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Keto Casserole With Ground Beef & Broccoli



INGREDIENTS

  • 1 lb 90-95% extra lean ground beef
  • 14 oz wt. canned tomato sauce
  • 12 oz wt. small broccoli florets
  • 1 3/4 cup shredded cheddar cheese (6 oz wt.)
  • 1/4 cup finely grated parmesan cheese (1 oz wt.)
  • 1 large stalk celery, finely chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground cayenne

INSTRUCTIONS

  • Preheat the oven to 375 F. Prepare an 8x8 inch baking dish.
  • Cut any broccoli florets larger than 2 inches into smaller pieces, and add all broccoli to a large microwave-safe bowl. Cover and microwave until tender, about 5 minutes. Let them drain and steam out on paper towels.
  • Pat the ground beef dry with paper towels, if wet. On a large pan over medium heat, cook the ground beef until browned, about 5 minutes, breaking it apart as it cooks.
  • Add tomato sauce, celery, salt, garlic powder, and cayenne to the pan with the beef, stirring together. Simmer for at least 10 minutes until it thickens to a sauce-like consistency, stirring occasionally. Turn off the heat and let the moisture steam out.
  • Directly in the baking dish: add broccoli, beef-tomato mixture, and half of the cheddar cheese. Carefully stir until well-mixed.
  • Evenly top with remaining cheddar cheese. Sprinkle parmesan cheese on top.
  • Bake at 375 F until the casserole begins bubbling up the sides and starts to brown on top, about 20 minutes. Let it rest for about 10 minutes before cutting into it.

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