Big Mac Casserole
Ground beef, small-cut potatoes and cheddar bake together before a tangy sauce and fresh burger toppings go on.
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Ingredients
- 1 pound russet potatoes chopped small
- 1/4 cup water
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1 tablespoon Worcestershire sauce
- 1/2 white onion diced, for the beef
- 2 teaspoons yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt to taste
- black pepper to taste
- 1 cup cheddar cheese shredded
- 1/4 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup relish
- 1 tablespoon dill pickle juice
- 1 tomato large, diced, for serving
- 1/4 cup white onion diced, for serving
- 3/4 cup iceberg lettuce shredded, for serving
- 1/4 cup dill pickles chips, for serving
Instructions
- Heat the oven to 375°F and lightly grease a casserole dish.
- In a large skillet over medium-high heat, cook the chopped potatoes with the water and olive oil. Season with salt and pepper. Cook until they begin to soften, then transfer them to the dish.
- In the skillet, cook the ground beef with the 1/2 white onion, Worcestershire sauce, mustard, garlic powder and onion powder. Season with salt and pepper. Cook the ground beef to 160°F on a food thermometer.
- Add the beef mixture to the potatoes and stir to combine. Top with cheddar cheese, cover with foil and bake for 15 minutes, until the cheese melts and the center of the casserole reaches 165°F on a food thermometer.
- While the casserole bakes, stir together the mayonnaise, ketchup, relish and dill pickle juice.
- After baking, drizzle on the sauce. Add the tomato, remaining 1/4 cup white onion, lettuce and dill pickle chips when serving.
Notes
Cook ground beef to 160°F and check the finished casserole center for 165°F with a food thermometer. Add lettuce to servings rather than stored portions. Refrigerate leftovers within 2 hours in shallow, covered containers; keep for 3 to 4 days and reheat to 165°F.
Nutrition
Serving: 1servingCalories: 418kcalCarbohydrates: 26gProtein: 21gFat: 25.7gSodium: 564mgFiber: 2.9gSugar: 8.8g