Home » Keto Casseroles » Keto Cheeseburger Casserole
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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
- Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Burger Recipes
- Foodie Newsletter
- Recipe Card
- Reviews
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.
Instructions
The detailed instructions for making this casserole 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 Burger Recipes
- Baked Hamburgers
- Bacon Burger
- Grilled Hamburgers
- Broiled Hamburgers
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Recipe Card
4.98 from 1883 votes
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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.
Nutrition per Serving
Calories: 458kcal | Carbohydrates: 4g | Protein: 38g | Fat: 31g | Saturated Fat: 7g | Sodium: 771mg | Sugar: 2g
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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.
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
John
Can you sub Greek yogurt for the mayonnaise?
Reply
Vered DeLeeuw
Hi John,
I don't recommend that. The mayo adds much-needed flavor and richness. In addition, the yogurt might curdle when cooked.Reply
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