Heat the avocado oil in a cast iron or oven-safe skillet over medium heat. Add the onions and sauté for 5 minutes.

Add the dried parsley and ground beef. Break up the beef using a spatula and cook until it is no longer pink.

Stir in the cream cheese, and mix until completely melted.

In a jug, mix the water, heavy cream, and Keto Chow. Pour into the skillet, stirring until combined.

Add the onion powder and coconut aminos, stir well, turn the heat to low, and simmer for 10 minutes until thick.

Add the finely chopped mushrooms, stir, and continue cooking for one minute.

Turn off the heat and sprinkle the shredded cheeses evenly over the top of the casserole, followed by the pork panko crumbs.

Place under a broiler for 10 minutes until the cheese is golden brown and bubbling.