Cheeseburger Casserole

The cheeseburger is an American staple with variations found on nearly every restaurant’s menu in addition to fast food chains around the country.  Most carnivores pretty much agree there is something extremely satisfying about quality beef, their favorite toppings and a soft bun as a go-to choice for lunch or dinner.  Eating low carb foods removes the soft bun (unless you use a version of an Oopsie Roll) but does not mean you have to give up the flavors you love.  Today’s recipe is inspired by the Big Mac sandwich, although there is no Secret Sauce.  This is a great base recipe that can be manipulated to include your favorite burger toppings, just like the classic sandwich.

I began by grabbing my ingredients (I forgot the cheese, oops!) and pre-heating my oven to 350°F.  I prefer 85/15 grassfed ground beef, but feel free to use your preference as well.

Next I diced about one half of a medium yellow onion, about 3/4 of a cup total.  Your pieces can be larger or smaller depending on whether or not you like the taste of onions in each bite.

I also chopped the pickles into semi-large pieces but, again, these can be tailored to your personal preference.  After they were chopped I went back through with a knife and cut some of the larger pieces in half.  I wanted to be sure there was plenty of pickle pieces throughout the casserole.

In a skillet over medium high heat I browned the ground beef, drained the excess grease and then added the onions and pickles to cook slightly for another 2-3 minutes.

Meanwhile, I added the eggs, mayo, heavy cream, salt and pepper to a large mixing bowl and whisked the ingredients together into a creamy sauce.

I then added 4oz of the cheddar cheese and gently folded it into the liquid until fully incorporated.

Originally I planned to use a glass pie dish but realized it was not deep enough for the meat + the topping, so I transferred the ground beef mix to an 8×8 glass baking dish instead, which I first sprayed with non-stick spray.  You could easily use a deep pie dish and cut this into 8 slices for a fancier service and half the calories per serving.  I drizzled the egg and cheese batter over top, ensuring it fully coated the ground beef, before adding the remaining 2oz of cheese on top.  I let this bake for 35 minutes on the middle rack until the top was golden brown and the egg mixture puffed up slightly.  Pretty easy to make and the outcome is delicious.  The pickles and onions bring a sweet and tangy flavor to the beef and the egg topping holds the casserole together perfectly.  This would be a great weeknight meal as it only takes a few minutes to throw together before baking and it re-heats really well the next day.  I have plans for a future variation that may or may not include bacon, so stay tuned.  What are your favorite burger toppings?  Let me know in the comments!

Cheeseburger Casserole

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4

Serving Size: 1

Cheeseburger Casserole


  • 16oz 85/15 ground beef
  • 3/4c yellow onion, diced
  • 4 kosher dill pickles, chopped
  • 4 eggs
  • 1/2c mayo
  • 1/2c heavy cream
  • 6oz cheddar cheese, separated into 4oz and 2oz
  • To Taste
  • Salt
  • Pepper


  1. Pre-heat the oven to 350°F and spray the baking dish with non-stick spray.
  2. Dice 3/4 of a cup of yellow onion, about one half of a medium onion.
  3. Roughly chop 4 kosher dill pickle spears.
  4. Brown the ground beef over medium high heat.
  5. Drain the excess grease and add the onions and pickles to cook until slightly tender.
  6. Whisk together the eggs, heavy cream, mayo, salt and pepper together.
  7. Gently incorporate 4oz of cheddar cheese into the batter.
  8. Add ground beef mixture into the bottom of the baking dish.
  9. Pour the egg mixture evenly over the ground beef.
  10. Top with remaining 2oz of cheese.
  11. Bake for 35 minutes until golden brown and puffy.

Nutrtional Information

Per serving: 679 calories, 2g total carbs, 2g net carbs, 59g fat, 36g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Piper

    My favorite part about your recipes is that they’re never labor intensive and don’t use fancy ingredients, but they still turn out amazing. I made this tonight and my husband and I have agreed it should be part of our regular line-up.

    • Thank you so much for the wonderful compliments, Piper! So glad you and your husband enjoyed the dish – I really appreciate you trying it out and leaving some feedback for others. Thanks again!

    • Hi Philippa! Thanks for the feedback. I think reheating in the oven would only take 15 minutes or so, and just a few minutes (like 2) in the microwave. Less is better than more to start!

  2. Kristin

    I made this tonight for dinner and it was so good! Tomorrow I am making your Chicken Gouda Bleu recipe. Thank you for all the work you put into your blog!

  3. Sheila

    Immade this for dinner tonight and had to improvise a bit. I didn’t have any heavy cream so I substituted the heavy cream and used cottage cheese instead. I also added some mixed veggies and surprisingly the meal was good. Thanks for the blog.

  4. Nicole

    I made this and added mushrooms. It was okay, the taste was good, but the major problem I had was that it was eggy. It was more like a breakfast casserole or frittata. I’m thinking I might like it a little better if I lessen the number of eggs and find some sort of other binding sauce.

    • Hi Nicole. Thanks for the feedback! Sorry you found it to be eggy. Perhaps fewer eggs and a little more mayo and cheese would help. Hope you try it again soon.

  5. Melissa

    Holy hell is this good! I made this tonight intending on making work lunches for 4 days… yeah. The smell from the kitchen was intoxicating so I had to dig in for dinner.

    The pickles totally make this. Not too eggy in the slightest. 10/10 would make and devour again!

