Our Low Carb Ham Casserole starts with leftover ham, cauliflower rice, and broccoli. Total comfort food, but it’s packed with veggies, is naturally low carb, and makes a healthy dinner the whole family loves.
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Am I the only one that could literally eat casseroles every day and never get tired of them?
I get so tired of a chunk of meat and a couple of side dishes for dinner. It seems so much easier to get creative and make new things when you turn them into a casserole! Plus, casseroles are the perfect way to use up leftovers!
This keto ham and cheese casserole is my favorite thing to make with leftover ham from Easter or any holiday. It’s loaded with veggies, but it tastes like comfort food.
Leftover ham casserole:
This recipe is great with leftover ham, which I seem to have on hand often. Ham is a great low carb dinner and we make it often – it’s not just a holiday thing in my house!
If you don’t have leftover ham you can purchase the little bag of diced ham to use for this. Either will work fine!
Ingredient Notes:
Riced Cauliflower – There is no need to get fancy here, you can use a bag of frozen cauliflower rice from the store when making this ham casserole with cauliflower rice! It makes for a super quick and easy weeknight dinner recipe. Fresh cauliflower rice also works well!
Broccoli – We prefer the taste and texture of fresh broccoli, but frozen would likely work as well.
Diced Ham – As previously mentioned you can either use leftover ham if you have some or just buy the pre-diced kind from the store!
Casserole Filling – You’re going to need something to hold all that broccoli, cauliflower, and ham together in this casserole! I like cheesy casseroles the best so a couple eggs and plenty of grated cheddar cheese should do the trick. Some salt, pepper, garlic powder, and mustard powder are all you need for seasoning.
It’s the perfect way to use up that leftover ham!
This casserole is ready in no time and makes for a perfectly simple weeknight dinner.
We love cheesy casseroles and this one has plenty of cheddar. It goes really well with the ham and broccoli!
How To Make Ham and Cheese Casserole:
Steam – The base of this low carb ham and cheese casserole starts with cauliflower rice! Steam or microwave your cauliflower rice and the broccoli florets. Pre-cooking the veggies before they go into the casserole means that things won’t get overly watery and will cook perfectly in the oven.
Mix – Add your cooked cauliflower rice and broccoli to a large mixing bowl along with the diced ham, shredded cheddar, eggs, some mustard powder, garlic powder, salt, and pepper. Once you’ve got all the ingredients into the mixing bowl stir it up until the low carb casserole filling is well combined!
Assemble – Pop the casserole into a 9×13 baking dish and spreading it out in an even layer. Top it off with a bit of shredded cheddar.
Bake – All that’s left to do now is pop the baking dish into the oven. This bakes up in a 350 degree oven in just 30 minutes! What comes out is a delicious, cheesy ham casserole that’s packed with veggies and flavor. It’s an easy family weeknight recipe that everyone can enjoy!
FAQs:
You can keep this baked low carb casserole well covered in the refrigerator for about 3-4 days and it can be reheated in the oven or microwave.
We prefer this made fresh for the best flavor and texture on the veggies, but this can be made ahead if needed.
More Low Carb Pork Recipes:
Pork Tenderloin: It’s flavored with garlic butter. Make this. 😉
Fried Cabbage and Sausage: This dinner comes together in no time and it’s always a hit.
Air Fryer Boneless Pork Chops: This simple air fryer recipe makes perfectly cooked juicy and tender boneless pork chops!
Zucchini Pizza Boats: If you’re craving pizza, you’ve got to try these zucchini boats!
Keto Pulled Pork: I cook this one in the slow cooker and top it off with my mustard BBQ sauce.
Ham Casserole with Cauliflower Rice
Ingredients
- 16 ounces frozen riced cauliflower
- 12 ounces broccoli florets
- 2 cups diced ham
- 3 cups grated cheddar divided
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cracked pepper
- 1/4 teaspoon mustard powder
Instructions
- Preheat oven to 350 degrees.
- Cook the frozen cauliflower according to package directions.
- Add the broccoli to a large bowl with 2 tablespoons of water. Cover with plastic wrap and microwave for 3 minutes. Let sit for 5 minutes. Remove the plastic carefully and drain the liquid from the bowl.
- Add the cooked cauliflower rice to the broccoli along with the ham, 2 1/2 cups cheddar, egg, and spices. Stir well to combine.
- Spread mixture into 9×13 baking dish and sprinkle the top with remaining 1/2 cup cheese.
- Bake uncovered for 30 minutes.
- Serve immediately.
Tips & Notes:
Nutrition Information:
This ham and cheese casserole was originally published in September 2018. It was updated with new photos in April 2022.
