Cheeseburger Casserole (Keto, Gluten-Free)
This is one of my all-time favorite recipes when I’m trying to cut down on my carb intake. It’s delicious and filling and so easy to make! Almost every week I make one cheeseburger casserole (and one roast chicken—usually at the same time) and it does really well in the fridge for a few days—I’m usually able to get a couple meals and maybe even a few snack portions out of it! It does usually go fast at my house so I like to make a double batch whenever I can.
You could also add bacon, mushrooms, more veggies, or a different kind of cheese if it sounds good to you! The basic recipe is great but I love how easily you can customize it however you like. My new favorite thing is to serve it with a side of pickles!
1 tablespoon olive oil
1/4 of a white onion, diced
1 pound of ground beef
Salt and pepper, to taste
1/2 cup heavy cream
2 tablespoons tomato paste
1 cup of shredded Cheddar cheese, divided in half
Preheat oven to 350. In a large skillet over medium heat, heat the olive oil.
Add the onion and sauté for 5-7 minutes or until softened and translucent. Add the beef and cook for another 5-7 minutes, or until browned, stirring well to break up meat. Season with salt and pepper. Drain and transfer to a baking dish.
In a medium bowl, mix together the eggs, cream, tomato paste, and half of the cheese. Season with salt and pepper.
Pour the cheese mixture over the beef. Gently shake the dish and tap on the counter to ensure the cheese mixture makes it through to the bottom and sides of the dish, covering the beef. Top with remaining cheddar and bake for 25 minutes, or until the top is set and the cheese has melted. Allow to cool slightly before serving.
It’s as easy as that! You can serve it right away but I actually think it’s better the next day, which makes it great for meal prep. This is one of the most popular recipes in my keto cookbook, so if you like this one make sure to grab a copy for yourself—there’s lots more where that came from!