15 Keto Casserole Recipes For Dinner Tonight

15 Keto Casserole Recipes For Dinner Tonight

These 15 Keto Casserole Recipes will come in handy in those nights you don’t feel like making a 5 corse meal, plus the entire family will enjoy these 15 Keto Casserole Recipes.

These 15 Keto Casserole Recipes are simple to make, just add all the ingredients and pop it into the oven for a delicious home cooked meal.

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Check out the 15 Keto Casserole Recipes below

#1 Keto Chicken Parmesan Casserole


• 5 cups cubed cooked chicken, cooked

• 1 cup no-sugar-added marinara sauce

• 1/2 teaspoon red pepper flakes

• 1 ounce Parmesan cheese, grated (about 1 cup)

• 1 1/2 cups shredded mozzarella cheese (about 6 ounces)

• 1 ounce pork rinds, crushed

• 1/2 teaspoon crushed dried basil


• Preheat the oven to 350 F and lightly grease an 8-inch square baking pan

• Spread the chicken in the greased dish and pour the tomato sauce over it. Sprinkle with the red pepper flakes. Top with the Parmesan and then the mozzarella. Lightly sprinkle the rushed pork rinds and basil over the top.

• Bake for 25 minutes, until the cheese is melted and bubbly.

Full Recipe Here

#2 Keto Bacon Cheeseburger Casserole


• 2 pounds ground beef

• 2 cloves large garlic

• 1/2 teaspoon onion powder

• 1 pound no sugar bacon cooked and chopped

• 8 eggs see note

• 1 can tomato paste 6 ounces

• 1 cup heavy cream

• 1/2 teaspoon salt

• 1/4 teaspoon ground pepper

• 12 ounces grated cheddar cheese divided


•Brown ground beef with garlic and onion powder.

• Drain excess grease, then spread beef on bottom of 9×13-inch casserole pan.

• Stir bacon pieces into cooked beef.

• In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.

• Stir 8 ounces grated cheese into egg mixture.

• Pour egg mixture over beef and bacon.

• Top with remaining 4 ounces of grated cheese.

• Bake at 350°F for 30-35 minutes or until golden brown on top.

Full Recipe Here

#3 Spinach Artichoke Chicken Casserole


• 4 cups cooked chicken, shredded/chopped

• 9 ounce package frozen spinach,

• 14 ounces artichoke hearts

• 8 ounces cream cheese

• 1 cup parmesan cheese, grated 

• 1 1/2 cups shredded mozzarella cheese

• 2/3 cup sour cream

• 1/2 cup heavy cream

• 1/4 cup mayonnaise

• 3 cloves garlic, minced

• salt and pepper to taste


1. Preheat oven to 375F.

2. Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl and mix until combined.  

3. Then add in the rest of the ingredients, except for the mozzarella cheese.  

4. Mix well, then pour into a 9″ x 13″ baking dish that has been sprayed with nonstick spray. 

5. Top with the shredded mozzarella cheese and bake for 20 minutes.  

6. Increase the temperature to 400F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.  Allow to cool slightly before serving.

7. Store leftovers in the fridge for a few days or freeze.

Full Recipe Here

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#4 Chicken Cordon Bleu Casserole


• 6 cups shredded cooked chicken

• 6 oz ham cut into bite size pieces

• 4 oz butter melted

• 6 oz cream cheese softened

• 1 tbsp dijon mustard

• 1 tbsp white wine (optional)

• 1 oz lemon juice

• 1/2 tsp salt

• 5 oz Swiss cheese


1. Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the pieces of ham on top.

2. In a large bowl with an electric mixer combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.

3. Lay the slices of swiss cheese on top of the sauce. Bake for 30-40 minutes until hot.

4. I broiled it for 2 minutes at the end so the cheese would get more golden and bubbly. If you decided to do that do not leave it unattended. It’s very easy to burn the cheese topping.

#5 Deconstructed Pizza Casserole


• 1 can diced tomatoes

• 5 links uncooked turkey or pork Italian sausage

• 2 tsp. + 2 tsp. olive oil

• 1/2 tsp. dried oregano

• salt and pepper to taste

• 12 oz. fresh mushrooms

• 1 1/2 cups grated Mozzarella cheese

• 15 slices pepperoni, cut in half


1. Preheat oven to 400F/200C.

2. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.

3. Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)

4. While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it’s nicely browned, breaking it apart as it cooks.

5. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.

6. When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage.

7. Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)

8. Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown.

