This Beef and Tomato Casserole has savory beef, rich tomato sauce, and a cheesy topping layered over cauliflower rice for a hearty and cozy dinner without the extra carbs!
Serve this delicious entree with other low-carb sides like zucchini fries, roasted green beans, or even a crisp Caesar salad. Don’t forget the avocado chocolate mousse for dessert!
Recipe Highlights: Beef and Tomato Casserole
- Flavor: This low carb ground beef casserole has a zesty beef and tomato sauce, creamy and cheesy middle layer, tender cauliflower rice, and a golden cheese topping for rich lasagna-style flavor in every bite.
- Difficulty: This beginner friendly recipe only requires some browning and mixing, then a quick bake until bubbly.
- Prep Note: Using jarred sauce and premade fresh or frozen cauliflower rice cuts down on the time.
- Meal Prep: Make a batch and portion for easy meals throughout the week.
Total Time: 1 Hr, 25 Mins Servings: 6 Cooking Method: Oven
Ingredient Notes
- Meat Sauce:
- Choose lean ground beef to avoid a greasy sauce.
- A low carb tomato pasta sauce, with a taste you like, is your best choice. Be sure to check the label if you are tracking carbs.
- Onion becomes mild and naturally sweet when cooked adding delicious flavor.
- As garlic cooks it becomes mellow, but still adds a warm, savory flavor without overpowering the other flavors.
- Italian seasoning is the easiest way to add a herbal boost to the sauce.
- Cheese Layer:
- Cottage cheese adds a mild, slightly tangy, and creamy flavor that balances the rich, savory beef and tomato sauce.
- Parmesan cheese brings a savory and salty note, adding delicious flavor.
- Eggs are an essential step to set the cheesy layer as it bakes.
- Fresh parsley and basil brings herbal flavor and brightens the cheese layer. Use dried versions when fresh is not available at a ratio of 1 teaspoon dried to 3 teaspoons fresh.
- Cauliflower Rice:
- Frozen cauliflower rice is a great way to add bulk without adding carbs! Cauliflower rice is also very easy to make at home.
- Butter adds a rich flavor while coating the cauliflower rice for a smooth texture.
- Fresh parsley brings a clean, fresh, and slightly peppery flavor.
- Season with savory garlic salt to enhance its mild, earthy taste, and add black pepper for a bit of mild heat.
- Mozzarella Cheese: The perfect way to add a mild, melty, and gooey finishing touch to this casserole.
Variations
- Ricotta cheese can be used in place of cottage cheese, and as an added bonus, it doesn’t need to be drained.
- Replace the ground beef with diced sausage or chicken.
- Add some mushrooms, cooked squash, and spinach for added flavor, nutrition, and color.
How To Make Beef & Tomato Casserole
- Make the sauce layer by cooking the meat, the pasta sauce, and the seasonings.
- Drain the cottage cheese and mix with the egg, parsley, and parmesan cheese.
- Prepare the cauliflower rice.
- Layer into a baking dish.
- Top with mozzarella and bake (as per the recipe below).
Tips for the Best Beef and Tomato Casserole
- Drain the cottage cheese in a fine mesh strainer, no need to remove every drop of moisture.
- Simmer the meat sauce without a lid for 10 minutes to thicken and keep it from soaking through the cheese layer.
- If using frozen cauliflower rice, it should be thawed and squeezed dry very well. If making homemade just cook it until tender.
- Stick with a 9×9-inch baking dish or a 2-quart casserole dish for the right layer thickness.
- Bake until the middle is heated through and the mozzarella bubbles. Let the casserole rest for 10 minutes before serving so it’s easier to slice and serve.
- Save time by preparing each layer ahead of time, store separately, and refrigerate until ready to assemble.
- If adding optional zucchini, spinach, bell peppers, or mushrooms, cook them first to release extra liquid.
Save It For Tomorrow
- Cool leftovers completely and store in an airtight container, or covered with plastic wrap.
- Refrigerate leftovers for 3 to 5 days. Freeze for up to 3 months, just know the texture may change when thawed. Thaw frozen casserole in the refrigerator overnight.
- Reheat ground beef cauliflower rice casserole in the oven at 425°F until it is warm and ready to serve.
More Low Carb Ground Beef Dinners
Did you make this Beef and Tomato Casserole? Leave a comment and rating below.
Beef And Tomato Casserole
This beef and tomato casserole layers seasoned cauliflower rice, creamy cottage cheese, savory meat sauce, and melted mozzarella into a satisfying low carb dinner.
Ingredients
Topping
- 1 cup shredded mozzarella cheese
Sauce
- 1 pound lean ground beef
- ½ medium onion diced
- 2 cloves garlic minced
- 15 ounces low carb pasta sauce such as Raos
- 1 teaspoon Italian seasoning
Cheese Layer
- 1½ cups cottage cheese
- 2 eggs
- ¼ cup shredded parmesan cheese
- 1 Tablespoon chopped fresh parsley
- 2 teaspoons fresh basil
Cauliflower Rice
- 3 cups cauliflower rice thawed and squeezed dry, (or cooked if homemade)
- 1 Tablespoon melted butter
- 1 Tablespoon chopped fresh parsley
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F.
- Brown beef, onion, and garlic until no pink remains. Stir in pasta sauce and Italian seasoning. Simmer 10 minutes uncovered.
- Place cottage cheese in a mesh strainer and gently press to drain. Mix together cottage cheese, egg, parmesan, parsley, and basil. Set aside.
- If using frozen cauliflower rice, thaw and gently squeeze dry. (If using homemade cauliflower rice, just cook in a skillet with a little bit of oil until tender.)
How to Assemble and Bake:
- Mix cauliflower rice with butter, parsley, salt & pepper. Spread into the bottom of a 9×9 inch, or 2 quart, baking dish.
- Top with the cheese mixture, the meat sauce, and finally the mozzarella cheese.
- Bake 30 to 35 minutes or until browned and bubbly. Rest 10 minutes before serving.
Notes
- Drain cauliflower rice and cottage cheese before assembly.
- Simmer the meat sauce so it thickens for the best flavor and texture.
- Substitute 1 teaspoon dried for 3 teaspoons fresh herbs.
- Refrigerate leftovers for up to 5 days, and freeze for up to 3 months.
Nutrition Information
Calories: 309kcal | Carbohydrates: 12g | Protein: 32g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 990mg | Potassium: 835mg | Fiber: 3g | Sugar: 6g | Vitamin A: 797IU | Vitamin C: 46mg | Calcium: 242mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Low Carb Beef and Tomato Casserole recipe!
Recipe updated July/2022 for improved flavor and consistency.
This was so delicious! I can’t wait to make it again. SWP Employee
Made this recipe again and it was just as delicious as I remember, and super easy to prepare! My family loved it and didn’t even realize it was made with cauliflower rice! SWP Employee
So happy you all enjoyed it Samantha!
Not enough sauce, bland flavor. I even deglazed the pan with a little wine and added a pinch of sweetener to the tomato gravy. Cauliflower was very tasteless. Don’t know if anything can be done to rescue this crap.
I’m sorry to hear that! We really did enjoy this recipe. You can alter the sauce ratio and spices to your preferences though. We would love to hear how it turned out for you!
Husband and I both liked this a lot! I was a little skeptical when it went into the oven, but it’s delicious. Husband had seconds 🙂 thanks!
Karrie, so glad you both enjoyed it, especially enough for seconds. Thanks so much for giving it a try and sharing your feedback.