Big Mac Casserole

What the heck is this?

So you know how sometimes you’re craving that classic Big Mac taste but don’t feel like hitting the drive-thru? Well, I took all those iconic flavors—the seasoned beef, special sauce, pickles, onions, and even that middle bun layer—and turned them into a ridiculously satisfying casserole. It’s basically the fast food classic deconstructed into a warm, gooey, crowd-pleasing dish that tastes eerily like the real thing. My kids go absolutely nuts for this, and honestly? It’s become our guilty pleasure Sunday night dinner.

Why You’ll Love This Recipe

• It seriously tastes JUST LIKE a Big Mac. That first bite will have you doing a double-take.
• Way cheaper than buying actual Big Macs for the whole family.
• You can make it ahead and just pop it in the oven when you’re ready.
• Perfect for potlucks—people literally fight over the leftovers.
• Customizable! Want extra pickles? Throw ’em in! Hate onions? Leave ’em out!
• The leftovers might actually taste better the next day (if there are any).
• It’s comfort food that makes everyone at the table happy.

The Good Stuff You’ll Need

For the Beef Layer:

• 2 lbs ground beef (I use 80/20 for that authentic fast food flavor)
• 1 medium onion, finely diced (about 1 cup)
• 3 cloves garlic, minced (or more, I won’t judge)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the “Middle Bun” Layer:

• 6 hamburger buns, torn into bite-sized pieces (stale ones actually work better!)
• 2 tablespoons butter, melted
• 1 teaspoon sesame seeds
• 1/2 teaspoon garlic powder

For the Special Sauce:

• 1 cup mayonnaise (full fat is best here)
• 1/4 cup ketchup
• 2 tablespoons sweet pickle relish (the secret ingredient!)
• 1 tablespoon yellow mustard
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

For the Casserole Assembly:

• 2 cups shredded cheddar cheese (the orange kind for that classic look)
• 1 cup shredded lettuce
• 1/2 cup dill pickles, chopped
• 1/4 cup diced onion
• 8 slices American cheese (yes, the plastic-wrapped kind)

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Let’s Do This

The Beef Layer (15 minutes):

1. Heat a large skillet over medium-high heat. Throw in your ground beef and break it up with a wooden spoon.
2. When the beef is about halfway cooked (still some pink), add your diced onions and garlic. Keep cooking until the beef is no longer pink and the onions are soft and translucent.
3. Drain off some of the fat (but not all—we want flavor!). Return the skillet to the heat.
4. Add the Worcestershire sauce, yellow mustard, salt, pepper, garlic powder, and onion powder. Stir everything together and let it simmer for about 5 minutes so all those flavors can get friendly with each other. Take it off the heat and set aside.

The “Middle Bun” Layer (5 minutes):

1. Preheat your oven to 350°F.
2. Tear the hamburger buns into bite-sized pieces and put them in a bowl.
3. Mix the melted butter with sesame seeds and garlic powder, then pour over the bun pieces. Toss until all the bread is coated.
4. Spread the bun pieces on a baking sheet and toast them in the oven for about 5 minutes until they’re just lightly golden. Don’t burn them! We just want them a little crispy so they don’t turn to complete mush in the casserole.

The Special Sauce (5 minutes):

1. In a bowl, mix together all the special sauce ingredients: mayonnaise, ketchup, sweet pickle relish, yellow mustard, white vinegar, sugar, paprika, garlic powder, and onion powder.
2. Give it a taste. It should be tangy, slightly sweet, and have that unmistakable “special sauce” flavor. If needed, adjust seasonings to your preference.

Casserole Assembly (10 minutes + 20 minutes baking):

1. Grease a 9×13 inch baking dish.
2. Spread half of the beef mixture on the bottom of the dish.
3. Layer 4 slices of American cheese on top of the beef.
4. Sprinkle half of the chopped pickles and half of the diced onions over the cheese.
5. Drizzle about 1/3 of the special sauce over everything.
6. Now add your toasted bun layer, spreading it out evenly.
7. Drizzle another 1/3 of the special sauce over the bun pieces.
8. Add the remaining beef mixture on top of the buns.
9. Layer the remaining 4 slices of American cheese.
10. Sprinkle the shredded cheddar cheese over everything.
11. Bake uncovered in your preheated oven for about 20 minutes, until the cheese is melty and bubbly and the edges are just starting to get crispy.

The Finishing Touch:

1. When the casserole comes out of the oven, let it cool for about 5 minutes.
2. Top with shredded lettuce, remaining pickles, remaining diced onions, and drizzle with the rest of the special sauce.
3. Serve it up hot and watch everyone’s eyes light up when they taste it!

Serving Suggestions

• Serve with a side of air fryer “fries” for the complete fast food experience.
• A simple side salad helps cut through the richness (but who am I kidding, this is not a health food meal).
• Pickles on the side for the pickle fanatics (you know who you are).
• Ice cold soda or a chocolate milkshake to really lean into the theme.
• For parties, scoop individual portions into sesame seed buns for mini “deconstructed” Big Macs.

Switch It Up

Got the basic idea but want to try something different? Here are some fun variations:

• Quarter Pounder Version: Skip the middle bun layer and add more cheese and beef.
• Breakfast Big Mac: Add scrambled eggs to the layers and use breakfast sausage instead of beef.
• Spicy Big Mac: Add jalapeños and a dash of hot sauce to the special sauce.
• Big Mac Tater Tot Casserole: Replace the middle bun layer with a layer of tater tots.
• Lower Carb Option: Skip the bun layer altogether and add more veggies like bell peppers and mushrooms.
• Turkey Big Mac: Use ground turkey instead of beef for a (slightly) healthier option.

Make-Ahead and Storage Tips

• Prep Ahead: You can prepare the entire casserole up to the baking step, cover it with foil, and refrigerate for up to 24 hours. Just add an extra 10 minutes to the baking time if cooking from cold.
• Freezer Friendly: Assemble the casserole without the lettuce and final sauce drizzle, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The lettuce will get soggy, so if you’re planning for leftovers, only add lettuce to the portions you’re eating immediately.
• Reheating: Reheat individual portions in the microwave for 1-2 minutes. For best results, add fresh lettuce after reheating.

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Questions People Actually Ask

Q: Can I use ground turkey instead of beef?
A: Absolutely! Just add a tablespoon of olive oil when cooking since turkey is leaner, and maybe bump up the seasonings a bit as turkey can be less flavorful than beef.

Q: I hate pickles. Is this recipe still worth making?
A: First of all, who hurt you? But yes, you can skip the pickles and still get that Big Mac vibe. Maybe add a little extra relish to the sauce for that tang without the actual pickle pieces.

Q: Can I make this healthier?
A: I mean, it’s a Big Mac casserole, so let’s be real. But yes, you can use lean ground beef or turkey, light mayo in the sauce, whole grain buns, and add more veggies like bell peppers and mushrooms to the beef mixture.

Q: My kids won’t eat lettuce. Can I leave it off?
A: Definitely! The lettuce is mostly for the authentic Big Mac experience and some freshness. It’s totally optional, especially since it gets wilty when sitting on the hot casserole anyway.

Q: What’s a substitute for American cheese if I can’t find it?
A: Velveeta slices work great for that same meltiness, or you can use additional shredded cheddar or a mild colby jack. But honestly, the American cheese gives it that authentic fast food flavor.

Q: Can I double this recipe for a crowd?
A: For sure! Double everything and use two 9×13 pans or one large roasting pan. Cooking time stays about the same, but check to make sure everything is hot and bubbly in the middle.

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