Keto Italian Sausage and Broccoli Casserole That Slaps

If weeknight dinners had a hero, this casserole would wear the cape and carry extra cheese. Keto Italian Sausage and Broccoli Casserole nails that cozy, baked, bubbling vibe without the carb hangover. It’s rich, savory, and ridiculously simple. You’ll assemble it fast, bake it once, and fend off fork attacks at the table.

Why This Casserole Slaps

We want flavor, not fuss. Italian sausage brings big, meaty energy, broccoli adds crunch and color, and a creamy, cheesy sauce ties the whole thing together. You toss it into one dish and boom—dinner done.
What you’ll love:

• Legit keto: Low in carbs, high in fat and protein.
• Meal-prep friendly: Reheats like a dream.
• Customizable: Spice, cheese, veggies—tweak at will.
• Comfort factor: Melty, garlicky, herby goodness in every bite.

The Core Ingredients That Make It Work

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You don’t need a long list or a culinary degree. Just solid, flavorful basics.

• Italian sausage (hot or mild): Go for quality. Remove casings if you buy links.
• Broccoli florets: Fresh or frozen. Keep them bite-sized.
• Cream cheese: Creates the silky sauce without flour.
• Heavy cream or half-and-half: Lush, keto-friendly, and sauce-worthy.
• Shredded cheese: Mozzarella for melt, Parmesan for punch. Provolone works too.
• Garlic, onion, and Italian seasoning: Flavor all-stars.
• Crushed red pepper and fennel (optional): For a little zing and sausage-shop vibes.

Pro tip: Salt smart

Italian sausage and Parmesan bring their own salt. Season lightly at first, then adjust after the sauce comes together. Your taste buds will thank you later.

Step-by-Step: From Skillet to Oven

Let’s keep this efficient. You’ll need a large skillet, a 9×13 baking dish, and about 40 minutes total.

1. Par-cook the broccoli: Steam or microwave until just tender-crisp (about 3-4 minutes). Drain well. Watery broccoli = sad sauce.
2. Brown the sausage: Cook in a skillet over medium heat, breaking it up. Add diced onion and minced garlic and sauté until fragrant.
3. Make the creamy base: Lower heat. Stir in cream cheese until it melts. Add heavy cream and a handful of shredded mozzarella. Season with Italian seasoning, black pepper, and red pepper flakes (IMO, a must).
4. Toss and assemble: Fold broccoli into the sausage mixture. Transfer to the baking dish. Top with more mozzarella and grated Parmesan.
5. Bake: 375°F (190°C) for 15-18 minutes, until bubbly. Broil 1-2 minutes for golden, crispy edges. Try not to drool.
6. Rest and serve: Let it sit 5 minutes so it sets. Then go to town.

Texture matters

Keep the broccoli tender but not mushy, and don’t drown it in sauce. You want a creamy bind that holds together, not a soup. Balance is key.

Flavor Boosters and Fun Swaps

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This casserole takes a hint and runs with it. Change a few ingredients and you’ve got a whole new vibe.

• Veggie upgrades: Add sautéed mushrooms or spinach. Cauliflower works, too, if broccoli isn’t your bestie.
• Cheese swaps: Provolone for stretch, fontina for richness, or a little pecorino for bite. Keep at least one mild melter for cohesion.
• Herb twist: Fresh basil or parsley on top after baking adds brightness.
• Heat scale: Use hot sausage, double the red pepper, or add a dash of Calabrian chili paste for that legit kick.
• Extra umami: A spoonful of pesto or a sprinkle of sun-dried tomatoes (drained and chopped) goes a long way.

Dairy-free(ish) direction

Need to cut dairy but keep it keto? Use coconut cream plus a dairy-free cream cheese alternative, and top with a good vegan meltable. FYI, flavor changes slightly, so boost the herbs.

