This recipe for bacon cheeseburger casserole transforms a childhood comfort food into an anti-inflammatory meal for the whole family. Make it the night of, save leftovers for later, or even freeze half of the batch for your newest gluten free weeknight favorite.
2 lb ground beef
3 cups sweet potato, chopped (about 1.5 medium sized sweet potatoes)
8 slices nitrate free bacon, cooked and crumbled (use sugar free for Whole30)
1 cup green onion, chopped
½ tsp sea salt
¼ tsp black pepper (omit for AIP)
2 Tbsp coconut oil
½ 13.5 oz can coconut cream
1 tsp nutritional yeast
¼ tsp sea salt
Cook the bacon using your method of choice. I personally love to bake it – it gets nice and crispy in the oven. Here’s how you bake it: start by preheating your oven to 375°. Line a rimmed baking sheet with parchment paper, and lay bacon on top. Bake for 15-17 minutes depending on the thickness of your bacon. Remove from oven and let cool to crisp up more.
Meanwhile, steam your sweet potatoes. They should be fully cooked, but not mushy. I use the double broiler method to steam my potatoes, but you can also put a bit of water into a large microwave safe bowl, add the chopped potato and microwave in 30 second increments until softened.
While you’re waiting for the bacon to cook and potatoes to steam, you can get started browning your beef. Melt coconut oil in a large cast iron skillet over medium heat, and add ground beef, sea salt, and black pepper. After 2-3 minutes cooking, add the green onion, and 2 ½ cups steamed sweet potato (reserve ½ a cup for the cheese sauce). Let cook until all the beef is browned and the sweet potatoes can caramelized a bit on the outside.
Crumble the cooked and cooled bacon and add to the beef mixture. Stir to combine.
Before opening your can of coconut cream, shake it well to combine the cream with any coconut water in the can. Pour half the can into a blender, add the remaining ½ cup sweet potato, nutritional yeast and sea salt. Blend to combine.
Pour sauce on top of the beef mixture in the skillet, and place the entire skillet into the oven. If you aren’t using a cast iron skillet, and your skillet isn’t safe to go in the oven, transfer the mixture to an oven safe baking dish before popping into the oven.
After about 5 minutes, carefully remove the skillet from the oven. Serve with pickles, red onions, cherry tomatoes, and even ketchup and mustard for a Whole30 compliant Bacon Cheeseburger fix!
- Category: Main Dish
- Method: Stove top and oven
- Cuisine: American
Keywords: bacon cheeseburger casserole