Friday, February 1, 2019

IMPOSSIBLE CHEESEBURGER CASSEROLE








IMPOSSIBLE CHEESEBURGER CASSEROLE

This is a low-carb makeover of an incredibly popular Betty Crocker recipe. The topping was made to mimic the Bisquick used in it.   Serve with cauli-mash and another vegetable of your choice.


1 tbsp olive oil (15 mL)
21/2 lbs ground beef (1.1 kg)
1 large onion, chopped
21/2 tsp salt (12 mL)
1/2 tsp black pepper (2 mL)
1/2 cup water (125 mL)
2 cups grated Cheddar cheese (500 mL)
Bisquik-like Topping:
11/4 cups Gluten-Free Bake Mix 2, OR (300 mL)
  Gluten-Free, Grain-Free Bake Mix, OR
  try 1 cup almond flour and 3 tbsp coconut flour, OR
  my new Keto Bake Mix
11/2 tsp baking powder (7 mL)
3 tbsp butter (45 mL)
4 eggs
3/4 cup water (175 mL)
3/4 cup whipping cream (175 mL)

Preheat the oven to 400°F (200°C).

In large nonstick frying pan, in olive oil, cook ground beef and onions over medium high heat, breaking up the meat as it cooks. Sprinkle with salt and pepper. Add some water after the beef has browned some and continue cooking until meat is thoroughly cooked.  Fill 9 x 13-inch (23 x 33 cm) casserole dish with the meat onion mixture.  Sprinkle with grated Cheddar cheese.

Bisquik-like Topping:  In medium bowl, combine Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix, Or alternative, OR Keto Bake Mix and baking powder.  Whisk with wire whisk to combine well.  Rub in butter.  In another medium bowl, whisk eggs and then whisk in water and whipping cream.  Add to dry ingredients and use the wire whisk to mix well.   Pour topping over the meat and cheese.  Bake 25 minutes until set and golden brown.

Yield:  12 servings
1 serving
447.7 calories
27.1 g protein
35.0 g fat
0.2 g fiber
4.5 g net carbs


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