Big Mac Casserole

My Big Mac Casserole will turn your burger craving into a cozy, at-home oven bake. The crispy potatoes, juicy hamburger meat, gooey cheese and secret sauce all come together to make the most satisfying casserole. There are never any leftovers.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8 Servings

Calories: 485 kcal per serving

Ingredients

8 - Frozen hashbrown patties
1 ¼ pounds - Ground beef
1 - Yellow onion
2 teaspoons - All Purpose Seasoning
2 teaspoons - Worcestershire sauce
8 ounces - cheddar cheese
2 teaspoons - Sesame seeds
½ cup - Mayonnaise
4 tablespoons - Relish
2 tablespoons - Dijon mustard
1 tbsp - White vinegar
1 tsp - Garlic powder
1 tsp - Onion powder
1 tsp - Paprika
2 cups - iceberg lettuce
½ cup - Dill pickle chips
½ cup - tomatoes

Instructions

Preheat the oven to 400℉.
Place the hashbrown patties in a single layer in a 13×9 baking dish. Bake for 25 minutes or until crispy and golden.
Meanwhile, prepare the Big Mac Sauce by adding all of the ingredients in a bowl and stirring until combined. Set aside.
In a large skillet over medium high heat, add the ground beef, diced onions and All Purpose Seasoning. Cook and crumble the beef with a spoon for 6-7 minutes or until the beef is no longer pink. Drain off any excess fat.
Stir Worcestershire sauce into the beef and cook for 1 minute longer.
Remove the beef from the heat and stir in ⅔ cups of the Big Mac Sauce and 1⅓ cups of the shredded cheese.
Transfer beef mixture to baking dish, spreading the mixture evenly over the cooked hashbrowns. Top with remaining shredded cheese and sesame seeds.
Bake for 10 minutes or until cheese is melted. Remove from oven and allow to cool for 5 minutes.
Top with shredded lettuce, chopped tomatoes, chopped pickles and drizzle remaining Big Mac Sauce over top.

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