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!
Tasty just like a Big Mac!
Fast food gets a bad wrap (and for its reason). It tastes good when I’m enjoying it, but sometimes I 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 (especially my fiance’s). 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 for another version of a burger check out this Cheeseburger Pasta. If you’e looking for a more traditional way to enjoy a burger, check out this super tasty Oklahoma Onion Burger or if you don’t want handheld, try this Burger Bowl Recipe, too.
FEATURED COMMENT
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.
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.
PRO TIPS
- Avoid using frozen veggies (peppers or onions). You’ll risk a soggy casserole.
- Use a 9×13 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 big mac 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.
Recipe FAQs
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!
Serving suggestions
Serve your low carb Big Mac Casserole with a side of Sweet Potato Fries, Parmesan Carrot Fries, Black Bean and Couscous Salad or a Simple Tossed Green Summer Salad for a well rounded meal.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
The Best Big Mac Casserole (Low Carb)
Equipment
- 9×13 baking dish
- Knife
- Cutting Board
- vegetable chopper optional
- skillet
- Meat spatula
- measuring cups / spoons
Ingredients
- 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
- 1/2 cup white onion, diced
- 1/3 cup bell pepper, diced
- 1 tbsp jalapeño, diced
- 1 can diced tomatoes, drained
- 1/2 cup dill pickle coins
- 1/2 packet ranch seasoning
- 1/2 tsp sesame seeds
- 1/2 cup Colby-Jack Reduced Fat Shredded Cheese, or shredded cheese of choice
- shredded lettuce, optional for serving
For the fry sacue:
- 1/4 cup light mayo
- 1 1/2 tsp honey mustard
- 2 tsp low sugar ketchup
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp dill pickle juice
Instructions
- 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. Next, make the fry sauce and prep the ground meat mixture.
- 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. Store in the fridge until ready to use.
- 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.
- Top the dish cheese, pickles, and sesame seeds. Cover the casserole with tinfoil sprayed with cooking spray (tinfoil is a must, otherwise it will significantly dry out). Bake for another 20 minutes.
- Remove the tinfoil, serve with shredded lettuce and add remaining fry sauce. Enjoy!
Nutrition
Video
Notes
other Casserole Recipes to check out…
- Chicken and Waffle Casserole Recipe
- Harvest Chicken Casserole
- Baked Spaghetti Squash Casserole
- Chicken Noodle Soup Casserole
- Chicken Taco Casserole
- Low Carb Big Mac Casserole
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find BIG MAC CASSEROLE calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
This is my FAVORITE!! So easy to make and so delicious.
this fry sauce has changed my life….
The canned tomatoes and cheese are missing from the ingredient list- I almost missed them!
Hey Andrea! Thanks for catching this. Recipe has been updated 🙂
The recipe is BOMB! The sauce is so good, I’ll be adding that to all of my burgers from now on! Highly, highly recommend this family favorite recipe!
Has anyone used frozen potatoes?
Hi Aly! We suggest cooking the frozen potatoes first before adding to the casserole. Enjoy!
This was our favorite recipe when I did Tighter Together. My family loved it so much that it is on repeat & I have to make double since they all fight for extras. The sauce is the best!!!
When you double it, do you use two 9×13 pans?
Unless you have a larger pan, we suggest using two pans!
This is delicious, filling and very satisfying. I have a feeling it will become a staple in our house.
Literally the best recipe ever!!! I make this over and over because it’s so easy to throw together, reheats perfectly for meal prep and the portions are HUGE! Everyone should try this recipe!!!
This meal was so satisfying and worked great for meal prepping a week of lunches. It will not disappoint
This was absolutely delicious! Even those that don’t like a classic Big Mac loved it!
Such a good and easy recipe! Will make again for sure!
Hands down one of our favorite family recipes! It’s on regular rotation in our house! As Courtney says, good the first day and even better the second!
I rarely agree with a recipe titled as “the best” but this one truly is the best!! Seriously so good! I’ve made it several times now and it’s always a hit
Loved this recipe AND it was toddler approved! Used frozen potatoes & onions to save time. Will double it next time!