WHAT IS A CHEESEBURGER CASSEROLE?

A cheeseburger casserole is essentially a deconstructed cheeseburger! All the flavors of a cheeseburger made into a layered casserole dish with the secret vegetable ingredient as the base! This recipe was first published in March of 2015 and has been updated with a  new & improved method and video.

I do love a cheeseburger every once in a while, but I always skip the hamburger bun. I’m  gluten free and keto, buns at burger joints are not. But isn’t the best thing about a cheeseburger is all the toppings? Now don’t get me wrong, I like keto rolls and keto bread like everyone, but sometimes I don’t have time to make them for a burger. 

I highly doubt it’s the bun that makes the burger. So I give you the inside out burger made into a layered dish! The perfect cheesy keto bacon cheeseburger casserole!

NEW & IMPROVED CHEESEBURGER CASSEROLE

Impress your whole family or friends when you make this cheeseburger casserole recipe. This amazing recipe requires a little bit of work, but the results are well worth the effort.

Bring it to a pot luck and WOW everyone there when you tell them they just ate cauliflower! Cheese and bacon make everything right in my world. Even if you are watching your calories this dish will fill you up with one small serving so the calories will be completely worth it since this is a complete meal!!

The previous method for making this low carb cheeseburger casserole when I first published it in 2015, required steaming a fresh head of cauliflower. You see back in 2015 there were not many options as you see today for cauliflower already in rice form.

The other change I made to make this easier is to bake the bacon instead of watching it in a skillet. This way you don’t have to babysit the bacon and can get on with the rest of the recipe. 

HOW TO MAKE CHEESEBURGER CASSEROLE

Ingredients- see exact amounts below 

• Bacon
• Avocado oil or olive oil
• Ground Beef
• Seasonings
• Frozen Cauliflower Rice
• Coconut Flour
• Heavy Whipping Cream
• Mustard
• Cheddar Cheese

Instructions

Preheat your oven to 400 degrees F. Add your bacon in an even layer on a large baking sheet pan and bake for 20 minutes or until crisp. You could fry your bacon in a skillet but baking the bacon save time to make the rest of the recipe much faster.

Add olive oil to a large skillet over medium- high heat and add ground beef. You could use any oil you prefer. You could also swap ground beef with ground turkey or chicken if you like. Cook until browned. Stir in the onion powder, parsley, garlic powder, salt and pepper. Remove with a slotted spoon into a bowl to keep warm and set aside.

Place frozen cauliflower rice in a microwavable bowl and cook for 5 minutes. Add the coconut flour and salt and mix well. Set aside. SEE NOTES BELOW IF USING FRESH CAULIFLOWER.

Once bacon is crisp, remove to a paper towel lined pan. Once cool chop into pieces.

Make the sauce: Add the butter to the skillet and stir in the coconut flour. Reduce to low heat and stir until the flour has absorbed the butter. Pour in the heavy cream and mustard and continue to stir until it thickens.

Assembly

1. Place 1/2 cup of the sauce on the bottom of a 9 by 13 baking dish.
2. Spread the cauliflower mixture on top of the sauce as evenly as possible.
3. Place 4 ounces of cheddar over the cauliflower rice.
4. Spread the ground beef over the cheddar evenly.
5. Pour half of the remaining sauce over the beef.
6. Place the remaining cheddar over the sauce.
7. Pour the remaining sauce over the top and sprinkle with chopped bacon.
8. Cover and bake 30 minutes. Uncover and bake another 5 minutes.
9. Allow to cool out of the oven for 15-20 minutes before slicing and serving.
10. Top with fresh, chopped scallions if desired. Enjoy with a nice crispy green salad and some dill pickles.
11. Store any left overs in an airtight container in the fridge for up to 3 days. 

CAN I USE FRESH CAULIFLOWER?

You can definitely use fresh cauliflower for this recipe, but you will have to cook it prior to using it in this keto casserole which takes a bit more time.

