Description
This Big Mac Casserole recipe recreates the iconic flavors of the classic Big Mac burger in a comforting baked casserole form. Featuring lean ground beef, seasoned russet potatoes, melted cheddar cheese, and a homemade Big Mac sauce topped with fresh veggies and pickles, this easy 6-serving dish brings all the savory, tangy, and cheesy goodness of a Big Mac in a family-friendly casserole.
Ingredients
Scale
Main Ingredients
- 1 lbs. lean ground beef (96/4)
- 1 lbs. russet potatoes, chopped
- 1/2 white onion, chopped
- 1 tsp. olive oil
- 2 tsp. yellow mustard
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 cup shredded cheddar cheese (112g)
For Cooking Potatoes
- 1/4 cup water
- Salt and pepper, to taste
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
- A handful of white onions, chopped
- A handful of shredded iceberg lettuce
- 1/4 cup dill pickle chips
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 375 degrees Fahrenheit. Wash and chop the russet potatoes into small, bite-sized pieces, keeping the skin on for added nutrients and flavor. Smaller pieces ensure faster cooking.
- Cook the Potatoes: Heat a pan over medium heat and add 1 teaspoon of olive oil. Add the chopped potatoes with 1/4 cup water. Season with salt and pepper generously. Cook while stirring frequently to prevent sticking or burning until potatoes begin to soften, about 5 to 10 minutes depending on size. Transfer 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 onions are softened. Season with salt, pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 2 teaspoons yellow mustard. Mix well and combine 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 cheese over-browning. Bake in the preheated oven for 15 minutes or until the cheese melts thoroughly.
- Prepare the Big Mac Sauce: While 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 the mixture thoroughly and refrigerate to keep fresh until serving.
- Add Toppings and Serve: Remove the casserole from the oven and take off the foil. 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 for a delicious homemade Big Mac experience.
Notes
- Chopping potatoes small helps them cook faster and more evenly.
- Keeping the potato skins adds fiber and nutrients.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the beef mixture.
- The Big Mac sauce can be prepared ahead and refrigerated for up to 2 days.
- Covering the casserole with foil while baking prevents the cheese from burning.
