Keto Cheeseburger Casserole

This bunless casserole combines seasoned ground beef with a cream cheese and pickle-juice sauce, then adds cheddar and mozzarella. The recipe makes eight servings in roughly 40 minutes. The listed nutrition is an estimate based on the specified ingredients and does not include optional toppings.

Most of the carbohydrate comes from onion, garlic, tomato paste, condiments, pickle juice, and dairy products. Check those product labels if you are counting closely. The keto food list explains common ingredient choices, while the 7-day keto meal plan shows how a cooked dinner can fit into a broader week.

Why does this recipe work on keto?

The estimate is about 5 g net carbs per serving when the casserole is divided into eight equal portions. Ground beef contributes little or no carbohydrate, but cheese, cream cheese, mayonnaise, condiments, onion, and garlic vary by product and portion.

Use the net-carb calculator with your package labels and actual yield if you change the ingredients. A calculated nutrition panel does not determine whether the recipe is appropriate for a person's medical or nutrition needs.

Ingredients (and their net carbs)

• 2 lbs (900 g) 80/20 ground beef for the filling. A leaner blend will render less fat.
• 1 medium yellow onion, diced, and 3 cloves garlic, minced for the aromatic base.
• 1 tablespoon tomato paste, 1 teaspoon yellow mustard, and 1 teaspoon Worcestershire sauce for acidity and savory flavor.
• 1 teaspoon smoked paprika, 1 teaspoon dried oregano, salt, and black pepper for seasoning.
• 8 oz (225 g) full-fat cream cheese, softened, 1/2 cup mayonnaise, and 1/4 cup dill pickle juice for the sauce. Product labels can differ in carbohydrate and sodium.
• 2 cups shredded cheddar and 1 cup shredded mozzarella for the filling and topping.
• Cooked bacon, diced dill pickles, and parsley or green onion as optional toppings. Include them when recalculating the recipe.

How do you make keto cheeseburger casserole?

Cook the ground beef to 160°F (71°C), assemble the casserole, then bake until its center reaches 165°F (74°C). Browning, melted cheese, and elapsed time describe texture and appearance; the thermometer readings establish the safety endpoints.⁴⁵

1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking the meat into small pieces, for about 8 minutes. Check several of the largest pieces with an instant-read thermometer and continue cooking until each reaches at least 160°F (71°C). Color alone is not a reliable doneness test. Drain any excess fat.
3. Stir in the garlic, tomato paste, mustard, Worcestershire sauce, smoked paprika, oregano, salt, and pepper. Cook for 1 more minute, then remove from the heat.
4. In a separate bowl, whisk the softened cream cheese, mayonnaise, and pickle juice until smooth. Fold this sauce into the beef mixture along with 1 cup of the shredded cheddar.
5. Spread the mixture evenly into the prepared baking dish. Top with the remaining cheddar and all of the mozzarella.
6. Bake uncovered for about 20 to 25 minutes, then check the center with an instant-read thermometer. Continue baking until the center reaches at least 165°F (74°C). Melted, bubbling cheese is a texture cue, not the safety endpoint.
7. Let the casserole rest for 5 minutes before serving. Top with crumbled bacon, diced pickles, and parsley or green onion if using.

Nutrition facts per serving

Nutrient	Amount
Calories	545 kcal
Fat	44 g
Protein	31 g
Total carbs	6 g
Fiber	1 g
Net carbs	5 g

Values are estimates calculated from the ingredient list above for eight servings. They are not laboratory results and will change with the exact products, drained fat, toppings, yield, and portion size.

Tips and variations

• Swap the ground meat carefully. Ground turkey needs to reach 165°F (74°C); ground pork needs to reach 160°F (71°C). Product nutrition and rendered fat will change.⁴
• Add pickles inside, not just on top. Drain diced dill pickles before folding them into the beef mixture so they do not add excess liquid.
• Make it a bacon cheeseburger casserole. Stir cooked, crumbled bacon into the filling instead of using it only as a garnish.
• Adjust the onion. Use a smaller amount for a milder onion flavor and recalculate the nutrition from the amount used.
• Skip the tomato paste for a less tomato-forward filling; the sauce will have less acidity and color.

How do you store and reheat it?

Divide the casserole into shallow containers and refrigerate it within 2 hours of cooking, or within 1 hour when the air temperature is above 90°F (32°C). Use refrigerated leftovers within 3 to 4 days. Freeze portions that will not be used in that window, and thaw them in the refrigerator.⁶

Reheat leftovers to 165°F (74°C), checking the center of the portion with a thermometer. Microwave and oven times vary by portion, container, and appliance, so time alone is not a reliable endpoint.⁵⁶

Frequently Asked Questions

How many net carbs are in keto cheeseburger casserole?

About 5 g net carbs per serving when the recipe is divided into 8 portions. Most of that comes from the onion, garlic, and small amounts of mustard, tomato paste, and pickle juice.

Can I make keto cheeseburger casserole ahead of time?

Yes. Assemble it with beef that has reached 160°F (71°C), cover and refrigerate it promptly, then bake it the next day. A cold casserole may take longer than the estimate; serve it only after the center reaches 165°F (74°C).

What can I use instead of cream cheese?

Full-fat sour cream or mascarpone both work in similar quantities and keep net carbs about the same, though the sauce will be slightly less thick with sour cream.

Can this ground beef casserole fit a keto meal plan?

It is estimated at 5 g net carbs per serving before optional toppings. Whether it fits depends on the products, portion, the rest of the day's food, and any individual nutrition or medical requirements.

Can I add vegetables to keto cheeseburger casserole?

Riced cauliflower or diced zucchini can be sautéed and stirred into the beef mixture for extra volume; drain them well first so the casserole doesn't turn watery.

Works cited

1. FoodData Central SR Legacy: Beef, ground, 80% lean meat / 20% fat, raw (FDC ID 174036; NDB 23572) — USDA — August 24, 2026 https://fdc.nal.usda.gov/download-datasets/
2. FoodData Central SR Legacy: Cheese, cheddar (FDC ID 173414; NDB 1009) — USDA — August 24, 2026 https://fdc.nal.usda.gov/download-datasets/
3. FoodData Central SR Legacy: Cheese, cream (FDC ID 173418; NDB 1017) — USDA — August 24, 2026 https://fdc.nal.usda.gov/download-datasets/
4. Ground Beef and Food Safety — U.S. Department of Agriculture, Food Safety and Inspection Service — August 23, 2026 https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/ground-beef-and-food-safety
5. Safe Minimum Internal Temperature Chart — U.S. Department of Agriculture, Food Safety and Inspection Service — August 23, 2026 https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart

Article history

1. August 24, 2026Corrected the USDA ingredient records
2. August 19, 2026First published