Carnivore Cheeseburger Casserole! Feed a Family Keto/Carnivore!

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SkyeH

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Cheeseburger Casserole Recipe

subheading: Topping:

16 oz sour cream (by weight)

6 to 8 Tbsp egg white powder

2 tsp gelatin

Optional 2 Tbsp melted butter

Optional 2 to 3 Tbsp frozen butter topping

Optional ¼ tsp baking soda for fluffier top

subheading: Casserole Mix:

3 lbs ground beef (browned)

8 slices bacon (chopped/fried)

3 eggs

1 to 2 cups shredded cheese

½ cup heavy cream

Salt to taste

Optional ½ tsp black pepper

Optional ½ tsp garlic powder

Optional ½ tsp onion powder

Optional mustard to taste

Using a mixer combine sour cream with gelatin powder and optional melted butter if using.

Add 1-2 Tbsp at a time of egg white powder and mix well. After 4 Tbsp is mixed in check the texture for a brownie batter texture. If thin, add 2 more Tbsp of egg white powder and mix well and check texture again. Do this until a brownie batter texture is achieved, but don’t go beyond 8-10 Tbsp of egg white powder total even if texture is still thin. Whip on high 20-40 seconds and put this mix in the refrigerator for 1 hour. Add 1 to 2 Tbsp at a time of egg white powder and mix well. After 4 Tbsp is mixed in check the texture for a brownie batter texture. If thin, add 2 more Tbsp of egg white powder and mix well and check texture again. Do this until a brownie batter texture is achieved, but don’t go beyond 8 to 10 Tbsp of egg white powder total even if texture is still thin. Whip on high 20 to 40 seconds and put this mix in the refrigerator for 1 hour.

Turn oven to 450F to preheat. Brown ground beef with a couple large pinches of salt. Drain liquid from beef and move into a large bowl to cool. Chop and cook bacon, separate from bacon fat (reserve fat), and mix with beef. Add half cup of cream and bacon fat into a skillet and cook while whisking until cream becomes thick and leaves a track when pulling whisk or spatula through the cream. Remove from heat. Turn oven to 450F to preheat. Brown ground beef with a couple large pinches of salt. Drain liquid from beef and move into a large bowl to cool. Chop and cook bacon, separate from bacon fat (reserve fat), and mix with beef. Add half cup of cream and bacon fat into a skillet and cook while whisking until cream becomes thick and leaves a track when pulling whisk or spatula through the cream. Remove from heat.

Add ½ cup shredded cheese to hot cream and mix well. Return to warm burner of cheese won’t melt, but do not turn heat back on so cheese does not separate. Taste for salt and season as you wish. Pour this cheese over beef and bacon. Add optional seasons and mustard if using. Mix well. Taste for salt and add more if desired. Mix.

Add three raw eggs to beef and bacon mix and combine. Add ½ to 1 cup shredded cheese to this mix (to your taste) and combine. Pour this mixture into a 9x13 casserole baking dish and spread evenly. Use spatula to compress mixture into casserole dish. Top with more additional optional mustard if desired.

Remove topping mix from fridge. If using baking soda add and stir well. Pour topping mix over beef casserole mix and spread evenly. Let sit for 5 minutes is using baking soda. Grate 2 to 3 Tbsp optional frozen butter over top of casserole. Sprinkle tops with additional shredded cheese if desired.

Bake 10-25 minutes in a 450F oven until top is puffy and beginning to brown. Turn oven to 350, let oven door sit open for 1-2 minutes to cool slightly, then close oven oven door and bake an additional 20-30 minutes or until casserole is hot and bubbly around the edges and cooked in the center. Totally baking time should be around 40-60 minutes. Remove from oven and let rest for 5-10 minutes before cutting and serving. Bake 10 to 25 minutes in a 450F oven until top is puffy and beginning to brown. Turn oven to 350, let oven door sit open for 1 to 2 minutes to cool slightly, then close oven oven door and bake an additional 20 to 30 minutes or until casserole is hot and bubbly around the edges and cooked in the center. Totally baking time should be around 40 to 60 minutes. Remove from oven and let rest for 5 to 10 minutes before cutting and serving.

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