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You Won’t Miss the Bun With My Big Mac Casserole
I don’t really eat fast food anymore, but every once in a while, I still crave a Big Mac from McDonald’s. This Big Mac casserole hits the spot. It’s a cozy spin on my popular Big Mac salad, but baked into a hearty dish that’s perfect for dinner. And the secret? It’s all in the sauce. My homemade thousand island dressing makes every bite taste just like the real thing. Here’s why I keep making this one on repeat:
- Seriously tastes like a Big Mac – I’m not the only one who thinks so! Hundreds of 5-star reviews say it tastes shockingly close to the fast food classic — just without the bun.
- Sneaky veggies – I swapped the bun for a layer of roasted zucchini. You won’t even miss the bread, but you can use other veggie options if you want (see ingredient notes below).
- Easy for weeknights – It only takes about 10 minutes to prep and minimal ingredients, or you can freeze it ahead like I do for a quick grab-and-bake dinner.
Crisp lettuce, juicy tomatoes, crunchy pickles… it checks all the Big Mac burger boxes. Make it with me!
Reader Review
“My husband just went back for seconds and says it tasted just like a Big Mac! Great flavors — I will definitely make this again and again!” –Michele
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my Big Mac casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
Zucchini Layer:
- Zucchini – I layer roasted zucchini on the bottom so it’s not just a pile of meat. I’ve also made this with roasted cauliflower, broccoli, and even bell peppers. Just make sure whatever veggie you use is cooked first so the casserole doesn’t get watery. If you want something heartier, sweet potatoes, regular potatoes, or other root veggies totally work too.
- Olive Oil – I use this to roast the zucchini so it gets a little caramelized and not mushy. Avocado oil works just as well if that’s what you have on hand.
- Sea Salt
Meat Layer:
- Ground Beef – I like using grass-fed beef because it has the best flavor and a little extra nutrition. My go-to is 85/15, which gives enough richness without being greasy. You can also make a Big Mac casserole with ground chicken or ground turkey. It’s just a bit lighter, but still super flavorful once you add the sauce and toppings.
- Onion – I usually go for white onion since it’s classic for that Big Mac flavor, but yellow or red onion work just fine too
- Olive Oil – Or avocado oil.
- Sea Salt & Black Pepper
Assembly:
- Thousand Island Dressing – This is the Big Mac sauce, so don’t skip it! You can buy it pre-made, but most store-bought versions have added sugar, so I like to mix up my own. I usually use my homemade thousand island dressing, but my NEW Big Mac sauce recipe works here too (It’s the one I use in my Big Mac bowl).
- Shredded cheese – I use cheddar because it melts well and tastes great with the beef, but honestly, any shredded cheese you like will work. Monterey jack, Colby, or even a cheddar blend are all good options for this Big Mac casserole.
Big Mac Casserole Toppings:
- Lettuce – I prefer iceberg cut from a head because it’s extra crisp, but pre-shredded works too. You can also use any other lettuce you like here.
- Tomato – Roma tomatoes are my go-to because they’re less watery, but honestly, any ripe tomato will do the trick.
- Pickles – I slice them into little circles for that classic Big Mac look. Just make sure you’re using dill pickles without added sugar or try making your own! I’ve also used diced asparagus pickles before for a fun twist.
- Thousand island dressing – Just drizzle a little more over the top before serving. It ties everything together.
- Sesame Seeds – Totally optional, but I love sprinkling these on top! It gives the whole thing that “burger bun” vibe without the actual bun.
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How To Make A Big Mac Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Roast zucchini. Spread the zucchini slices out in a single layer on a baking sheet. Brush them with oil and sprinkle with sea salt. Pop them in the oven and roast until they’re nice and tender.
- Cook beef and onion. Heat the oil in a large skillet, add the beef, and season with salt and pepper. Cook until browned and most of the liquid is gone. Then, stir in the onion and cook until soft. I like a little browning for extra flavor, but translucent is fine too.
