Keto Cheeseburger Casserole
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My keto cheeseburger casserole features seasoned ground beef, low carb macaroni, and layers of gooey melted cheese. It has all the flavors and textures of a cheeseburger, without all the carbs. Topped with burger sauce and pickles, it’s a family favorite we crave on repeat!
My family’s favorite cheeseburger casserole
When life gets busy and you need dinner fast, casseroles are a lifesaver, and this cheesburger casserole is my go-to.
It packs all the best parts of a juicy cheeseburger, minus the bun, and swaps in keto macaroni noodles that taste just like the real thing (I tested every low-carb noodle I could find to get it right).
It’s kid-approved, customizable, and so good that even my non-low-carb family requests it on repeat. Bonus? It’s freezer-friendly, so make a double batch and stash one away for an easy weeknight win.
Key Ingredients
This isn’t the full list of ingredients, but just some notes on the main ones. Find the printable recipe with measurements below.
- Low-carb macaroni. I tested Kaizen low-carb fusilli, Pete’s low-carb pasta, Carpe Diem penne, and also Aviate keto pasta. Pete’s low-carb penne came out on top and out of these four, tasted the most similar to pasta. If there’s a particular low-carb pasta you enjoy, you can use that.
- Bacon. Because why not make a keto bacon cheeseburger casserole?!
- Ground beef. I used lean ground beef, but if you prefer higher-fat cuts, drain the excess fat before adding it to the casserole.
- Tomato sauce. Think of this as the ketchup to the burger.
- Worcestershire sauce. Just a dash adds a depth of flavor.
- Shredded cheddar cheese and mozzarella cheese. A combination of both cheeses gives the casserole the perfect gooey, melty texture.
- Cheeseburger toppings. Optional, but you can top the casserole with chopped dill pickles, shredded lettuce, yellow mustard, sugar-free ketchup, or sugar-free BBQ sauce.
Recipe variations
- Swap the meat. Instead of ground beef, use ground turkey, ground chicken, or even plant-based ground meat.
- Add more veggies. Like cauliflower rice, diced tomatoes, chopped mushrooms, or sliced bell peppers.
- Make a creamier sauce. Add a splash of heavy cream or softened cream cheese.
- Play around with spices. Give it some heat with red pepper flakes, smoked paprika, or even my keto taco seasoning.
How to make keto cheeseburger casserole
Step 1- Make the sauce. Add oil to a large skillet over medium-high heat. Once hot, add the onion and chopped bacon and cook for a further minute. Add the ground beef and cook until no longer pink. Add the tomato sauce to the pan and cook for another minute.
Step 2- Combine. Add the cooked pasta to the ground beef mixture. Stir in half the cheeses and combine.
Step 3- Bake. Transfer the mixture to the greased casserole dish. Top with the remaining cheese and bake for 10-15 minutes until the cheese is bubbling.
Step 4- Top. Rest the casserole for a few minutes, add any cheeseburger toppings, and serve.
★★★★★ REVIEW
“Excellent, thank you for posting! I used a lupin bean keto pasta, and this really hit the spot with a salad. Yummm!” – Gary
Arman’s recipe tips
- Prepare it up to four days in advance. Assemble the casserole, cover it, and refrigerate it until you’re ready to bake. Let it come to room temperature for 20 minutes before baking.
- If possible, use freshly grated cheese. Trust me, it melts way smoother and makes for a creamier mixture.
- Adjust the consistency. If the sauce is too thick, add 1-2 tablespoons of pasta water to thin it out.
- Taste as you go, and add any seasonings or salt as needed.
Frequently asked questions
This entire recipe yields just 5 grams of net carbs for a huge serving. If you skip the low-carb noodles, there are just 2 grams of net carbs.
Yes! Store portions in an airtight container and freeze for up to 6 months. Or, freeze the whole casserole by covering the dish tightly with foil before placing it in the freezer.
Storage instructions
To store: Leftovers can be stored in the refrigerator in an airtight container for up to one week.
Reheating: Microwave portions in 30-second spurts until warm or in a preheated oven.
If you tried this Keto Cheeseburger Casserole recipe, please leave a star rating and comment. It helps others thinking of making this.
Keto Cheeseburger Casserole
Video
Ingredients
- 8 ounces keto elbow macaroni * See notes
- 1 tablespoon olive oil
- 1/2 large onion chopped
- 6 slices bacon chopped
- 1 pound lean ground beef
- 16 ounces tomato sauce passata
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups mozzarella cheese grated
- 1/2 cup parmesan cheese finely grated
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch baking dish and set aside. Cook the keto pasta according to the instructions.
- In a large skillet or pan, add the oil. Once hot, add the onion and cook for 1-2 minutes. Add the chopped bacon and cook for a further minute. Add the ground beef and break it apart, and cook until no longer pink.
- Add the tomato sauce and cook for a further minute. Drain the pasta and add it to the beef mixture. Stir through half the cheeses and stir until combined.
- Transfer the mixture into the greased baking dish. Top with the remaining cheese and bake for 10-15 minutes, until the cheese is bubbling.
- Remove from the oven and let it sit for a few minutes before serving. If desired, add your favorite cheeseburger toppings like ketchup, BBQ sauce, and pickles.
Notes
- Keto pasta brands: I like using Pete’s low carb pasta, which is available on Amazon (usually in a 6-pack). If you can’t find that, the next best option is Kaizen pasta. Of course, if there’s a brand of keto pasta you enjoy, feel free to use that.
- Casserole topping ideas: I like ketchup, BBQ sauce, mustard, pickles, and burger sauce.
- Leftovers: Keep in the fridge for up to one week or in the freezer for 6 months.
- Make ahead: Prep as instructed and keep in the fridge, covered, for up to 4 days.
This really sounds as fresh cheeseburger in different way. Very good.
Delicious!! I love all of his recipes!
Very delicious! Easily and amazing.
Excellent, thank you for posting! I used a lupin bean keto pasta and this really hit the spot with a salad. Yummm!