Bacon Cheeseburger Casserole
Recipe by Paleo Running Momma.
Gluten-Free, Low-Carb, and Loaded with Bacon and Cheese
This Keto Bacon Cheeseburger Casserole packs all the flavors of your favorite burger —crispy bacon, seasoned ground beef, creamy cheese sauce, and tangy pickles — into one satisfying, low-carb dish. Perfect for easy weeknight dinners or meal prep, this family-friendly recipe is both gluten-free and full of flavor.
Ingredients
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, diced
- 8 oz. mushrooms, chopped
- 1 (12 oz.) package Jones Dairy Farm No Sugar Hickory Smoked Extra Thick Bacon Slices
- 1 1/2 lbs. grass fed ground beef
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- sliced dill pickles
- salt and pepper, to taste
- ketchup
- Cheese Sauce:
- 1 1/2 cups cashews
- 1/4 cup fresh lemon juice
- 1/2 cup water
- 1/4 cup olive or avocado oil
- 2 teaspoon garlic powder
- 1 teaspoon sea salt
- 3 tablespoons nutritional yeast
Directions
For Cheese Sauce:
Place all ingredients in blender or food processor. Blend on high speed until smooth, set aside.
For the Casserole:
Preheat oven to 375 degrees. Heat large skillet over medium high heat, cook bacon until crisp. Drain on paper towels, set aside. Reserve 2 tablespoons of bacon fat.
Lower heat to medium, add onion, peppers, and mushrooms. Cook for 2-3 minutes, add garlic, cook and sprinkle the mixture with salt and pepper. Continue to cook 2 minutes.
Push veggies to one side of skillet, add ground beef. Sprinkle salt, pepper, paprika, and onion powder. Cook. Use spatula to break up lumps. Mix beef with veggies. Continue to cook until beef is fully browned. Remove from heat.
To assemble, transfer beef mixture to 9 x 13 glass casserole dish, layer with cheese mixture. Stir to combine the two layers, crumble cooked bacon over top. Bake in oven for 10-15 minutes or until bubbly.
To serve, top the with sliced pickles, ketchup, and any other desired toppings.
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