Low Carb Cheeseburger Casserole | Chef Tim Clowers

Low Carb Cheeseburger Casserole

Name: Low Carb Cheeseburger Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs Ground Beef; 10½ oz Can of Cream of Mushroom Soup; 4 Cups Sharp Cheddar or Mexican Blend; 3 Cloves Garlic; 2 Tsp Garlic Powder; 2 Tsp Onion Powder; 2 Tsp Paprika; 3 Tsp Salt; 1 1/2 Tsp Black Pepper; 1 Bell Pepper; 1 Onion; 1 ½ Tsp Avocado Oil

Serves 630 mins prep30 mins cook

A version of my Cheeseburger Casserole without the potatoes. Easy to make and easy to eat!

0 servings

What you need

lb ground beef

oz condensed cream of mushroom soup

cup sharp cheddar

clove garlic

tsp garlic powder

tsp onion powder

tsp paprika

tsp salt

tsp black pepper

bell pepper

onion

tsp avocado oil

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Instructions


0 Preheat oven to 325℉.
1 Form 2-3 oz burger patties about 2 inches thick.
2 Mix together garlic powder, onion powder, paprika, salt, and pepper.  Season top and bottom of burger patties with seasoning mix.
3 On your griddle or skillet, cook the burgers until medium to medium well. Set aside to cool.
4 Spray your pan with nonstick spray and lay out your patties in a 9x9 pan or something close to that size.
5 Dice up one onion, bell pepper, and garlic cloves.  Pour oil into skillet on medium heat and sauté until tender.
6 Once vegetables are tender, add 1 can of cream of mushroom soup and mix well.
7 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.
8 Bake for 30-35 minutes at 325℉.
9 Let rest for 5-10 minutes before serving. Enjoy!

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