Big Mac Casserole – todaystats

Name: The Ultimate Big Mac Casserole
Yields: 6 generous servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Intensity Level: Easy (Simple ingredients, straightforward layering, and minimal active cooking time.)

Ingredients

For the Casserole Base:

1.5 lbs (680g) ground beef (80/20 blend is ideal for flavor)
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 cup (110g) dill pickle slices, chopped (reserve 2 tbsp of pickle juice!)

For the “Special Sauce” Layer:

1 cup (240g) mayonnaise (full-fat, high-quality)
½ cup (120g) sugar-free ketchup (or regular if not low-carb)
2 tbsp yellow mustard
2 tbsp white vinegar
1 tbsp dill pickle juice (from the jar)
1 tsp paprika
1 tsp onion powder
½ tsp garlic powder

For the Cheese Topping:

2 cups (226g) shredded sharp cheddar cheese, divided
1 cup (113g) shredded Swiss or Monterey Jack cheese
1 tbsp sesame seeds (for topping)

For the Fresh Topping Garnish (Essential!):

2 cups shredded iceberg lettuce
½ cup diced tomato
¼ cup finely diced white onion
½ cup dill pickle slices, extra for serving

Equipment

9×13 inch baking dish
Large skillet
Mixing bowls (medium and small)
Whisk
Paper towels

Instructions

Part 1: Building the Savory Foundation

Time: 15 minutes

Preheat and Prep: Preheat your oven to 375°F (190°C). This is the perfect temperature for bubbling the sauce and melting the cheese to golden perfection without burning.
Brown the Beef: In your large skillet over medium-high heat, add the ground beef and diced yellow onion. Cook, breaking up the meat with a spatula, until the beef is fully browned and the onions are softened and translucent, about 8-10 minutes. In the last minute of cooking, add the minced garlic and cook until fragrant (about 30 seconds).
Drain and Season: Carefully drain the excess fat from the skillet, but leave a little for flavor. To the warm beef mixture, add the salt, pepper, Worcestershire sauce, and tomato paste. Stir for one minute to cook the tomato paste slightly. Finally, stir in the 1 cup of chopped dill pickles. This is a crucial step—integrating the pickles into the warm base allows their briny flavor to permeate the entire dish. Transfer this entire beef mixture to your 9×13 inch baking dish and spread it into a uniform, even layer.

Part 2: Crafting the Iconic “Special Sauce”

Time: 5 minutes

Whisk the Sauce: In a medium bowl, combine the mayonnaise, sugar-free ketchup, yellow mustard, white vinegar, the 1 tablespoon of dill pickle juice, paprika, onion powder, and garlic powder. Whisk vigorously until the sauce is completely smooth, homogenous, and a familiar pinkish-orange color. Taste and adjust seasoning if desired—you can add a pinch more pickle juice for tang or paprika for smokiness.
Apply the Sauce Layer: Pour the special sauce over the beef layer in the baking dish. Use a spatula or the back of a spoon to spread it evenly, creating a seal over the entire beef surface, right to the edges. This layer will act as a protective barrier, keeping the beef moist and infusing it with flavor as it bakes.

Part 3: The Cheesy, Bubbly Finale

Time: 25 minutes (mostly hands-off)

Combine the Cheeses: In a small bowl, toss together 1 ½ cups of the shredded cheddar cheese and the entire 1 cup of shredded Swiss cheese. This mix provides the perfect balance of sharpness and superior meltiness.
Add the Cheese Topping: Sprinkle the cheese blend evenly over the special sauce layer. Top with the remaining ½ cup of cheddar cheese. Finally, for that authentic Big Mac touch, sprinkle the 1 tablespoon of sesame seeds evenly over the cheese.
Bake to Perfection: Place the assembled casserole in the preheated oven and bake for 20-25 minutes. The casserole is done when the edges are bubbly and the cheese is fully melted, golden, and slightly spotty-brown.
The Critical Rest: Remove the casserole from the oven. This is the hardest part: let it rest for 5-10 minutes. This allows the layers to set slightly, making it much easier to slice and serve cleanly.

Part 4: The Grand Assembly

Time: 5 minutes

The fresh, cold toppings are not a suggestion; they are the final, non-negotiable layer that completes the Big Mac illusion.

Right before serving, scatter the shredded iceberg lettuce, diced tomato, and finely diced white onion over the entire hot casserole. The contrast between the hot, cheesy base and the cool, crisp vegetables is a core part of the experience. Serve immediately, offering extra pickle slices on the side.

Chef’s Notes & Variations

The Bun Experience: For those not following a low-carb diet, serving this casserole with toasted sesame seed buns or a side of crispy French fries is a phenomenal way to enjoy it.
Make it a Dip: For a game-day appetizer, prepare the recipe in a smaller, deeper dish and serve it warm with pork rinds, low-carb tortilla chips, or celery sticks for dipping.
Dietary Tweaks:
- Dairy-Free: Omit the cheese topping and use a dairy-free cheese alternative that melts well. The sauce and beef base are naturally dairy-free.
- Lower Fat: You can use leaner ground beef (90/10) and light mayonnaise, though the flavor and richness will be slightly less decadent.
Make-Ahead Instructions: You can assemble the casserole completely (through step 2 of Part 3) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge 30 minutes before baking, and add 5-10 minutes to the bake time.

Nutrition Information

(Per serving, based on 1/6 of the casserole, including all toppings)

Calories: ~580 kcal
Total Fat: 48g
- Saturated Fat: 16g
Cholesterol: 125mg
Sodium: 1280mg
Total Carbohydrates: 8g
- Dietary Fiber: 2g
- Net Carbohydrates: 6g
- Sugars: 3g (will be lower with sugar-free ketchup)
Protein: 30g

Note: Nutritional information is an estimate and can vary significantly based on the specific brands and quantities of ingredients used, particularly the mayonnaise and ketchup. This analysis assumes full consumption of the cheese and sauce layers.