Big Mac Casserole

No ratings yet

A crave-worthy, family-friendly twist on the classic Big Mac, layered with seasoned beef, crispy hashbrowns, melty cheese, and a tangy “special sauce” for all the iconic flavors in one easy dish.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: casserole

Servings: servings

Calories: 432kcal

Author: Sara

Ingredients

2 pounds ground beef
32 ounces frozen diced hash browns
1 white onion diced (reserve a handful for topping)
2 teaspoons olive oil
2 tablespoons yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups Colby Jack cheese shredded
½ cup mayonnaise
½ cup ketchup
½ cup dill pickles diced
2 tablespoons dill pickle juice
1 tomato diced
1 cup iceberg lettuce shredded
½ cup dill pickles sliced

Instructions

Preheat oven to 375ºF.
In a large skillet, add olive oil and diced hashbrowns. Season with salt and pepper according to your preference. Cook over medium heat until lightly browned. This will take about 10 minutes.
In another large skillet, add ground beef and onions (reserve a handful for topping). Season with salt and pepper according to your preference. Cook over medium heat until no pink remains. Drain grease off if needed.
Add mustard, garlic powder, and onion powder to ground beef. Stir well.
Combine cooked hashbrowns and ground beef mixture. Stir well.
Transfer mixture to a 9x13-inch baking dish.
Sprinkle shredded cheese over top. Cover with aluminum foil and bake for 15 minutes.
While hashbrowns and ground beef are baking, make Big Mac sauce by combining mayonnaise, ketchup, diced dill pictures, and pickle juice in a small mixing bowl.
When ground beef mixture is done baking, pour sauce over top, followed by diced tomatoes, lettuce, sliced dill pickles, and white onions. Serve and enjoy.

Notes

Cover while baking: Don’t skip covering the baking dish with aluminum foil, as it’s the key to preventing the casserole from drying out in the oven.
Wait to add lettuce: Lettuce can get soggy pretty fast, so it’s best to add it right before serving, or add it to individual portions to keep it crisp.
Make-ahead option: You can prepare the potatoes and beef ahead of time, refrigerate it for up to 3 days, and then bake when ready.
Cook hashbrowns until lightly crispy first: This helps prevent them from getting soft or mushy and gives the casserole a better overall texture.
Drain excess grease well: Removing extra grease from the beef keeps the casserole from becoming heavy or soggy.
Let it rest before serving: Allow the casserole to sit for 5–10 minutes after baking so it sets up and is easier to serve.

Nutrition