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened.
3. Add ground beef to the skillet, seasoning with salt, pepper, and Italian seasoning. Cook until browned.
4. In a baking dish, layer zucchini slices at the bottom. Pour half of the marinara sauce over the zucchini.
5. Spread the cooked beef mixture over the sauce layer. Top with the remaining marinara and sprinkle with mozzarella and Parmesan cheese.
6. Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving. Enjoy your healthy and delicious casserole!

Cauliflower and Cheese Bake

This Cauliflower and Cheese Bake is a simple yet satisfying dish, perfect for a low-carb dinner. With its creamy cheese sauce and tender cauliflower, it offers a comforting taste that everyone will love. It’s a great way to enjoy vegetables without sacrificing flavor, making it an ideal choice for easy low carb meals.

Not only is this bake delicious, but it’s also a breeze to prepare. Simply combine steamed cauliflower with a rich cheese sauce, bake until bubbly, and you’ve got a delightful supper idea that will please the whole family. Whether you’re following keto or just want a hearty side dish, this recipe is sure to become a favorite.

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, about 5-7 minutes. Drain and place them in a greased baking dish.
3. In a saucepan over medium heat, combine heavy cream, cream cheese, garlic powder, onion powder, salt, and pepper. Stir until smooth and heated through.
4. Pour the cheese sauce over the cauliflower, ensuring it’s well coated. Sprinkle shredded cheddar cheese on top.
5. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
6. Remove from the oven and garnish with fresh thyme if desired. Serve warm and enjoy!

Turkey and Mushroom Casserole

This Turkey and Mushroom Casserole is a delightful blend of flavors that’s perfect for a cozy dinner. With tender turkey and earthy mushrooms combined in a creamy base, this dish is both satisfying and nutritious. It’s a great way to enjoy a low-carb meal without sacrificing taste.

Simple to make, this casserole comes together quickly, making it an ideal choice for busy weeknights. Just mix your ingredients, pop it in the oven, and enjoy a hearty meal that the whole family will love. Whether you’re looking for supper ideas low carb or keto hotdish recipes, this casserole fits the bill perfectly.

Ingredients

• 2 cups cooked turkey, shredded
• 1 cup sliced mushrooms
• 1 cup heavy cream
• 1 cup shredded cheese (cheddar or mozzarella)
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat the olive oil over medium heat. Sauté the garlic and sliced mushrooms until the mushrooms are tender.
3. In a large bowl, combine the cooked turkey, sautéed mushrooms, heavy cream, chicken broth, thyme, salt, and pepper. Mix well.
4. Transfer the mixture to a greased 9×13 inch baking dish. Top with shredded cheese and sprinkle Parmesan over the top.
5. Bake for 25-30 minutes until the cheese is bubbly and golden brown.
6. Let cool for a few minutes before serving. Enjoy your delicious, low-carb Turkey and Mushroom Casserole!

Cheesy Chicken and Broccoli Bake

This Cheesy Chicken and Broccoli Bake is a delightful dish that brings together tender chicken, vibrant broccoli, and a creamy cheese sauce, all baked to perfection. It’s a comforting meal that is not only satisfying but also fits well into your low-carb lifestyle. The combination of flavors is rich and satisfying, making it a perfect choice for a family dinner or a cozy night in.

Simple to prepare, this casserole can be assembled in no time. Just cook the chicken, mix with broccoli and a few other ingredients, then let the oven do the work. It’s a fantastic option for those looking for easy low carb meals without sacrificing taste. Enjoy this dish as part of your keto hotdish recipes or serve it as a nutritious supper idea low carb.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups broccoli florets, steamed
• 1 cup shredded cheddar cheese
• 1 cup cream cheese, softened
• 1/2 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the shredded chicken and steamed broccoli.
3. In another bowl, mix together the cream cheese, chicken broth, garlic powder, onion powder, salt, and pepper until smooth.
4. Pour the cream cheese mixture over the chicken and broccoli. Stir until well combined.
5. Transfer the mixture to a greased baking dish and spread it evenly.
6. Top with shredded cheddar cheese and grated Parmesan cheese.
7. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
8. Let cool for a few minutes before serving. Enjoy!

Spinach and Feta Egg Casserole

This Spinach and Feta Egg Casserole is a delightful dish that balances the earthy flavor of spinach with the creamy, tangy taste of feta cheese. Perfect for a quick dinner or a hearty breakfast, this casserole is not only delicious but also packed with protein, making it an excellent option for easy low carb meals.

