Big Mac Casserole
Why you’ll love this recipe
- This Big Mac Casserole tastes just like a big mac, without the drive thru.
- Minimal ingredients and ready in under 30 minutes.
- Use the same big mac sauce recipe for burgers or fry sauce.
- Both kids and adults will love this recipe.
What is Big Mac Casserole?
It is just as it sounds .. a Big Mac in casserole form to make a deliciously flavorful big mac casserole. All the flavors you love in a Big Mac loaded up into a single dish and on the table in under 30 minutes. I even added some potatoes in there to give you a side of fries.
Can you use other meats besides beef?
Definitely! Use ground turkey, chicken, or even shredded chicken for this big mac casserole. Do know that if you swap the meat you will lose some of that big mac taste in the sense that a big mac burger is a beef patty.
What size casserole dish should you use?
I am using a 8-inch by 8-inch dish but you can use any size for this big mac casserole.
Tips for making this casserole
- Cut the potatoes into small pieces. The larger the pieces the longer they will take to cook.
- Use white onion, not yellow onion.
- The lettuce will get soggy in the fridge so I’d suggest adding it to each serving or to the top if you plan to eat it all.
- Add a good amount of lettuce and have yourself a delicious and filling big mac casserole salad!
- Using a higher percent fat beef will add some extra fatty flavor to this dish. If you end up with too much liquid after cooking, drain some but not all of it.
- I suggest you do not use low-fat cheese for this as it does not melt as well as full fat.
How to lower the fat per serving
If you need to lower the fat in each serving use low-fat mayonnaise and reduced-fat cheese. Reduced-fat cheese will not melt as well but will save some calories and grams of fat per serving in this big mac casserole. Alternatively using ground turkey 99/1 will lower it as well.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for Big Mac Casserole.
Ground Beef: this recipe uses lean 96/4 ground beef. You can use any beef you’d like. The higher the fat the more flavor you’ll get. Substitute with ground turkey, chicken or shredded chicken.
Mustard: what I consider to be the secret ingredient in the beef. I would not recommend omitting this.
Russet Potatoes: you can substitute out the potatoes with sweet potatoes, golden potatoes or even fingerling. To try to add that French fry flavor I went with russet. Be sure to cut the potatoes into small pieces. The larger the pieces the longer it’ll take to cook.
White Onion: to get that true Big Mac flavor be sure to use white onion, not yellow.
Mayonnaise: I am using olive oil mayonnaise, you can use your favorite brand or a lower fat version.
Ketchup: use regular, sugar free or vegetable ketchup. Whatever works best for you! Nutrition facts are for regular ketchup.
Dill Pickles: for the true Big Mac taste use dill pickle chips. You will use chopped chips in the sauce along with juice and add full chips on top after baking.
Cheddar Cheese: this recipe uses full fat cheddar cheese. You can use pre shredded or shred directly off a block. I would not suggest using low fat as it does not melt as well as full fat but that is entirely up to your preference.
How to make this casserole:
Step 1
Preheat the oven to 375 degrees Fahrenheit. Wash and chop your potatoes, leaving the skin on, into small pieces. The smaller the better.
Step 2
Heat a pan over medium and add the olive oil. Add potatoes to the hot oil and 1/4 cup of water. Season the potatoes generously with salt and pepper and cook until they begin to soften, stirring often so you do not burn the bottoms. This could take anywhere from 5 to 10 minutes depending on the size of your potatoes. Once the potatoes have softened place them in the baking dish.
Step 3
In the same pan you cooked the potatoes add the ground beef and onions. Cook until the ground beef is mostly cooked through and the onions have softened. Season with salt, pepper, garlic powder, onion powder and mustard. Stir to combine well. Add the cooked beef mixture to the potatoes in the baking dish and mix together.
Step 4
Top the potato and beef mixture with shredded cheddar cheese and cover with foil. Place in the oven for 15 minutes until the cheese has melted.
Step 5
While the casserole bakes make you big mac sauce. Combine mayonnaise, ketchup, chopped pickles and pickle juice and stir to combine. Place in the fridge until ready to add to your casserole.
Step 6
When the casserole is done baking, remove from the oven and remove the foil. Top with the big mac sauce drizzled across the top (use it all!), shredded lettuce, chopped white onion, chopped tomatoes and full pickle chips. Serve and enjoy your big mac casserole!
What to serve with this recipe?
This big mac casserole is great as a standalone meal. You could also serve with fresh french fries, a side salad or roasted vegetables.
What is the serving size for this casserole?
