Low Carb Cheeseburger Casserole – Cozy, Satisfying, and Weeknight-Friendly

If you love cheeseburgers but want to skip the bun and the carb crash, this casserole is your new go-to. It delivers everything you crave—savory beef, melty cheese, and classic burger flavor—packed into a warm, bubbly bake. It’s simple enough for a Tuesday night and tasty enough for guests.

Plus, it’s easy to customize with your favorite toppings and add-ins. This is comfort food that fits your goals without feeling like a compromise.

What Makes This Special

This casserole captures the taste of a cheeseburger without the bread. You get a rich, beefy base, a creamy egg-cheese mixture that holds it together, and a golden top that stays satisfyingly cheesy.

It’s low in carbs, high in protein, and reheats well, making it great for meal prep.

• Fast and flexible: Ready in under an hour and easily adapted to your tastes.
• Family-approved: Familiar flavors that even picky eaters love.
• Budget-friendly: Uses simple ingredients you can find anywhere.
• Great texture: Meaty, creamy, and cheesy without becoming greasy or heavy.

What You’ll Need

• 1.5 pounds ground beef (80–90% lean)
• 1 small yellow onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon yellow mustard (or Dijon)
• 1 teaspoon Worcestershire sauce (optional, check low-carb brand)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper
• 4 large eggs
• 1/2 cup heavy cream (or unsweetened almond milk for lighter version)
• 2 cups shredded cheddar cheese, divided
• 2 tablespoons cream cheese, softened
• 2 tablespoons dill pickles, chopped (plus extra for topping)
• 2 green onions, sliced (for garnish)
• 2 tablespoons olive oil or butter
• Optional toppings: shredded lettuce, sliced tomatoes, sugar-free ketchup, extra mustard, hot sauce, sesame seeds

Step-by-Step Instructions

1. Preheat the oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish with butter or olive oil.
2. Cook the aromatics: Heat a large skillet over medium. Add 1 tablespoon oil, then the diced onion.

   Cook 3–4 minutes until softened. Stir in garlic for 30 seconds.

3. Brown the beef: Add ground beef to the skillet. Break it up and cook until no longer pink, about 6–8 minutes.

   Drain excess fat if needed.

4. Season the mixture: Stir in tomato paste, mustard, Worcestershire (if using), smoked paprika, salt, and pepper. Cook 1–2 minutes to marry the flavors. Taste and adjust seasoning.
5. Assemble the beef layer: Spread the beef mixture evenly in the prepared baking dish.

   Sprinkle 1 cup of shredded cheddar over the top.

6. Make the creamy binder: In a bowl, whisk eggs, heavy cream, and cream cheese until mostly smooth. Small bits of cream cheese are fine. Fold in the chopped pickles.
7. Pour and top: Pour the egg mixture over the beef.

   Sprinkle the remaining 1 cup cheddar evenly on top.

8. Bake: Place in the oven and bake 18–22 minutes, until the edges are set and the center just barely jiggles. The top should be melted and lightly golden.
9. Rest and garnish: Let sit 5–10 minutes to set. Garnish with green onions and extra pickles.

   Add optional toppings like a drizzle of sugar-free ketchup or a sprinkle of sesame seeds.

10. Serve: Cut into squares. Pair with a simple side salad or roasted veggies.

How to Store

• Refrigerate: Cool completely. Store in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers and freeze for up to 2 months.

  Wrap tightly to prevent freezer burn.

• Reheat: Microwave individual portions 60–90 seconds, or warm in a 325°F (165°C) oven for 12–15 minutes. Add a light sprinkle of cheese before reheating to refresh the top.

Health Benefits

• Lower carb load: Skips the bun and sugary sauces, helping keep blood sugar steadier.
• High in protein: Ground beef and eggs provide the protein you need for satiety and muscle support.
• Balanced fats: Cheese and cream contribute fat that keeps you full longer. You can adjust the fat level using leaner beef or almond milk.
• Customizable veggies: Add low-carb vegetables like mushrooms, spinach, or bell peppers for fiber and micronutrients.

What Not to Do

• Don’t skip draining excess grease if your beef is very fatty.

  Too much grease can make the casserole soggy.

• Don’t overbake: Overcooking makes the egg layer rubbery. Pull it when the center is barely set.
• Don’t add sugary condiments without checking labels. Many ketchups and sauces add hidden carbs.
• Don’t overload with watery veggies like tomatoes inside the bake.

  Add them as fresh toppings instead.

Alternatives

• Protein swaps: Use ground turkey, chicken, or bison. Add 1 tablespoon olive oil if using very lean meat.
• Cheese options: Try Monterey Jack, pepper jack, or a cheddar–mozzarella blend. For sharper flavor, use aged cheddar.
• Sauce variations: Mix 1–2 tablespoons sugar-free burger sauce or a little hot sauce into the egg mixture for a spicy kick.
• Veggie add-ins: Sautéed mushrooms, diced bell peppers, or riced cauliflower work well.

  Keep total add-ins to about 1 cup to avoid excess moisture.

• Dairy-light version: Swap heavy cream for unsweetened almond milk and reduce cheese to 1.5 cups. The texture stays creamy with fewer calories.
• Keto boost: Add 2–3 strips of cooked, crumbled bacon and a tablespoon of butter for richer flavor and more fat.

FAQ

Can I make this ahead?

Yes. Assemble the casserole up to the baking step, cover, and refrigerate up to 24 hours.

When ready, bake straight from the fridge, adding 5–7 minutes to the time.

How many carbs are in a serving?

It varies by brands and toppings, but a typical serving (1/8 of the pan) lands around 4–6 net carbs. Check your ketchup, pickles, and Worcestershire to keep carbs low.

Can I make it without eggs?

You can. Use 3/4 cup heavy cream mixed with 4 ounces softened cream cheese and 1/2 cup shredded cheese as the binder.

The texture will be richer and slightly denser.

What size dish should I use?

A 9×13-inch baking dish works best for even layers and faster baking. An 8×11-inch dish will also work; just add a few minutes to the bake time.

How do I keep it from being watery?

Brown the beef well and drain excess grease. Avoid high-moisture vegetables inside the casserole, and let it rest a few minutes after baking so the layers set.

Is there a dairy-free option?

Try coconut cream instead of heavy cream and use a dairy-free cheese that melts well.

The flavor will shift slightly, but the casserole still holds together and satisfies.

What sides go well with this?

A crisp salad with a tangy vinaigrette, roasted broccoli, or sautéed green beans are perfect. The acidity balances the richness of the casserole.

Can I use pre-shredded cheese?

Yes, but note that bagged cheese often has anti-caking agents that affect melting. For the best gooey top, shred your own if you can.

Final Thoughts

Low Carb Cheeseburger Casserole brings the best part of a burger—bold, beefy flavor and melty cheese—into a simple, crowd-pleasing bake.

It’s easy, customizable, and perfect for meal prep. Keep a few pantry staples on hand, and you can have this in the oven in minutes. Add your favorite toppings, slice it up, and enjoy a cozy, satisfying meal without the carb overload.