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Low Carb High Protein Cheeseburger Casserole - A Satisfying Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds (680 g) 90–93% lean ground beef
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (regular paprika works too)
  • 2 tablespoons sugar-free ketchup (or regular if you prefer)
  • 1 tablespoon yellow mustard
  • 1/4 cup dill pickles, chopped (plus extra for topping)
  • 1/4 cup pickle juice (optional, for extra tang)
  • 4 large eggs
  • 1 cup unsweetened almond milk (or dairy milk if not strict low carb)
  • 1/2 cup plain Greek yogurt (2% or nonfat)
  • 1.5 cups shredded cheddar cheese, divided
  • 1/4 cup grated Parmesan (adds a savory kick)
  • 2 tablespoons olive oil or avocado oil
  • Optional toppings: sliced green onions, diced tomatoes, shredded lettuce (served on the side), hot sauce, sesame seeds
  • Cooking spray for the baking dish

Method
 

  1. Preheat and prep. Heat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray.
  2. Cook the aromatics. Heat the oil in a large skillet over medium heat. Add the diced onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  3. Brown the beef. Add the ground beef, salt, pepper, and paprika. Break it up with a spatula and cook until no longer pink, about 6–8 minutes. Drain excess fat if needed.
  4. Add burger flavors. Stir in ketchup, mustard, chopped pickles, and pickle juice (if using). Simmer 1–2 minutes to thicken slightly. Taste and adjust seasoning.
  5. Make the protein-rich custard. In a bowl, whisk the eggs, almond milk, and Greek yogurt until smooth. Whisk in 1 cup of the cheddar and all the Parmesan.
  6. Assemble. Spread the beef mixture evenly in the prepared baking dish. Pour the egg-yogurt mixture over the top, gently shaking the dish to settle it into the beef.
  7. Add cheese. Sprinkle the remaining 1/2 cup cheddar evenly over the surface.
  8. Bake. Bake for 25–30 minutes, until the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
  9. Rest and garnish. Let it rest 5–10 minutes to firm up. Top with extra chopped pickles and green onions. Add a few tomato pieces or sesame seeds if you like.
  10. Serve. Cut into squares and serve as is, or plate with shredded lettuce and a drizzle of mustard or sugar-free ketchup on the side.