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Keto Celeriac Hash Brown Casserole Recipe

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A warm, cheesy keto casserole made with shredded celeriac instead of potatoes. Crispy on top, soft in the middle, and full of flavor. Great for breakfast, lunch, or dinner.

Ingredients

Scale

  • 1 large celeriac (1.5–2 lbs), peeled and grated

  • 1 small yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 ½ cups shredded cheddar cheese

  • ½ cup grated parmesan

  • ½ cup sour cream

  • ½ cup heavy cream

  • 2 large eggs

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • Salt and pepper to taste

Optional:

  • ½ teaspoon smoked paprika

  • ½ teaspoon dried thyme

  • Crushed red pepper flakes

Topping (optional):

  • Extra shredded cheese

  • Crushed pork rinds or almond flour for crunch

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.

  2. Peel and grate the celeriac. Soak in cold water for 5 minutes, then drain and pat dry.

  3. In a pan, heat butter and oil over medium heat. Cook onion for 3–4 minutes, then add garlic. Stir in paprika or thyme if using.

  4. In a big bowl, mix celeriac, onion mix, cheddar, parmesan, sour cream, cream, and eggs. Add salt and pepper.

  5. Pour the mix into the baking dish. Spread evenly. Add more cheese or toppings if you like.

  6. Bake for 40–45 minutes until golden and bubbling. Broil for 2–3 minutes if you want it crispier.

  7. Let cool for 5–10 minutes before slicing. Serve hot.

Notes

  • You can add cooked bacon, sausage, or chicken to make it a full meal.

  • Keeps in the fridge for 3–4 days. Reheat in oven or air fryer.

  • Freezes well. Slice first, then freeze in portions.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-celeriac-hash-brown-casserole/