Do you want the taste of a juicy cheeseburger without the macros of one? This high-protein cheeseburger casserole has you covered!
Packed with lean ground beef, potatoes, melted cheese, and all the savory goodness of a classic cheeseburger ... This casserole is a satisfying and macro-friendly dish that doesn't compromise on flavor.
The best part is, it's loaded with 29 grams of protein per serving to keep you full and energized!
This casserole is perfect to make for the family or even a great recipe for your weekly meal prep.
Let’s get started on this protein-packed, cheesy masterpiece!
High-Protein Cheeseburger Casserole
Servings: 6 (1 Serving = 1/6 of the Recipe)
Prep Time: 10 Minutes
Cook Time: 15 Minutes
INGREDIENTS:
Casserole:
1lb 96% Lean Ground Beef
1lb Russet Potatoes
1/2 White Onion, Chopped
1/4 Cup Water
1 Tsp Olive Oil
2 Tsp Yellow Mustard
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 Cup Shredded Cheddar Cheese
Cheeseburger Sauce:
1/4 Cup Light Mayonnaise
1/4 Cup Ketchup
1/4 Cup Dill Pickles
Toppings:
1 Medium Tomato
1/4 Cup White Onion
1/4 Cup Shredded Iceberg Lettuce
1/4 Cup Dill Pickle Chips
DIRECTIONS:
For this recipe, you'll need:
• 8x8" Casserole Dish
• Large Mixing Bowl
• Large Saucepan
• Knife
• Mixing Spoon
• Aluminum Foil
• Cutting Board
1. Preheat the oven to 375℉.
2. Wash and chop the potatoes, with the skin on, into small cubes.
3. Heat the large saucepan over medium heat, then add olive oil and water to the pan. From here, add in the cubed potatoes. As the potatoes begin to soften, season them generously with salt and pepper. Continuously stir so the bottoms of the potatoes don’t burn. Once the potatoes are soft, add them to your 8x8” casserole dish. You can check the softness by piercing the potato with a fork.
4. In the same pan, add the ground beef and chopped onion. Cook the ground beef mostly through and until the onions are soft. Season the mixture with salt, pepper, garlic, onion powder, and mustard. Mix until combined well.
5. Add the ground beef mixture to your casserole dish and mix to combine well with the potatoes.
6. Top the beef and potato mixture with the shredded cheddar cheese and cover the casserole dish with foil. Once covered, place the dish in the oven to cook for 15 minutes, or until the cheese has melted.
7. Next, start the cheeseburger sauce. Chop the dill pickles, then combine them with the light mayonnaise and ketchup. Mix well before placing the sauce in the fridge (you will be using it later).
8. On a cutting board, chop the white onion and tomatoes to set aside.
9. Once the casserole is done baking in the oven, remove the foil, then drizzle the casserole with the cheeseburger sauce. Next, add the shredded lettuce, chopped white onions, chopped tomatoes, and pickle chips.
10. Enjoy, or store in the fridge to have throughout the week! Fresh for up to 5 days in the fridge.
MACROS PER SERVING:
Calories: 352
Protein: 29g
Carbs: 24g
Fat: 15g
Fiber: 3g
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Recipe In The 1st Phorm App
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