Nutrition facts are an estimate. As always for the most accurate measurement per serving weigh your final dish and divide by the serving size.
Serving size is approximately 230 grams with all the big mac sauce, 1 chopped vine tomato, a handful of white onion, handful of lettuce and approximately 1/4 cup dill pickle chips.
If you like this recipe be sure to check out some of our other easy recipes!
Big Mac Casserole
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Ingredients
- 1 lbs. lean ground beef 96/4
- 1 lbs. russet potatoes chopped
- 1/2 white onion chopped
- 1/4 cup water
- 1 tsp. olive oil
- 2 tsp. yellow mustard
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 cup shredded cheddar cheese 112g
Big Mac Sauce
- 1/4 cup mayonnaise 55g
- 1/4 cup ketchup 65g
- 1/4 cup dill pickles chopped
- 1 tbsp. dill pickle juice
Toppings
- 1 vine tomato chopped
- handful white onions chopped
- handful shredded iceberg lettuce
- 1/4 cup dill pickle chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Wash and chop your potatoes, leaving the skin on, into small bite size pieces. The smaller the better.
- Heat a pan over medium heat on the stove and add the olive oil to the pan. Add potatoes to the hot oil and 1/4 cup of water. Season the potatoes generously with salt and pepper and cook until they begin to soften, stirring often so you do not burn the bottoms. This could take anywhere from 5 to 10 minutes depending on the size of your potato chunks. Once the potatoes have softened, place them in the baking dish.
- In the same pan you cooked the potatoes, add the ground beef and onions. Cook until the ground beef is mostly cooked through and the onions have softened. Season with salt, pepper, garlic powder, onion powder and mustard. Stir to combine well. Add the cooked beef mixture to the potatoes in the baking dish and mix together.
- Top the potato and beef mixture with shredded cheddar cheese and cover with foil. Place in the oven for 15 minutes until the cheese has melted.
- While the casserole bakes make you big mac sauce. Combine mayonnaise, ketchup, chopped pickles and pickle juice and stir to combine. Place in the fridge until ready to add to your casserole.
- When the casserole is done baking, remove from the oven and remove the foil. Top with the big mac sauce drizzled across the top (use it all!), shredded lettuce, chopped white onion, chopped tomatoes and full pickle chips. Serve and enjoy!
Notes
- Nutrition facts are a estimate. As always for the most accurate measurement per serving weigh you final dish and divide by the serving size.
- You can use any type of ground meat but ground beef will give the most authentic flavor.
- Save extra Big Mac sauce to use as a spread on sandwiches or wraps.
Made this for the first time last night and it did not disappoint! Will definitely be adding this into our weekly rotation!
Have made this twice now and my only regret is that I don’t double it. My daughter wanted the leftovers this last time and I was so sad to share them haha Definitely becoming a regular in our rotation!
My partner and I make this at least once a week. So delicious and a great way to integrate a balanced meal with a good protein/carb/fat ratio! Can’t recommend this recipe enough!!
I was presently surprised on how well this recipe turned out. I wasn’t expecting much but the flavors all came together and it tasted amazing. My husband wants this to be a part of our routine meals. Thank you for coming up with this recipe 💯
This was amazing! I subbed rutabaga for the potatoes and still was great! Will become a normal in the monthly rotation.
Super Yummy!! Loved it
This was sooooo good hard to believe how healthy it is and hit my macros! Super yummy
This is AMAZING. I haven’t had fast food in years (always makes me feel crummy) but dang I always missed big macs. This is a fabulous replacement. Its got soft potatoes, flavorful meat, and that oh so good sauce.
This only replacement I did out of laziness was used dill relish instead of fresh pickles.
Ma’am you knocked this out of the park.
This was soooooo good and super easy! I wasn’t sure about the potatoes going into it but it was delicious and came together perfectly. The Big Mac sauce bomb, will be making this on the regular!
Loving this!!!
OMG this may be my favorite dinner recipe yet! So fast and easy to make! I look forward to eating this for dinner. I added a little worcestershire the the ground beef and onion while it cooked. I would definitely make a double batch of this next time and put it in a 9×13 so I can have leftovers for the family!
Easy and delish!!
we’ve tried several of her recipes and all have been amazing but this is a fav! my husband LOVES big macs and said the hit the spot for him! the entire family loved it!
So easy and so yummy!! It was a fam favorite for sure!!
Absolutely delicious and so easy! I’ll definitely be making this again and again! Couldn’t believe how much this truly tasted like a Big Mac!