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• My Ground Beef Casserole Recipe Is Lighter, But Just As Flavorful
• Ingredients & Substitutions
• How To Make Ground Beef Casserole
• My Recipe Tips
• Ground Beef Casserole (Cheesy, Easy Recipe) Recipe card
• Meal Prep Options
• More Casserole Recipes With Ground Beef
• Recipe Reviews

My Ground Beef Casserole Recipe Is Lighter, But Just As Flavorful

This ground beef casserole is like a beef version of my popular chicken bacon ranch casserole , but with marinara instead of ranch and beef instead of chicken. At first, I tried close to a 50/50 mix of beef and veggies, but it felt way too meaty (even for my meat-loving family!). The ratio I landed on has plenty of protein but feels more balanced, and you can even add another cup or two of veggies if you want it more veggie-forward. Here’s why this version has become a favorite in my kitchen:

• Veggie-packed & flavorful – Many ground beef casserole recipes are pasta-based, and you can certainly add some (with a little extra marinara), but I wanted mine to be veggie-focused instead. Roasted broccoli , cauliflower, and carrots bring the perfect mix of sweetness, texture, and hearty flavor, all tied together with sauce and cheese.
• Easy 30-minute meal – Timing is everything here! Get the veggies roasting while you brown the beef, and it all comes together quickly with a cheesy, bubbly finish.
• No sides needed – Most nights I just serve this ground beef casserole as-is because it’s plenty filling on its own. But if I’m feeding extra people, I stretch it with a simple salad or roasted potatoes .

This beef casserole is cozy, hearty, and feels a little lighter than the pasta-heavy versions. Make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my ground beef casserole recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Ground Beef – I use 85/15 lean ground beef because it has enough fat to stay juicy without being greasy. If you prefer something lighter, ground chicken or ground turkey work too, or Italian sausage adds a flavorful twist.
• Veggies – I went with broccoli , cauliflower , and carrots because they’re the ones my family eats the most, but you can really roast any veggies you like. Root veggies , such as parsnips or turnips , would make this ground beef casserole even heartier.
• Onion – I saute it before the beef, for a balance of sweet and savory flavor. Feel free to use any color you like.
• Marinara Sauce – I make my own marinara sauce (it has rave reviews — one reader even said, “I swear I could drink the stuff!”), but you can use your favorite brand of marinara or pasta sauce. Canned diced tomatoes or even tomato sauce can also work, but I would add more seasonings to those.
• Cheeses – I use parmesan cheese to add flavor and a crispy coating to the veggies, and mozzarella cheese for the melty finish on top. Feel free to use other types of cheese on top. Cheddar cheese or even provolone tastes great here!
• Olive Oil – For both sauteing and roasting. Avocado oil is good, too.
• Seasonings – Including Italian seasoning , garlic powder , sea salt , and black pepper . If you like a kick, add a pinch of red pepper flakes to the vegetables.

How To Make Ground Beef Casserole

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the veggies. In a large bowl, toss the broccoli, cauliflower, and carrots with olive oil, parmesan, garlic powder, salt, and pepper.
2. Roast the veggies. Spread them out on a baking sheet and roast until they’re tender and starting to get those golden edges.

1. Cook the onions. Heat a little oil in a skillet and sauté the diced onions, until they soften and get a bit of color.
2. Brown the beef. Add the ground beef, season it, and cook while breaking it up into crumbles.
3. Stir in the marinara and Italian seasoning. I let it bubble for a couple minutes, then take it off the heat.

1. Assemble the casserole. I layer the roasted veggies in a baking dish , spread the beef mixture on top, and finish with a generous layer of mozzarella cheese.
2. Bake until bubbly. Pop the ground beef casserole in the oven, until the cheese is melted and golden. I like to sprinkle fresh parsley over the whole dish at the end.

My Recipe Tips

• Cut the vegetables depending on their roasting time. I try to keep the broccoli and cauliflower about the same size because they roast at the same rate, but cut the carrots thinner so that they finish together. Keep this in mind if you choose other veggies. The harder it is, the smaller or thinner I recommend cutting the pieces!
• Roast the veggies in a single layer. If the pan is too crowded, they’ll steam instead of caramelize, and you’ll miss out on that roasted flavor. I use this large silicone-coated sheet pan that’s the perfect size and no lining needed.
• Drain the beef if it’s greasy. I don’t usually need to with my 85/15 grass-fed beef, but I recommend it if you use 80/20.
• Choose a flavorful marinara sauce that you love. Sounds obvious, but it makes a big impact on the flavor of this dish! I once made this with a jarred brand that the store replaced in my grocery delivery order, and it ruined my ground beef casserole.
• You can also boil or steam your veggies instead of roasting, like I do for my chicken bacon ranch casserole . I felt that the flavor of roasting tasted much better here, but one of my kids preferred the steamed ones.

Ingredients

Tap underlined ingredients to see the ones I use.

