Bacon cheeseburger casserole
A bacon cheeseburger baked in one dish: browned beef with onion, mustard and a spoonful of tomato, cauliflower folded through where the bun would be, and a cheddar custard poured over the top. Chopped dill pickles go on at the end. It cuts into squares and reheats well.
- Time
- 70 min (15 prep + 55 cook)
- Servings
- 6
- Per serving
- 505 kcal
- Protein
- 42 g
Ingredients
- 1 lb florets (1 small head) cauliflower, cut small, 1.5–2 cm (about 3/4 inch), or coarsely pulsed
- 6 slices bacon, cooked crisp and chopped (about 60 g once cooked)
- 1 3/4 lb ground beef (90% lean)
- 1 small onion, finely chopped
- 2 cloves garlic, grated
- 2 tbsp tomato paste
- 2 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 3/4 tsp salt
- 1/2 tsp black pepper
Cheddar custard
- 5 large eggs
- 1/4 cup heavy cream
- 1 1/2 cups grated (6 oz) cheddar cheese, divided
- 2/3 cup chopped pickles, dill pickles
Steps
- Heat the oven to 350°F. Put the cauliflower in a large microwave-safe bowl with a splash of water, cover and microwave 4–5 minutes until just tender. Drain it well in a colander, pressing gently with a spoon.
- Fry the bacon in a large skillet until crisp, lift it onto paper towels, then chop it. Pour off all but a teaspoon of the fat.
- Add the beef and onion to the skillet and cook over medium-high heat, breaking up the beef, for 8–10 minutes until browned and cooked through (160°F). Pour off any fat. Stir in the garlic, tomato paste, mustard, Worcestershire, salt and pepper and cook for 1 minute. Stir in the cauliflower and most of the bacon, then spread it in a 23 × 33 cm (9 × 13-inch) baking dish.
- Whisk the eggs and cream with half the cheddar and pour it evenly over the beef. Scatter the rest of the cheddar and the last of the bacon on top.
- Bake 25–30 minutes, until the custard is set in the middle (160°F) and the top is golden. Rest 5 minutes, then scatter over the pickles. It keeps 4 days in the fridge and freezes 3 months: reheat covered at 350°F for 20 minutes, or by the portion in the microwave, and add the pickles after reheating.
Good to know
Can I use ground beef with more fat?
Yes, 85 % lean tastes a little richer, at about 46 instead of 49. Drain it well before the custard goes on.
Can I get it ready ahead?
Yes. Make the beef layer the day before and keep it covered in the fridge. Pour over the custard just before baking and add 10 minutes.
Per
- Calories
- 177
- Protein
- (34%)
- 15 g
- Fat
- (59%)
- 11 g
- Carbohydrates
- (6%)
- 3 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 369 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 3029 kcal goes into the pot and 2077 g of ingredients comes out as about 1712 g of food: 177 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.