9. Layer the mushrooms over the sausage-tomato mixture.

10. Cut pepperoni in half.

11. Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.

12. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.

Recipe Here

#6 Cheesy Chicken & Broccoli Casserole


• 3 Cups Shredded Cooked Chicken Breast

• 5 Cups Chopped Fresh Broccoli

• 8 oz. Cream Cheese Softened

• 1 Cup Sour Cream

• 1/2 Cup Mayonnaise

• 1 Teaspoon Garlic Salt

• 1 Teaspoon Onion Powder

• 1/2 Teaspoon Basil

• 1/4 Teaspoon Smoked Paprika

• 1/4 Teaspoon Rosemary

• 1/4 Teaspoon Thyme

• 1 Cup Shredded Cheese I used Mozzarella


1. Preheat oven to 350.

2. In a large mixing bowl, combine all ingredients except shredded cheese.

3. Pour mixture into a 9×13 pan and top with 1 cup shredded cheese.

4. Bake for 30-35 minutes, or until cheese just starts to brown. (I broiled mine for a couple minutes at the end.)

Full Recipe Here

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#7 Cauliflower “Mac ‘N’ Cheese” Casserole


• 1 whole head of cauliflower , cut into florets

• 1/2 tsp salt

• 1 cup heavy cream

• 2 oz cream cheese

• 2 tsp dijon mustard

• 2 cups shredded cheddar cheese , divided

• salt and pepper to taste

• 1 tsp garlic powder


1. Preheat oven to 375 and grease a 9×9 glass baking dish

2. Bring large pot of water to a boil. Add cauliflower and 1/2 tsp salt and cook until cauliflower is just fork tender. Do not over cook.

3. Drain cauliflower well and place back in pot. Set aside.

4. In a small sauce pan, bring cream to a simmer, stirring well to avoid scorching.

5. Whisk in cream cheese and mustard and stir until mixture thickens.

6. Remove from heat and whisk in 1 cup shredded cheese and seasonings.

7. Pour over cauliflower and gently mix to combine.Place cauliflower in prepared dish. Sprinkle with remaining cheese and bake until cheese is bubbly and slightly browned, or about 15 minutes.

8. For an extra bubbly topping, broil on high for 2-3 minutes but be sure to watch carefully

Full Recipe Here

#8 Buffalo Chicken Casserole


• 2½ cups shredded chicken

• 3 cups riced cauliflower

• 1½ cups monterey jack cheese

• 1½ cups sharp cheddar cheese

• ¾ cup greek yogurt, sour cream or mayo

• 2 cups yellow onion, chopped

• 2 cups carrot/broccoli slaw, chopped*

• 1 cup kale, finely chopped

• 1 cup bell pepper, chopped

• 1 tbsp garlic

• 1 tbsp olive oil

• 2 tbsp butter, melted

• ¼ – ½ cup hot sauce

• salt and pepper, to taste

• For topping: Avocado slices, green onions, tomatoes, bell pepper, sour cream, yogurt, etc.


1. Add olive oil to a pan over medium high heat. Add in onion and cook for about five minutes, stirring occasionally so it doesn’t burn. Add in carrot/broccoli slaw, bell pepper and garlic, cook for another three minutes. Add in kale and cook until kale has wilted about 2-3 minutes.

2. In a baking dish (9×9 for taller, 9×13 for thinner), add the melted butter and greek yogurt (or sour cream or mayo). Mix together well (easiest to do with a fork or a whisk). Then add in shredded chicken. Coat chicken in yogurt/hot sauce mixture.

3. Add in onion, carrot, kale, bell pepper mixture. Combine well. Add in cauliflower or spaghetti squash noodles and combine well again. Add in half of the cheese, combine well. Top with remaining cheese.

4. Cook at 375 for 15 minutes until cheese is bubbly on top. You can also broil for about 5 minutes if you’d like.

5. Top with your favorite toppings. I used Avocado slices, red bell pepper and Green Onions.

#9 Cheesy Chicken Alfredo Casserole


Sauce Ingredients

• 1/2 stick (56g) butter

• 3/4 cup heavy whipping cream

• 2 oz cream cheese

• 1/4 tsp garlic, minced

• 1/2 tsp garlic powder

• 1/2 tsp Italian seasoning

• 1/4 tsp salt

• 1/8 tsp pepper

• 1/2 cup grated parmesan cheese

Other Casserole Ingredients

• 5 cups cooked chicken breast, cubed

• 1 1/2 cups shredded mozzarella cheese

• 1/4 cup grated parmesan cheese

• 1 oz pork rinds, finely crushed


How to Make the Alfredo Sauce

• Add butter, heavy whipping cream, and cream cheese to a pan over medium heat. Whisk until melted and combined.

