Big Mac Casserole
Who needs a drive-thru when you can have all the iconic Big Mac flavors in one glorious casserole?
This dish takes everything you love about America’s favorite burger and transforms it into a comforting, family-style meal that’s guaranteed to make everyone at the table do a double-take.
Two all-beef patties, special sauce, lettuce, cheese? It’s all here – just grab a fork instead of unwrapping paper!

What makes this casserole truly magical is how it captures that unmistakable Big Mac experience while being so much easier to serve to a crowd.
The secret sauce drizzled over melted cheese creates that nostalgic fast-food flavor, but the hearty potatoes and lean beef make it satisfying in a way drive-thru food never quite manages.
Plus, you can customize the toppings just like you would at the “have it your way” counter – extra pickles? More sauce? Absolutely.

Ingredients

For the Base:
- 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 (112g) shredded cheddar cheese
For the Big Mac Sauce:
- 1/4 cup (55g) mayonnaise
- 1/4 cup (65g) ketchup
- 1/4 cup dill pickles, chopped
- 1 tbsp dill pickle juice
For the Toppings:
- 1 vine tomato, chopped
- Handful white onions, chopped
- Handful shredded iceberg lettuce
- 1/4 cup dill pickle chips

Steps

- Preheat the oven to 375°F (190°C). Wash and chop your potatoes into small bite-sized pieces, leaving the skin on for extra nutrients and texture. Aim for pieces about 1/2-inch in size – smaller pieces cook faster and more evenly, preventing that dreaded undercooked potato situation.
- Heat a large skillet over medium heat and add the 1 tsp olive oil. Once the oil shimmers (about 30 seconds), add the chopped potatoes and 1/4 cup water. Season generously with salt and pepper (about 1/2 tsp each). Cook until the potatoes begin to soften, about 5-10 minutes, stirring every 2 minutes to prevent burning. You’ll know they’re ready when a fork easily pierces the potato but they still hold their shape. Transfer the softened potatoes to a 9×13-inch baking dish.
- Using the same pan (no need to clean it – those potato flavors add depth!), add the ground beef and chopped onions. Cook until the beef is no longer pink and the onions are translucent, about 5-7 minutes. Break up any large clumps with a wooden spoon for even cooking. Season with salt, pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 2 tsp yellow mustard. Stir thoroughly to distribute the seasonings evenly.
- Add the cooked beef mixture to the potatoes in the baking dish and gently combine. Spread the mixture evenly to ensure consistent cooking and flavor distribution. Top with 1 cup shredded cheddar cheese, making sure to cover the entire surface for that perfect melty layer. Cover the dish tightly with aluminum foil – this traps steam and helps melt the cheese without burning it.
- Bake in the preheated oven for 15 minutes until the cheese is completely melted and the edges begin to bubble. While waiting, prepare your Big Mac sauce by combining 1/4 cup mayonnaise, 1/4 cup ketchup, chopped pickles, and 1 tbsp pickle juice in a small bowl. Stir until smooth and well-incorporated. Refrigerate until needed – the cold sauce creates a delicious temperature contrast with the hot casserole.
- When the casserole is done baking, carefully remove from the oven and peel back the foil (watch for hot steam!). Immediately drizzle all of the prepared Big Mac sauce across the top in a zigzag pattern. While still hot, add the shredded lettuce (the slight wilting from the heat mimics the authentic Big Mac experience), chopped white onion, diced tomatoes, and pickle chips. Serve within 5 minutes of topping for the perfect temperature contrast between the hot casserole and cool toppings.

Smart Swaps
- Use ground turkey instead of beef (reduces calories by approximately 50 calories per serving)
- Substitute sweet potatoes for russet potatoes for extra nutrients and a different flavor profile
- Try Greek yogurt (plain, full-fat) instead of mayonnaise in the sauce (1:1 ratio) for added protein and a tangy kick
- Use cauliflower rice mixed with the potatoes to reduce carbs while maintaining volume
Make It Diabetes-Friendly
- Replace potatoes with 2 cups of cauliflower florets (reduces carbs by approximately 15g per serving)
- Use 1/2 cup light mayonnaise instead of regular (saves 4g of fat per serving)
- Opt for reduced-sugar ketchup (2 tbsp) mixed with 2 tbsp tomato paste (cuts sugar content by about 6g total)
- Serve with a side salad dressed with olive oil and vinegar to slow carbohydrate absorption
- Consider eating protein and vegetables first, then the carbohydrate portion to minimize blood sugar spikes
Pro Tips
- For crispier potatoes, par-boil them for 5 minutes before sautéing
- Let the casserole rest for 5 minutes before adding toppings – this helps set the cheese layer
- Make the Big Mac sauce a day ahead for deeper flavor development
- For meal prep, store the base separately from the toppings and assemble just before serving
- Use a box grater for the cheese rather than pre-shredded for better melting (pre-shredded contains anti-caking agents that can affect texture)