Low Carb Cheeseburger Casserole
A version of my Cheeseburger Casserole without the potatoes. Easy to make and easy to eat!
Equipment
- Oven
- 9x9 Baking Dish
- Skillet
- Griddle optional
Ingredients
- 2 lbs Ground Beef
- 10½ oz Can of Cream of Mushroom Soup or cream of celery or chicken
- 4 Cups Sharp Cheddar or Mexican Blend shredded
- 3 Cloves Garlic diced
- 2 teaspoon Garlic Powder
- 2 teaspoon Onion Powder
- 2 teaspoon Paprika
- 3 teaspoon Salt
- 1 ½ teaspoon Black Pepper
- 1 Bell Pepper diced
- 1 Onion diced
- 1 ½ teaspoon Avocado Oil or oil of choice
Instructions
- Preheat oven to 325℉.
- Form 2-3 oz burger patties about 2 inches thick.
- Mix together garlic powder, onion powder, paprika, salt, and pepper. Season top and bottom of burger patties with seasoning mix.
- On your griddle or skillet, cook the burgers until medium to medium well. Set aside to cool.
- Spray your pan with nonstick spray and lay out your patties in a 9x9 pan or something close to that size.
- Dice up one onion, bell pepper, and garlic cloves. Pour oil into skillet on medium heat and sauté until tender.
- Once vegetables are tender, add 1 can of cream of mushroom soup and mix well.
- Once burgers are cooled add 1 ½ cups of shredded cheese on top and then pour the vegetable soup mixture on top of that. Top with remaining cheese.
- Bake for 30-35 minutes at 325℉.
- Let rest for 5-10 minutes before serving. Enjoy!
Nutrition
Calories: 754kcalCarbohydrates: 9gProtein: 47gFat: 58gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 185mgSodium: 2693mgPotassium: 637mgFiber: 1gSugar: 2gVitamin A: 1705IUVitamin C: 27mgCalcium: 576mgIron: 4mg
Tried this recipe?Rate it and let me know how it was!
