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final shot of a baked and styled big mac casserole on a light yellow background.
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5 from 74 votes

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: dinner, Main Course, meal prep
Cuisine: American
Servings: 6
Calories: 393kcal
Author: Courtney Paige

Equipment

  • 9x13 baking dish
  • Knife
  • Cutting Board
  • vegetable chopper optional
  • skillet
  • Meat spatula
  • measuring cups / spoons

Ingredients

Meat

  • 1 lbs ground beef 90% lean
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt

Casserole

  • 2 large Russet Potatoes
  • 1 tbsp olive oil
  • salt + pepper
  • ½ small white onion diced
  • 1 can diced tomatoes 15oz, drained
  • ½ cup dill pickle coins
  • 1 tsp sesame seeds
  • 2 cups shredded cheddar cheese I like thick cut
  • 2 cups shredded lettuce for serving

Big Mac Sauce

  • ½ cup light mayo
  • ¼ cup dill pickle juice
  • ¼ cup dill pickles finely diced
  • 3 tbsp ketchup
  • 1 tbsp mustard
  • ½ tsp salt
  • ½ tsp onion powder

Instructions

  • Preheat the oven to 400°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. Dice the white onion the same.
  • Add the diced potatoes to a baking dish and coat in olive oil and salt + pepper. Pop them into the oven for 25-35 minutes.** Depends on oven cooking time, should be almost fork tender before adding the meat.
    cubed russet potatoes in white casserole dish.
  • 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 minced white onion to the sauce for more texture.
    creamy lightened up homemade big mac sauce in a glass bowl.
  • Then, heat a large skillet to medium-high heat (oil if needed). Add the diced white onion and sauté for a few minutes. Push to one side and add the lean ground beef Mix until the ground beef is ~80% cooked, then mix in the Worcestershire sauce and seasoning. Remove from heat (meat will finish cooking in the casserole).
    semi cooked ground beef with cubed russet potatoes in white casserole dish.
  • By this time, the potatoes should be close to golden brown. Remove the dish from the oven but change the temperature to 350°F. 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.
    big mac casserole topped with shredded cheese and large pickle coins, before final baking.
  • Remove the tinfoil, serve with shredded lettuce and add remaining fry sauce. Enjoy!
    a serving of big mac casserole with shredded lettuce and fry sauce in a ceramic grey bowl on a light yellow background.

Video

Notes

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!
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