low carb casserole

Keto-Friendly Cheeseburger Casserole

Now, this Keto-Friendly Cheeseburger Casserole did not blow my dress up BUT I will make it again with some tweaks. I will post how I made it and how I will change it up in the future.

Note: I doubled this, so I made a HUGE pan of it because I have a larger than normal family, please adjust according to your family size! Also, this will freeze well. Use a layer of aluminum foil and then that press and seal stuff from Walmart. Then, for poops and giggles, add another layer of aluminum. Be sure and label and date.

You can take all the wrapping off and let it sit in the fridge to thaw. Once thawed, cook normally. You can also take all the wrapping off, add back a layer of aluminum foil and cook it at 250, covered, for several hours.

Ingredients

4 lbs hamburger (next time, I will use ground beef and sausage)

Bacon bits

4 all-beef hotdogs (I had one random pack in the freezer and it needed to be used)

onion

seasoning

minced garlic

1 package of frozen riced cauliflower

3 c. cheddar

2 T. mustard (use just 1 next time)

1/2 c. mayo (use a 1/4 c. next time)

1/2 c. ketchup (use a 1/4 c. next time)

Directions

Saute onion, garlic, meat, and seasoning. Drain if necessary. Add uncooked cauliflower rice and stir in. Next, add mustard, ketchup, and mayo stirring well. Then, add in about 2 c. cheddar.

Place in greased 13×9 dish. Top with remaining cheese.

Bake at 350 for about 25 minutes.

Philly Cheesesteak Casserole

Here is a recipe for a Philly Cheesesteak Casserole with Rice. I love Philly Cheesesteaks, so a riff on this is good. Mixing things up is something I enjoy doing. As a bonus, it is low carb compared to its counterpart.

In my instant pot, I put in a Roast (you can use round steak or any other steak meat) and added about 2 cups of water. I splashed on Worcestershire sauce, about 1/4 tsp red pepper flakes, seasoning, Basil, and Italian Seasoning. I also put about 4 pats of butter on top just because I wanted to do that. It was frozen when I put it in, so I hit “roast,” and boy did it get done! It was so good.

I pulled that out and let it rest a bit, and in the juice, I added fresh mushrooms, 2 cut-up onions, 2 cut-up green peppers, and some minced garlic. I let that cook up till the veggies were tender.

While cooking, I sliced my roast into thin strips and added it to the veggies, letting that play in the juice for a while. I got my 13×9 baking dish sprayed, used a slotted spoon to get out the meat/veggies, and placed it in the dish. I layered that with swiss cheese.

Next Up

I put it in the oven at 350 for about 30 minutes.

Next, I poured the leftover juice into my regular instant pot (about 3 cups) and added 2 cups of water. I put in 5 c. of white rice and cooked it.

I served the cheesesteak over the rice.

Then I wanted to slap my mama 🙂