Keto Cheeseburger Casserole

My keto cheeseburger casserole features juicy ground beef, low-carb macaroni, and layer after layer of gooey melted cheese. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 194kcal

Author Arman Liew

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 180C/350F. Grease an 8-inch baking dish and set aside. Cook the keto macaroni according to the instructions.
In a non-stick 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 apart and cook until no longer pink.
Add the tomato sauce and cook for a further minute. Drain the pasta and add it into 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.

Video

Notes

* I used the low carb bread company macaroni, but any keto macaroni can be used, including keto pasta, almond flour pasta, zucchini noodles, or alternatives. Just be sure the pasta you use has few net carbs.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.

TO FREEZE: Place portions of the casserole in an airtight container and store it in the freezer for up to 6 months.

TO REHEAT: Microwave portions in 30-second spurts until warm. You can also preheat it in the oven.

Nutrition