Healthy Big Mac Casserole

Big mac casserole with lettuce, pickles, tomatoes and big mac sauce in a baking dish.

5 from 2 votes

Healthy Big Mac Casserole

Big Mac Casserole with layers of seasoned beef, potatoes, veggies, gooey cheese, and Greek yogurt Big Mac sauce. All your favorite burger flavors in this 28 grams protein-packed dinner!

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: North American

Diet: Gluten Free

Servings: servings

Calories: 394kcal

Author: Olena Osipov

Ingredients

For the Ground Beef:

1 pound ground beef extra lean
2 teaspoons Italian seasoning
1/4 tsp salt

For the Potatoes:

1 large white onion finely chopped
1.5 pounds potatoes diced
2 teaspoons Italian seasoning
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons avocado oil for frying

For the Casserole:

12 ounces bag cauliflower rice frozen
1 cup cheddar cheese shredded
3 cups iceberg or Romaine lettuce shredded
2 large tomatoes chopped
5 baby dill pickles sliced
1/2 white or red onion chopped

For the Big Mac Sauce:

1/2 cup Greek yogurt
2 tablespoons mayo
3 tablespoons ketchup
1 tablespoon mustard
1 tablespoon dill pickle juice

US Customary - Metric

Instructions

Preheat oven to 425 degrees F and get large 9x13 baking dish ready.
Preheat large non-stick skillet on medium heat and add ground beef. Cook until no longer pink, about 5 minutes, constantly stirring and breaking into small pieces. Add Italian seasoning and salt, saute for 30 more seconds. Transfer to previously prepared baking dish.
Return skillet to medium heat and add 1/2 tablespoon of oil. Add onion and saute for 2-3 minutes, stirring occasionally. Transfer to the dish with ground beef.
Return skillet to medium heat and add 1 tablespoon of oil. Add potatoes, Italian seasoning, salt and pepper. Stir, cover and cook for about 10 minutes or until semi soft and some are golden brown, stirring occasionally.
Then transfer to the baking dish with ground beef and onion, add cauliflower rice and stir to combine. Level with spatula, sprinkle with cheese, cover and bake for 30 minutes.
While casserole is baking, make Big Mac sauce by whisking in a medium bowl Greek yogurt, mayo, ketchup, mustard and dill pickle juice. Set aside.
Remove casserole from the oven, drizzle with the sauce and top with lettuce, tomatoes, white onion and pickles. Serve hot.

Notes

Store: Refrigerate in an airtight container for up to 3 days.
Freeze: Fully cook, cool completely and freeze without the toppings in an airtight container for up to 3 months. Thaw in a fridge overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes. Then add toppings before serving.

Nutrition