Description
This Big Mac Casserole is a delicious and easy-to-make dish inspired by the classic Big Mac burger. Ground beef is combined with cream cheese and cheddar for a rich, cheesy base, topped with a creamy egg mixture, and baked to perfection. Finished off with a zesty sauce, shredded romaine lettuce, and dill pickles, this casserole captures all the flavors of the iconic sandwich without the bun, making it perfect for a comforting family dinner.
Ingredients
Scale
Meat and Cheese
- 2 pounds ground beef (browned)
- 4 oz. cream cheese (cut into small cubes)
- 1 1/2 cups grated cheddar cheese, divided
Vegetables and Seasonings
- 1/2 cup white onion (finely chopped)
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 1/2 cups shredded romaine lettuce
- 1/4 cup dill pickle slices
- 1-2 teaspoons sesame seeds
Egg Mixture
- 4 large eggs
- 1/2 cup heavy cream
Sauce
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 teaspoons French dressing
- 1/4 cup sweet pickle relish
- 1 teaspoon classic yellow mustard
- 1/2 teaspoon onion powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon smoked paprika
Instructions
- Brown Beef and Onions: Preheat your oven to 350°F. In a large skillet, brown the ground beef over medium heat. Once the beef is partially browned, add the finely chopped white onion and continue cooking until the beef is fully browned and the onions are soft and translucent.
- Combine Cheeses with Meat: Drain any excess fat and liquid from the skillet. Add the cream cheese cubes and 1/2 cup of grated cheddar cheese to the meat mixture. Stir continuously until the cheeses melt and evenly incorporate with the beef.
- Prepare Baking Dish: Spread the cheesy ground beef mixture evenly into a 9×13 inch baking dish, making sure to level it out.
- Mix Eggs and Cream: In a bowl, whisk together the 4 large eggs and 1/2 cup heavy cream until fully combined and smooth.
- Pour Egg Mixture: Pour the egg and cream mixture evenly over the meat layer in the baking dish, ensuring full coverage.
- Add Remaining Cheese and Bake: Sprinkle the remaining 1 cup of grated cheddar cheese evenly over the top. Bake the casserole in the preheated oven for 20 minutes, or until the cheese is melted and the egg-beef mixture is set and cooked through.
- Make the Big Mac Sauce: While the casserole bakes, whisk together the sour cream, mayonnaise, French dressing, sweet pickle relish, yellow mustard, onion powder, granulated sugar, and smoked paprika in a small bowl until smooth and well combined.
- Assemble and Serve: Once the casserole comes out of the oven, pour the prepared Big Mac sauce evenly over the top. Sprinkle shredded romaine lettuce and dill pickle slices over the sauce. Optionally, sprinkle 1-2 teaspoons sesame seeds for garnish. Serve immediately while warm.
Notes
- This casserole can be prepared ahead of time by assembling the ingredients and refrigerating until ready to bake.
- For a lower-fat version, use reduced-fat sour cream and mayonnaise or substitute cream cheese with light cream cheese.
- Adjust the amount of sesame seeds and sauce to your personal taste preferences.
- Ensure to drain excess fat to avoid a greasy casserole.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