• Add minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk until smooth. Then, add parmesan cheese.

• Bring to a simmer and cook for 3-5 minutes. Remove from heat and lset aside.

How to Make the Casserole

• Preheat oven to 350 F.

• To a large casserole dish (I used a rectangular 7″x11″ dish), add 5 cups of cooked, cubed chicken breast.

• Pour alfredo sauce on top.

• Layer the toppings in this order: mozzarella cheese, parmesan cheese, crushed pork rinds.

• Bake in preheated oven on the center rack for 25 minutes.

Full Recipe Here

#10 Twice-Cooked Cabbage with Sour Cream and Bacon


• 4 slices thick-sliced bacon, cut into thin strips (or more)

• 2 tsp. olive oil or bacon fat

• 1/4 yellow onion, finely minced

• 1 large head of cabbage core cut out and cut into thin strips (see notes)

• 1/2 tsp. sweet paprika (see notes)

• salt and fresh-ground black pepper to taste

• 1 cup sour cream (Daisy full-fat sour cream preferred)

• 3/4 cup grated Mozzarella cheese


• Preheat oven to 375F/190C.

• Slice the bacon.

• Cut the core out of the cabbage and cut it into thin strips. (We used a mandoline slicer to slice the cabbage.)

• Mince the onion.

• Heat a small frying pan over medium high heat, add the strips of bacon, and cook until the bacon is browned and very crisp. Drain bacon on paper towels.

• Heat 2 teaspoons of olive oil (or a little bacon fat if you prefer) in the largest frying pan you have, add the minced onion, and cook over medium-high heat until it’s barely starting to brown.

• Add the sliced cabbage, season with paprika, salt, and pepper, and cook just until it has softened partly.

• Then add the crisp bacon pieces, stir to combine with the cabbage, and cook 1-2 minutes more to combine flavors.

• Spray a glass baking dish with olive oil or non-stick spray. (The oval glass dish I used was 13″ x 10″ at the widest parts.)

• Put the sauteed cabbage in the casserole dish and spread the sour cream over, then sprinkle with the grated Mozzarella.

• Bake about 30 minutes, or until it’s bubbling hot and the top is nicely browned. Serve hot.

Full Recipe Here

#11 Ham & Cauliflower Casserole Au Gratin


• 6 cups raw cauliflower flowerets, cut fairly small

• 1/2 tsp. salt

• 2 cups diced ham

• 4 oz. cream cheese, softened

• 3/4 cup Greek yogurt

• 2 T finely-grated Parmesan cheese

• 1/4 cup thinly sliced green onions

• fresh ground black pepper to taste

• 3/4 cup grated cheddar cheese


• Preheat oven to 350F/180C.

• Fill a medium-sized pot half full with water, add 1/2 tsp. salt, and start to bring to a boil.

• Cut up the cauliflower into small flowerets, discarding the leaves and core.

• Put cauliflower pieces into the water and cook at a low boil until the cauliflower is starting to get barely sort. Check it often and don’t overcook; the cauliflower will soften more in the oven.

• While cauliflower is cooking, cut the ham into very small cubes and slice green onions.

• Put cream cheese into a glass dish or measuring cup and soften it in the microwave for a few minutes. (Or you can soften it on top of the pre-heating oven if you don’t have a microwave.) When cream cheese is soft stir in the Greek yogurt (or sour cream), Parmesan, and sliced green onions.

• When cauliflower is cooked enough to start to soften, pour into a colander placed in the sink and let it drain well (at least 5 minutes; don’t rush this step)

• Put the drained cauliflower back into the pot you cooked it in and mash with a potato masher until it’s barely mashed with quite a few chunks left.

• Stir in the sauce mixture and combine well with the cauliflower; then gently mix in the diced ham.

• Season to taste with fresh-ground black pepper. (I didn’t use salt because the ham and the Parmesan are both salty.)

• Spray glass or crockery casserole dish with non-stick spray or olive oil. (I used a glass casserole dish that was about 8″ x 10″.) Pour cauliflower mixture into the dish, spread out evenly, and sprinkle with the cheese.

• Bake 30-35 minutes, or until the cheese is melted and lightly browned and all the mixture is hot throughout and starting to bubble. Let sit 10 minutes for any liquid to be absorbed, then serve hot.

