This keto cheeseburger casserole is hearty and filling. You can make it as written and serve it with a side of veggies, or mix in veggies such as cauliflower rice or spinach.
Casseroles are 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.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Ground beef: I typically use extra-lean ground beef (93% lean). It's fine to use 85% lean.
- Onion and garlic. Sometimes, when I'm lazy, I substitute onion and garlic powders - two teaspoons of each. But it's not as good!
- Mayonnaise: Or sriracha mayo for some heat.
- Mustard: I usually prefer Dijon mustard. But in this recipe, yellow mustard works too.
- Shredded cheddar: I use sharp or extra-sharp cheddar. It greatly enhances the casserole's flavor.
Variations
The best thing about this recipe is how simple it is to make. But if you'd like to change things up, here are a few ideas:
- Add crumbled cooked bacon. I love the flavor it adds.
- You can make this recipe with ground chicken or turkey. It won't be the same, but it's still good. I recommend using ground dark meat, as white meat 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 and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook ground beef and onions 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.
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!
This turned out great! Super quick and easy and good flavor. My husband and boys loved it too. Going in my rotation!!
Tracy Male
Read more comments
This turned out great! Super quick and easy and good flavor. My husband and boys loved it too. Going in my rotation!!Recipe FAQs
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.
Absolutely! You can add 1-2 cups of uncooked riced cauliflower to the ground beef/onion mixture and cook everything together. Increase the olive oil by 1-2 tablespoons.
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.
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.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. You can also freeze individual servings for up to three months.
Serving Suggestions
I like to serve this rich casserole with a simple salad, a quickly steamed vegetable, or a side dish I can bake in the same 400°F oven. Here are a few ideas:
Recipe Card
Keto Cheeseburger Casserole
Video
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, including Morton kosher 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 total
Instructions
- Preheat the 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.
Notes
- 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.
- 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. Increase the olive oil by 1-2 tablespoons.
- 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.
- You can make this recipe with ground chicken or turkey. It won't be the same, but it's still good. I recommend using ground dark meat, as white meat is too lean.
- You can keep the leftovers in an airtight container in the fridge 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
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Gayle says
Can you leave out the condiments so individuals can add just the ones they prefer? Not sure if it would turn out as well.
Vered DeLeeuw says
Hi Gayle,
You could try. It won't be bad, but it might be a little dry.
Laura T says
I made this tonight and it was so good!!! I even snuck cauli rice in and no one noticed. WIN!
Vered DeLeeuw says
I'm so glad this casserole was a success, Laura! Thank you very much for the review. The addition of riced cauliflower is smart!
Brenda C says
This turned out really good. Will be one of my favorites list.
Vered DeLeeuw says
Glad you liked it, Brenda! Thank you very much for the review.