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
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.
Anne says
I am your avid fan. I am originally from Philippines, then I moved to Singapore and now in Australia, still using your scrumptious recipes for our weekly keto meal plan. My hubby and I started to go keto together and live a healthier life for the sole purpose of living longer together. We are also into intermittent fasting and working out 4 times a week. I believed that exercise can't help you alone, food needs to go hand in hand to maintain a healthy lifestyle. It was not easy for me to prepare because I do all the preparing and cooking for us since my hubby works full time, your recipes has been a great help in my planning. Hope you will continue sharing your wonderful recipes throughout the world!
Love,
Anne
Vered DeLeeuw says
Aww! Thank you so much for this very sweet note, Anne. I'm so glad you find my recipes useful. ❤️
Tracy Male says
This turned out great! Super quick and easy and good flavor. My husband and boys loved it too. Going in my rotation!!
Vered DeLeeuw says
Yay! I'm so glad the entire family enjoyed this casserole, Tracy!
Tim kelly says
We love this recipe, I am type 2 diabetic, and my wife is gluten intolerant, so it works well for us both. I do add sautéed mushrooms, more garlic, and seasonings. Also lots of cheese on top.
Vered DeLeeuw says
I'm so glad you and your wife enjoy this recipe, Tim! Thank you for sharing your delicious tweaks.
Mike says
The dynamic recipe that can be set to the number of servings you want is great - but it doesn't work when you have some amounts fixed in the recipe - like the "6 ounces" of cheese will never change.
Vered DeLeeuw says
Hi Mike,
Yes, this is a known limitation of the software. I'll forward your feedback to the developer!
Linda Wooff says
hi, can I cook this in airfryer please?
Vered DeLeeuw says
Hi Linda,
I don't own an air fryer, so I've never had a chance to test this recipe in one.
Debra says
No eggs - will it be solid or runny?
Vered DeLeeuw says
Hey Debra,
Neither. If you look at the photo for step 6 in the recipe card, you can see the consistency.
Richard says
Made this recipe today (4 servings). Very good. I'm not one to measure much but it was close for sure. I put close to double the cheese topping. Added a few mushrooms, otherwise, I stuck to the ingredients less spraying my Pyrex and I used well-drained ground chuck.
Another good alternative dish. Hope to try the white cake / chocolate icing recipe (Keto Birthday Cake) in the not too distant future.
Thank you
Vered DeLeeuw says
Hi Richard,
I'm glad you enjoyed this recipe! Thank you for taking the time to review it and for sharing your tweaks. Mushrooms are a lovely addition and extra cheese is always good. 🙂
I hope you like the cake!
Nancy says
Always looking for tasty and healthy recipes. Not following keto, served this on plain baked potato with garlic collards. Excellent!
Vered DeLeeuw says
I'm so glad you enjoyed this casserole, Nancy! Thanks for reviewing it and for sharing how you served it. Sounds great!
Big bill says
Followed the recipe to the T, just put an 8×8 chaffle in the middle. Fantastic!
Vered DeLeeuw says
Glad you liked it, Bill! Love the chaffle idea.
John says
Can you sub Greek yogurt for the mayonnaise?
Vered DeLeeuw says
Hi John,
I don't recommend that. The mayo adds much-needed flavor and richness. In addition, the yogurt might curdle when cooked.
Ashley says
What about using cottage cheese instead of mayo?
Vered DeLeeuw says
Hi Ashley,
It won't be as good... I really do highly recommend mayonnaise.