- Assemble. Layer the zucchini in the bottom of a baking dish, slightly overlapping. Spread on the dressing, then add the beef and sprinkle with cheese.
- Bake. Pop the Big Mac casserole into the oven until everything’s hot and the cheese is nice and melty.
- Add toppings. Add the lettuce, tomato, and pickles. Drizzle with more dressing and finish with a sprinkle of sesame seeds.
My Recipe Tips
- Try to cut the zucchini into uniform rounds so they roast at the same rate. Thinner slices can get too soft, and thicker ones take longer to cook.
- After roasting the zucchini, I like to pat it dry with paper towels to soak up any extra moisture. It helps keep the casserole from getting watery.
- Don’t skip roasting the veggies. I’ve tried tossing raw zucchini straight into the casserole, and it just turns watery and mushy. Roasting first makes a big difference in texture and flavor.
- If you’re using a higher-fat ground beef, drain it when it’s done cooking. If you don’t the Big Mac casserole can become greasy.
- I like to let the casserole sit for 5 minutes after baking before adding the toppings. It helps the layers settle and keeps the lettuce from wilting too fast.
Big Mac Casserole (Fast Food Fix)
By
My Big Mac casserole has all the classic flavors, turned into a healthy, bun-free bake with beef, cheese, pickles, and sneaky veggies.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Zucchini Layer:
Meat Layer:
Assembly:
Toppings:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C).
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Arrange the zucchini in a single layer on a large baking sheet. Brush with olive oil, then sprinkle both sides lightly with sea salt.
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Roast the zucchini slices in the oven for about 20 minutes, until tender.
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When done, remove the zucchini from the oven but leave it on at 400. Pat the zucchini with paper towels to soak up any extra water or oil.
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Meanwhile, heat the remaining 1/2 tablespoon (7.39 ml) of oil in a saute pan or cast iron braiser on the stove over medium-high heat. Add the ground beef, and season with salt and pepper. Cook for about 10 minutes, until browned.
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Add the diced onion. Cook for 7-8 minutes, until onions are translucent and starting to brown.
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Arrange the zucchini slices at the bottom of a 9×13 casserole dish, overlapping slightly. Pour 3/4 cup dressing over the zucchini and spread evenly. Top with the meat, then sprinkle with shredded cheese.
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Bake for 10-15 minutes, until the cheese on top is melted.
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Top the casserole with lettuce, tomatoes, and pickles. Drizzle with the remaining 1/4 cup dressing. Sprinkle with sesame seeds.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/8 entire casserole
- Tips: Check out my recipe tips above to help you get the best texture, keep things simple, and make sure every bite turns out delicious.
- Store: Keep leftovers in the fridge for 3-4 days. For the best texture, store the toppings separately and add them fresh.
- Meal prep: Cook the meat and roast the zucchini, then layer everything in the dish without toppings. Cover and store in the fridge or freezer until you’re ready to bake.
- Reheat: Warm in the oven at 350 degree F or use the microwave. Add the toppings after heating so they stay fresh.
- Freeze: Freeze the Big Mac casserole without toppings for up to 3 months. You can reheat straight from frozen or thaw first, then finish with fresh toppings.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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More Ground Beef Casserole Recipes
If you’ve got more ground beef to use up, here are a few other casseroles I think you’ll love:
44 Comments
Patti
0Amazing, just like a big Mac as promised. I had frozen shredded zucchini in the freezer to use up… Just squeezed the life out of it and it made a great base. Had some of your recipe 1000 Island to use. Used bok choy straight out of the garden, home canned dill pickles, and cherry tomatoes I had dehydrated and dehydrated. So I was able to use a lot of my preserved food! Clearly a very versatile recipe!
Wholesome Yum D
0That sounds absolutely incredible, Patti! I love how you made it your own with so many preserved ingredients, what a satisfying way to use up what you had on hand. And I’m so glad the Big Mac flavor delivered!
