Description
This Big Mac Casserole recipe transforms the classic burger into a comforting, easy-to-make casserole. Combining seasoned ground beef, soft potatoes, melted cheddar cheese, and a tangy homemade Big Mac sauce, it brings all the signature flavors of the iconic sandwich in a family-friendly dish perfect for weeknight dinners.
Ingredients
Scale
For the Casserole
- 1 lb. lean ground beef (96/4)
- 1 lb. 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)
For the Big Mac Sauce and Toppings
- 1/4 cup mayonnaise (55g)
- 1/4 cup ketchup (65g)
- 1/4 cup dill pickles, chopped
- 1 tbsp. dill pickle juice
- 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 with the skin left on to retain nutrients and flavor. Smaller pieces help speed up cooking time.
- 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 generously with salt and pepper. Cook while stirring frequently to prevent sticking or burning until the potatoes begin to soften, approximately 5 to 10 minutes depending on piece size. Once softened, transfer 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 beef is nearly fully 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 and 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 baking, in a small bowl combine 1/4 cup mayonnaise, 1/4 cup ketchup, 1/4 cup chopped dill pickles, and 1 tablespoon dill pickle juice. Stir until thoroughly mixed. Refrigerate the sauce until ready to use to keep it fresh and flavorful.
- Add Toppings and Serve: Once baking is done, remove the foil and the casserole from the oven. Drizzle the prepared 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 a delicious homemade take on the Big Mac.
Notes
- Leaving the skin on the russet potatoes adds extra texture and nutrients.
- Stir potatoes frequently while cooking to avoid burning and ensure even softening.
- Covering the casserole with foil while baking prevents the cheese from browning too much.
- Refrigerate the Big Mac sauce if preparing ahead to maintain freshness.
- Feel free to adjust the amount of mustard and pickles in the sauce to suit your taste preferences.
