One-Pan Low Carb Cheeseburger Casserole

This low carb cheeseburger casserole gives you all the savory, beefy, cheesy satisfaction of a classic burger without the bun. Everything cooks in one skillet, so cleanup is just as quick as the prep.

It’s the kind of meal that disappears fast on a weeknight. Creamy, a little tangy from mustard and pickles, and topped with a golden cheddar crust.

Why This One-Pan Casserole Works Every Time

I love this recipe because it hits the same notes as a drive-through cheeseburger but uses real ingredients I can pronounce. The skillet does double duty, browning the meat and baking the casserole, so there’s no extra dish pileup.

The cream cheese and egg base sets into a custard that holds everything together, while the sharp cheddar on top gets lacy and crisp around the edges. It’s rich, but not heavy, and leftovers reheat like a dream.

Ingredients

• 1 lb ground beef (80/20): a little fat keeps the casserole moist
• 4 slices bacon, diced: adds smoky depth
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp tomato paste: replaces sugary ketchup
• 1 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 4 oz cream cheese, softened: full-fat for the creamiest texture
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese, divided: sharp cheddar gives the best tang
• Optional for serving: chopped dill pickles, sugar-free ketchup

Variations / Substitutions

• Use ground turkey or chicken: it will be leaner, so add a tablespoon of oil when browning to prevent dryness.
• Skip the bacon: the casserole will still work, just add a pinch of smoked paprika for that smoky note.
• Dairy-free option: swap the cream cheese for a dairy-free cream cheese alternative, the heavy cream for canned coconut cream, and use a plant-based cheddar. The texture will be slightly softer.
• Make it spicier: add a diced jalapeño with the onion, or a pinch of cayenne to the beef.
• Pickle fans: stir a few tablespoons of chopped dill pickles into the beef mixture before baking for little bursts of tang.

If you like this, you might also enjoy my Low Carb Bacon Cheeseburger Meatballs.

How to Make One-Pan Low Carb Cheeseburger Casserole

Step 1: Brown the Beef and Bacon

Preheat your oven to 375°F (190°C). Place a large 10-inch oven-safe skillet over medium heat and add the 4 slices of diced bacon. Cook, stirring occasionally, until the bacon is crisp, about 5 minutes. Add the 1 lb ground beef, 1/2 cup diced onion, and 2 minced garlic cloves, breaking the meat up with a spatula. Cook until the beef is no longer pink and the onion has softened, 6 to 8 minutes.

The skillet will develop a fond. Those browned bits on the bottom are pure flavor. Don’t scrape them off; they’ll mingle with the seasonings in the next step.

Step 2: Stir in the Flavorings

Reduce the heat to low. Add the 1 tbsp tomato paste, 1 tbsp yellow mustard, 1 tbsp Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Stir everything together and let it cook for about 1 minute, just until the tomato paste darkens slightly and the mixture smells deeply savory. Then remove the skillet from the heat.

This is a good moment to taste the beef and adjust the salt if needed. Some mustard and Worcestershire brands vary in punch.

Step 3: Mix the Cheesy Top

In a medium mixing bowl, whisk together the 2 large eggs, 4 oz softened cream cheese, and 1/2 cup heavy cream until smooth. A few small lumps of cream cheese are okay; they’ll melt as it bakes. Stir in 1 1/2 cups of the shredded sharp cheddar.

The mixture will be thick and pale yellow. Give it a quick taste. If your cheddar is mild, you might want an extra pinch of salt.

Step 4: Assemble and Bake

If your skillet isn’t oven-safe, transfer the beef mixture to a greased 9×9 baking dish now. Otherwise, spread the beef into an even layer right in the skillet. Pour the cheese mixture over the top and gently spread it to the edges. Sprinkle the remaining 1/2 cup cheddar over the surface.

Bake for 25 to 30 minutes, until the center is set and no longer jiggles, and the edges are golden and bubbly. If you like a crispier top, switch the broiler on for the last 1 to 2 minutes. Just keep a close eye. Let the casserole rest for 5 minutes before slicing.

Slice into wedges and serve with a scatter of chopped dill pickles on top. A drizzle of sugar-free ketchup over each slice makes it taste exactly like a cheeseburger.

Tips for the Best Cheeseburger Casserole

• Use a cast-iron skillet if you have one. It goes from stovetop to oven without a hitch and gives the top a nice brown crust.
• Don’t overmix the cheese layer. Whisk just until the eggs and cream cheese combine; overmixing can make the custard puff and then collapse later.
• Let the casserole rest after baking. Those five minutes let the custard finish setting so slices come out clean.
• Drain any excess fat if your ground beef is very greasy. A pool of fat under the cheese can prevent the custard from setting properly.

Bake times by dish:

Storing and Reheating Leftovers

• Refrigerate: Store leftovers in an airtight container for up to 4 days. The slices hold together nicely once chilled.
• Reheating: Warm individual portions in the microwave for 1 to 2 minutes, or reheat the whole casserole covered in a 350°F oven for 10 to 15 minutes. The top may lose a bit of crunch, but the flavor stays.

What to Serve with Low Carb Cheeseburger Casserole

A crisp green salad with a simple vinaigrette balances the richness of the casserole. Roasted broccoli or asparagus also work well, especially with a squeeze of lemon to cut through the cheese. For a true diner feel, add a side of sugar-free coleslaw.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole without baking, cover, and refrigerate for up to 24 hours. Let it sit at room temperature while the oven preheats, then bake as directed, adding 5 to 10 extra minutes.

Is this recipe keto?

Yes. Each serving has about 5 grams of net carbs, making it suitable for a ketogenic diet.

Can I freeze this casserole?

Absolutely. Bake it completely, cool, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven until warmed through.

What can I use instead of Worcestershire sauce?

Coconut aminos or a splash of soy sauce will work. They won’t have quite the same depth, but they’ll add that savory umami note.

Low Carb Cheeseburger Casserole Recipe

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 487

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef (80/20)
• 4 slices bacon, diced
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese, divided
• Chopped dill pickles and sugar-free ketchup, for serving (optional)

Method

 

1. Preheat oven to 375°F. In a large oven-safe skillet, cook bacon until crisp. Add beef, onion, garlic; cook until beef is browned, 6 to 8 minutes.
2. Reduce heat to low. Stir in tomato paste, mustard, Worcestershire, salt, and pepper. Cook 1 minute, then remove from heat.
3. In a bowl, whisk eggs, cream cheese, and heavy cream until smooth. Stir in 1 1/2 cups cheddar.
4. Spread beef mixture evenly in skillet. Pour cheese mixture over top, spread gently, then top with remaining 1/2 cup cheddar. Bake 25 to 30 minutes until set and golden. Let rest 5 minutes. Slice and serve with pickles and ketchup.

Notes

For the most cheeseburger-like flavor, use yellow mustard and sharp cheddar. A sprinkle of dill pickles on each slice is what really sells it. Leftovers keep well and taste even better the next day.