With minimal prep and cook time, this recipe is simple to whip up, allowing you to enjoy a satisfying meal without a lot of fuss. It’s a fantastic choice for those looking for keto hotdish recipes or supper ideas low carb, ensuring you stay energized without the carbs weighing you down.

Eggplant Lasagna with Ricotta

Eggplant Lasagna with Ricotta is a delightful twist on the classic Italian dish. It layers tender slices of eggplant with creamy ricotta cheese and a rich marinara sauce, creating a hearty and satisfying meal that’s perfect for any dinner table. The flavors meld beautifully, offering a comforting and savory experience that everyone will enjoy.

This dish is simple to make and is a great option for those looking for easy low carb meals. It’s packed with protein and vegetables, making it a healthy choice for a family supper. Plus, it’s a fantastic way to enjoy eggplant if you’re cutting back on carbs!

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 teaspoon salt
• 2 cups ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 4 cups marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
2. In a bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix well and set aside.
3. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the eggplant slices over the sauce, followed by half of the ricotta mixture, a layer of marinara sauce, and a sprinkle of mozzarella cheese. Repeat the layers, finishing with a layer of marinara sauce and the remaining mozzarella cheese on top.
4. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
5. Let it cool for a few minutes before slicing. Garnish with fresh basil leaves and serve warm.

Buffalo Chicken Cauliflower Casserole

This Buffalo Chicken Cauliflower Casserole is a fantastic way to enjoy a low-carb meal that’s both hearty and satisfying. Packed with zesty buffalo flavor and loaded with protein, it’s perfect for those busy weeknights when you need an easy dinner solution.

The creamy sauce combined with tender cauliflower and shredded chicken creates a delightful mix of textures and tastes. Plus, it’s simple to whip up, making it a great choice for meal prep or family dinners. Enjoy this dish as part of your keto or low-carb supper ideas!

Ingredients

• 1 head cauliflower, cut into florets
• 2 cups cooked chicken, shredded
• 1 cup buffalo sauce
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup blue cheese, crumbled
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot, steam the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
3. In a large mixing bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. Fold in the steamed cauliflower and half of the cheddar cheese.
5. Transfer the mixture to a greased baking dish and top with the remaining cheddar and crumbled blue cheese.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
7. Let it cool slightly before serving. Enjoy your delicious low-carb meal!

Salmon and Asparagus Bake

This Salmon and Asparagus Bake is a delightful and healthy option for an easy dinner. With its tender salmon fillets paired with crisp asparagus, it brings a fresh, vibrant flavor to your table. The richness of the salmon combines beautifully with the subtle earthiness of the asparagus, making each bite a treat.

What’s great about this recipe is how simple it is to prepare. Just season, place everything in a baking dish, and let the oven do the work. It’s perfect for anyone looking for quick and nutritious supper ideas low carb that don’t compromise on taste.

Ingredients

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon dried dill (optional)
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, arrange the trimmed asparagus in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
3. Place the salmon fillets on top of the asparagus. Season with salt, pepper, minced garlic, and dill if using. Top each fillet with a lemon slice.
4. Bake in the preheated oven for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Garnish with fresh parsley before serving. Enjoy your delicious and healthy meal!

Chicken Alfredo Zoodle Bake

Chicken Alfredo Zoodle Bake is a delightful twist on traditional pasta dishes. This recipe swaps out high-carb noodles for zucchini noodles, creating a satisfying and creamy meal that’s both low in carbs and high in protein. You’ll love the rich flavor of the Alfredo sauce paired with tender chicken and fresh zucchini, making it a perfect dish for a cozy dinner.

Not only is this casserole simple to prepare, but it also makes for a fantastic meal prep option. In just a few easy steps, you can have a delicious casserole ready to enjoy. It’s a great choice for anyone looking for easy low carb meals or keto hotdish recipes that the whole family will love.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 2 cups cooked chicken, shredded or cubed
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the heavy cream, mozzarella cheese, Parmesan cheese, garlic, Italian seasoning, salt, and pepper. Mix well until combined.
3. Add the spiralized zucchini and cooked chicken to the sauce mixture, stirring until everything is evenly coated.
4. Transfer the mixture to a greased baking dish, spreading it out evenly.
5. Bake for 25-30 minutes, or until the top is golden and bubbly.
6. Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley before serving.

Beef and Cabbage Casserole

This Beef and Cabbage Casserole is a comforting and hearty dish that brings the best of both worlds together. The combination of tender beef, crunchy cabbage, and flavorful seasonings makes for a satisfying meal that’s perfect for a busy weeknight. Plus, it’s simple to whip up, making it a great option for anyone looking for easy low carb meals.

