Our Paleo Family

Keto Cheesy Veggie Casserole (Gluten Free with Paleo Option)

This one is for those of you who are loving the ketogenic life and can enjoy some dairy on occasion. I used grass-fed cheddar and Pecorino Romano (sheep’s milk) and neither of those cheeses are as hard on the digestion as standard cow’s milk cheese for most people. You could even make this dish without the cheese altogether if you prefer. You could add some nutritional yeast for a little cheesy essence or just punch up the flavor with some extra jalapeños or spices of your choice.

The hardest part of this recipe is chopping the vegetables. If that’s a turn-off for you, try doing all your chopping on the weekend or get a head start in the morning so dinner prep is faster.

My kids both give this recipe two thumbs up. But in full disclosure, they call is green goulash! It’s green because of all the vegetables so if they want to call it green goulash, I’m fine with that as long as they’re eating all those good veggies!

You can watch a video of the preparation (and of course, hear all my amusing banter) here:

Cheesy Veggie Casserole
Print Recipe
Packed full of vegetables and mixed with a super flavorful sauce, this keto casserole is sure to please!
Servings
6-8 servings
Cook Time
30 minutes
Servings
6-8 servings
Cook Time
30 minutes
Cheesy Veggie Casserole
Print Recipe
Packed full of vegetables and mixed with a super flavorful sauce, this keto casserole is sure to please!
Servings
6-8 servings
Cook Time
30 minutes
Servings
6-8 servings
Cook Time
30 minutes
Ingredients
Sauce
Servings: servings
Instructions
  1. Begin by heating a large stock pot or dutch oven over medium high heat. Add ghee and swirl to coat bottom of pan.
  2. Chop onion and carrot and add to pan. Sprinkle in a little salt and pepper and stir.
  3. While the veggies get going, start your sauce in another heavy sauce pan. Set pan over medium heat, add ghee and allow to melt. Add arrowroot, whisk in thoroughly and allow to cook for 3-5 minutes, whisking occasionally.
  4. Continue chopping all the veggies and add to your stock pot in the order listed. With each addition, sprinkle in a little more salt and pepper. Stir occasionally.
  5. Back to the sauce: add in all the spices - jalapeños, jalapeño juice, mustard, salt and pepper and stir well. Now add the entire can of coconut milk and whisk to combine. Allow this to cook and begin to simmer. If it starts to really boil, turn the heat down. You can pretty much ignore this now while you finish up the meat and veggie portion of the dish. Just give it a quick stir now and then.
  6. By this point, you have all the veggies except the zucchini and cauliflower rice in your pot. Add in the beef if you haven't done that already. Continue to cook and stir this mixture until the beef is no longer pink.
  7. Now add the zucchini and cauliflower rice, stir and allow this mixture to get a little brown (caramelized).
  8. Back to your sauce: shred the cheeses and add to the sauce, stirring well. Give it a taste and add salt and or pepper if desired. Keep heat on low and stir occasionally while you wait for the beef and veggies to be ready.
  9. Once your meat and vegetables are done to your liking - don't let the veggies get too soft or it will just be mush - add in the cheese sauce, mix to combine everything. You can serve this right now, or pop it in a 350 degree oven until you're ready to eat.
  10. This is really a one dish meal, but sometimes I still like to have a fresh green salad on the side, but really, there are enough vegetables in this dish that you don't need to add anything else.
Recipe Notes

Feel free to add whatever vegetables you like. Keep in mind the carb count if you're following a low carb/ketogenic diet. Other than what I have listed in the recipe already, I like the addition of Swiss chard or kale, cabbage or shredded Brussels sprouts, and bell peppers. All of these are fairly low carb. 

This is a great dish to make at the end of the week when you have bits and pieces of vegetables left in your crisper drawer. 

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