Keto Cheeseburger Casserole
This keto cheeseburger casserole is cozy, comforting, and made with REAL low carb macaroni noodles! Made in just one pot, it takes seconds to prepare!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 194kcal
Author Arman
Ingredients
- 8 oz keto elbow macaroni * See notes
- 1 tablespoon olive oil
- 1/2 large onion chopped
- 6 slices bacon chopped
- 1 lb lean ground beef
- 16 oz tomato sauce passata
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups mozzarella cheese grated
- 1/2 cup parmesan cheese finely grated
Instructions
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Preheat the oven to 180C/350F. Grease an 8-inch baking dish and set aside. Cook the keto macaroni according to the instructions.
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In a non-stick pan, add the oil. Once hot, add the onion and cook for 1-2 minutes. Add the chopped bacon and cook for a further minute. Add the ground beef and break apart and cook until no longer pink.
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Add the tomato sauce and cook for a further minute. Drain the pasta and add it into the beef mixture. Stir through half the cheeses and stir until combined.
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Transfer the mixture into the greased baking dish. Top with the remaining cheese and bake for 10-15 minutes, until the cheese is bubbling.
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Remove from the oven and let it sit for ten minutes, before serving.
Notes
* I used the low carb bread company macaroni, but any keto macaroni can be used, including keto pasta, almond flour pasta, zucchini noodles, or alternatives.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.
TO FREEZE: Place portions of the casserole in an airtight container and store it in the freezer for up to 6 months.
TO REHEAT: Microwave portions in 30-second spurts until warm. You can also preheat it in the oven.
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 5g | Protein: 21g | Fat: 10g | Sodium: 599mg | Potassium: 439mg | Fiber: 1g | Vitamin A: 397IU | Vitamin C: 5mg | Calcium: 256mg | Iron: 2mg | NET CARBS: 4g