The layers of savory beef, nutritious cabbage, and a hint of sweetness from carrots create a delightful balance. Whether you’re following a keto diet or just want a delicious casserole, this dish will surely please everyone at the table. It’s a classic comfort food that feels indulgent while being aligned with your low-carb goals.

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cups chopped cabbage
• 1 cup carrots, grated
• 1 can (15 oz) tomato sauce
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheese (optional)
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
3. Add ground beef to the skillet and cook until browned. Drain excess fat.
4. Stir in tomato sauce, garlic powder, paprika, salt, and pepper. Let simmer for a few minutes.
5. In a greased baking dish, layer half of the chopped cabbage, then half of the beef mixture, followed by half of the grated carrots. Repeat the layers.
6. If using, sprinkle shredded cheese on top of the casserole.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly.
8. Let cool for a few minutes before serving. Enjoy your delicious Beef and Cabbage Casserole!

Taco Stuffed Bell Peppers

Taco stuffed bell peppers are a delicious and colorful way to enjoy a low-carb meal. These vibrant peppers are filled with a savory mixture of seasoned ground beef, tomatoes, and cheese, making them incredibly satisfying. Not only are they bursting with flavor, but they’re also simple to prepare, making them a perfect choice for easy weeknight dinners.

Whether you’re looking for supper ideas low carb or just want a tasty twist on traditional tacos, these stuffed peppers are sure to hit the spot. They can be customized with your favorite toppings or spices, allowing you to make them your own. Enjoy them with a side of cauliflower rice for a complete meal!

Ingredients

• 4 large bell peppers (any color)
• 1 pound ground beef (or turkey)
• 1 cup diced tomatoes (canned or fresh)
• 1 tablespoon taco seasoning
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup chopped onion
• 1 cup corn (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is soft. Drain excess fat if necessary.
4. Add the diced tomatoes, taco seasoning, and corn (if using) to the skillet. Stir well and let it simmer for about 5 minutes. Season with salt and pepper to taste.
5. Stuff each bell pepper with the beef mixture, pressing down gently. Top with shredded cheese.
6. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro and serve with lime wedges on the side.

Creamy Spinach and Chicken Bake

This Creamy Spinach and Chicken Bake is a delightful dish that’s perfect for easy dinners. With tender chicken and fresh spinach enveloped in a rich, creamy sauce, it’s a comfort food that packs in flavor while keeping the carbs low. Simple to prepare, this recipe becomes a go-to for busy weeknights or meal-prepping for the week ahead.

The flavors blend beautifully, creating a satisfying dish that makes you feel good after every bite. It’s not just tasty; it also fits perfectly into the category of easy low carb meals, making it a great option for anyone on a low-carb or keto diet. Serve it alongside a fresh salad for a complete meal!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, heat the olive oil. Add the chicken breasts and season with salt, pepper, and onion powder. Sear each side for 5-7 minutes until golden brown.
3. Remove the chicken from the skillet and set aside. In the same skillet, add garlic and sauté for 1 minute. Then, add the spinach and cook until wilted.
4. In a bowl, mix together the heavy cream, cream cheese, thyme, and half of the cheddar cheese until smooth.
5. In a baking dish, place the seared chicken breasts and pour the creamy spinach mixture over them. Sprinkle the remaining cheddar cheese on top.
6. Bake for 25-30 minutes or until the chicken is cooked through and the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving. Enjoy your creamy, cheesy goodness!

Ratatouille with High-Protein Quinoa

This Ratatouille with High-Protein Quinoa is a vibrant and tasty dish that brings together the classic flavors of fresh vegetables with the nutritional boost of quinoa. It’s colorful, delicious, and packed with protein, making it a perfect option for easy low carb meals. The combination of roasted veggies and fluffy quinoa creates a satisfying supper idea that’s not only healthy but also simple to prepare.

The dish features layers of zucchini, eggplant, bell peppers, and a savory tomato sauce, all nestled on a bed of quinoa. It’s a delightful way to enjoy a hearty, keto-friendly hotdish. Plus, this recipe is great for meal prep, ensuring you have scrumptious leftovers for the week!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium eggplant, sliced
• 1 zucchini, sliced
• 1 bell pepper (any color), sliced
• 1 cup cherry tomatoes, halved
• 2 cups marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a pot, rinse the quinoa under cold water and then combine it with vegetable broth. Bring to a boil, reduce heat, and let it simmer for about 15 minutes until all the liquid is absorbed. Fluff with a fork.
3. In a large baking dish, spread the cooked quinoa evenly. Layer the sliced eggplant, zucchini, and bell pepper over the quinoa.
4. Pour the marinara sauce over the top, then sprinkle with cherry tomatoes, oregano, thyme, salt, and pepper. Drizzle with olive oil.
5. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes to allow the top to brown slightly.
6. Let it cool for a few minutes before serving. Enjoy your nutritious and delicious ratatouille!