Full Recipe Here

#12 Bacon Ranch Chicken Casserole


• 1.5 lb. cooked chicken , cubed

• 1 lb. fresh broccoli , steamed and drained or frozen broccoli, thawed and drained

• 1 tbsp minced onion

• 1 tbsp parsley

• 1/2 tbsp garlic powder

• 1/2 tbsp dill (dried dill weed)

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/4 cup + 2 tbsp bacon crumbles

• 8 oz. cream cheese softened

• 4 oz. sour cream

• 4 oz. mayo

• 8 oz. shredded cheddar


1. Preheat oven to 350 if baking immediately. Or you can prep ahead and keep in the refrigerator for a day or two.

2. In a big bowl combine cream cheese, sour cream, mayo, and spices and mix thoroughly. 

3. To the cream cheese mixture, you just made add the chicken, broccoli, 3/4 of the cheese, and the 1/4 cup bacon crumbles and mix well. 

4. Dump into a 9×13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and 2 tbsp bacon crumbles on top. 

5. Bake until hot about 35 minutes

Full Recipe Here

#13 Chicken Bacon Caesar Casserole


• 8 oz cream cheese softened

• 4 oz sour cream

• 4 oz mayo

• 2 tsp roasted garlic powder (this is worth the investment, the flavor is amazing!)

• 2 tsp dried minced onion

• 2-2.5 lb cooked chicken , cubed

• 12 oz bag frozen spinach , thawed and drained

• 1 cup grated parmesan cheese

• 4 slices crisp cooked bacon or 1/4 cup bacon crumbles

• 2 oz shredded mozzarella


1. Preheat oven to 350 if baking immediately. Or you can prep ahead and keep in the refrigerator for a day or two.

2. Combine cream cheese, sour cream, mayo, and spices and mix thoroughly. I do this first in a big metal bowl.

3. In the big bowl combine the cream cheese mixture you just made with the chicken, spinach, parmesan cheese, and 1/2 the bacon and mix well. 

4. Dump into a 9×13 baking dish sprayed with cooking spray. Sprinkle remaining cheese and bacon on top. 

5. Bake until hot about 35 minutes

Full Recipe Here

#14 Chicken Enchilada Casserole


• 1 lb. boneless skinless chicken breasts trimmed & pounded if necessary

• Salt & pepper

• 1 1/2 cups of enchilada sauce store bought or from scratch

• 1 cup finely crumbled queso fresco or feta cheese

• 1 can (4 oz) green chiles (chopped)

• 1/2 cup minced fresh cilantro

• Olive oil spray or you can use olive oil in a little bowl with a brush

• 2 cups shredded cheddar cheese

• Lime wedges optional

• Sour cream optional


• Preheat oven to 450 degrees.

• Pat chicken dry and season with salt and pepper.

• Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.

• Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired.

• Spray a square casserole dish with olive oil (or use a brush) and coat the entire bottom and sides.

• Evenly spread 1 cup of shredded cheddar cheese on the bottom of the dish. Add the chicken mixture, then add the other cup of cheddar cheese on top. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.

• Serve with optional lime wedges and optional sour cream.

Full Recipe Here

#15 Cabbage Noodle Tuna Casserole


• 2 tbsp olive oil

• 2 tbsp grass-fed butter

• medium head green cabbage

• 1 cup onion, chopped

• 3 ribs celery, chopped

• 2 cloves garlic, minced

• sea salt and black pepper, to taste

• 2 tsp dried dill or 2 tbsp fresh dill

• 2 tsp dry mustard powder

• 2 tbsp lemon zest

• juice of 1 lemon

• 1 1/2 cup heavy cream

• 1 1/4 cup Parmesan cheese, grated, divided

• 3 – 5oz cans albacore tuna, drained

• 1/2 cup frozen peas


1. Heat the olive oil and butter in an extra large ovenproof skillet over medium heat.

2. Once heated, add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.

3. Sauté until the vegetables are crisp tender – about 10 minutes.

4. Mix in the dill, mustard powder, lemon zest, and lemon juice.

5. Pour the heavy cream and 1 cup Parmesan cheese into the pan. Mix in and keep stirring until the cheese has melted and combined with the heavy cream.

6. Reduce heat to medium low and let simmer to allow the sauce to thicken.

7. Once the sauce has started to thicken, stir in the tuna and the peas.

8. Sprinkle the remaining Parmesan over the top of the dish and transfer to the oven.

9. Broil on high for 3-5 minutes or until the Parmesan on top has made a golden brown crust.

Full Recipe Here

The Keto God