Macros and Keto Tips

Exact macros depend on brand choices, but here’s a ballpark per serving (out of 6 servings):

• Calories: ~450–550
• Fat: ~35–45g
• Protein: ~20–25g
• Net carbs: ~5–8g

How to keep carbs low:

• Use full-fat dairy and skip thickeners like flour or cornstarch.
• Read sausage labels—some add sugar or fillers. Choose clean ingredients.
• Go easy on onions or sub with shallot/green onion if you’re strict.

Serving ideas that don’t break keto

– Pair with a simple arugula salad dressed in olive oil and lemon.
– Add roasted zucchini or a garlicky sautéed green on the side.
– Want crunch? Top finished casserole with toasted almond flour “breadcrumbs.” Instant texture win.

Make-Ahead, Storage, and Reheating

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You can absolutely prep this like a pro. Your future self will send a thank-you note.

• Make-ahead: Assemble up to 24 hours in advance. Cover and refrigerate. Bake 5-10 minutes longer if cold.
• Fridge: Store leftovers in an airtight container for 3-4 days.
• Freezer: Freeze baked portions up to 2 months. Thaw overnight for best texture.
• Reheat: Oven at 325°F until warmed through or microwave in short bursts. Stir halfway if microwaving.

Avoid sogginess

Drain broccoli well, cook off sausage fat (don’t keep all the grease), and don’t overdo the cream. The casserole should be creamy, not swimming.

The Quick Recipe Card (Because You’re Hungry Now)

Ingredients:

• 1.5 lbs Italian sausage (casings removed)
• 6 cups broccoli florets (fresh or frozen, thawed and well-drained)
• 1 small onion, diced
• 3 cloves garlic, minced
• 6 oz cream cheese, softened
• 3/4 cup heavy cream
• 2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper (optional)
• Salt and black pepper to taste

Directions:

1. Heat oven to 375°F. Steam broccoli until crisp-tender; drain well.
2. Brown sausage in a large skillet. Add onion and cook until soft; stir in garlic for 30 seconds.
3. Reduce heat. Add cream cheese; stir until smooth. Pour in heavy cream and 1 cup mozzarella. Season with Italian seasoning, pepper, and red pepper.
4. Fold in broccoli. Taste and adjust salt.
5. Transfer to a 9×13 dish. Top with remaining mozzarella and Parmesan.
6. Bake 15–18 minutes, then broil 1–2 minutes until golden. Rest 5 minutes before serving.

FAQ

Can I use turkey or chicken sausage instead?

Totally. Choose a well-seasoned Italian-style version to keep the flavor bold. You might add a splash of olive oil since lean sausage has less fat, which helps the sauce feel rich.

Do I have to pre-cook the broccoli?

Yes, at least a little. Raw broccoli releases water and stays too firm. Par-cooking keeps the texture snappy and prevents a watery casserole.

What if I don’t have cream cheese?

Use mascarpone for an ultra-smooth sauce or ricotta for a lighter, slightly grainy texture. Add a bit more shredded cheese to help it bind. IMO, cream cheese wins for silkiness.

How spicy should I go?

Up to you. Mild sausage plus a pinch of red pepper keeps it family-friendly. Hot sausage and extra flakes bring the heat for those who like to feel alive at dinner.

Can I make this in a slow cooker?

You can, but the oven wins on texture. If you must, cook the sausage first, add everything to the slow cooker on low for 2–3 hours, then transfer to a broiler-safe dish to brown the top. It’s a few more steps, but worth it.

How do I prevent the cheese from getting greasy?

Use moderate heat, don’t overbake, and balance your cheese mix. Mozzarella plus a smaller amount of Parmesan melts cleaner than all hard cheeses. Also, drain excess sausage fat before building the sauce.

Final Bite

This Keto Italian Sausage and Broccoli Casserole delivers comfort without the carb coma, and it doesn’t ask for complicated steps or fancy ingredients. It’s cheesy, meaty, and weeknight-friendly with just enough flair to make you feel like you tried. Make it once, and it’ll slide straight into your regular rotation—FYI, leftovers taste even better.