This lowcarb cheeseburger casserole has all the flavor of an old fashioned cheeseburger but with out the heavy dose of carbs.
I remember eating in diners. They were decorated in a lot of chrome and usually turquoise or red vinyl seating. The food was always basic home-style, hot, and plentiful. I loved it when we sat at the counter and I got to twirl on the stools. The. Best. Part.
My favorite dish was a cheeseburger, fries, and a Coke. Back then we didn’t get coke (or pop, or soda, or whatever you want to call it) very often — they were saved for special occasions. I was lucky because my dad took me to run errands with him every Saturday and it usually involved stopped for lunch. I don’t know what the difference is but I swear the hamburgers just don’t taste the way they used to. We’ve probably healthified them too much!
Anyway, this low carb cheeseburger casserole is not the prettiest dish on the block but if you love those old fashioned cheeseburgers like I do then you’ll agree that it is one of the tastiest. Ground meat, some tomatoes, pickles, a little onion, cheese, and mustard bring back that old fashioned flavor and a little cauliflower gives it that high carb feel. Serve it hot with a side salad and you are good to go.
I wouldn’t freeze it – the pickles might get a weird texture but really it’s so easy that there’s no reason to. One thing I like to do is have my basic ingredients cooked and stored in the fridge so when I want to make something, like this low carb cheeseburger casserole, all I have to do is mix the ingredients and warm it through. Makes it even faster. 🙂
Diner Style Cheeseburger Casserole
- 1/3 pound ground beef
- 2 tablespoons onion
- 1 1/2 ounces cheese divided use
- 1/2 cup cauliflower cooked
- 2 tablespoons dill pickles chopped
- 1/4 cup tomatoes Ro-tel
- 1 teaspoon yellow mustard prepared
- Brown the onion and ground beef.
- Add the tomatoes, cauliflower, and pickles.
- Heat through then add the mustard and 1 ounce of cheese.
- Stir until the cheese is melted.
- Top with remaining cheese and a little more mustard before serving.
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