Home » Keto Casseroles » Keto Cheeseburger Casserole
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
Jump to Recipe Print Recipe
This easy 30-minute keto cheeseburger casserole is hearty, filling, and an excellent alternative to a classic cheeseburger.
You can make this recipe as written and serve it with a side of veggies, or mix in veggies such as cauliflower rice or spinach and turn it into a complete meal.
I love casseroles. They're so easy. You place a few ingredients in a baking dish, put it in the oven, and dinner is ready 30-60 minutes later!
This cheeseburger casserole is delicious in a delightfully non-gourmet sort of way. Grownups and kids alike enjoy it. Like most casseroles, it's a forgiving and flexible recipe, so you can experiment with different mix-ins and spices.
Jump to:
- Ingredients
- Variations
- Cheeseburger Casserole Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Ground Beef Recipes
- Foodie Newsletter
- Recipe Card
- Let's Connect
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Olive oil: My favorite oil to cook with! It's so flavorful. Other options include avocado oil and ghee.
- Extra-lean ground beef: I prefer to use extra-lean ground beef (93% lean) because I drain the rendered fat anyway. However, using lean ground beef (85% lean) is OK if that's what you have. As you can see in the photo above, I sometimes use it.
- Onion and garlic. Sometimes, when I'm lazy, I sub onion and garlic powders - two teaspoons of each. But it's not as good.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt.
- Mayonnaise: I prefer mayonnaise made with avocado oil.
- Ketchup: I use unsweetened ketchup.
- Mustard: I usually like Dijon mustard. But in this recipe, yellow mustard works too.
- Shredded cheddar: I like to use sharp or extra-sharp cheddar. It greatly enhances the flavor of this casserole.
Variations
The best thing about this recipe is how simple it is to make. But if you'd like to experiment a little, here are a few ideas for you:
- Add crumbled cooked bacon. I love the flavor it adds.
- You can make this recipe with ground chicken or turkey thighs. It won't be the same, but it's still good. I recommend using ground chicken thighs, not chicken breast, which is too lean.
- Add your favorite spices, even if they're not classic cheeseburger seasonings. Smoked paprika and chili powder are excellent in this recipe. You can add a teaspoon of each.
- Sometimes, I mix sliced pickled jalapenos into the beef mixture before baking it.
Cheeseburger Casserole Instructions
The detailed instructions for making this recipe are included in the recipe card below. Here's an overview of the steps:
You start by cooking ground beef and onion in olive oil. Drain and add seasonings: Garlic, salt, and black pepper.
Off heat, stir in condiments: Mayo, ketchup, and mustard. Then, stir in shredded cheese.
The last step is to transfer the mixture to a greased baking dish and sprinkle it with more cheese. Bake the casserole for about 15 minutes at 400°F, then serve!
Expert Tip
If you'd like to turn this casserole into a complete meal, add 1-2 cups of uncooked riced cauliflower to the ground beef/onion mixture and cook everything together. If you do, increase the olive oil by 1-2 tablespoons.
Recipe FAQs
What type of beef do you use in a cheeseburger casserole?
I use extra lean ground beef (93% lean). I prefer lean ground beef (85% lean) in most of my recipes, but when I cook it for a casserole, I drain the fat anyway.
Can I add vegetables?
Absolutely! One option mentioned above is to add riced cauliflower
to the beef/onion mixture.
You can also add two cups (about 2 ounces) of raw baby spinach leaves to the beef mixture when it's done cooking. Add the spinach right before adding the seasonings and mix it in until it wilts very slightly. Don't overcook it.
Can you make a casserole without a starchy ingredient?
Yes! A classic casserole contains protein (meat, poultry), starch (rice, potatoes), vegetables, sauce, and cheese.
But one of the best things about casseroles is that they are flexible and forgiving, so you can adapt them to your needs and the ingredients you have on hand. Made as written, this casserole contains just protein, sauce, and cheese and is delicious.
Serving Suggestions
To balance out the richness of this casserole, I recommend skipping the starches and serving it with a side veggie. A few options I like:
- Boiled green beans
- Roasted asparagus
- Arugula salad
- Roasted asparagus
- Sauteed green beans
- Steamed spinach
- Steamed broccoli
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. You can also freeze individual servings of this cheeseburger casserole for up to three months.
