Hello comfort food! This Big Mac Casserole is as easy dinner recipe and so satisfying! It is one of those stick to your ribs meals, but made with lighter ingredients and high in protein. Plus, it has a signature homemade special sauce!
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Tasty just like a Big Mac!
Fast food gets a bad wrap (and for its reason). It tastes good when you’re enjoying it, but sometimes you often don’t feel so great after. That’s why this Big Mac Casserole is so amazing. It has all the classic flavors of a Big Mac Sandwich, but is lower carb and keto friendly!
It’s made with healthier ingredients, and without all the grease. Just one serving has 30 grams of protein making it a super filling dish, and if you count macros just 14 grams of fat and 36 carbs. A well balanced comfort food meal, count me in.
This casserole is a family favorite. It’s perfect for busy weeknights when you want something super hearty that no one will complain about. And if you're looking for another hearty dinner casserole, also try this Harvest Chicken Casserole, or if you'e looking for a more traditional way to enjoy a burger, check out this super tasty Oklahoma Onion Burger, too!
High Protein Ingredients
For the casserole:
- Russet Potatoes - Russet potatoes are what classic French fries are made of, making them perfect for this Big Mac Casserole.
- Ground Beef - I used 96% lean. I wouldn’t go lower than 90% lean or you'll need to drain excess grease. It should be a flavorful and juicy ground beef.
- Worcestershire Sauce - for that umami flavoring
- White Onion - We will sauté these a bit and they'll caramelize.
- Dill Pickles - Use pickle coins. Just like you’d get on a cheeseburger.
- Ranch Seasoning - A simple way to pack in SO much flavor. I use this in my Turkey Spinach Feta Burgers, too.
For the Fry Sauce:
- Light Mayo - The base of our fry sauce.
- Honey Mustard and Low Sugar Ketchup - Because a Big Mac needs ketchup and mustard, of course.
- Dill Pickle Juice - Thins the sauce a bit with some tangy flavor.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 350°F and prepare the veggies. Slice potatoes into ~½ inch rounds, and then dice them into ½” cubes. I use this vegetable chopper and it’s effortless. Finely dice the white onion, bell pepper, and jalapeño, too.
2. For the fry sauce, combine all of the ingredients in a glass measuring cup or small bowl and stir. If you’d like, you can also add little pieces of diced pickle to the sauce for more texture.
- Pro tip! Double (or triple) the fry sauce and use it throughout the week on sandwiches, breakfast potatoes, burgers, and well, FRIES! The whole family will love it!
3. Add the diced potatoes to a baking dish and coat in olive oil, garlic powder, onion powder, and salt + pepper. Pop them into the oven for 25 minutes. We’re coming back to them, but potatoes need longer to cook, but in the meantime make the fry sauce and meat mixture next.
4. Then, heat a large skillet to medium-high heat and grease with cooking spray. Add the lean ground beef, diced bell pepper, onion, and jalapeño. Mix until the ground beef is ~80% cooked, then mix in the Worcestershire sauce and ranch seasoning. Allow the beef to cook through.
5. By this time, the potatoes should be close to golden brown. Remove the dish from the oven but keep the oven on. Add ground beef mixture, canned tomatoes (drained), and ½ of the fry sauce on top of the potatoes. Stir it all together.
6. Then, top the mixture with pickle slices, sesame seeds, and cheddar cheese and cover the casserole with tinfoil sprayed with cooking spray (aluminum foil is a must, otherwise it will significantly dry out). Bake for another 20 minutes. Serve on a bed of shredded lettuce and drizzle the creamy big mac sauce on top of the casserole. Enjoy!
Because this is a low carb casserole, it includes sesame seeds instead of a sesame seed bun. Idea: instead of using russet potatoes, try using tater tots and turning it into big mac tater tot casserole.
- Avoid using frozen veggies (peppers or onions). You’ll risk a soggy casserole.
- Use a 9x13 pan so it’s filled about ¾ of the way. Over filling will result in a mess and under filling will result in a dry casserole.
- Spray your foil with cooking spray. This will help ensure the casserole stays moist through the final bake.
How to store casserole
This big mac casserole recipe can be kept in the fridge for 3-4 days. It’s actually better on the second day, as the flavors and ingredients set together. Reheat in the microwave for 60-90 seconds until warmed throughout. NOTE: If you’re making this for meal prep, do not add the lettuce until ready to serve. It will get soggy.
Yes! You can freeze this burger casserole for up to 3 months. You can freeze the entire thing right in the casserole dish if covered tightly, or individual portions in an airtight container.
Thousand island dressing is a great alternative for fry sauce if you're short on time! You’ll need about ⅓ cup total. Or if you need more dressing, top your dish with mustard, ketchup, or ranch, too!
Lettuce, tomatoes, onions, and pickles are tried and true classic big mac staples, but don't stop there. Crispy bacon strips, sliced avocado, sautéd mushrooms, a fried egg, or other flavorful aioli, would be delicious on this entire casserole!
More Recipes You'll Love
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The Best Big Mac Casserole (Low Carb)
- 9x13 baking dish
- Cutting Board
- vegetable chopper optional
- Meat spatula
- measuring cups / spoons
- 2 large Russet Potatoes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- pinch salt + pepper
- 1 lbs ground beef, 96% lean
- 1 tbsp Worcestershire sauce
- ½ cup white onion, diced
- ⅓ cup bell pepper, diced
- 1 tbsp jalapeño, diced
- 1 can diced tomatoes, drained
- ½ cup dill pickle coins
- ½ packet ranch seasoning
- ½ tsp sesame seeds
- ½ cup Colby-Jack Reduced Fat Shredded Cheese, or shredded cheese of choice
- shredded lettuce, optional for serving
For the fry sacue:
- ¼ cup light mayo
- 1 ½ tsp honey mustard
- 2 tsp low sugar ketchup
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 tbsp dill pickle juice
- Preheat the oven to 350°F and prepare the veggies. Slice potatoes into ~½ inch rounds, and then dice them into ½” cubes. Finely dice the white onion, bell pepper, and jalapeño, too.
- Add the diced potatoes to the casserole dish and coat in olive oil and salt + pepper. Pop them into the oven for 25 minutes. We’re coming back to them, but potatoes need longer to cook, but in the meantime make the fry sauce and meat mixture next.
- For the fry sauce, combine all of the ingredients in a glass measuring cup or small bowl and stir. If you’d like, you can also add little pieces of diced pickle to the sauce for more texture.
- Then, heat a skillet to medium heat and grease with cooking spray. Add the lean ground beef, diced bell pepper, onion, and jalapeño. Mix until the ground beef is ~80% cooked, then mix in the Worcestershire sauce and ranch seasoning. Allow the beef to cook through.
- By this time, the potatoes should be finished. Remove from the oven but keep the oven on. Add ground beef mixture, canned tomatoes (drained), and ½ of the fry sauce on top of the potatoes. Stir it all together.
- Then, top the mixture with pickles, sesame seeds, and cheese and cover the casserole with tinfoil sprayed with cooking spray (tinfoil is a must, otherwise it will significantly dry out). Bake for another 20 minutes.
- Serve on a bed of shredded lettuce and add remaining fry sauce. Enjoy!
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