The Best Big Mac Casserole (Low Carb)
Hello comfort food! This Big Mac Casserole is so satisfying and is one of those stick to your ribs meals, but made with lighter ingredients and high in protein.
Servings: 4
Calories: 393kcal
Equipment
- 9x13 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
- 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
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, 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!
Video
Notes
If you're all about the sauce, top with mustard, ketchup, ranch, or make additional fry sauce!
This burger casserole can be kept in the fridge for 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. Always add fresh lettuce when serving.
Nutrition
Serving: 1 serving | Calories: 393kcal | Carbohydrates: 36g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 1139mg | Potassium: 1096mg | Fiber: 3g | Sugar: 7g