Cheeseburger Casserole
Seasoned ground beef and tender cauliflower baked in a savory egg custard under a thick layer of cheddar, finished with pickles and a ketchup drizzle for that drive-thru cheeseburger flavor.
Nutrition per serving
1 square (⅙ of a 9 × 13-inch dish)- Net carbs
- 6.3g
- Calories
- 658kcal
- Protein
- 39g
- Fat
- 52g
- Total carbs
- 8.3 g
- Fiber
- 2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Special-sauce burger: Topped with tangy "special sauce", shredded iceberg and sesame seeds, it tastes uncannily like a fast-food double-decker.
- Stir the mayonnaise, finely chopped pickles, vinegar and paprika into a special sauce. Sprinkle the sesame seeds over the cheese before baking, then top each serving with shredded lettuce and a spoonful of the sauce instead of ketchup.
Bacon jalapeño popper: Cream cheese, fresh jalapeños and crumbled bacon turn the casserole into a spicy, creamy jalapeño-popper burger bake.
- Dot the cream cheese in small spoonfuls over the beef layer before adding the first cup of cheddar, then scatter the jalapeños and bacon over the top layer of cheese before baking.
- Casserole
- Toppings
- Casserole
- Toppings
-
2 tbsp sugar-free ketchupleave out - Also add
- Casserole
- Toppings
-
½ cup dill pickle chipsleave out -
2 tbsp sugar-free ketchupleave out - Also add
Estimated cost $21.84 for 6 servings ($3.64 each) · how we estimate
Instructions
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Heat the oven to 375°F (190°C) and grease a 9 × 13-inch (23 × 33 cm) baking dish. Microwave the cauliflower with 2 tablespoons water in a covered bowl for 5–6 minutes, until just tender. Drain well, pat dry and spread in the dish.
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Brown the beef in a large skillet over medium-high heat, breaking it up, until no pink remains (160°F/71°C), 8–10 minutes. Spoon off the fat, add the onion and cook 3–4 minutes, then stir in the garlic, salt, pepper, Worcestershire, tomato paste and mustard for 1 minute.
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Spread the beef over the cauliflower and stir gently to combine. Scatter 1 cup of the cheddar over the top.
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Whisk the eggs and cream and pour evenly over the casserole, then top with the remaining cheddar.
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Bake 25–30 minutes, until the custard is set in the center and the cheese is bubbling and spotted brown. Rest 10 minutes.
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Top with the pickle chips and a zigzag of sugar-free ketchup, then cut into squares. Shredded lettuce and diced tomato on the side make it taste even more like a burger.
Tips for success
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Drain the cauliflower really well; any extra water seeps into the custard and makes the casserole loose. - The egg-and-cream custard binds everything so the casserole slices cleanly. For a softer, spoonable bake, use just 1 egg.
- Use homemade sugar-free ketchup for the drizzle if you have some on hand.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Microwave squares 1½–2 minutes, or reheat covered at 350°F (175°C) for about 15 minutes; add the pickles and ketchup after reheating.
Prep tip: Freeze cooled squares individually wrapped, without the pickles; thaw overnight in the fridge before reheating.
Refrigerate up to 4 days. Reheat squares in the microwave or at 350°F (175°C) for 15 minutes. Freezes up to 2 months; add the pickles after reheating.
Variations
2 variations, each with its own ingredients and macrosSpecial-sauce burger
FlavorTopped with tangy "special sauce", shredded iceberg and sesame seeds, it tastes uncannily like a fast-food double-decker.
- + 6 tbsp mayonnaise
- + ¼ cup dill pickles
- + 1 tsp white vinegar
- + ½ tsp paprika
- + 2 cups shredded iceberg lettuce
- + 1 tbsp sesame seeds
- no sugar-free ketchup
6.8 g net · 764 kcal · 40 g protein · 63 g fat · ≈$3.83 per serving (+0.5 g net carbs vs the original)
Bacon jalapeño popper
FlavorCream cheese, fresh jalapeños and crumbled bacon turn the casserole into a spicy, creamy jalapeño-popper burger bake.
- + 4 oz cream cheese
- + 3 jalapeños
- + 6 slices cooked bacon
- no dill pickle chips
- no sugar-free ketchup
7.3 g net · 770 kcal · 44 g protein · 62 g fat · ≈$3.90 per serving (+1 g net carbs vs the original)
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