Big Mac Casserole

This Big Mac Casserole is my go-to when I want classic fast-food flavor in a simple, homemade meal. I get all the familiar tastes I crave in one dish that feels comforting, filling, and easy enough for a busy day.

Why You’ll Love This Recipe

I love this recipe because it brings Big Mac flavors into my kitchen without the drive-thru. I like how quickly it comes together and how it uses everyday ingredients I usually already have. It’s hearty, family-friendly, and easy to customize depending on what I’m in the mood for.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 pound lean ground beef
1 pound russet potatoes, chopped small
1/2 white onion, chopped
1 teaspoon olive oil
1/4 cup water
2 teaspoons yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt, to taste
black pepper, to taste
1 cup shredded cheddar cheese

For the sauce:
1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup dill pickles, chopped
1 tablespoon dill pickle juice

For toppings:
1 vine tomato, chopped
a handful of chopped white onion
a handful of shredded iceberg lettuce
1/4 cup dill pickle chips

Directions

I start by preheating my oven to 375°F. I wash the potatoes and chop them into small bite-sized pieces, keeping the skin on for texture.

I heat a pan over medium heat, add the olive oil, then add the potatoes and water. I season them with salt and pepper and cook while stirring until they begin to soften. Once ready, I transfer the potatoes into a baking dish.

In the same pan, I cook the ground beef with the chopped white onion until the beef is mostly cooked and the onion is soft. I season everything with salt, pepper, garlic powder, onion powder, and mustard, then stir well. I add this mixture to the potatoes and mix everything together.

I sprinkle the shredded cheddar cheese over the top, cover the dish with foil, and bake for about 15 minutes until the cheese melts.

While the casserole bakes, I mix the mayonnaise, ketchup, chopped pickles, and pickle juice to make the sauce.

Once the casserole is out of the oven, I remove the foil and drizzle all of the sauce over the top. I finish it with lettuce, tomatoes, onion, and pickle chips before serving.

Servings And Timing

I usually get 6 servings from this casserole.
Prep time is about 10 minutes, cook time is about 15 minutes, and the total time comes out to roughly 25 minutes.

Variations

I sometimes swap the ground beef for ground turkey or chicken when I want something lighter. I also like using sweet potatoes instead of russet potatoes for a slightly sweeter flavor. For a lower-carb option, I skip the potatoes entirely and focus on the beef, cheese, and toppings.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I keep the sauce and fresh toppings separate so they stay crisp. When reheating, I warm the casserole portion in the microwave or oven and add the toppings just before eating.

FAQs

Can I make this ahead of time?

I like preparing the beef and potato mixture ahead of time and baking it later when I’m ready to serve.

Can I freeze this casserole?

I freeze the cooked beef and potato base without toppings for up to 2 months and add fresh toppings after reheating.

What cheese works best?

I prefer full-fat cheddar because it melts well and adds the best flavor.

Can I skip the potatoes?

I often make it without potatoes for a lower-carb version, and it still tastes great.

Is this good for meal prep?

I think it works perfectly for meal prep as long as I keep the sauce and toppings separate until serving.

Conclusion

I love this Big Mac Casserole because it’s quick, comforting, and packed with flavor. It’s an easy way for me to enjoy a classic favorite in a homemade dish that works just as well for dinner as it does for leftovers.

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