A simple and hearty casserole that captures the flavors of a bacon cheeseburger. This dish is perfect for weeknight dinners and can be easily scaled for crowds.
Author:Claire
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound ground beef
1 pound bacon, cooked and crumbled
1 onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 (10.5 ounce) can condensed tomato soup
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: cooked pasta, potatoes, or cauliflower rice for low-carb version
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium heat until browned. Drain off any excess grease.
Add the chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened, about 5 minutes.
Stir in the condensed tomato soup, milk, salt, and pepper. Bring to a simmer.
Remove the skillet from the heat. Stir in the crumbled bacon and half of the shredded cheeses.
If using, stir in your chosen base (cooked pasta, potatoes, or cauliflower rice).
Pour the mixture into a 9×13 inch baking dish.
Top with the remaining shredded cheeses.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Let stand for a few minutes before serving.
Notes
For a keto-friendly version, omit pasta or potatoes and use cauliflower rice or serve as is.
This casserole reheats well. Cover and refrigerate leftovers for up to 3 days. Reheat in the oven or microwave until heated through.
You can assemble this casserole ahead of time and bake it later. Cover and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
This recipe is great for meal planning and can be frozen before baking. Thaw overnight in the refrigerator and bake as directed.