Pesto and Cheese Stuffed Portobello Mushrooms

Pesto and Cheese Stuffed Portobello Mushrooms are a delightful option for anyone looking to enjoy a low-carb, high-protein meal. The earthy flavor of the portobello caps pairs beautifully with the fresh, herby notes of pesto and the creamy, melted cheese. This dish is not only tasty but also incredibly simple to prepare, making it a perfect choice for quick weeknight dinners or satisfying lunch ideas.

These stuffed mushrooms are filling and satisfying, perfect for those following keto diet or searching for easy low carb meals. With just a few ingredients and minimal prep time, you can whip up a delicious dinner that everyone will love.

Ingredients

• 4 large portobello mushrooms
• 1 cup pesto sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the portobello mushrooms with a damp paper towel and remove the stems. Place them on a baking sheet, gill side up.
3. Drizzle olive oil over the mushrooms and season with salt and pepper.
4. Spread a generous amount of pesto inside each mushroom cap, filling it well.
5. Top the pesto with shredded mozzarella cheese and sprinkle grated Parmesan cheese on top.
6. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden brown.
7. Remove from the oven, let cool slightly, and garnish with fresh basil if desired.
8. Serve warm and enjoy your delicious pesto and cheese stuffed mushrooms!

Baked Egg and Sausage Casserole

This Baked Egg and Sausage Casserole is a delicious and satisfying dish that fits perfectly into the low-carb lifestyle. Packed with protein from the eggs and sausage, it’s a hearty meal that will keep you full for hours. The combination of crispy edges and soft, fluffy center provides a delightful texture that everyone will enjoy.

Best of all, this casserole is super easy to make! Simply whisk your ingredients together, pour them into a baking dish, and let the oven do the rest. It’s a fantastic option for busy weeknights or even a lazy weekend brunch. Serve it up with a side salad for a complete meal or pair it with your favorite keto-friendly toppings.

Ingredients

• 8 large eggs
• 1 pound breakfast sausage, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well blended.
3. Add the cooked sausage and half of the shredded cheese to the egg mixture, stirring until combined.
4. Pour the egg and sausage mixture into the prepared baking dish and sprinkle the remaining cheese on top.
5. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.
6. Remove from the oven and let cool for a few minutes. Garnish with sliced green onions before serving.

Keto Broccoli and Sausage Bake

The Keto Broccoli and Sausage Bake is a delightful dish that combines the savory flavors of sausage with the fresh crunch of broccoli, all baked together in a creamy, cheesy goodness. This recipe is not only satisfying but also perfect for those following a low-carb lifestyle. It’s simple to make, requiring just a few ingredients and minimal prep time, making it an ideal choice for busy weeknights.

This casserole is packed with protein and flavor, ensuring you won’t miss the carbs. The combination of spices and melted cheese creates a dish that’s hearty and comforting, perfect for family dinners or meal prep. Enjoy it as a filling main course or pair it with a light salad for a complete meal. Now, let’s get to the recipe!

Ingredients

• 1 pound pork sausage, casings removed
• 4 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 3 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the sausage until browned, breaking it into small pieces. Drain any excess fat.
3. In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
4. Add the cooked sausage and broccoli to the egg mixture and stir until well combined.
5. Pour the mixture into the prepared baking dish and sprinkle the shredded cheddar cheese on top.
6. Bake for 30-35 minutes, or until the center is set and the top is golden brown. Allow to cool for a few minutes before serving.

Cheesy Chicken Enchilada Casserole

Cheesy Chicken Enchilada Casserole is a delightful dish that combines tender chicken with layers of flavor and gooey cheese. This recipe is perfect for anyone looking for easy low carb meals that don’t skimp on taste. It’s simple to prepare, making it an ideal choice for busy weeknights or cozy family dinners.

The warm and creamy layers of chicken, enchilada sauce, and melted cheese come together to create a comforting casserole that everyone will love. Plus, it fits right in with keto hotdish recipes, allowing you to enjoy a satisfying meal while keeping carbs in check. Let’s get cooking!

