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Cheeseburger Casserole

This cheeseburger casserole pairs skillet-cooked ground beef, onion and garlic with tomato paste, mustard, cream cheese and cheddar, then bakes in a 20 × 30 cm dish. 247-Keto has not kitchen-tested it, so treat the quantities and settings as a proposed formula rather than a proven result.

Food safety and allergens​

FoodSafety.gov's chart supplies category endpoints: 160°F (71°C) for ground meat and 165°F (74°C) for casseroles and reheated leftovers FoodSafety.gov minimum internal temperatures. Check the cooked beef and the assembled casserole with a food thermometer rather than by appearance, and reheat any later portion to 165°F (74°C).

Keep perishable food at 40°F (4°C) or below. Refrigerate leftovers within two hours, or within one hour when the room is above 90°F (32°C), using shallow containers so they chill promptly FoodSafety.gov food handling guidance. Keep utensils that touched raw beef away from ready-to-eat food, and serve with clean ones FoodSafety.gov food handling guidance.

This recipe contains milk, from the cream cheese and the cheddar. FDA lists milk among the major allergens and advises reading current ingredient and allergen labels instead of inferring anything from a recipe title, so check the label of every packaged ingredient FDA food allergy guidance.

247-Keto has not kitchen-tested this recipe, so finished yield, timing, taste, texture and storage quality are unmeasured.

Practical notes​

Keep the digital scale within reach, because the cheddar is split into two weighed portions: 150 g goes into the beef mixture and 75 g is held back for the top. The large skillet carries the onion, garlic and beef, and the mixing spoon breaks the beef into small pieces, which also makes it easier to place the thermometer in several thicker areas. Nothing beyond the listed ingredients is added, so there is no extra garnish or topping to prepare. For more ideas, browse the keto recipes section or the food database.

Ingredients​

  • 900 g raw ground beef, 80% lean / 20% fat
  • 150 g yellow onion, peeled and diced
  • 9 g garlic, peeled and minced
  • 16 g plain tomato paste
  • 10 g prepared yellow mustard
  • 225 g plain full-fat pasteurized cream cheese
  • 225 g sharp cheddar, grated
  • 10 g olive oil
  • 2 g smoked paprika
  • 3 g fine salt
  • 1 g ground black pepper

Equipment​

  • Digital scale
  • Large skillet
  • 20 × 30 cm oven-safe baking dish
  • Mixing spoon
  • Oven
  • Food thermometer

Method​

  1. Preheat the oven to 350°F (175°C). Weigh and prepare every ingredient.
  2. Heat the 10 g olive oil in the skillet. Add the onion and garlic and cook while stirring, then add the ground beef and break it into small pieces.
  3. Cook the ground beef until a thermometer placed in several thicker areas reads at least 160°F (71°C). Do not use color alone as the check.
  4. Stir in tomato paste, mustard, paprika, salt, pepper, cream cheese and 150 g of the cheddar. Transfer to the baking dish and distribute the remaining 75 g cheddar over the top.
  5. Bake until the center of the assembled casserole reaches at least 165°F (74°C), checking with a food thermometer. Serve with clean utensils.
  6. Refrigerate leftovers promptly in shallow containers; reheat any later portion to 165°F (74°C).
Painted illustration of a cheeseburger casserole in a baking dish.
The intended cheeseburger casserole. Conceptual illustration, not a tested cooking result.
Painted illustration of ground beef, yellow onion, garlic, tomato paste, mustard, cream cheese, cheddar, olive oil, smoked paprika, salt and black pepper arranged together.
Ingredients for cheeseburger casserole. Conceptual illustration, not a tested cooking result.

Article history

  1. Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
  2. First published

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