The Big Mac isn’t just a meal—it’s a cultural phenomenon. Created in 1968 to satisfy hearty appetites, its signature layers of beef, cheese, and special sauce redefined fast food. Now, those iconic flavors are reimagined in a bold, satisfying casserole.
In just 30 minutes, you’ll capture the essence of America’s favorite burger in a family-style dish. It’s everything you love, made fresh and on your terms.
Reimagining an American Classic
The Big Mac has been a fast-food staple since its nationwide introduction in 1968, created by franchisee Jim Delligatti who was seeking to offer customers a more satisfying burger.
Originally tested in Pittsburgh-area McDonald’s stores, the sandwich was first priced at 45 cents and went through several name iterations, including “The Aristocrat” and “Blue Ribbon Burger,” before 21-year-old advertising secretary Esther Glickstein Rose coined the name “Big Mac.” (ref)
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The inspiration came from Bob Wian’s Big Boy drive-in chain, where Delligatti had previously managed a location in southern California. Within a year of its national launch, the Big Mac accounted for 19% of all McDonald’s sales and dramatically expanded the chain’s appeal to adult customers.
Time-Saving Tips
- For efficient preparation, use two skillets simultaneously – one for potatoes and one for beef – to cut cooking time in half.
- Prep components ahead by chopping vegetables and making the sauce up to a day in advance.
- Use pre-shredded cheese and lettuce to reduce prep time.
- Consider batch-cooking the beef mixture and freezing portions for future use, making weeknight assembly quick and simple.
Customization Ideas
Transform this casserole to suit various dietary needs:
- For keto: Replace potatoes with cauliflower rice or roasted zucchini
- Make it dairy-free using dairy-free cheese alternatives and yogurt-based sauce
- For a lighter version: Use ground turkey or chicken instead of beef
- Boost nutrition by adding shredded carrots or zucchini
- For extra protein: Add a layer of black beans or lentils
Serving Suggestions
Pair this casserole with crisp sides to complete the meal:
- Fresh green salad with light vinaigrette
- Pickle spears for extra tang
- Roasted vegetables
- Extra Big Mac sauce on the side
- Toasted sesame seed buns for those wanting the full burger experience
Common Troubleshooting
- Prevent a watery casserole by thoroughly draining the ground beef after cooking and ensuring the potatoes are well-cooked and patted dry before assembly.
- For optimal potato crispiness, extend the initial pan-frying stage to 12-15 minutes and avoid overcrowding the pan.
- If cheese isn’t melting evenly, try grating it fresh rather than using pre-shredded varieties, as fresh cheese melts more smoothly.
- To prevent the top from browning too quickly, position the rack in the middle of the oven and cover with foil for the first half of baking.
- For the best texture, avoid overloading the casserole with wet ingredients and layer components strategically – potatoes on the bottom, meat mixture in the middle, and cheese on top.
Storage & Leftovers
Store the base casserole (without toppings) in an airtight container for up to 3-4 days in the refrigerator. Keep cold toppings and sauce separately. For freezing, wrap the cooked base tightly and freeze for up to 3-6 months.
When ready to serve, thaw overnight in the refrigerator and reheat at 375°F for 10 minutes. Always add fresh toppings just before serving for the best texture and taste.
Big Mac Casserole
Ingredients
For the Base:
- 1 pound lean ground beef 96/4
- 1 pound russet potatoes chopped
- 1/2 white onion chopped
- 1 teaspoon olive oil
- 1/4 cup water
- 2 teaspoons yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
For the Big Mac Sauce:
- 1/4 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup dill pickles chopped
- 1 tablespoon dill pickle juice
For Topping:
- 1 vine tomato chopped
- Handful white onions chopped
- Handful shredded iceberg lettuce
- 1/4 cup dill pickle chips
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
- Wash and cut potatoes into 1/2-inch cubes. Heat olive oil in a large skillet over medium heat. Add potatoes and water, season with a pinch of salt and pepper. Cook for 5-10 minutes, stirring occasionally, until potatoes are tender when pierced with a fork. Transfer to the prepared baking dish.
- In the same skillet, add ground beef and chopped onions. Break up the meat with a wooden spoon and cook over medium-high heat until beef is no longer pink and onions are translucent, about 7-8 minutes. Drain excess fat if needed.
- Add garlic powder, onion powder, and yellow mustard to the beef mixture. Stir well to combine and season with salt and pepper to taste. Cook for an additional 1-2 minutes to blend flavors. Add the beef mixture to the potatoes in the baking dish and mix gently.
- Sprinkle shredded cheddar cheese evenly over the beef and potato mixture. Cover the dish tightly with aluminum foil and bake for 15 minutes, or until cheese is completely melted.
- While the casserole bakes, prepare the Big Mac sauce. In a medium bowl, whisk together mayonnaise, ketchup, chopped pickles, and pickle juice until well combined. Refrigerate until ready to use.
- Remove casserole from oven and let it rest for 5 minutes. Top with generous dollops of Big Mac sauce, then sprinkle with shredded lettuce, chopped tomatoes, diced onions, and pickle chips.
- Serve immediately while hot. For meal prep, store the base casserole separately from the cold toppings and sauce. When reheating, warm only the beef and potato mixture, then add fresh toppings.
Disclaimer: Some images in this content were created/edited with the help of AI.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.