Description
This Big Mac Casserole transforms the iconic fast-food burger into a warm, comforting dish that’s perfect for family dinners. Imagine juicy ground beef, melty cheddar cheese, and crispy potatoes, all layered together and topped with a tangy, creamy Big Mac sauce that’s spiked with a hint of smoked paprika for a unique twist. Fresh lettuce, tomatoes, pickles, and onions add a crisp, burger-like finish. Inspired by my journey of recreating comforting dishes to stay connected to home, this casserole is quick, kid-friendly, and bursting with nostalgic flavors that bring everyone to the table.
Ingredients
1 lb (450g) lean ground beef (90% lean or higher)
2 medium russet potatoes (about 1 lb/450g), diced into ½-inch cubes
1 cup (100g) shredded cheddar cheese
1 small onion (about ½ cup/80g), finely diced
1 tsp garlic powder
1 tsp onion powder
1 tsp yellow mustard
1 tbsp Worcestershire sauce
1 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
For the Big Mac Sauce:
½ cup (120g) mayonnaise
2 tbsp (30g) ketchup
2 tbsp (20g) finely chopped dill pickles
1 tbsp pickle juice
1 tsp yellow mustard
½ tsp smoked paprika
For Toppings:
1 cup (50g) shredded iceberg lettuce
½ cup (75g) cherry tomatoes, halved
¼ cup (40g) diced dill pickles
¼ cup (40g) finely diced onions
1 tsp sesame seeds (optional, for garnish)
Instructions
Prepare the Potatoes: Preheat oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add diced potatoes, season with salt and pepper, and sauté for 8-10 minutes, stirring occasionally, until tender and lightly golden. Transfer to a plate and set aside.
Cook the Beef: In the same skillet, add ground beef, diced onion, garlic powder, onion powder, mustard, and Worcestershire sauce. Cook over medium heat, breaking up the beef with a spatula, until browned and cooked through, about 5-7 minutes. Drain excess fat.
Assemble the Casserole: In a 9×13-inch baking dish, spread the sautéed potatoes in an even layer. Top with the beef mixture, then sprinkle shredded cheddar cheese evenly over the top.
Bake: Place the dish in the preheated oven and bake for 15-20 minutes, until the cheese is melted and bubbly.
Make the Big Mac Sauce: In a small bowl, whisk together mayonnaise, ketchup, chopped pickles, pickle juice, mustard, and smoked paprika until smooth. Set aside.
Add Toppings: Remove the casserole from the oven. Drizzle the Big Mac sauce generously over the top. Scatter shredded lettuce, cherry tomatoes, diced pickles, and onions evenly. Sprinkle sesame seeds for a burger-like flair, if desired.
Serve: Serve immediately, scooping portions onto plates. Pair with a side salad or air fryer fries for a complete meal.
Notes
Cultural Twist: The smoked paprika adds a warm, smoky depth inspired by my heritage. Increase to ¾ tsp for a bolder flavor.
Meal Prep: Assemble the beef and potato layers up to 2 days ahead, cover, and refrigerate. Bake when ready, adding sauce and toppings fresh to maintain crispness.
Substitutions:
Keto: Replace potatoes with 2 cups cauliflower rice, sautéed until tender.
Vegetarian: Use plant-based ground meat or 1 cup cooked lentils.
Gluten-Free: Swap Worcestershire sauce for gluten-free Worcestershire or coconut aminos.
Lighter Sauce: Use Greek yogurt instead of mayonnaise for a lower-calorie option.
Kid-Friendly: Set up a toppings bar with bowls of lettuce, tomatoes, pickles, and onions so kids can customize their servings.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-12 minutes, adding fresh toppings. Freeze for up to 2 months; thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (approximately 1 cup)
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 8g
- Unsaturated Fat: 14 g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 2g
- Protein: 20 g
- Cholesterol: 65 mg