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Big Mac Casserole

Big Mac casserole is an easy cheeseburger casserole with a crescent roll crust, browned ground beef, and a bubbling cheddar top. It’s finished with copycat Big Mac special sauce plus pickles, tomato, and lettuce for classic flavors in one ground beef bake.
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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: 570
Ingredients Equipment Method Notes

Ingredients
  

Big Mac Casserole Base
  • 2 lb ground beef
  • 1 small onion
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 can (8 oz) crescent roll dough
  • 2 cup sharp cheddar cheese, shredded
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 shredded lettuce
  • 1 diced tomato
  • 1 dill pickle slices
  • 1 sesame seeds

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Brown the ground beef with the diced onion over medium-high heat, then drain off excess fat and season with salt and pepper.
Assemble the crust and filling
  1. Press the crescent roll dough into the bottom of the baking dish to form a crust, pinching the seams together.
  2. Sprinkle 1 cup of the shredded cheddar over the dough, then spread the beef mixture evenly across the crust.
  3. Top with the remaining cheddar so the filling is covered.
Bake and cool briefly
  1. Bake for 20–25 minutes at 375°F until the dough is cooked through and the cheese is golden.
  2. Let the casserole cool for 5 minutes so the layers set before topping.
Make sauce and finish
  1. Mix the Big Mac sauce ingredients (mayo, sweet relish, French dressing, ketchup, vinegar, and sugar) until smooth.
  2. Drizzle the sauce over the casserole, then top with shredded lettuce, diced tomato, dill pickle slices, and sesame seeds before serving.

Notes

Pro tip: drain the beef well so the crust doesn’t turn soggy. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven or microwave. Freezing is not recommended because the crescent base and toppings can soften after thawing. For a lighter swap, use reduced-fat cheddar and light mayo in the sauce.