Keto Cheeseburger Casserole

Hungry for more keto casserole recipes? Try my keto taco casserole, keto pizza casserole, and keto chicken casserole next. On my busy days, I often don’t realize it’s dinnertime until the last minute. Luckily, casseroles are an easy fallback dish. My keto burger casserole combines the best elements of juicy cheeseburgers but with one notable difference. Instead of hamburger buns, I use al dente macaroni noodles. Let me tell you, people rave over it. It’s so good, my family who are the opposite of keto dieters request it at least once a week!

Why I love this recipe

It’s easy to make. If you can boil water and cook ground beef in a skillet, you’ll have no trouble making this recipe. And even if you’ve never done either, I’ve got you covered! Kid approved. What kid doesn’t love a good hamburger? Trust me, everyone will be coming back for seconds. Customizable. Like any good cheeseburger, you can customize this casserole with your favorite toppings or swap any of the ingredients to suit your preferences. Freezer-friendly. Do yourself a favor and make a double batch of this casserole. Freeze the second, and you’ll have it the next time you need an easy weeknight dinner.

Ingredients needed

Low carb macaroni. Use your favorite name-brand low-carb macaroni, or make my almond flour pasta. Olive oil. For cooking the beef. Use any neutral-flavored oil. Onion. Finely chopped. 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.

How to make low carb cheeseburger casserole

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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.

Storage instructions

To store: Leftovers can be stored in the refrigerator in an airtight container for up to one week.

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.

To freeze: Place casserole portions in an airtight container and freeze for up to 6 months. Reheating: Microwave portions in 30-second spurts until warm or in a preheated oven.