I was inspired by the Impossible Cheeseburger Pie recipe from Bob’s Red Mill website. I removed the onion to make it low FODMAP friendly and added some herbs and chicken stock to give my version flavor. Instead of baking in a pie plate, I opted for 4 small casserole dishes. That made 4 very hearty portions, I might divide the recipe into 6 more modest portions next time.
Crazy Cheeseburger Bake
- 16 – 18 oz Grass Fed Lean Ground Beef
- 1/4 tsp Dried Oregano
- 1 tsp Freeze-Dried Chives
- 3 TBs Basil/Spinach nut-free “pesto” — optional
- 3/4 cup Gluten-Free Bisquick Mix
- 1 +1/4 cup Unsalted Chicken Stock (or water)
- 1/4 cup Lactaid Fat-Free Milk
- 3 large Organic Egg
- 1 Tomato, sliced and quartered
- 1/2 cup Sharp Light Shredded Cheddar Cheese
- 1/2 cup Low Moisture Part Skim Mozzarella Shredded Cheese
- Preheat oven to 400ºF. Lightly grease individual sized baking dish and set aside.
- Mix the two cheeses in a small bowl and set aside.
- Place oregano and chives in a large frying pan. Add beef, brown, drain (if necessary) and divide the meat mixture between the prepared baking dishes. Add a heaping teaspoon of basil/spinach pesto to each dish and mix into meat if desired. [The basil/spinach pesto I used is the same as I make for my little pizzas. I just happened to have an excess sitting in my fridge. I think it was a good addition.]
- Blend stock (or water), milk, eggs, and biscuit mix in a food processor on high until smooth. Pour batter over hamburger.
- Bake for 25 minutes. Remove dishes from oven and top with sliced tomatoes and cheese. If you will be eating some portions at a later time they may be left to cool and refrigerate at this point. Return the portions you will be serving to the hot oven for 5 to 8 more minutes. If you like your cheese toasty you might wish to broil for a minute or two, watching closely.
When reheating stored portions, place covered casseroles in a 350ºF oven for 20 to 30 minutes, then uncover and broil for a minute or two, until cheese reaches the desired color.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 17 g||26 %|
|Saturated Fat 4 g||21 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 254 mg||85 %|
|Sodium 568 mg||24 %|
|Potassium 168 mg||5 %|
|Total Carbohydrate 22 g||7 %|
|Dietary Fiber 1 g||4 %|
|Sugars 4 g|
|Protein 48 g||96 %|
|Vitamin A||26 %|
|Vitamin C||11 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- ½ ounce fresh basil
- ½ ounce fresh spinach leaves
- 1 ounce fresh chives
- 2 TBs grated Parmesan cheese
- 1 TB olive oil