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Big Mac Casserole

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Introduction

All the flavor of a Big Mac, none of the bun! This Big Mac Casserole brings together seasoned ground beef, gooey cheese, pickles, and a creamy “special sauce” for a comforting, low-carb dish that satisfies those burger cravings in a whole new way. It’s quick to prep, keto-friendly, and always a crowd-pleaser—especially when served with shredded lettuce on top for that full burger feel.


Ingredients (Serves 6–8)

For the casserole:

  • 1 1/2 lbs (680g) ground beef
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon yellow mustard
  • 1/4 cup dill pickle slices, chopped
  • 1 1/2 cups shredded cheddar cheese
  • 4 large eggs
  • 1/2 cup heavy cream
  • Optional: 1/2 teaspoon smoked paprika or 1 tablespoon tomato paste

For serving (optional but classic):

  • Shredded iceberg lettuce
  • Extra chopped pickles
  • Sesame seeds for garnish
  • Thousand Island or special sauce

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
  2. Cook the beef mixture:
    In a large skillet over medium heat, cook the ground beef with onions until browned. Drain excess fat. Add garlic, mustard, salt, pepper, and optional tomato paste or paprika. Stir in chopped pickles. Spread mixture evenly in the casserole dish.
  3. Make the egg mixture:
    In a bowl, whisk together the eggs and heavy cream. Pour over the beef layer.
  4. Top with cheese:
    Sprinkle the shredded cheddar evenly over the top.
  5. Bake for 25–30 minutes, or until the casserole is set and the top is bubbly and golden.
  6. Cool and serve:
    Let cool for 5 minutes. Top with shredded lettuce, more pickles, and a drizzle of Thousand Island or your favorite burger sauce.

Tips & Variations

  • Want extra crunch? Add chopped cooked bacon or a sprinkle of sesame seeds before baking.
  • Add diced tomatoes or jalapeños for a spicy twist.
  • To make it dairy-free, use plant-based cheese and coconut cream.

Enjoy !!

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