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Low-Carb Bacon Cheeseburger Casserole

Low-Carb Bacon Cheeseburger Casserole is a bun-free baked comfort dinner with browned beef, crispy bacon, and a creamy cheese layer. You’ll bake it until bubbly and lightly golden, then rest so the slices set cleanly.
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Prep Time 20 minutes
Cook Time 30 minutes
rest 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Beef Layer
  • 2 lb lean ground beef
  • 8 bacon cooked and crumbled
  • 1 tbsp olive oil
  • 1 yellow onion small, finely diced
  • 3 garlic cloves, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Cheese Mixture
  • 8 oz cream cheese softened
  • 0.5 cup heavy cream
  • 2 eggs large
  • 2 cup shredded sharp cheddar cheese divided
  • 0.5 cup shredded mozzarella cheese
Topping
  • 0.5 cup dill pickle slices chopped
  • 2 tbsp fresh parsley chopped
  • 2 green onions thinly sliced
  • 1 extra cooked bacon crumbled (optional)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare the Oven
  1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
Cook the Beef
  1. Heat olive oil in a large skillet over medium-high heat. Cook the ground beef and diced onion for 6–8 minutes until the beef is browned and no pink remains.
  2. Drain any excess grease from the skillet. Keep the beef mixture in the pan so you can season it next.
Season the Filling
  1. Add garlic, Worcestershire sauce, Dijon mustard, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Cook for 1 minute until fragrant, then stir in the crumbled bacon and remove from the heat.
Prepare the Cheese Mixture
  1. In a medium bowl, whisk together cream cheese, heavy cream, eggs, 1½ cups cheddar cheese, and mozzarella until smooth. Stop when the mixture looks fully blended and creamy.
Assemble the Casserole
  1. Spread the beef mixture evenly in the prepared baking dish. Pack it into an even layer so the cheese bakes uniformly.
  2. Pour the cheese mixture over the beef and gently spread to cover. Sprinkle the remaining ½ cup cheddar cheese over the top.
Bake
  1. Bake at 375°F for 25–30 minutes. Bake until the cheese is melted, bubbling, and lightly golden.
  2. Let the casserole rest for 10 minutes before serving. This sets the layers so the first slice holds together.
Garnish and Serve
  1. Top with chopped dill pickles, green onions, and parsley. Add extra cooked bacon if using, then serve with a crisp green salad or roasted broccoli.

Notes

For clean slices, rest the casserole the full 10 minutes after baking; it thickens as it cools. Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 2 months (thaw overnight in the fridge, then reheat covered at 350°F until hot). Dietary swap: use reduced-fat cream cheese and reduced-fat shredded cheddar to lower the overall fat while keeping the casserole creamy.