This Bacon Cheeseburger Casserole combines all the delicious flavors of a cheeseburger between two layers of thinly sliced potatoes. Made with only 7 ingredients, it’s a simple casserole that the whole family is sure to love. It’s gluten free, dairy free, and grain free.
I would usually argue that nothing beats a cheeseburger on the grill but this Bacon Cheeseburger Casserole is a serious contender. It has all the ingredients that you would expect from a burger-ground meat, cheese, onions, tomatoes and bacon- but replaces the bun for sliced potatoes and the grill for the oven. The bottom layer of potatoes is so tender and soaks up the flavors of the bacon and dairy free nacho cheese while the top layer of potatoes is perfectly crispy. Just like a cheeseburger, you can add your favorite toppings which makes this casserole a fun option that can be tailored to everyone in the family.
What Ingredients are Needed?
This casserole only uses 7 simple ingredients to create that mouth-watering cheeseburger taste:
- Potatoes: This recipe calls for 4 large russet potatoes and acts like the bun, keeping the delicious filling intact.
- Bacon: In my opinion, the bacon makes this recipe as it adds so much flavor. If looking for a healthier option, try to find bacon that does not contain additives or added sugar.
- Ground turkey: I use ground turkey but you can also use ground beef if you prefer.
- Siete Mild Nacho Cashew Queso: I’m obsessed with all things Siete because they make the most delicious gluten free certified foods and this queso is no exception. It’s made with real ingredients and is also dairy free and grain free. Plus, it gives this casserole the perfect cheesy flavor! Check it out here.
- Onion: The diced onion is sautéed in extra virgin olive oil and brings out the savory flavor of the ground meat.
- Tomatoes: I use canned diced tomatoes in the filling because they cook better than fresh tomatoes.
- Spices: Season the cheeseburger filling with salt, pepper, and garlic powder for some extra flavor.
Bonus: TOPPINGS! You can add any of your favorite toppings that you’d typically put on your cheeseburger once the casserole is done cooking. I love to add lettuce, avocado, fresh tomatoes, and pickles. But you should also know that this casserole is just as good without the toppings! My husband prefers it with no toppings and it’s still one of his favorite recipes.
Let’s Get Cooking
Start by preheating the oven to 400 degrees. Dice the onion and add it to the skillet with the heated extra virgin olive oil. Cook on high heat until the onions are translucent and then add the ground turkey to the skillet. Continue to cook on medium-high heat until the ground turkey is browned. I like to start washing and peeling the potatoes while the turkey is browning to save some time. Set the peeled potatoes aside and drain the grease from the skillet once the turkey is browned.
Drain and rinse the canned tomatoes and dice them into smaller pieces. Add the tomatoes, salt, pepper, garlic powder, and nacho queso to the skillet and cook on low heat for 5 minutes. Cook the bacon in the microwave for 4 1/2 minutes. If it still needs more time, continue to cook in the microwave for 30 second increments until it is crispy.
While the filling and bacon are cooking, cut the peeled potatoes into thin (about 1/4 inch) slices. Using a mandoline slicer makes this much easier but a knife will also work. Cut the cooked bacon into small pieces and add it into the cheeseburger filling. Place about half of the potato slices on the bottom of a 9 by 13 casserole dish making sure that it is evenly covered. Pour the cheeseburger filling from the skillet on top of the potatoes. Layer the remaining sliced potatoes on top of the filling and sprinkle with salt and pepper. Bake at 400 degrees for 45 minutes. If you want the top layer of potatoes to get crispy, broil the casserole for 5 minutes.
If you try this Bacon Cheeseburger Casserole, make sure to tag me on Instagram @theglutenfreegrasses so I can see! You can also let me know what you think by leaving a comment below. Enjoy!
-Kelsey
Bacon Cheeseburger Casserole (Dairy Free & Gluten Free)
Course: Lunch, DinnerDifficulty: Moderate6
servings30
minutes45
minutes1
hour15
minutesIngredients
4 large russet potatoes
1 sweet onion
1 Tablespoon extra virgin olive oil
2 lbs ground turkey
1 can (14.5 ounces) diced tomatoes
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons garlic powder
5 pieces of bacon
1 can (10.8 ounces) Siete Mild Nacho Cashew Queso
Directions
- Start by preheating the oven to 400 degrees. Dice the onion and add it to the skillet with the heated extra virgin olive oil. Cook on high heat until the onions are translucent and then add the ground turkey to the skillet. Continue to cook on medium-high heat until the ground turkey is browned.
- Wash and peel the potatoes while the turkey is browning. Set the peeled potatoes aside and drain the grease from the skillet once the ground turkey is browned. Drain and rinse off the canned tomatoes and dice them into smaller pieces. Add the tomatoes, salt, pepper, garlic powder, and nacho queso to the skillet. Continue to cook on low heat for 5 minutes. Cook the bacon in the microwave for 4 1/2 minutes. If it still needs to more time, continue to cook in the microwave for 30 second increments until it is crispy.
- While the filling and bacon are cooking, cut the peeled potatoes into thin (about 1/4 inch) slices. Using a mandoline slicer makes this much easier but a knife will also work. Cut the cooked bacon into small pieces and add it to the cheeseburger filling. Place about half of the potato slices on the bottom of a 9 by 13 casserole dish making sure that it is evenly covered. Pour the cheeseburger filling from the skillet on top of the potatoes. Layer the remaining sliced potatoes on top of the filling and sprinkle with salt and pepper. Bake at 400 degrees for 45 minutes. If you want the top layer of potatoes to get crispy, broil the casserole for 5 minutes.