Big Mac Casserole
Ground beef, roasted potatoes, and melty cheddar with a homemade big mac sauce and fresh classic toppings in one easy casserole dinner.
Equipment
Ingredients
For the Casserole
- 2 pounds russet potatoes, cut into ¾-inch dice (no need to peel)
- 1 tablespoon plus 1 teaspoon olive oil
- 1½ teaspoons granulated garlic, divided
- 1½ teaspoon onion powder, divided
- 1 teaspoon smoked paprika, divided
- 1¼ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 pound lean ground beef
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup low-sodium beef broth (or chicken broth)
- 1½ cups shredded sharp yellow cheddar cheese
For the Sauce and Toppings
- 4 tablespoons mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon yellow mustard
- 1 tablespoon ketchup
- 1 tablespoon dill pickle juice
- 2 cups shredded iceberg lettuce
- 2 medium Roma tomato, diced
- ½ medium white onion, diced
- 1 cup dill pickle chips
Instructions
- Preheat and Prep: Preheat the oven to 425°F. Lightly grease or spray a 9x13-inch baking dish.
- Prepare the Potatoes: Dice the potatoes into ¾-inch pieces, then toss with 1 tablespoon of the olive oil, 1 teaspoon of the granulated garlic, 1 teaspoon of the onion powder, ½ teaspoon of the smoked paprika, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper until evenly coated.
- Spread in a single layer in the baking dish and roast for 25-30 minutes, flipping once halfway through, until just cooked through.
- Cook the Beef: While the potatoes roast, heat a large skillet over medium-high heat. Add 1 teaspoon of olive oil, the ground beef, and ½ teaspoon of salt. Cook for 5-6 minutes, breaking apart with a wooden spoon, until browned and almost cooked through.
- Sprinkle with ½ teaspoon of the garlic powder, ½ teaspoon of the onion powder, ¼ teaspoon of the smoked paprika, ¼ teaspoon of the pepper, the tomato paste, and Worcestershire sauce. Cook for 2 minutes more, stirring constantly, until the tomato paste darkens slightly and coats the beef.
- Add the broth and simmer 1 more minute, scraping any brown bits from the bottom of the pan, allowing to reduce slightly. Remove from heat.
- Assemble: Reduce the oven temperature to 375°F. Add the beef mixture and half the shredded cheddar to the potatoes, carefully stirring to combine. Spread into an even layer, and sprinkle the other half of the cheese over the top.
- Bake: Transfer to the oven and bake for 10 minutes, until the cheese is fully melted and bubbling at the edges. Remove from the oven.
- Make the Big Mac Sauce: While the casserole finishes baking, combine the mayonnaise, sweet pickle relish, yellow mustard, ketchup, and pickle juice in a small bowl. Stir well.
- Finish: Top the casserole with the shredded iceberg lettuce, diced tomato, diced white onion, and dill pickle chips. Drizzle generously with the sauce and serve.
Tip: They won’t cook more in the casserole, so make sure the potatoes are cooked to your liking at this stage.
Notes
- Roast the potatoes until they're fully cooked and have some color on them before adding the beef. They won't cook further once the casserole assembles and goes back in the oven, so I always taste one before moving on.
Nutrition
Serving: 1 (of 6) | Calories: 471kcal | Carbohydrates: 37g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 727mg | Potassium: 1281mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1156IU | Vitamin C: 16mg | Calcium: 269mg | Iron: 4mg
