Low Carb Italian Beef & Broccoli Casserole Recipe

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives and calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella cheese

Reduced-fat cheese lowers calories while still melting well.

Preheat oven to 350°F (175°C).

Spray a 9 by 13 pan with pan spray.

In a skillet, cook 1.65 pounds of ground beef seasoned with dried chopped onion, salt, and pepper until browned.

Microwave 2 bags of broccoli florets for about 5 minutes until partially cooked.

In the skillet with the beef, add the jar of pasta sauce and stir.

Add about 1/3 cup of water to the pasta sauce jar, shake it up, and pour it into the skillet to thin the sauce.

Stir in 1 teaspoon of Italian seasoning, 1/2 teaspoon of ground oregano, and a 6.6 ounce can of drained sliced mushrooms into the sauce.

Add 1/3 cup of heavy whipping cream to the sauce and stir until combined.

Ladle some sauce into the bottom of the greased casserole dish to create a base layer.

Add one bag of partially cooked broccoli florets evenly over the sauce.

Top the broccoli with half of the remaining meat sauce mixture.

Sprinkle about 1 cup of cheddar cheese over the sauce.

Add a layer of mozzarella cheese on top of the cheddar.

Add the second bag of broccoli florets evenly over the casserole.

Top with the rest of the meat sauce mixture.

Sprinkle a final layer of cheddar cheese, mozzarella cheese, and a little grated Parmesan on top.

Sprinkle parsley flakes over the top for color.

Bake in the preheated oven for 35 to 40 minutes until cheese is melted and bubbly.

Garnish with sliced black olives and serve with a side salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens