This high protein cheeseburger bake features lean ground turkey, melted cheddar cheese, and savory spices for a satisfying low-carb dinner. It's an easy, 30-minute meal perfect for busy weeknights and…

Ingredients

• 1 lb (454g) lean ground turkey (93/7)
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup dill pickle chips, chopped
• 2 tbsp tomato paste
• 1 tbsp yellow mustard
• 1 tbsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz (113g) cream cheese, softened
• 1 cup shredded cheddar cheese
• 3 large eggs
• 1/4 cup heavy cream
• Optional: sesame seeds for garnish

Instructions

Step 1

Preheat your oven to 375°F (190°C). While the oven heats, gather all ingredients. This casserole comes together quickly, so having everything prepped and measured is essential. You’ll need a 9×9-inch baking dish or a similar 2-quart casserole dish. Lightly grease it with non-stick spray or a thin layer of olive oil to ensure easy cleanup. The cream cheese should be at room temperature so it blends smoothly into the egg mixture without lumps.

Step 2

In a large skillet over medium-high heat, add the olive oil. Once shimmering, add the diced onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Then add the ground turkey. Break it apart with a wooden spoon and cook for 5-7 minutes, stirring occasionally, until the turkey is no longer pink. The meat should be browned and crumbly. Drain any excess fat if needed, though lean turkey should have minimal fat. The Maillard reaction on the meat adds deep savory flavor, so don’t rush this step.

Step 3

Reduce heat to low. Stir in the tomato paste, yellow mustard, Worcestershire sauce, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly. This blooming step intensifies the flavors and mimics the classic cheeseburger taste. Then add the chopped dill pickles and stir to combine. Remove the skillet from heat and let it cool slightly while you prepare the custard base.

Step 4

In a medium bowl, whisk together the softened cream cheese, eggs, and heavy cream until smooth and fully combined. Make sure there are no lumps of cream cheese. The mixture should be thick but pourable. This egg-cream mixture acts as a binder and adds richness, replacing the need for a traditional pasta or rice base. It also creates a custard-like texture that holds the casserole together.

Step 5

Spread the cooked turkey mixture evenly in the prepared baking dish. Pour the cream cheese-egg mixture over the top, making sure it covers the meat evenly. Gently shake the dish to distribute the liquid. Sprinkle the shredded cheddar cheese evenly over the top. The cheese will melt into a golden, bubbly crust that is irresistible. For extra browning, you can add a pinch of paprika on top.

Step 6

Bake in the preheated oven for 18-20 minutes, or until the edges are bubbly and the center is set. The casserole should jiggle slightly in the middle when shaken, but not be liquid. If you insert a knife near the center, it should come out clean. For a deeper golden crust, switch to broil for the last 1-2 minutes, watching carefully to avoid burning. Let the casserole rest for 5 minutes before slicing. This allows the custard to set completely and makes serving easier. Garnish with sesame seeds if desired, and serve warm.

For best results

• For the best texture, use lean ground turkey with a 93/7 lean-to-fat ratio. Higher fat content can make the casserole greasy, while extra lean (99/1) may result in a drier dish. If you prefer a juicier casserole, you can substitute ground chicken or a mix of turkey and lean ground beef. The key is to brown the meat well to develop flavor without overcooking.
• To achieve a silky, lump-free custard, ensure your cream cheese is fully softened to room temperature. If you're short on time, cut the cream cheese into small cubes and microwave on low power in 10-second intervals until soft but not melted. Whisk vigorously with the eggs and cream until the mixture is completely smooth. Any lumps will remain in the final dish.
• Pickles are essential for that classic cheeseburger tang. Use dill pickle chips, not sweet pickles, to keep the flavor profile savory. Chop them finely so they distribute evenly throughout the casserole. For extra crunch, you can add a few pickle slices on top before baking, but they may soften. Alternatively, serve fresh pickle slices on the side.
• This casserole is naturally low-carb and keto-friendly, with only about 5g net carbs per serving. If you want to add more vegetables, consider stirring in 1/2 cup of finely chopped bell peppers or mushrooms along with the onion. Just sauté them first to remove excess moisture, otherwise the casserole can become watery.
• Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. To reheat, microwave individual portions for 1-2 minutes, or reheat in a 350°F oven for 10 minutes. The casserole also freezes well for up to 3 months. Wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before reheating.

Variations

• Cheeseburger Casserole with Beef: Swap the ground turkey for lean ground beef (90/10) for a more traditional cheeseburger flavor. The beef adds a richer, beefier taste that pairs perfectly with the cheddar and pickles. Follow the same instructions; no other adjustments needed.
• Spicy Jalapeño Popper Version: Add 1-2 finely diced jalapeños (seeds removed for less heat) along with the onion. Stir in 2 oz of cream cheese and top with pepper jack cheese instead of cheddar. For extra kick, drizzle with hot sauce before serving. This variation adds a smoky, spicy twist.
• BBQ Bacon Cheeseburger Casserole: Cook 4 strips of bacon until crispy, then crumble. Replace the tomato paste with 2 tbsp of sugar-free BBQ sauce. Stir in the bacon bits and top with extra cheddar. The smoky bacon and tangy BBQ sauce elevate the casserole to new heights.
• Vegetarian Option: Omit the turkey and use 1 lb of crumbled firm tofu or a plant-based ground meat substitute. Sauté the tofu with the same spices and proceed with the recipe. The custard and cheese provide enough protein and fat to keep the dish satisfying. Add 1/2 cup of chopped mushrooms for extra umami.
• Dairy-Free Adaptation: Use dairy-free cream cheese and shredded vegan cheddar. Replace heavy cream with full-fat coconut cream (the thick part from a can of coconut milk). The texture will be slightly different but still delicious. Ensure all other ingredients are dairy-free.

Nutrition

• Calories385 kcal
• Total Fat28g
• Saturated Fat12g
• Cholesterol215mg
• Sodium680mg
• Total Carbohydrates6g
• Dietary Fiber1g
• Sugars3g
• Protein30g

Common Questions