In 2015, I steamed 6 cups of cauliflower florets then used the food processor to turn it into rice, a lot more time involved as well as having to clean two kitchen appliances. 

You could also use fresh cauliflower rice. I’ve don’t that as well, BUT you still must cook the cauliflower rice or it won’t get nice and soft in the base of this casserole. 

Buying frozen cauliflower rice is the quickest method since it’s already cooked and you just need to heat it up about 5 minutes. See my new video below.

WHAT TO SERVE WITH CHEESEBURGER CASSEROLE

I think this keto cheeseburger casserole needs no sides, but if you wanted to these Keto Air Fryer Rolls would be easy to add or a simple salad like my Cucumber Tomato Avocado Salad or my Cucumber Dill Salad. 

But to enjoy this inside out burger without a bun and be completely satisfied, there is not defeat in that. It’s called winning!

MORE KETO RECIPES YOU MIGHT ENJOY:

• Low Carb Spaghetti Squash Lasagna
• Bacon Cheddar Cauliflower Bites
• Philly Cheese steak Stuffed Mushrooms
• Mini Bunless Cheeseburger Bites with Thousand Island Dip
• Chicken enchilada Cauliflower Casserole
• Beef Stroganoff Cauliflower Casserole

Low-Carb Bacon Cheeseburger Casserole

This low carb bacon cheeseburger casserole has all the flavors of a bacon cheeseburger, but with only 7 total grams of carbs per serving. It’s a great option for a meal prep on a weekend, as well as adding to your freezer meals. My entire family loves all of my low carb meals, but this is one of their favorites. 

Print

Bacon Cheeseburger Casserole

Course Entree

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 servings

Calories 504kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 6 ounces bacon
• 1 tablespoon avocado oil
• 1.5 pounds ground beef
• 1 teaspoon onion powder
• 1 teaspoon parsley
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 20 ounces frozen cauliflower rice (see notes above for fresh cauliflower)
• 1/3 cup coconut flour 40 grams
• 1/4 teaspoon salt

Sauce

• 1 tablespoon butter
• 1 tablespoon coconut flour
• 1 1/2 cups heavy cream
• 2 tablespoons mustard
• 8 ounces cheddar cheese

Instructions

• Preheat your oven to 400 degrees F. Add your bacon in an even layer on a large baking sheet pan and bake for 20 minutes or until crisp.
• Add avocado oil to a large skillet and add ground beef. Cook until browned. Stir in the onion powder, parsley, garlic powder, salt and pepper. Remove with a slotted spoon into a bowl to keep warm and set aside.
• Place frozen cauliflower rice in a microwavable bowl and cook for 5 minutes. Add the coconut flour and salt and mix well. Set aside.
• Once bacon is crisp, remove to a paper towel lined pan. Once cool chop into pieces.

Make the Sauce

• Add the butter to the skillet and stir in the coconut flour. Reduce to low heat and stir until the flour has absorbed the butter. Pour in the heavy cream and mustard and continue to stir until it thickens.

Assembly

• Place 1/2 cup of the sauce on the bottom of a 9 by 13 baking dish.
• Spread the cauliflower mixture on top of the sauce as evenly as possible.
• Place 4 ounces of cheddar over the cauliflower rice.
• Spread the ground beef over the cheddar evenly.
• Pour half of the remaining sauce over the beef.
• Place the remaining cheddar over the sauce.
• Pour the remaining sauce over the top and sprinkle with chopped bacon.
• Cover and bake 30 minutes.
• Uncover and bake an additional 5 minutes.
• Allow to cool out of the oven for 15-20 minutes before slicing and serving.

Notes

Net Carbs= 4 grams

This recipe was first published  in 2015 and updated for a new and improved method in 2021.

Nutrition

Serving: 1piece | Calories: 504kcal | Carbohydrates: 7g | Protein: 21g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 661mg | Potassium: 423mg | Fiber: 3g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 27mg | Calcium: 196mg | Iron: 2mg

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