Bacon Cheeseburger Casserole
Servings 10 servings
- 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
- ½ teaspoon pepper
- 20 ounces frozen cauliflower rice (see notes above for fresh cauliflower)
- ⅓ cup coconut flour 40 grams
- ¼ teaspoon salt
- 1 tablespoon butter
- 1 tablespoon coconut flour
- 1 ½ cups heavy cream
- 2 tablespoons mustard
- 8 ounces cheddar cheese
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.
Place ½ 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.
Net Carbs= 4 grams
This recipe was first published in 2015 and updated for a new and improved method in 2021.
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