Low Carb Bacon Cheeseburger Casserole (Printable)
Hearty casserole combining ground beef, bacon, and cheddar in a creamy sauce.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (85% lean recommended)
02 - 6 slices bacon, chopped
→ Vegetables
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 cup diced tomatoes (fresh or drained canned)
06 - 1 cup chopped dill pickles
→ Dairy
07 - 2 cups shredded cheddar cheese
08 - 4 oz cream cheese, softened
09 - 1/2 cup heavy cream
→ Condiments & Spices
10 - 2 tbsp sugar-free ketchup
11 - 1 tbsp yellow mustard
12 - 1 tsp Worcestershire sauce
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ Optional Toppings
16 - Sliced green onions
17 - Extra pickles
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, cook the bacon until crisp. Remove bacon and set aside, leaving 1-2 tbsp of bacon fat in the pan.
03 - Add ground beef to the skillet and cook until browned. Drain excess fat if needed.
04 - Add onion and garlic to the beef and sauté for 2-3 minutes, until softened.
05 - Stir in diced tomatoes, pickles, ketchup, mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Cook for 2-3 minutes, then turn off heat.
06 - In a separate bowl, whisk together cream cheese and heavy cream until smooth.
07 - Spread the beef mixture evenly in the prepared baking dish. Pour the cream cheese mixture over the top and gently swirl with a spatula.
08 - Sprinkle shredded cheddar cheese over the casserole, then top with cooked bacon.
09 - Bake for 20-25 minutes, until cheese is bubbly and golden.
10 - Let rest 5 minutes before serving. Garnish with green onions or extra pickles if desired.
# Cooking Tips:
01 -
- Everything you love about a bacon cheeseburger transforms into a bubbly, scoopable comfort food that somehow feels even more satisfying
- The cream cheese mixture creates this incredible rich sauce that binds all the flavors together while keeping it perfectly keto friendly
02 -
- The cream cheese mixture may look like it is not enough to cover everything. That is exactly right. It will spread and create pockets of creaminess as it bakes
- Letting the casserole rest is not optional. Cutting into it immediately gives you a runny mess. Five minutes makes the difference between sloppy and scoopable
03 -
- Room temperature cream cheese incorporates into the heavy cream so much faster. I learned this after too many frustrating minutes trying to whisk cold lumps into smooth submission
- Use a box grater for the cheddar instead of buying pre shredded cheese. The anti caking agents in bagged cheese prevent it from melting into that gorgeous silky blanket you want