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High Protein Cheeseburger Casserole - Comfort Food With a Lean, Satisfying Twist

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Lean ground beef (90–96% lean), 1.5 pounds
  • High-protein pasta (penne or rotini), 12 ounces (about 3/4 of a standard box)
  • Yellow onion, 1 medium, diced
  • Garlic, 3 cloves, minced
  • Tomato paste, 2 tablespoons
  • No-salt or low-sodium beef broth, 1 cup
  • Ketchup, 1/4 cup
  • Yellow mustard, 1 tablespoon
  • Worcestershire sauce, 1 tablespoon
  • Smoked paprika, 1 teaspoon
  • Black pepper, 1/2 teaspoon
  • Kosher salt, 3/4 to 1 teaspoon (to taste)
  • Greek yogurt (2% or nonfat), 3/4 cup
  • Liquid egg whites, 1/2 cup (or 3 large egg whites)
  • Reduced-fat shredded cheddar, 1.5 cups
  • Dill pickles, 1/2 cup diced, plus extra slices for topping
  • Green onions, 2–3, sliced
  • Olive oil or avocado oil, 1 tablespoon
  • Optional toppings: shredded lettuce, chopped tomatoes, hot sauce

Method
 

  1. Preheat and prep: Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook the pasta: Boil the high-protein pasta in salted water until just shy of al dente (about 1–2 minutes less than the package suggests). Drain and set aside.
  3. Brown the beef: Heat the oil in a large skillet over medium-high. Add the ground beef, breaking it up as it cooks, until no longer pink. Spoon off excess fat if needed.
  4. Sauté aromatics: Add the diced onion and cook 3–4 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
  5. Build the sauce: Stir in tomato paste, ketchup, mustard, Worcestershire, smoked paprika, pepper, and salt. Add beef broth and simmer 3–4 minutes to thicken slightly.
  6. Boost the protein: Reduce heat to low. Whisk together Greek yogurt and egg whites in a small bowl. Remove the skillet from heat and quickly stir in the yogurt-egg mixture until smooth and creamy. Do not boil—you want it silky, not scrambled.
  7. Combine: Fold in the drained pasta, 1 cup of the cheese, and the diced pickles. Taste and adjust seasoning.
  8. Assemble and bake: Spread the mixture in the baking dish. Top with the remaining 1/2 cup cheese. Bake 15–18 minutes, until bubbly and lightly golden around the edges.
  9. Finish and serve: Let rest 5 minutes. Sprinkle with green onions and extra pickle slices. Add shredded lettuce and chopped tomatoes on top if you like that “burger” finish.