“I LOVE casserole!” My 5-year-old exclaimed when he saw this come out of the oven last week. Not something uttered by many young children’s mouths, but this casserole is an exception! A staple all winter long, this Bacon Cheeseburger Casserole is loved by everyone in our house.
Leftover Bacon Cheeseburger Casserole is delicious heated up the next day, though we don’t usually have anything extra!
I thought when the weather warmed up we’d tuck this recipe away until the cool days of fall, but it’s such a favorite that we are still making it often in the warm weather between nights of grilling dinner outside.
This casserole isn’t the carb-laden cream-of-whatever soup you grew up with. It’s made of nutrient-dense animal foods, and is packed with healthy protein, fat, and TONS of delicious flavor!
Hamburger Casserole Serving Suggestions:
Serve with a side of homemade pickles for probiotics.
For those who aren’t low-carb, you can under-cook half a pound of gluten-free or regular macaroni pasta and combine with the meat mixture before baking.
Bacon Cheeseburger Casserole
Casseroles are the ultimate comfort food. This casserole is a favorite with my family, even those not following any specific eating plan.
- 4 slices bacon
- 1/2 pound mushrooms sliced, optional
- 1 small onion diced, optional
- 2 lbs ground beef ground elk or part venison can also be used. Pictured recipe uses elk, which cooks up similarly to beef.
- 1/4 cup no-sugar ketchup optional
- 2 tablespoons mustard optional
- 1/2 teaspoon sea salt
- 3 eggs
- 1-1/2 cups shredded cheddar cheese
- 1/2 cup sour cream optional
In a large skillet over medium heat cook bacon until still soft, but mostly cooked. Leave the bacon grease in the skillet and stir in optional onions and/or mushrooms if using until soft. Next brown beef in the bacon fat, with the optional mushrooms/onions if using.
Once beef is browned, mix in the optional ketchup and mustard, sea salt, and eggs.
Preheat oven to 400* If you’re using an oven-proof skillet, you can bake the casserole right in the skillet. If not, grease a casserole dish and transfer the ground beef mixture to the casserole dish, spreading in evenly. Top with cheddar cheese. Cut the bacon into small pieces and sprinkle on top of the cheese.
Bake for 20 minutes, or until cheese is melted and bacon is crisp. Allow to stand for 5 minutes before serving with sour cream if desired.
GAPS: Use sugar-free bacon. Butcher Box has amazing bacon and is what I use most often.
KETO: Consider omitting the ketchup or lessening the amount, depending on your carb tolerance.
CARNIVORE/ZERO-CARB: Seasonings are personal preference. Omitting both ketchup and mustard and just using salt is still really good! Consider using mushrooms only and omitting the onions.
Could you tell me what kind of cheese you use. I’m not sure what I’m looking for when it comes to cheese. I see there is a big variety that you can eat however I have no idea what to look for. I know it’s not the cheese we use to eat. Thank you
Hi Pam, I usually use tillamook cheddar, organic is better but that’s what we eat right now :)
going to try this with kangaroo here in Australia.
hi Cara, that looks amazing! going to prepare it for the family celebration!
What is the mold size ? Can i use aluminium mold? Thank you :)
Cara, another excellent recipe. YUMMY!!!