Ingredients

• 2 cups shredded cooked chicken
• 1 can (10 oz) enchilada sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 small onion, diced
• 1/2 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced (for garnish)
• Fresh cilantro (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the shredded chicken, half of the enchilada sauce, sour cream, diced onion, garlic powder, cumin, salt, and pepper.
3. In a greased 9×13 inch baking dish, spread half of the chicken mixture evenly on the bottom. Layer half of the cheddar cheese and Monterey Jack cheese on top.
4. Repeat the layering with the remaining chicken mixture and top with the rest of the cheese. Pour the remaining enchilada sauce over the top.
5. Bake for 25-30 minutes or until the cheese is bubbly and golden.
6. Once out of the oven, let it cool for a few minutes. Garnish with sliced avocado and fresh cilantro before serving.

Creamy Chicken and Spinach Bake

This Creamy Chicken and Spinach Bake is a delightful dish that shines with rich flavors and a comforting texture. It’s a fantastic option for those busy nights when you want something quick yet satisfying. The combination of tender chicken and creamy spinach creates a heartwarming meal that’s perfect for the whole family.

Not only is this recipe simple to make, but it also fits well within the realm of easy low carb meals. You can whip it up in no time, making it a great contender for your next dinner. Enjoy this keto hotdish that brings together delicious ingredients in one mouthwatering casserole!

Ingredients

• 4 boneless, skinless chicken thighs
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side, until browned and cooked through. Remove the chicken and set aside.
3. In the same skillet, add the minced garlic and chopped spinach. Sauté until the spinach has wilted, about 2-3 minutes.
4. Pour in the heavy cream and add the mozzarella and Parmesan cheese, stirring until the cheeses melt and everything is well combined. Season with Italian seasoning, salt, and pepper.
5. Return the chicken to the skillet, placing it on top of the spinach mixture. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is heated through and the top is golden and bubbly.
6. Remove from the oven and let it cool slightly before serving. Enjoy your creamy chicken and spinach bake!

Sausage and Bell Pepper Casserole

This Sausage and Bell Pepper Casserole is a delightful mix of flavors that makes for a hearty and satisfying meal. The savory sausage pairs perfectly with colorful bell peppers and onions, creating a dish that’s not just tasty but also visually appealing. It’s simple to make and can easily be prepared ahead of time, making it one of those easy low carb meals that fit perfectly into a busy weeknight routine.

The combination of spices gives this casserole a nice kick, while the cheesy layer on top adds a comforting touch that everyone will love. If you’re looking for keto hotdish recipes, this one is bound to become a favorite. Here’s how to whip it up!

Ingredients

• 1 pound smoked sausage, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 cups shredded cheese (cheddar or your choice)
• 4 large eggs
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the sliced sausage over medium heat until browned. Remove from heat and set aside.
3. In a large mixing bowl, combine the cooked sausage, bell peppers, onion, and half of the cheese. Mix well.
4. In another bowl, whisk together the eggs, heavy cream, garlic powder, paprika, salt, and pepper.
5. Pour the egg mixture over the sausage and vegetable mix, stirring gently to combine.
6. Transfer the mixture to a greased baking dish and top with the remaining cheese.
7. Bake for 30-35 minutes, or until the casserole is set and the top is golden brown.
8. Let it cool slightly before serving. Enjoy your supper ideas low carb!

Baked Ratatouille with a Cheese Topping

Baked Ratatouille with a Cheese Topping is a delightful dish that brings together the vibrant flavors of summer vegetables like zucchini, eggplant, and bell peppers, all baked to perfection. Topped with melted cheese, this casserole is not only visually appealing but also packs a punch in taste. It’s a great way to enjoy healthy ingredients while keeping your meal low in carbs and high in protein, making it perfect for those looking for easy low carb meals.

This recipe is simple to make, requiring just a few steps to assemble and bake. It’s ideal for a weeknight supper, allowing you to enjoy a nutritious dinner without spending hours in the kitchen. This Baked Ratatouille will leave your family asking for seconds!

Ingredients

• 2 medium zucchini, sliced
• 1 medium eggplant, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
3. Add zucchini, eggplant, and bell peppers to the skillet. Cook for about 5-7 minutes until the vegetables are slightly softened.
4. Stir in the diced tomatoes, oregano, thyme, salt, and pepper. Cook for another 3-4 minutes.
5. Transfer the vegetable mixture to a baking dish and spread it evenly.
6. Top with shredded mozzarella cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
8. Let it cool for a few minutes before serving.