Too chilly to grill bacon cheeseburgers? Try this hearty casserole version.
Crispy bacon, ground beef, and seasonings topped with a cheesy layer: what’s not to love? Think of this dish as a bacon cheeseburger but in casserole form, which is versatile and reheats well for weeknights or busy weekends. While grilling outdoors is a great option during the warmer months, it’s not always ideal when it’s chilly or rainy. This bacon cheeseburger casserole bakes up into a lovely family-friendly meal that’s easy to love.
While you may have made or seen recipes for “impossible cheeseburger pie” or a version of this casserole but with Tater Tots on top, our casserole is keto-friendly and gluten-free. There is no baking mix, flour mixture, or carborific topping here. The cheesy topping is egg-based, which adds protein to the dish as well.
You will love this bacon cheeseburger casserole as a hearty main for weeknight dinners. The seasonings and eggy cheese topping make for a delicious diner-worthy flavor, and the crisp, crumbled bacon adds texture and a kick of smoky goodness. Additionally, leftovers heat up really well for the next night’s dinner or for your lunch at work.
Choosing ground beef
When it comes to buying the ground beef to use in this casserole, you don’t necessarily need to always use the ground chuck that you might use for grilled cheeseburgers. If that’s what you like, it works fine. However, if you prefer a leaner ground beef, you can certainly use ground sirloin. Ground sirloin might be on the dry side for grilled cheeseburgers, but since you brown it in the bacon grease and then (after draining) mix in cream cheese, Worcestershire sauce, ketchup, and mustard, you’re not going to have a dry texture. If you’re watching fat intake, the leaner ground beef is a nice option.
How do I store leftovers?
Leftovers will store well when covered in the refrigerator for up to 3-4 days. You can also freeze them for up to 2 months. If reheating from frozen, let thaw in the refrigerator overnight. To enjoy leftover bacon cheeseburger casserole, reheat individual portions in the microwave or oven (325°F for approximately 15 minutes) until warmed through.
Serving suggestions
Since this bacon cheeseburger casserole is so filling, a simple side is really all you need for a complete, satisfying meal. Our family likes something fresh, like a Caesar Salad or even carrot and celery sticks with Peppercorn Ranch Dressing for dip. If you prefer a warm side, keep it simple so it’s something you can put together while the casserole bakes. For instance, Air-Fryer Baby Carrots or steamed broccoli in the microwave work well.
Bacon Cheeseburger Casserole
Ingredients
- 8 ounces bacon
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 4 tablespoons cream cheese softened
- 3 tablespoons ketchup
- 1 1/2 tablespoons yellow mustard
- 1 1/2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Cooking spray or oil for greasing
- 2 cups shredded cheddar cheese divided
- 5 large eggs
- 1/3 cup heavy cream
- Fresh dill for garnish, optional
Instructions
- In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon and place on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set aside.
- In the same skillet, cook ground beef over medium-high heat until browned, about 7 to 10 minutes.
- Add the diced onion and minced garlic to the skillet. Cook for an additional 3 to 5 minutes, until the onion is translucent.
- Incorporate the cream cheese, ketchup, mustard, Worcestershire sauce, salt, and pepper. Continue cooking for an additional 2 minutes, ensuring everything is well combined. Take off the heat.
- Stir the crumbled bacon into the beef mixture.
- Preheat your oven to 350°F.
- Grease a 9×13-inch baking dish with cooking spray or oil.
- Spread the beef and bacon mixture evenly into the prepared baking dish.
- Evenly distribute 1 1/2 cups of shredded cheddar cheese on top of the beef mixture.
- In a medium bowl, whisk together the eggs and heavy cream until well combined.
- Pour the egg and cream mixture over the cheese and beef in the dish.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- Place in the preheated oven and bake for 30 to 35 minutes, until the casserole is golden brown and firm.
- Allow the casserole to cool for 10 minutes before serving. Sprinkle on fresh dill for garnish if using.
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