This easy 30-minute keto cheeseburger casserole is hearty, filling, and an excellent alternative to a classic cheeseburger. You can make it 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.
Casseroles are 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.
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
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.
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.
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
This cheeseburger casserole is very rich. To balance out its richness, I recommend skipping the starches and serving it with a side veggie. A few options I like:
Storing Leftovers
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.
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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 - see notes below
- 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 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.
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.
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- 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 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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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.
Brian says
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!
Vered DeLeeuw says
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!
Chrissy says
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!
Vered DeLeeuw says
How wonderful, Chrissy! Thank you for sharing your meals - very interesting.
Mel A says
I am going to make this recipe this week. Can you make ahead and not bake it?
Vered DeLeeuw says
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.
Brenda says
Easy and delish...just like a cheeseburger!
Vered DeLeeuw says
Yay! I'm so glad you enjoyed this casserole, Brenda!
Jack says
You mention possibly adding smoked paprika and/or chili powder. How much would you add of each, and would add them at the same time, or try one or the other? How about pickles? I have absolutely ZERO creativity when it comes to cooking, so any recipe which lists these good ideas leaves me in a quandary (mental vision: outside view of my house with huge question marks in the air above it). Thanks!
Vered DeLeeuw says
Hey Jack, I suggest adding one teaspoon of smoked paprika OR chili powder; as for pickles, 1/4 cup of diced pickles well-drained. I hope you like it!
Susan says
Is the recipe for 1 lb or 2 lbs of beef? I would like to make this tonight. Thank you!
Vered DeLeeuw says
The recipe is for two pounds of ground beef.
Sandra F Thurman says
My husband and I love this recipe. I literally make it every week. The only thing I add is cauliflower rice. I use minced garlic out of the jar and add a little extra because we love garlic.
Vered DeLeeuw says
I'm delighted you and your husband enjoy this recipe enough to make it regularly, Sandra!
Daisy says
This recipe is so delicious, I will absolutely keep making this in the future! I'm currently dairy-free and trying to eat a little less processed fillers so I traded the cheese for vegan VioLife cheddar, the mayo for primal kitchen avocado oil mayo, and the ketchup with primal kitchen ketchup (these are super clean brands!).
It was so fantastic! I chopped up some fresh pickles on top and paired it with homemade sweet potato fries. Would also be great with a salad if you're not doing starchy vegetables. Great recipe, and easy to substitute if needed. Thank you so much, Vered!
Vered DeLeeuw says
Glad you liked this recipe, Daisy! Your substitutions and additions sound great.
Megan says
What is the actual serving size? 1 cup?
Vered DeLeeuw says
Hi Megan,
I divide the casserole into roughly six servings. I haven't measured each serving.
Steven says
I looked in my grocery store. We don’t have a sugar-free ketchup. Only organic, or cane sugar not corn syrup ketchup.
Vered DeLeeuw says
One option is to order unsweetened ketchup online. Another is to use regular ketchup if you're OK with the additional carbs. The difference between this sugar-free ketchup and regular ketchup for 1/4 cup is an additional 40 calories and 12 grams of carbs for the entire casserole, so around two additional grams of carbs per serving.
Nathan says
This was good!
Vered DeLeeuw says
Glad you liked it, Nathan.