Ever looked at your dinner plate and wished you could eat a cheeseburger without the side of guilt? You’re not alone. This keto cheeseburger casserole is for that exact craving. It’s creamy, cheesy, beefy, and somehow feels like comfort and self-discipline got married and made a dinner baby.
This is the kind of dish that makes you excited for leftovers. It’s simple enough for a Tuesday night and satisfying enough to make you forget you’re not eating the bun.
Let’s break it all down so you can get it perfect on the first try.
What You’ll Need
Here’s the full ingredient list for one glorious casserole that serves 6 to 8 people:
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tablespoon | For sautéing onions and beef |
| Ground beef (93% lean) | 2 pounds | Go for quality here if you can |
| Yellow onion | 1 medium, chopped | Adds flavor depth |
| Garlic | 1 tablespoon, minced | Fresh or jarred, whatever’s on hand |
| Kosher salt | 2 teaspoons | You can adjust later to taste |
| Black pepper | ¼ teaspoon | Classic, simple, perfect |
| Mayonnaise | ¼ cup | Adds creaminess, don’t skip it |
| Unsweetened ketchup | ¼ cup | Tomato paste + vinegar = good sub |
| Yellow mustard | 1 tablespoon | Just trust me here |
| Sharp cheddar cheese | 1½ cups, shredded | 1 cup in the mix, ½ cup on top |
No fancy seasonings. No obscure condiments. Just real, accessible ingredients.
Tools Required
Not everything needs to be complicated. Here’s what you’ll need:
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Medium bowl (for combining sauces)
- 2-quart baking dish
- Oven (400°F/200°C)
If you want to make clean-up faster, line the baking dish with parchment or spray it lightly with oil.
Pro Tips
You can totally make this without reading these tips, but they’ll probably save you a little time or mess, and make everything taste even better.
- Drain the beef after browning
Too much fat left in the skillet can make the casserole greasy. Use a spoon or just tilt the skillet and scoop the liquid into a bowl. - Grate your own cheese
Pre-shredded cheese has anti-caking agents that make it melt weird. Grating a block of sharp cheddar gives you a smoother, creamier texture. - Don’t skimp on the condiments
The mayo, mustard, and ketchup combo is the secret to that burger flavor without the bun. If you’re on the fence, don’t be. - Use a wide, shallow baking dish
This gives you more cheese-to-beef surface area. More golden cheese, more happiness. - Add-ins work
Diced pickles, bacon crumbles, or even chopped jalapeños take this next level. Just don’t overdo it the first time.
Substitutions and Variations
No one makes a recipe the exact same way twice. Here’s what you can play with:
| If You Don’t Have… | Use This Instead |
|---|---|
| Ground beef | Ground turkey or chicken |
| Unsweetened ketchup | Tomato paste + apple cider vinegar + stevia |
| Cheddar cheese | Pepper jack, mozzarella, Colby-Jack |
| Mayonnaise | Sour cream or full-fat Greek yogurt |
Variation Ideas
- Add bacon crumbles to the top before baking
- Mix in cauliflower rice for more volume and fiber
- Toss in spinach for a hidden veggie moment
- Make it spicy with a dash of chipotle powder or jalapeños
Make-Ahead Tips
You can fully prep this in the morning or the night before. Here’s how:
- Cook and season the beef.
- Stir in all the condiments and 1 cup of cheese.
- Transfer it to your baking dish, cover, and refrigerate.
- When ready to cook, top with cheese and bake.
If baking from cold, give it an extra 5–7 minutes in the oven.
Instructions
Let’s get you from hungry to eating in just about 35 minutes.
- Preheat your oven to 400°F (200°C). Lightly oil a 2-quart baking dish.
- Sauté your base. Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until they soften—about 3 minutes. Stir in garlic and let it cook for 30 seconds.
- Brown the beef. Add the ground beef to the skillet. Use your spoon or spatula to break it up as it cooks. Cook until browned and no pink remains—around 6 to 8 minutes. Drain excess fat.
- Season. Stir in salt and pepper. Turn off the heat.
- Create the flavor bomb. In a medium bowl, mix the mayonnaise, unsweetened ketchup, and mustard. Pour this over the beef mixture and stir to combine. Add 1 cup of shredded cheddar cheese and mix again.
- Assemble. Transfer the mixture into the greased baking dish. Smooth it out and sprinkle the remaining ½ cup of cheddar cheese on top.
- Bake. Place the dish in the oven and bake for 15 minutes. The cheese should be fully melted and bubbly.
- Rest and serve. Let it sit for about 5 minutes before digging in. Trust me, it’s worth the wait.
Leftovers and Storage
Got leftovers? You’re lucky. This casserole stores beautifully.
| Storage Method | How Long | How to Reheat |
|---|---|---|
| Fridge | Up to 4 days | Microwave 60–90 sec per portion |
| Freezer | Up to 2 months | Thaw overnight + reheat as above |
Make sure it’s fully cooled before sealing it up. If freezing, use a freezer-safe dish or portion it into smaller containers for easy grab-and-go meals.
Additional Notes
Nutrition (Approx. per serving, based on 6 servings)
| Calories | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 458 kcal | 38g | 31g | 4g | 3g |
This is keto gold. High in protein, low in carbs, and super satisfying.
Cooking Efficiency Tips
- Chop your onion and garlic while the oven preheats.
- Use a lid to speed up the beef browning if you’re in a rush.
- Make double and freeze one for next week. Your future self will be impressed.
Ingredient Swap Ideas for Dietary Needs
- Dairy-Free: Use vegan cheese (like Violife) and avocado oil mayo.
- Egg-Free: Find a mayo made without egg or sub with unsweetened coconut yogurt.
What to Serve with It
- Side salad with olive oil + vinegar dressing
- Roasted broccoli or asparagus
- Dill pickles (just for the full cheeseburger effect)
This casserole can totally stand alone, but a veggie side makes it feel more like a full meal.
FAQ
Can I make this ahead of time?
Yes. Prepare everything but don’t bake it. Store covered in the fridge, then bake when ready.
Can I use pre-cooked ground beef?
Definitely. Just skip the browning step and start by mixing everything together with the condiments.
Is this spicy?
Not at all. But you can make it spicy with crushed red pepper flakes or hot sauce stirred into the beef.
Can I add vegetables?
Yes. Riced cauliflower, mushrooms, spinach, or even grated zucchini (squeezed dry) work well.
Can I double this recipe?
Yep! Just use a larger casserole dish and increase baking time by about 5 minutes.
Wrap Up
If you’ve made it this far, you’re probably already halfway to preheating your oven. This keto cheeseburger casserole is cozy, filling, and just the thing for when you want something low-carb that doesn’t feel like diet food.
It’s also flexible, beginner-friendly, and 100% repeat-worthy.
So go ahead, give it a shot, and when you do—leave a comment below. Share what you added, what you swapped, or even what you ate it with. I’d love to know how you made it yours.
