Keto Cheeseburger Casserole

This keto cheeseburger casserole has all the best parts of a classic hamburger without all the carbs. A cheesy, ground beef mixture is baked, then topped with all the burger fix-ins. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

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 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.

Video

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.

Nutrition