Description
This Big Mac Casserole is a delightful homemade twist on the classic fast-food favorite. Combining tender browned ground beef, seasoned russet potatoes, melty cheddar cheese, and a tangy Big Mac-style sauce, this casserole delivers all the iconic flavors in a convenient baked dish. Topped with fresh lettuce, onions, tomato, and pickles, it’s an easy, satisfying meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Meat and 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
- 1/4 cup dill pickle chips
Seasonings and Oils
- 1 tsp. olive oil
- 2 tsp. yellow mustard
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- Salt and pepper, to taste
Dairy and Condiments
- 1 cup shredded cheddar cheese (112g)
- 1/4 cup mayonnaise (55g)
- 1/4 cup ketchup (65g)
Pickle Mix
- 1/4 cup dill pickles, chopped
- 1 tbsp. dill pickle juice
- 1/4 cup water
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 375°F. Wash and chop the russet potatoes into small, bite-sized pieces, leaving the skin on for extra flavor and nutrients. Smaller pieces allow for quicker cooking.
- Cook the Potatoes: Heat a pan over medium heat and add 1 teaspoon of olive oil. Add the chopped potatoes along with 1/4 cup water. Season with salt and pepper generously. Cook while stirring frequently to prevent sticking or burning until the potatoes begin to soften, about 5 to 10 minutes depending on size. Transfer the softened potatoes to a baking dish.
- Cook the Beef and Onion: In the same pan, add the ground beef and chopped half of the white onion. Cook until beef is mostly browned and 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 avoid the cheese over-browning. Bake in the preheated oven for 15 minutes or until the cheese melts thoroughly.
- Prepare the Big Mac Sauce: While the casserole bakes, 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 fully mixed. Refrigerate until ready to use to keep it fresh.
- Add Toppings and Serve: Remove the foil and take the casserole out of the oven once baking is complete. Drizzle the prepared Big Mac sauce evenly on 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
- Keep the potato pieces small to reduce cooking time and ensure they soften evenly.
- You can use a non-stick skillet to prevent the beef and potatoes from sticking during cooking.
- Adjust seasonings according to your taste preference, especially the salt and pepper.
- The Big Mac sauce can be made ahead and stored in the refrigerator for up to 2 days for convenience.
- For a lighter option, use reduced-fat cheese and mayonnaise.
- Make sure to cover the casserole while baking to prevent cheese from burning.