More Ground Beef Recipes
- No Bean Chili
- Zucchini Lasagna
- Perfect Keto Meatloaf
- Asian Meatballs
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox?Subscribetoday! You can unsubscribe at any time.
Recipe Card
4.98 from 1883 votes
Pin Recipe Print Recipe
Keto Cheeseburger Casserole
This easy 30-minuteketo cheeseburger casseroleis hearty, filling, and an excellent alternative to a classic cheeseburger.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 458kcal
Author: Vered DeLeeuw
Ingredients
- Olive oil spray for the baking dish
- 2 tablespoons olive oil
- 2 pounds extra-lean ground beef
- 1 medium onion finely chopped (6 ounces)
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh garlic minced
- ¼ cup mayonnaise
- ¼ cup unsweetened ketchup
- 1 tablespoon mustard
- 1 ½ cup cheddar sharp, shredded, divided (6 ounces)
Instructions
Preheat your oven to 400°F. Spray a 2-quart baking dish with olive oil.
Heat the olive oil in a large skillet over medium-high heat for about 2 minutes. Add the beef and the onions. Cook, stirring to break up the beef until the meat is browned and the onion is soft, for about 5 minutes.
If there are liquids at the bottom of the skillet, carefully drain the mixture and return it to the skillet.Stir in the kosher salt, black pepper, and garlic. Cook, stirring, for 1 more minute.
Turn the heat off. Stir in the mayonnaise, unsweetened ketchup, mustard, and 1 cup of shredded cheddar.
Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese.
Bake until the cheese is melted and the casserole is heated through, for about 15 minutes. Alternatively, if your baking dish is broiler-safe, broil the casserole 6 inches below the heating element (not directly below) until the cheese is melted, 1-2 minutes.Serve immediately.
Video
Notes
- If you'd like to turn this casserole into a complete meal, add 1-2 cups of uncooked riced cauliflower to the ground beef/onion and cook everything together. You'll need to increase the olive oil by 1-2 tablespoons.
- You can make this recipe with ground chicken or turkey thighs. It won't be the same, but it's still good. I recommend using ground chicken thighs, not chicken breast, which is too lean.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. You can also freeze individual servings for up to three months.
Add Your Own Notes
Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
Nutrition per Serving
Calories: 458kcal | Carbohydrates: 4g | Protein: 38g | Fat: 31g | Saturated Fat: 7g | Sodium: 771mg | Sugar: 2g
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Follow Me
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Keto Casserole Recipes
- Mushroom Casserole
- Keto Tuna Casserole
- Broccoli Cheese Casserole
- Keto Pizza Casserole
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Brian
This is a wonderful recipe, and has become a bit of a staple in my house.
I do like to dice up some pickles and throw them on top, just under the cheese.
Actually have this in the oven right now, but using venison for the first time, so we’ll see!Reply
Vered DeLeeuw
Hi Brian,
Yay! Thanks so much for this comment - it makes me happy that you enjoy this recipe so much.
I love the idea of adding pickles. Yum.
Hopefully, the venison was a success!Reply
Chrissy
Made tonight. So Yummy.
Made 2 "different" meals with it.Hubby made his into a burger and had some fries.
I made mine into a quesadilla and had pork rinds on the side.
We both added lettuce, tomato, and pickle to our "sandwich".I still stayed within my carb amount for the day and added another 12 grams of protein to keep me full through the night. 50 grams of protein in less than 650 calories! I stayed within my 1500 or less calories and 150 carbs or less a day. YAY!
Reply
Vered DeLeeuw
How wonderful, Chrissy! Thank you for sharing your meals - very interesting.
Reply
Mel A
I am going to make this recipe this week. Can you make ahead and not bake it?
Reply
Vered DeLeeuw
Hi Mel,
Yes. Make sure the ground beef is fully cooked if you're going to make it ahead. In step 5, don't sprinkle the casserole with the remaining cheese. Keep the casserole covered in cling wrap in the fridge for up to three days.
When it's time to bake, place the baking dish on the counter for 30 minutes to let it warm up a bit. Remove the cling wrap. Sprinkle the casserole with the cheese, place it in the cold oven, and heat the oven to 350°F. Keep the casserole in the oven until it reaches an internal temperature of 165°F.Reply
Leave a Comment
« Older Comments
