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prep time
15 min
cook time
50 min
ready time
1 h 5 min
Keto Mushroom Swiss Cheeseburger Casserole
Classic cheeseburgers are great, but there are so many unique ways to serve them! If you like mushroom swiss cheeseburgers, take a peek at this Keto casserole recipe. A casserole dish is filled with a hearty burger filling and topped with a layer of tender, saucy brown mushrooms. Keep things simple with a couple of fresh-ingredient burger toppings and a layer of melted swiss cheese. Serve the casserole hot while the cheese is still melted and gooey and the mushrooms are soft. Of course, Keto casserole recipes are also perfect for any meal prepping needs or for those who like to freeze large batches of food in advance. Treat the storage and reheating process of this recipe just like you would any other casserole dish.
More Keto Cheeseburger Recipes
If you’ve ever had the pleasure of a “cheat day”, you know a classic American cheeseburger knows how to hit the spot like no other! On the Keto diet, cheat days are nearly impossible to come by (and really don’t help you). Instead of “cheating”, use Carb Manager to find your favorite Keto cheeseburger recipes you can make any time. Search “cheeseburger” in the recipe library, and you’ll come across burgers, salads, casseroles, soups, pies, pizzas, stews, and every rendition of a cheeseburger you can imagine!
Recommended Side Dishes
You may want a little more on your plate than just a slice of Keto cheeseburger casserole. Since this recipe is high in protein, it’s recommended that any other side dishes include higher amounts of fat with few carbs. Salads with high-fat dressings, low-carb vegetables cooked in olive oil, or high-fat condiments and sauces should be your go-to. Avoid higher carb Keto recipes, like rolls, chips, and crackers to keep yourself in Ketosis.
Net Carbs
1.4 g
Fiber
0.3 g
Total Carbs
1.9 g
Protein
35.2 g
Fats
21 g
344 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter, unsalted
2 tbsp
Brown mushrooms
4 oz
Red wine vinegar
1.5 tsp
Salt
1 dash
Onion powder
0.13 tsp
Ground beef
1.5 lb
Raw egg
1 large
Parmesan cheese
1 tbsp, grated
Seasoned salt
0.75 tsp
Black pepper
0.13 tsp
Mustard powder
0.5 tsp
Garlic powder
0.25 tsp
Onion powder
0.13 tsp
Thyme, dried
0.13 tsp
Tomato
1.5 oz
Shredded lettuce
1.5 oz
Swiss cheese
3 slice (from pre-sliced package) - each 3/4 ounce
Recipe Steps
steps 3
1 h 5 min
Step 1
Melt butter in a pan over low heat. Slice whole mushrooms, and stir them gently into the melted butter. Cover the pan with a lid and let the mushrooms tenderize and cook down. Continue cooking the mushrooms, adjusting the heat as necessary to avoid burning, until the edges start caramelizing in the butter. Stir red wine vinegar, salt, and onion powder into the pan. Cover the pan and continue cooking until the liquid bubbles and reduces until you’re left with a caramelized mushroom topping.Step 2
Set the mushrooms aside and turn on an oven to preheat to 350 degrees. Spray a glass 9x13 baking dish with pan spray. In a large mixing bowl, combine ground beef, egg, parmesan cheese, seasoned salt, pepper, mustard powder, garlic powder, onion powder, and thyme to make the casserole filling. Press the beef filling into the prepared baking dish and press it into all the corners and edges. Poke several holes all the way through the beef filling to help avoid shrinkage in the oven later.Step 3
Pour the cooked mushrooms and any sauce over the beef filling, spreading it out evenly. Add one slice of tomato per serving on top of the casserole, followed by an even layer of shredded lettuce. Arrange a final layer of swiss cheese slices on the top of the casserole. You can cut and arrange pieces as pictured to make sure the layer is even. Bake the casserole for 30 minutes or until the cheese is melted and golden and the beef passes a meat thermometer check. After cooling the casserole for 5 minutes, slice and serve.
Comments
StupendousKale464478 3 years ago
This was SO good! I did 2 lbs/8 servings so we’d have more leftovers. I also used a full 8 oz of mushrooms because it just seemed too little. I also used Gouda because one of the people eating doesn’t do Swiss.