Bacon Cheeseburger Casserole

A rich, hearty casserole that packs all the bold flavors of a classic bacon cheeseburger—juicy ground beef, melted cheddar, crispy bacon, tangy pickles, and a creamy egg-based topping—into one easy bake. No buns needed! This low-carb comfort dish is perfect for weeknights, potlucks, or anyone who loves burgers but wants dinner on the table fast.

Why You’ll Love This Recipe

This isn’t just dinner—it’s a cheeseburger deconstructed and reborn. With layers of savory seasoned beef, gooey cheese, smoky bacon, and a custard-like top that sets like a frittata, every bite tastes like your favorite diner burger—with zero mess and no bun cleanup. It’s high-protein, naturally low in carbs, and ready in under 30 minutes.

Perfect for:

• Low-carb or keto diets
• Busy weeknights
• Meal prep (reheats beautifully)
• Feeding a crowd with minimal effort

Ingredients

For the Beef Layer

• 1½ lbs (680g) ground beef (80/20 blend recommended)
• ½ cup finely chopped onion
• 2 tbsp olive oil (for sautéing)
• 2 tsp minced garlic
• 1 tbsp Worcestershire sauce (adds umami depth)
• 2 oz (¼ block) cream cheese, softened
• 2 tbsp sugar-free ketchup (or regular if preferred)
• 1 tsp dried oregano
• Salt and black pepper, to taste

For the Creamy Top Layer

• 2 large eggs
• 1 cup heavy whipping cream
• 1 cup shredded cheddar cheese (reserve 1 cup for later)

For Topping & Garnish

• ½ cup dill pickle slices, drained and halved (or chopped)
• ½ cup cooked bacon pieces (about 6–8 slices, crumbled)
• Remaining 1 cup shredded cheddar cheese
• Fresh parsley, chopped (optional, for color and freshness)

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 400°F (200°C).
• Lightly spray a 9×13-inch baking dish with nonstick cooking spray.

2. Cook the Beef Mixture

In a large skillet over medium-high heat:

1. Heat olive oil. Add onion and sauté 2–3 minutes until soft.
2. Add ground beef, breaking it apart as it browns.
3. Cook 5–7 minutes, until no pink remains. Drain excess fat.

To the skillet, stir in:

• Garlic, Worcestershire sauce, cream cheese, ketchup, oregano, salt, and pepper
• Cook 2–3 minutes more, stirring constantly, until cream cheese melts and everything is well blended.

3. Spread Into Baking Dish

• Transfer the beef mixture to the prepared pan.
• Use a spatula to press it into an even layer.

4. Make the Custard Top

In a bowl:

• Whisk together eggs, heavy cream, and 1 cup cheddar cheese until smooth.
• Pour evenly over the beef layer.

5. Add Final Layers

Top with:

1. A single layer of pickle slices
2. The remaining 1 cup cheddar cheese
3. Crumbled bacon pieces

6. Bake Until Golden & Set

• Bake 20–25 minutes, until:
  • Top is golden brown
  • Center is set (no jiggle)
  • Edges are slightly bubbly

Let rest 5 minutes before serving—this helps it hold its shape.

7. Garnish & Serve

• Sprinkle with fresh parsley if desired.
• Slice into squares and serve warm.

You Must Know

• Drain the beef well —excess grease makes the casserole greasy.
• Use full-fat dairy —low-fat cream or cheese won’t set properly.
• Sugar-free ketchup keeps it low-carb —swap for regular if you prefer sweetness.
• Freshly shred your cheese —pre-shredded has anti-caking agents that don’t melt as smoothly.
• Let it rest —serving too soon leads to soupy results.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the oven at 325°F for 15 mins (best texture). Microwave works but may dry it out.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve with coleslaw or cucumber salad.
• Great for lunchboxes (reheat safely).
• Double the batch and freeze half for future comfort.
• Perfect for game day or holiday buffets.

Cultural Context

Born from American love of both casseroles and cheeseburgers, this recipe blends two icons into one satisfying dish. Inspired by mid-century convenience cooking and modern low-carb trends, it honors tradition while embracing flexibility. Found on weeknight tables and keto menus alike, it’s real food made for real life.

Pro Tips

• Double the recipe? Yes—perfect for large families or freezing.
• Make ahead: Assemble 1–2 days in advance. Cover and refrigerate; add 5 mins to bake time.
• Want more kick? Add hot sauce or jalapeños to the beef layer.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen onions?
A: Yes—but thaw and drain first to avoid extra moisture.

Q: Why did my top sink?
A: Likely underbaked or opened the oven too soon. Bake until fully set.

Q: Is this gluten-free?
A: Yes—just verify labels on Worcestershire sauce and bacon (some contain gluten).

Q: Can I make it without eggs?
A: Not recommended—the custard layer won’t set. Eggs are essential.

Q: Can I add tomatoes?
A: Yes—but pat them dry first to prevent sogginess.

Allergy Information

Contains: eggs, dairy (cheese, cream, cream cheese), wheat (in some bacon and sauces).
Gluten-free option: Use certified GF bacon and Worcestershire.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats and condiments.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

• Calories: 733
• Fat: 47g
• Saturated Fat: 24g
• Carbohydrates: 9g
• Fiber: 1g
• Sugar: 4g
• Protein: 67g
• Sodium: 1,936mg

Final Thought: This casserole doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a spoon, a smile, and someone who says, “I made this for you.”