  6. Katie

    I just started Keto today and this was one of the dishes I made last night for my lunch. If this is the kind of food I get to eat all the time then this is the best diet ever! I was hesitant about the pickles since I tend to pick them out of my burgers, but I loved it. I’m definitely going to be trying some more recipes here. Thanks

    • Hi Katie! I am so, so glad to hear you enjoyed your first dish. The pickles are really great in this and I’m so glad you enjoyed it. I hope you do try and enjoy others! Best of luck to you on your journey! 🙂

  7. Teenagers loved it. Husband loved it. I’d say this was a hit! Only thing I changed was to omit the pickles IN the casserole and served dill pickle spears on the side – not because of taste preference, but because visually I like to have two things on my plate instead of one. I look forward to trying more of your recipes.

  8. Catherine

    Making this for dinner tonight. Leaving the pickles out because my husband and I both really hate pickles on burgers – hope it will still taste good! I’m going to add some sautéed mushrooms in place of the pickles. Thanks for the recipe!

    • Hope you enjoy it Catherine! Pickles are definitely optional – the mushrooms will be great! You could throw some blue cheese and caramelized onions in there, too, if you have them.

  9. Marina

    I just made this for brunch along with the halepeno bacon biscuits posted on your site. Everything was absolutely scrumptious!! So glad I discovered your website on pinterest! Makes low carb living just a little better!

    • Thank you so much Marina! I’m so glad you enjoyed the casserole and the biscuits – they are two of my favorites as well. Hope you try some other recipes!

  10. Carol

    Omg! Addicting. I was worried about heating pickles and it being slightly eggy. It was perfect. Thank you so much for the recipe.

  11. Frieda

    I made this for dinner last night and my husband and I absolutely loved it. He asked me to please save the recipe. My additions were a can of mushrooms and some crumbled bacon on top. Our sautéed swiss chard paired perfectly. Thank you for the recipe.

    • Absolutely Katie! It should freeze well and it definitely re-heats well in both the microwave and oven. I personally would portion it out after it cools and store it in individual containers, then re-heat in the microwave, but you could probably store it in a single pan and then re-bake it for 15-20 minutes until warmed through.

  12. Jan

    I’m new to lc and anxious to make this! Question…It says 2 total/2 net carbs per serving. So it’s 2 or 4 carbs? I think it’s 2 but want to be sure.

    • Hi Jan. It’s 2g total/2g net carbs per serving, not 4. Some of my recipes will say something like “4g total, 3g net carbs.” In cases like that, I’ve subtracted the fiber from the carb count as fiber is not digested the same way as carbohydrates are. Many people eating LCHF only count net carbs and not total carbs, so I provide both numbers for my readers. Best of luck!

  13. Kevin Miguel

    I saw this recipe and waited for the weekend to make it, thinking I would have leftovers that I could take to work for a couple days. We had it for dinner Saturday night, then finished it off on Sunday for lunch. I’ll have to make 2 of these thus coming weekend! So good! I forgot to add the pickles, and used plain greek yogurt in place of the heavy cream (just because I had it in the fridge) and baked it in a round dish and sliced it like pie. Squeezed mustard and sriracha sauce on my servings and it was amazing! My girlfriend put diced tomatoes and jalapeno peppers on hers.

    I just have to make this again with the pickles!

    • Awesome news Kevin! So glad you enjoyed it. Love the idea of using mustard and sriracha. I love finding food that is easy to make and delicious to eat, so I’m glad you enjoyed this recipe!

  14. Tiffany

    Hi, Alison! I just found your blog and this is the first thing I am going to try. I have low-carbed, very successfully in the past, and now it’s time to get this baby weight off. Thanks for all of these great recipes. Can’t wait to try them… I think I want to try some avocado slices and maybe bacon on this one:-)

    • Awesome ideas, Tiffany! Bacon, mushrooms, and Swiss would be another great variation of this recipe, too. It really is versatile. I’m glad you found the blog and I hope you enjoy the recipes!

    • That would be hard, Amanda. What are your reasons for going low carb in the first place? You could certainly eat a lot of meat protein and veggies, and you don’t need to limit yourself to breakfast foods for breakfast. I love eggs as a keto staple and would have a hard time without them as well.

  15. Hi Alison! I love your site, and this recipe in particular. I blog for Bubbies Pickles, and was wondering if it would be ok to repost your recipe in a holiday casserole compilation? We’d give you credit, of course 🙂

    • Hi Rhianon! Of course, please feel free to re-post this in a compilation. I would appreciate if you would include a link back to my website as well. Thank you!

  16. Leslie Dixon

    I’m always browsing the internet for tons of low carb recipes, but I rarely make anything because I’m a lazy cook. I actually hate to cook. These ingredients were easy to find – most were already in my kitchen. I tried this tonight for dinner and was incredibly surprised. This is a good recipe to keep around, even for someone like me that doesn’t turn on the stove if she doesn’t have to. Thank you so much!

  17. Melissa Dawn

    My family loved this dinner! I never get everyone to like the same dish but this was a winner! I was out of onions and added bacon and it was delicious! Plus it’s Keto! Thank you!!

  18. Jennifer

    Good afternoon Allison! Tried your Italian Garlic Bread last night . . . TASTY!!! Could I alter the Cheeseburger Casserole and tailor it more to a Taco Casserole . . . Sub tomatoes, jalapenos or salsa for the pickles? Add taco seasoning to the egg-mayo-cream mixture? And of course, LOT of cheese??? Thanks in advance for your response!

    • You can do anything you like, Jennifer! Salsa and some jalapenos sounds delicious, just be aware of the amount of salsa you add. Put a dollop of sour cream on top and it would be great!

  19. Pam

    Great recipe! I added a big squirt of yellow mustard and lots of cracked pepper to the meat.
    The pickles in it were little bits of awesome, will make again.

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