This cheeseburger casserole is a combination of ground beef, rice, cheese, bacon and seasonings, all baked together to golden brown perfection. Top with pickles, tomato and chipotle mayo for a family-friendly dinner that everyone will love!

slice of cheeseburger casserole being dished out

Everyone loves a good cheeseburger, and this cheeseburger casserole is like your favorite burger served up in casserole form! It’s a simple mix of ingredients and takes just minutes to put together, but the end result is a comfort food classic that’s sure to be a hit.

As an added plus, this dish makes for a super convenient weekday meal option. You can even prepare it in advance and then pop it in the oven when you’re ready to serve dinner!

It’s always nice to have some meal options, that are easy and the kids will enjoy. This cheeseburger casserole is totally that meal!

topping cheeseburger casserole with bacon

How to make this recipe

  • This recipes starts with cooking bacon until it’s nice and crisp.
  • Once the bacon is cooked, set aside and use the same skillet to cook the ground beef, onion, seasonings and then rice.
  • Remove from heat and add ketchup, mustard, Greek yogurt, egg whites and cheese. Stir until fully combined and transfer to baking dish, spreading it out evenly.
  • Top casserole with crumbled bacon and 1/2 cup shredded cheese, if using.
  • Bake the casserole until it’s bubbling and the cheese is melted, then serve with your favorite cheeseburger toppings.

Toppings:

  • Top cheeseburger casserole with your favorite burger fixings such as shredded lettuce, tomato, pickles, bacon, red onion, avocado and/or burger sauce. The options are endless!

Make ahead:

  • You can assemble the casserole up to 8 hour before you plan to bake it. Store it covered in the refrigerator until you’re ready to put it in the oven. You may need to increase the cooking time to compensate for starting with a cold casserole.

Storing leftovers:

  • Leftovers should be refrigerated in an airtight container and are best if used within 4 to 5 days.
  • Reheat in a microwave or an oven heated to 350°F until warmed through.

Tip: Leftover cheeseburger casserole is delicious as a dip with chips or as a filling for burritos and crunch wraps!

Freezing:

  • Baked cheeseburger casserole freezes well and can be stored for up to 3 months.
  • To enjoy after freezing, let it defrost overnight and reheat in a microwave or an oven heated to 350°F until warmed through.
baked cheeseburger casserole with a drizzle of chipotle mayo

Serving suggestions

We love to enjoy this dish with potato salad, potato chips or French fries for the complete burger night experience. This casserole is really satisfying enough to stand alone as a full meal and it even works paired with a light side salad or roasted veggies.

This is a great recipe to have for those busy nights when you don’t have a ton of time to get dinner on the table. It’s a crowd pleaser for both kids and adults! I hope y’all enjoy this dinner as much as my family did!

More Favorite Family Dinners:

serving of cheeseburger casserole on a small white plate

If you try this cheeseburger casserole recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

slice of cheeseburger casserole being dished out
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Cheeseburger Casserole

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This cheeseburger casserole is a combination of ground beef, rice, cheese, bacon and seasonings, all baked together to golden brown perfection. Top with pickles, tomato and chipotle mayo for a family-friendly dinner that everyone will love!
Author: Kim

Ingredients

  • 4 slices bacon
  • 1 lb. lean ground meat
  • 2 cups cooked rice
  • 1 onion, chopped, about 1 cup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 3 tablespoons ketchup
  • 1 tablespoons mustard
  • 1/3 cups plain Greek yogurt
  • 2/3 cups liquid egg whites
  • 1/3 cups shredded cheddar cheese

Optional toppings

  • 1/2 cup shredded cheddar cheese
  • diced tomato
  • dill pickle slices
  • drizzle of burger sauce or chipotle mayo

Instructions 

  • Preheat oven to 425 degrees F. Spray a 9×13 inch baking dish with cooking spray.
  • Cook bacon until crispy in a large skillet sprayed with cooking spray over medium high heat. Remove from skillet and crumble after allowing to cool slightly; set aside.
  • Into the same skillet, add ground beef, onion, and seasonings. Cook meat, breaking it up into crumbles, until browned, about 5-7 minutes. Add cooked rice, stir until warmed through.
  • Remove skillet from heat. Add ketchup, mustard, Greek yogurt, egg whites and cheese. Stir until fully combined and transfer to baking dish, spreading it out evenly. Top with crumbled bacon, egg whites, and 1/2 cup shredded cheese if using. Cover with foil and bake for 25 minutes, or until cooked through.
  • Remove from oven and remove foil. Bake an additional 5 minutes, or until cheese is just melted on top. Remove from the oven and garnish tomatoes, pickles and burger sauce, if desired, and enjoy!

Notes

Storing Leftovers:
  • Leftovers should be refrigerated in an airtight container and are best if used within 4 to 5 days.
  • Reheat in a microwave or an oven heated to 350°F until warmed through.
Freezing:
  • Baked cheeseburger casserole freezes well and can be stored for up to 3 months.
  • To enjoy after freezing, let it defrost overnight and reheat in a microwave or an oven heated to 350°F until warmed through.
Tip: Leftover cheeseburger casserole is delicious as a dip with chips or as a filling for burritos and crunch wraps!
Author: Kim
Course: Main Course
Cuisine: American
Serving: 1serving, Calories: 248kcal, Carbohydrates: 14g, Protein: 21g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 55mg, Sodium: 594mg, Potassium: 280mg, Fiber: 1g, Sugar: 2g, Vitamin A: 314IU, Vitamin C: 1mg, Calcium: 103mg, Iron: 2mg

Did you make this recipe?

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