Larry
0Tried your Big MAC casserole recipe tonight for dinner. Easy to make, budget friendly and Oh So Delicious! Thank you! This is a keeper and a hit with our grand kids…all old enough to make it themselves.
Maya | Wholesome Yum
0I’m so glad you and your grandkids liked this casserole, Larry! Thank you.
Michele
0My husband just went back for seconds and says it tasted just like a Big Mac! Great flavors-I will definitely make this again and again!
Maya | Wholesome Yum
0Awww, I’m so glad to hear that, Michele! Hope you make it again soon.
Arlene
0I am “trying” to read reviews, but this box keeps popping up. It is worse than popup advertising! Just saying!Oh, big macs dont have tomatoes! Lol
Maya | Wholesome Yum
0Hi Arlene, Sorry, I’m not sure what box you’re referring to? That is correct, Big Macs don’t have tomatoes but my casserole does. Feel free to leave them out if you like.
Beth
0This is delicious and super easy. Met my pizza fix!
Katina
0Great flavor and easy to make! Thank you!
Annette
0Tried it tonight; it was delicious. Will definitely make again.
jillfrobbins
0This tastes exactly as ‘titled’. It is absolutely delicious, one of my husband’s favorites and mine too! Thank you for your recipes!! We really enjoy them.
Ann
0This was just as delicious as I hoped it would be. Used Montreal Steak Seasoning for the ground beef to taste but otherwise followed the recipe and I loved it!
Chelsi
0This tastes SO GOOD! My husband and kids devoured this. I also took it to a potluck and received multiple compliments and people asking to share the recipe.
Mélinda
0I made this recipe yesterday. I was so tasty that it was difficult to only eat one serving! I really appreciate the option to toggle between metrics and US measurements because the first time I make a recipe, I like to be very precise.
I found this recipe very easy to make. I made the roasted zuchini earlier in the afternoon, the meat a little later and then put the casserole together just before dinner. It was perfect.
Geri R
0Is 1/2 Tbsp of salt for the meat a typo? seems like 1/2 tsp would be enough!
Wholesome Yum D
0Hi Geri, That’s correct, but feel free to use less if you wish.
Mike
0Ok, maybe you don’t like Zucchini or have any on hand. Problem solved…skip it altogether. Dice up enough red pepper to cover the bottom of your bakeware, maybe 3 or so -depending on the size. Then, saute them up well(even burnt was ok, lol). When ready, continue on with the recipe, adding any butter left in with the peppers as well. Enjoy.
David Allard
0This was an amazing recipe. I took it to our home group Bible study and got several compliments. We have a pot luck meal every week so this was a pleasant surprise. Thank you Maya.
Jason
0Wow, I’m impressed! I expected it to be “burger-like”, but in the end not really. Boy, was I surprised! It tastes like a Big Mac without the bun! I’ll be making this one again.
Marion
0I live in Turkey, sometimes it’s hard to get ingredients, but for this dish I had everything. Thank you.
Judi Whiteaker
0This recipe was way better than the McDonald’s Burger! I’m not even a fan of Thousand Island, but yours I could definitely use in other recipes. Thank You so much!
Nicole Lunsford
0This was a delicious meal. We did skip the zucchini but add crushed parmesan chips for a breading texture. We will be making this a regular for dinner.
Cindy
0Delicious and so easy to make!! Really does taste like a big-mac! I made this one night and the corned beef casserole using the thousand island dressing and both were fabulous!
Elfirda
0This was so good and very easy to make! Tastes very similar to the actual Big Mac, my husband and I were pleasantly surprised. We’ll definitely put this into our regular rotation. Thank you!!
Anaiah
0Yes! What a fun way to still enjoy those big mac flavors! This big mac casserole was so delicious and easy to make. It was a huge hit with the kids. Definitely making this again soon!