Leslie says
As a mom of two picky, like there’s no winning with these two, ages 7 and 14 respectably- I was beyond shocked when I set this on the table and there was no complaints… Like not even a weird look! I’m doing keto to reverse my fatty liver disease by losing roughly 80lbs, my Dr cleared me for it, and so far the kids hate everything. Thanks for sharing a recipe that gave us a great meal and me a quiet dinner. You are a Godsend!
Karly Campbell says
Oh, so glad the kids loved it! That’s a big win! I have a chicken version too, if you want to try mixing things up. 🙂
Julie B says
I love this recipe but I think I’m leaving out the garlic next time. And I used a squirt of regular mustard too.
Beth says
Hi Karly, made this for dinner last night & since starting keto, I don’t think I’ve cleared my plate so fast!! Lol Definitely a hit at home. Bonus, leftovers for lunch Do you have the nutrition details by chance? I’d love to add to my tracker.
Thanks!
Chad Campbell says
Hi Beth! The nutrition info is in the recipe card. 5 net carbs per serving. 🙂
Annie Byton says
Absolutely gorgeous! Does this aid weight loss?
Karly Campbell says
Hi Annie! This is perfect for a low carb diet. 🙂
Caitlin says
Yummm! I made this tonight and it was so satisfying. I had a couple bags of frozen, already riced cauliflower so I used that and it was more than the original recipe (both bags were 12 oz) but it worked just fine. I will certainly make this again when I have broccoli or ham to use up.
LJ says
This was so delicious & can be modified in many ways!
I usually make it with shredded chicken, use sharp cheddar cheese, skip the mustard powder because I never have it on hand, add a bread crumb & butter mixture to the top & broil it for a few mins before pulling it out. My coworkers have made it with Swiss cheese. Any way any of us have made it, we’ve loved it!
Gale Dacalio says
I made this tonight. Had to sub a vegetable medley for the broccoli. (Its all I had). It had a lot of green beans and a little broccoli, and a few carrots and yellow pepper. So I know carb count is a little higher. I also use that Cabot extra sharp cheddar. It was hit. It got mostly wiped out between 4 people and the other 3 had already eaten. Glad I found and printed this. Thanks Gale.
Karly Campbell says
Sounds like a great swap, Gale! 🙂
Julie B says
This was great & easy. I pass along all my successful recipes to my keto friends.
Deb says
Could this be made the night before than baked the next day without any adjustments?
Karly Campbell says
I haven’t tried it, but my guess is it would be a bit more watery if you do it that way as the vegetables will release liquid overnight.
George Marriott says
How could i make this Keto?
Karly Campbell says
I’m not sure what you mean? This already works for keto.
Erin Himmelrick says
Add cream cheese and cream and mix. Or use bacon.
Crystal says
I made this for Dinner but I used Honey Garlic Smoke Sausage instead of the chopped Ham, Mixed in some Dijon Mustard cause I didn’t have dry Mustard, added 1/4 cup cream cheese and a 6 tsp sour cream mixed with the egg and used fresh Dill to garnish…. Very Delicious .. I had to cut down the recipe for a single person but I made enough for 2 nights
Beth B says
Had to substitute course grain mustard as I had no mustard powder but that’s the only change I made. It was delicious! I doubt I’ll have any problems eating this a few more days.
Erica Hanel says
LOVE this recipe, I just squirt a bit of mustard in and the rest is the same. My husband and I have been eating low carb for about 2 months and this is a wonderful recipe to add to our dinners. Thank you!
jamie odegaard says
Very deliciouse and perfect portions of ingredience!!!
Keith Thibodeaux says
what can you use instead of cauliflower. my wife does not like it or zucchini, or squash.
Karly Campbell says
I don’t have any other suggestions for this one, I’m afraid.
Erin says
Extra broccoli?
Susan says
I would suggest fresh or frozen vegetables of your choice. This recipe seems to be adaptable with the choice of meat and/or vegetable.
Kym says
I made a topping out of grated Parmesan cheese and crushed pork rinds. Drizzled melted butter over it so it didn’t burn
Stephanie says
This was mostly delish but I think I’ll leave out the mustard powder next time. I used only 1 tsp and it was still pretty overpowering.
June Grusin says
Looks good to me
Lisa Melton says
I usually just cook for me and my husband, so I baked this in two 7×11 dishes. Swapped dry mustard for a tablespoon of stone ground and used Swiss cheese and crushed pork rinds for the topping. Delish and filling!
Karly Campbell says
Sounds like some great adjustments! 🙂
Paula says
I mad this tonight and I used a coarse grained mustard and it added some great flavor! Also I used Swiss cheese just on the top…it was awesome!!
Anthony says
What is a serving size ? How many ounces
Karly Campbell says
I didn’t measure by ounces, just divided it into 6 equal portions.