Description
This Big Mac Casserole is a delicious homemade twist on the classic fast-food burger, combining seasoned ground beef, tender potatoes, melted cheddar cheese, and a flavorful Big Mac sauce, baked to perfection and topped with fresh veggies and pickles. It’s a comforting, easy-to-make casserole perfect for family dinners or casual gatherings.
Ingredients
Scale
Meat & Vegetables
- 1 lbs. lean ground beef (96/4)
- 1 lbs. russet potatoes, chopped
- 1/2 white onion, chopped
- 1 vine tomato, chopped
- A handful of white onions, chopped
- A handful of shredded iceberg lettuce
Seasonings & Condiments
- 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)
- 1/4 cup mayonnaise (55g)
- 1/4 cup ketchup (65g)
- 1/4 cup dill pickles, chopped
- 1 tbsp. dill pickle juice
- 1/4 cup dill pickle chips
- Salt and pepper to taste
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 375 degrees Fahrenheit. Wash and chop the russet potatoes into small, bite-sized pieces, leaving the skin on to retain nutrients and flavor. Smaller pieces will cook faster and more evenly.
- Cook the Potatoes: Heat a pan over medium heat and add 1 teaspoon of olive oil. Add the chopped potatoes and 1/4 cup water. Season generously with salt and pepper. Cook, stirring frequently to prevent sticking or burning, until the potatoes begin to soften, about 5 to 10 minutes. Transfer the softened potatoes to a baking dish.
- Cook the Beef and Onion: In the same pan, add the ground beef and chopped half white onion. Cook until the beef is nearly fully browned and the onions have softened. Season with salt, pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 2 teaspoons yellow mustard. Mix well, then combine this beef mixture evenly with the potatoes in the baking dish.
- Add the Cheese and Bake: Sprinkle 1 cup shredded cheddar cheese evenly over the potato and beef mixture. Cover the baking dish with foil to prevent the cheese from over-browning. Place in the preheated oven and bake for 15 minutes or until the cheese has melted thoroughly.
- Prepare the Big Mac Sauce: While the casserole is baking, combine 1/4 cup mayonnaise, 1/4 cup ketchup, 1/4 cup chopped dill pickles, and 1 tablespoon dill pickle juice in a small bowl. Stir until thoroughly mixed and refrigerate until ready to use.
- Add Toppings and Serve: Once baking is done, remove the foil and casserole from the oven. Drizzle the Big Mac sauce evenly over the top. Garnish with chopped vine tomato, a handful of chopped white onions, shredded iceberg lettuce, and 1/4 cup dill pickle chips. Serve immediately and enjoy your homemade Big Mac casserole.
Notes
- Leaving the potato skins on boosts the nutritional value and adds texture.
- Adjust seasoning salt and pepper to taste as you cook.
- For a spicier twist, add a dash of cayenne pepper to the beef mixture.
- Use sharp cheddar for a richer cheese flavor or substitute with your favorite melting cheese.
- The Big Mac sauce can be made ahead and stored in the refrigerator for up to 3 days.