Veggie Layer:

• 3 cups Broccoli (cut into florets) ▢
• 3 cups Cauliflower (cut into florets) ▢
• 2 cups Carrots (peeled and sliced 3/8 inch thick) ▢
• 1/4 cup Olive oil ▢
• 1/2 tsp Garlic powder ▢
• 3/4 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper (to taste) ▢
• 1/3 cup Grated parmesan cheese ▢

Beef Layer:

• 1 tbsp Olive oil ▢
• 1 medium Onion (diced) ▢
• 1 lb Ground beef ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 1 1/2 cups Marinara sauce ▢
• 2 tsp Italian seasoning ▢
• 1 1/2 cups Mozzarella cheese (shredded) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (191 degrees C). Line a large baking sheet (or two smaller ones that can fit side by side) with foil, or use a quality non-stick baking sheet like this and skip lining it.
2. In a large bowl, toss the broccoli, cauliflower, and carrots with olive oil, garlic powder, salt, pepper, and parmesan cheese.
3. Arrange the veggies in a single layer on the lined baking sheet(s). Roast for 25-30 minutes , tossing halfway through, until the edges are browned.
4. Meanwhile, make the beef layer. Heat the olive oil in a large skillet over medium heat. Add the onions and saute for 5-7 minutes , until starting to brown.
5. Increase heat to medium high. Add the ground beef. Season with salt and pepper. Cook for 8-10 minutes , breaking up with a wooden spoon, until browned and cooked through.
6. Stir in the marinara sauce and Italian seasoning. Simmer for about 2 minutes . Remove from heat and set aside.
7. When the vegetables are done, arrange them in a 9×13 inch casserole dish . Spoon the beef marinara mixture on top and spread evenly. Sprinkle mozzarella cheese over the ground beef casserole.
8. Bake for 10-15 minutes , until hot and bubbly. If you want the cheese more browned, place the pan under the broiler for 1-3 minutes , until golden.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get perfectly roasted veggies, the best cheesy topping, and a ground beef casserole full of flavor.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. This reheats well in the oven or microwave.
• Meal prep: I’ve got several make ahead options below!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Ground Beef Casserole Recipe

Meal Prep Options

• Store in the fridge: Assemble the ground beef casserole ahead (without baking), cover tightly, and refrigerate for up to 3 days. I like to let it sit at room temperature for about 20 minutes before baking, which helps it cook more evenly.
• Freeze before baking: My favorite option for texture. Wrap the baking dish tightly in plastic wrap with a layer of foil, and freeze for up to 3 months. When you’re ready, bake straight from frozen and just add 15–20 extra minutes of bake time.
• Freeze after baking: You can freeze the casserole after it’s cooked, too. I usually cut it into individual portions, wrap each piece, and store them in a zip lock bag for up to 3 months. This makes quick lunches or easy dinners.
• How to reheat: For an unbaked frozen ground beef casserole, bake straight from frozen as noted above. For baked leftovers, thaw in the fridge overnight, then reheat covered in the oven at 350 degrees F. Mine usually takes 20–30 minutes for a whole casserole, or 5–10 minutes for individual pieces.

More Casserole Recipes With Ground Beef

If you love this dish, you’ll definitely want to try a few more of my favorite beef casserole recipes:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Ground Beef Casserole (Cheesy, Easy Recipe)

My cheesy ground beef casserole layers hearty beef marinara, roasted veggies, and melty mozzarella for a comforting, family-friendly dinner.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/ground-beef-casserole/

Ingredients

Veggie Layer:

• 3 cups Broccoli (cut into florets)
• 3 cups Cauliflower (cut into florets)
• 2 cups Carrots (peeled and sliced 3/8 inch thick)
• 1/4 cup Olive oil
• 1/2 tsp Garlic powder
• 3/4 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)
• 1/3 cup Grated parmesan cheese

Beef Layer:

• 1 tbsp Olive oil
• 1 medium Onion (diced)
• 1 lb Ground beef
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1 1/2 cups Marinara sauce
• 2 tsp Italian seasoning
• 1 1/2 cups Mozzarella cheese (shredded)

Instructions

1. Preheat the oven to 400 degrees F (191 degrees C). Line a large baking sheet (or two smaller ones that can fit side by side) with foil, or use a quality non-stick baking sheet like this and skip lining it.
2. In a large bowl, toss the broccoli, cauliflower, and carrots with olive oil, garlic powder, salt, pepper, and parmesan cheese.
3. Arrange the veggies in a single layer on the lined baking sheet(s). Roast for 25-30 minutes , tossing halfway through, until the edges are browned.
4. Meanwhile, make the beef layer. Heat the olive oil in a large skillet over medium heat. Add the onions and saute for 5-7 minutes , until starting to brown.
5. Increase heat to medium high. Add the ground beef. Season with salt and pepper. Cook for 8-10 minutes , breaking up with a wooden spoon, until browned and cooked through.
6. Stir in the marinara sauce and Italian seasoning. Simmer for about 2 minutes . Remove from heat and set aside.
7. When the vegetables are done, arrange them in a 9×13 inch casserole dish . Spoon the beef marinara mixture on top and spread evenly. Sprinkle mozzarella cheese over the ground beef casserole.
8. Bake for 10-15 minutes , until hot and bubbly. If you want the cheese more browned, place the pan under the broiler for 1-3 minutes , until golden.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get perfectly roasted veggies, the best cheesy topping, and a ground beef casserole full of flavor.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. This reheats well in the oven or microwave.
• Meal prep: I’ve got several make ahead options below!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)