Description

This Low-Carb Bacon Cheeseburger Casserole is a savory, satisfying dish that combines the classic flavors of a cheeseburger with low-carb ingredients. Packed with ground beef, crispy bacon, cauliflower rice, sharp cheddar, and a tangy sauce, this easy-to-make casserole is perfect for a hearty weeknight meal or meal prep. It’s gluten-free and keto-friendly, offering a cheesy, flavorful twist on the traditional comfort food favorite.

Ingredients

Scale

Meat and Bacon

1 pound (450g) ground beef (80/20 preferred)
6 slices thick-cut bacon

Vegetables

3 cups cauliflower rice (450g), frozen or fresh
1 small onion, finely chopped
2 cloves garlic, minced

Dairy and Cheese

2 cups shredded sharp cheddar cheese (200g)
½ cup mayonnaise (120ml), full-fat

Other Ingredients

½ cup diced dill pickles
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
Salt and freshly cracked black pepper to taste

Instructions

Preheat and Cook Bacon: Preheat your oven to 375°F (190°C). Lay the bacon slices on a foil-lined baking sheet and bake for 12-15 minutes until crisp. Drain the bacon on paper towels, then roughly chop it and set it aside for later.
Cook Ground Beef Mixture: Heat a large skillet over medium-high heat. Add the ground beef and season with salt and pepper. Break up the beef as it cooks. When the beef is halfway done, add the finely chopped onion and minced garlic. Continue cooking until the beef is fully browned and the onions are translucent, about 5-7 minutes. Drain any excess fat if necessary.
Prepare Cauliflower Rice: If using frozen cauliflower rice, microwave it for 3-4 minutes until softened. Then drain excess water by pressing it inside a clean kitchen towel. If using fresh cauliflower rice, lightly sauté it in a dry pan until just tender, about 3 minutes.
Make the Sauce: In a bowl, mix together the mayonnaise, yellow mustard, Worcestershire sauce, and a pinch of salt and freshly cracked black pepper. Stir until the sauce is smooth and well combined.
Combine Ingredients: In a large mixing bowl, combine the cooked ground beef mixture, prepared cauliflower rice, chopped bacon, diced dill pickles, and the sauce. Stir gently but thoroughly to combine all ingredients evenly.
Assemble Casserole: Transfer the mixture into a prepared baking dish and spread it out evenly. Then sprinkle the shredded sharp cheddar cheese evenly over the top.
Bake: Bake the casserole in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and starting to brown on top.
Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes before serving. This helps the flavors to meld and the casserole to set slightly for easier serving.

Notes

For a crispier bacon texture, you can fry or air fry the bacon instead of baking.
Feel free to substitute the cheddar cheese with your favorite cheese like Monterey Jack or mozzarella for a different flavor profile.
This dish can be prepared ahead and refrigerated; simply reheat before serving.
Make sure to drain excess moisture from cauliflower rice to prevent a soggy casserole.
Adjust seasoning to taste, especially the salt, depending on the saltiness of the pickles and bacon used.
Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: low carb, bacon cheeseburger casserole, keto casserole, cauliflower rice casserole, ground beef recipe, cheesy casserole, low-carb dinner