This keto cheeseburger casserole is one of my favorite dishes to make for potlucks. It’s hearty, cheesy, full of classic cheeseburger flavor, and nobody needs to know it’s keto!
Mark loves it too, although his one suggestion was, “Put it on a bun!” 😂
I usually eat it just as it is, but it’s also delicious served over cooked cabbage. And if you’re not eating keto, go ahead and take Mark’s advice and pile it onto a bun—it’s almost like a cheeseburger meets a sloppy joe.
However you serve it, it’s delicious!
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Elle's Keto Cheeseburger Casserole
Ingredients
2 lbs ground beef
1 white onion, chopped
8–10 oz baby bella mushrooms, sliced or chopped
1½–2 cups shredded mozzarella cheese, divided
3–4 large eggs
½ cup heavy cream
⅓–½ cup tomato puree, depending on how saucy you like it
2–3 tablespoons yellow mustard
⅓–½ cup chopped dill pickles or dill pickle relish, drained
1–2 teaspoons garlic powder
1 teaspoon smoked or regular paprika
¾–1 teaspoon salt, or to taste
½ teaspoon black pepper
Optional additions:
½–1 teaspoon dried oregano or Italian seasoning
Pinch of cayenne or chili powder
1 tablespoon Worcestershire sauce
A few drops of hot sauce
Note: You can substitute ketchup for the tomato puree if you prefer, but regular ketchup does contain added sugar.
Instructions
Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish or similar 2–3 quart casserole dish.
Brown the beef. In a large skillet over medium-high heat, cook the ground beef, breaking it apart as it browns.Add the onion and saute till soft
Add the mushrooms. When the beef is almost cooked through, add the mushrooms. Cook for another 4–6 minutes, until the mushrooms soften and release their liquid. Drain excess fat if necessary, leaving a little behind for flavor.
Add the cheeseburger flavors. Stir in the tomato puree, mustard, garlic powder, paprika, salt, pepper, and any optional seasonings you're using. Cook for another 1–2 minutes.
Add the pickles and cheese. Remove the skillet from the heat. Stir in the chopped pickles and about half of the mozzarella.
Make the creamy binder. In a separate bowl, whisk together the eggs and heavy cream until smooth. Pour over the beef mixture and gently stir to combine. This gives the casserole a creamy texture while helping everything hold together.
Assemble. Transfer the mixture to your prepared baking dish and spread evenly. Sprinkle the remaining mozzarella over the top. If you love things extra cheesy, add a little more!
Bake uncovered for 25–35 minutes, or until the center is set, the cheese is melted and lightly golden, and the edges are bubbling.
For a more golden cheesy top, broil for 1–2 minutes at the end, watching it carefully.
Let the casserole rest for 8–10 minutes before serving. This gives it time to firm up and makes it easier to slice and serve.
Serving Ideas
I love this casserole straight from the dish or spooned over cooked cabbage. I also love it with mayonnaise
You can also top it with extra chopped dill pickles, a little drizzle of mustard, and some chopped parsley or chives.
For even more of a classic burger feel, serve it over shredded lettuce with sliced tomatoes on the side. Steamed broccoli or a simple salad also makes an easy keto side.
And if you aren’t keto, put it on a bun! It becomes a delicious cross between a cheeseburger and a sloppy joe—which, according to Mark, may be the best way to eat it. 😂
Storing & Reheating
This is a great recipe for meal prep because the leftovers reheat really well. Store covered in the refrigerator for 3–4 days and reheat individual portions in the microwave or oven.
You can also freeze the casserole for 1–2 months. Thaw overnight in the refrigerator before reheating.
Make It Your Own
One of the nice things about this recipe is how easy it is to adjust. Add a little more mustard if you like extra tang, increase the tomato puree if you prefer it saucier, or pile on more mozzarella if you want an extra-cheesy casserole.
You get all those familiar cheeseburger flavors—savory beef, melted cheese, tangy mustard and dill pickles—with mushrooms adding extra flavor and heartiness.
Keto, easy to make, and definitely potluck-worthy!
