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Big Mac Casserole

Big Mac casserole is an easy cheeseburger casserole with a crescent roll base, browned beef, and melted cheddar. It’s layered like a copycat Big Mac and finished with a tangy special sauce drizzle, pickles, and sesame seeds for a golden, bubbling dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Crescent roll and beef layers
  • 2 lb ground beef
  • 1 onion Use 1 small onion, diced.
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 can (8 oz) crescent roll dough
  • 2 cup sharp cheddar cheese Shredded; divided.
Big Mac Sauce
  • 0.5 cup mayo
  • 3 tbsp sweet relish
  • 2 tbsp French dressing
  • 1 tbsp ketchup
  • 1 tsp vinegar
  • 1 tsp sugar
Toppings
  • 1 dill pickle slices
  • 1 shredded lettuce
  • 1 diced tomato
  • 1 sesame seeds

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and bake base
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the crescent crust won’t stick.
  2. Brown the ground beef with the diced onion in a Dutch oven, then drain excess fat and season with salt and pepper.
  3. Press the crescent roll dough into the bottom of the baking dish to form a crust, pinching seams together.
  4. Sprinkle 1 cup of the shredded sharp cheddar cheese over the crust, then spread the beef mixture evenly and top with the remaining cheddar.
  5. Bake for 20–25 minutes at 375°F until the dough is cooked through and the cheese is golden, then let the casserole cool for 5 minutes.
Finish with special sauce and toppings
  1. Mix the Big Mac sauce ingredients until smooth, then drizzle it evenly over the hot casserole.
  2. Top with shredded lettuce, diced tomato, and dill pickle slices, then finish with sesame seeds before serving.

Notes

Pro tip: drain the beef well so the casserole doesn’t turn watery, then let it rest 5 minutes before topping so the special sauce stays creamy. Store leftovers covered in the refrigerator up to 3 days. Freezing is not recommended for best texture. For a lower-fat option, use lean ground beef (90% or higher) and reduced-fat cheddar.