Cheesy ground beef and broccoli casserole is hearty weeknight comfort in one pan – savory browned beef, tender broccoli, and a luxuriously creamy sauce of cream cheese, cream, and Parmesan, all under a melted mozzarella lid. It bakes bubbly in under 20 minutes once the prep is done. Low-carb, deeply satisfying, and destined to become a family regular.
Craving pure comfort in a dish? This Cheesy Ground Beef and Broccoli Casserole is your answer. It’s a hearty, satisfying meal that brings together savory ground beef, tender broccoli, and a luxuriously creamy three-cheese sauce. Perfect for a busy weeknight, this one-pan wonder is guaranteed to become a new family favorite. It’s low-carb, keto-friendly, and absolutely packed with flavor!
Ingredients
• 1½ pounds / 680g (24 oz) ground beef
• ½ cup / 75g (2.65 oz) chopped onions
• 1 clove garlic, minced
• 1 (16-ounce) / 454g (16 oz) bag frozen broccoli florets
• 1 (8-ounce) / 226g (8 oz) package cream cheese, softened
• ½ cup / 120ml (4.1 fl oz) heavy whipping cream
• ½ cup / 50g (1.76 oz) grated Parmesan cheese
• Salt and ground black pepper, to taste
• 1 cup / 113g (4 oz) shredded mozzarella cheese
• ½ teaspoon / 1g (0.04 oz) red pepper flakes (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, cook the ground beef, chopped onions, and minced garlic. Use a spoon to crumble the beef as it cooks. Continue until the beef is fully browned and the onions are soft, about 8-10 minutes. Drain any excess grease from the skillet and set aside.
3. Cook the frozen broccoli according to the package directions until tender-crisp. Drain it thoroughly to remove all excess water.
4. While the broccoli cooks, prepare the cheese sauce. In a small saucepan over low heat, combine the softened cream cheese, heavy cream, and grated Parmesan cheese. Stir constantly until the cheeses are completely melted and the sauce is smooth and creamy. Season with salt and pepper to your liking.
5. In a large mixing bowl, combine the cooked beef mixture, the drained broccoli, and the creamy cheese sauce. Gently fold everything together until well combined. Pour the mixture into your prepared baking dish and spread it into an even layer.
6. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the red pepper flakes, if you’re using them.
7. Bake for 15 to 20 minutes, or until the casserole is hot and bubbly and the mozzarella on top is melted and lightly golden brown. Let it rest for a few minutes before serving.
Nutritional Information
• Nutrition Information
• Yield: 6 servings
• Serving Size: 1
• Amount Per Serving
• Calories: 585
• Total Fat: 48g
• Protein: 35g
• Total Carbohydrates: 8g (0.28 oz)
• Dietary Fiber: 3g
• Net Carbs: 5g (0.18 oz)
Pro Tips
• for the Perfect Casserole
• For the best texture, slightly undercook the broccoli before adding it to the casserole. It will finish cooking to tender-perfection in the oven without becoming mushy.
• Assemble the casserole up to 24 hours in advance. Cover and refrigerate, then add 10-15 minutes to the baking time when you’re ready to cook.
• For an extra crispy, golden-brown cheese crust, switch the oven to broil for the last 1-2 minutes of cooking. Watch it very closely to prevent burning.
FAQ
Q: Can I use fresh broccoli instead of frozen
A: Absolutely! To use fresh broccoli, steam or blanch about 4-5 cups (1200 ml) of florets until they are tender-crisp. It’s crucial to drain them thoroughly before mixing them into the casserole to prevent it from becoming watery.
Q: How do I store and reheat this casserole
A: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or place the entire dish in a 350°F (175°C) oven until warmed through.
Q: Is this ground beef and broccoli casserole freezer friendly
A: Yes, this casserole is great for freezing. You can assemble the casserole without baking, cover it tightly, and freeze for up to 3 months. Thaw it overnight in the refrigerator before baking, adding 15-20 minutes to the cook time.
Q: What can I substitute for ground beef in this recipe
A: This recipe is very flexible. You can easily swap the ground beef for ground turkey, ground chicken, or even crumbled Italian sausage for a different flavor. Simply cook the substitute meat the same way you would the ground beef.
Pro Tips
- Slightly undercook the broccoli before it goes into the casserole – it finishes to tender-perfection in the oven instead of turning mushy.
- Drain the cooked broccoli thoroughly. Trapped water is what turns a creamy casserole into a watery one.
- Assemble the casserole up to 24 hours ahead, cover, and refrigerate; add 10-15 minutes to the baking time when cooking it from cold.
- For a golden, crispy cheese crust, switch the oven to broil for the last 1-2 minutes and watch it closely – it colors fast.
- Melt the cream cheese, heavy cream, and Parmesan over low heat, stirring constantly; the sauce is smooth only as long as it never gets rushed with high heat.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes – assemble it up to 24 hours in advance, cover, and refrigerate. Bake it from the fridge with 10-15 extra minutes so it heats through.
Is it keto-friendly?
Definitely – about 5g net carbs per serving (8g total minus 3g fiber) with 35g protein and 48g of fat from the three-cheese sauce.
Why is my casserole watery?
The broccoli usually was not drained thoroughly. Cook it to tender-crisp, drain off every drop of water, then fold it into the cheese sauce.
How do I get a crispy top?
Broil the casserole for the final 1-2 minutes until the mozzarella is golden brown – stay right at the oven, because it goes from perfect to burnt very fast.
Recipe card below.
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Cheesy Ground Beef and Broccoli Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, cook the ground beef, chopped onions, and minced garlic. Use a spoon to crumble the beef as it cooks.
- Continue until the beef is fully browned and the onions are soft, about 8-10 minutes.
- Drain any excess grease from the skillet and set aside.
- Cook the frozen broccoli according to the package directions until tender-crisp.
- Drain it thoroughly to remove all excess water.
- While the broccoli cooks, prepare the cheese sauce.
- In a small saucepan over low heat, combine the softened cream cheese, heavy cream, and grated Parmesan cheese.
- Stir constantly until the cheeses are completely melted and the sauce is smooth and creamy.
- Season with salt and pepper to your liking.
- In a large mixing bowl, combine the cooked beef mixture, the drained broccoli, and the creamy cheese sauce. Gently fold everything together until well combined.
- Pour the mixture into your prepared baking dish and spread it into an even layer.
- Sprinkle the shredded mozzarella cheese evenly over the top, followed by the red pepper flakes, if you're using them.
- Bake for 15 to 20 minutes, or until the casserole is hot and bubbly and the mozzarella on top is melted and lightly golden brown.
- Let it rest for a few minutes before serving.
