Low Carb Bacon Cheeseburger Casserole

The smell of bacon hitting a hot skillet still stops me in my tracks every single time. My teenage son walked into the kitchen last Tuesday, nose in the air, asking if we were having cheeseburgers for dinner. When I told him about this casserole, he looked skeptical—no bun? Really?—but that first bite changed his mind completely.

Last month, my friend Sarah came over for dinner still recovering from knee surgery. She'd been strictly keto for months and missed comfort food terribly. Watching her face light up when she took that first bite—telling me it tasted like a guilty pleasure without any of the guilt—made my entire week.

Ingredients

• 1 lb ground beef (85% lean): The little bit of fat renders out and creates so much flavor, plus keeps the casserole from drying out in the oven
• 6 slices bacon, chopped: Cook this first and save that glorious fat—its liquid gold for sautéing the onions and beef later
• 1 small onion, finely diced: You want these small enough that they practically disappear into the meat mixture
• 2 cloves garlic, minced: Fresh garlic makes such a difference here—dont skip it or use the jarred stuff
• 1 cup diced tomatoes: Fresh tomatoes work beautifully when they're in season, but drained canned ones taste perfectly fine too
• 1 cup chopped dill pickles: These provide that authentic cheeseburger tang and crunch everyone loves
• 2 cups shredded cheddar cheese: Sharp cheddar gives you the biggest flavor payoff here
• 4 oz cream cheese, softened: Let this sit out on the counter for an hour so it blends seamlessly into the cream
• 1/2 cup heavy cream: This creates that luscious, creamy layer that makes the casserole feel so indulgent
• 2 tbsp sugar-free ketchup: Regular ketchup works too, but the sugar-free version keeps the carbs seriously low
• 1 tbsp yellow mustard: Just enough to give that classic cheeseburger flavor without overpowering anything
• 1 tsp Worcestershire sauce: This deep, savory ingredient is the secret to making beef taste like restaurant quality
• 1/2 tsp smoked paprika: Adds this subtle smoky note that makes people wonder what your secret ingredient is
• 1/2 tsp salt and 1/4 tsp black pepper: Keep these handy—taste as you go and adjust based on your bacon's saltiness
• Optional toppings: Sliced green onions and extra pickles make it look pretty and add fresh pops of flavor

Instructions

Preheat and prep your dish:

Set your oven to 375°F and give a 9x13 baking dish a quick coating of cooking spray or butter

Cook the bacon first:

Fry those chopped pieces in a large skillet until they're beautifully crisp, then scoop them out but definitely keep that flavorful fat in the pan

Brown the beef:

Add the ground beef to that bacon grease and cook it until it's nicely browned all over, breaking it up as it cooks

Sauté the aromatics:

Toss in your diced onion and garlic, letting them soften for about 3 minutes until your kitchen smells incredible

Build the flavor base:

Stir in those tomatoes, pickles, ketchup, mustard, Worcestershire, paprika, salt, and pepper—let everything get friendly for 2-3 minutes

Make the creamy layer:

In a separate bowl, whisk that softened cream cheese and heavy cream until it's completely smooth with zero lumps

Assemble the casserole:

Spread the beef mixture in your prepared dish, pour that creamy sauce all over the top, and gently swirl it in with a spatula

Add the cheesy bacon topping:

Sprinkle the shredded cheddar everywhere, then scatter those crispy bacon pieces on top like you mean it

Bake until bubbly:

Slide it into the oven for 20-25 minutes, until the cheese is melting and bubbling and turning golden in spots

Let it rest briefly:

Give the casserole 5 minutes to settle before serving—this helps everything hold together better when you scoop it

Save to Pinterest

My dad, who's been skeptical of low-carb anything for years, actually went back for thirds at Sunday dinner. He kept saying it tasted exactly like the cheeseburgers he used to get at the diner down the street from his childhood home—talk about a compliment.

Make It Your Own

Sometimes I swap half the cheddar for pepper jack when I want to add a little kick, especially in winter when something spicy feels so good. Other times I'll add diced jalapeños right into the beef mixture—they cook down and mellow out perfectly.

Serving Ideas

A crisp green salad with ranch dressing on the side cuts through all that richness beautifully. Roasted broccoli or cauliflower also work wonderfully if you want something warm and comforting alongside.

Meal Prep Magic

This casserole actually tastes better the next day after all the flavors have had time to get properly acquainted. I make it on Sunday and portion it into containers for easy lunches throughout the week.

• Let it cool completely before covering or the trapped steam will make everything soggy
• Individual portions reheat in about 2 minutes in the microwave
• Add fresh toppings right before serving so they stay crisp and vibrant

Save to Pinterest

Theres something so satisfying about serving comfort food that actually makes you feel good afterward. Hope this becomes a weeknight staple in your house like it has in mine.

Recipe FAQs

→ Can I make this casserole ahead of time?

Yes, you can assemble the entire casserole up to 24 hours in advance and store it covered in the refrigerator. Bake when ready to serve, adding a few extra minutes if baking from cold.

→ What vegetables can I add to this dish?

You can incorporate diced bell peppers, mushrooms, or spinach into the beef mixture while cooking. Cauliflower rice also works well as a filler to increase the vegetable content while keeping it low-carb.

→ Is this casserole freezer-friendly?

Absolutely. Wrap the baked and cooled casserole tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.

→ Can I substitute turkey or chicken for the beef?

Ground turkey or chicken works fine, though the flavor will be milder. Consider adding extra bacon or a splash of Worcestershire sauce to maintain the rich, savory profile you'd get from beef.

→ How do I store leftovers?

Store leftover portions in an airtight container in the refrigerator for 3-4 days. Individual portions reheat beautifully in the microwave for quick lunches throughout the week.

→ Can I make this dairy-free?

You can substitute dairy-free cream cheese and shredded vegan cheddar. For the heavy cream, use full-fat coconut milk or unsweetened almond creamer, though the texture may vary slightly.