Description

This EST Big Mac Casserole is a delicious and hearty dish that captures the iconic flavors of the Big Mac in a comforting baked casserole form. Featuring layers of seasoned ground beef mixed with a tangy Big Mac sauce, melted cheddar and mozzarella cheeses, and topped with crispy golden tater tots, this recipe is perfect for a family dinner or casual get-together. Garnished with fresh shredded lettuce and extra Big Mac sauce drizzled on top, it combines classic burger flavors into an easy, satisfying casserole.

Ingredients

Units Scale

Big Mac Sauce

1 cup mayonnaise
1/4 cup sweet pickle relish
2 Tablespoon grated yellow onion (with juices)
1 Tablespoon + 1 teaspoon yellow mustard
2 teaspoons white vinegar (optional, see notes)
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder

Casserole

2 pounds lean ground beef
1 medium onion (diced, about 1 cup)
2 medium cloves garlic (minced)
1/2 teaspoon ground black pepper
1/2 teaspoon fine sea salt (plus more to taste)
1 dill pickle (diced small, about 1/2 cup)
1 cup freshly shredded sharp cheddar cheese (divided, plus more for topping)
1 cup freshly shredded mozzarella cheese (divided)
1 (32 ounce) bag tater tots (64 tots)

Optional Toppings

1/2 cup freshly shredded Monterey Jack cheese
Shredded iceberg lettuce

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Instructions

Prepare Big Mac Sauce: In a small bowl, combine all ingredients for the Big Mac sauce and stir until well mixed. Reserve 1/2 cup of this sauce by placing it into a small Ziploc bag, which will be used later as a garnish.
Preheat Oven: Set the oven to 350°F (176°C) to get it ready for baking the casserole.
Cook Ground Beef and Onion: Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook for about 5 minutes until partially browned. Add the diced onion and continue cooking, stirring occasionally, until the beef is fully browned and onions are softened (approximately 4 more minutes). Drain excess grease from the pan.
Add Garlic and Seasonings: Stir in the minced garlic, ground black pepper, and salt. Sauté for about 1 minute until fragrant and aromatic.
Combine with Pickles, Sauce, and Cheese: Mix in the diced dill pickles, the remaining Big Mac sauce (except the half cup set aside), 1/2 cup of shredded sharp cheddar, and 1/2 cup of shredded mozzarella cheese. Stir to combine evenly.
Assemble Casserole: Transfer the beef mixture into a 9×13 inch casserole dish, spreading it evenly. Sprinkle the remaining 1/2 cup cheddar and 1/2 cup mozzarella cheeses uniformly over the beef layer.
Top with Tater Tots and Bake: Place the tater tots in a single even layer over the cheese-topped beef mixture. Bake uncovered in the preheated oven for about 45 minutes or until the tater tots are golden brown and crispy.
Add Final Toppings and Serve: Once baked, top the casserole with shredded iceberg lettuce, optional sliced tomato (if desired), and Monterey Jack cheese. Cut one corner off the Ziploc bag with reserved Big Mac sauce and use it as a piping bag to drizzle the sauce evenly over the casserole. Serve warm.

Notes

The white vinegar in the Big Mac sauce is optional. To replicate the classic taste more closely, start with 1/2 teaspoon vinegar and add gradually up to 2 teaspoons to suit your preference.
Using freshly shredded cheese is recommended as pre-shredded cheeses have anti-caking agents that can prevent smooth melting.

Nutrition

Serving Size: 1 slice (1/8th of casserole)
Calories: 570 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 35 g
Saturated Fat: 13 g
Unsaturated Fat: 19 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 95 mg