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Big Mac Casserole

Big Mac casserole is a cheeseburger casserole with a crescent roll crust and a bubbly cheddar-filled beef layer. Finished with a quick copycat Big Mac special sauce drizzle, plus pickles, lettuce, and tomato for classic flavors in an easy 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef layer
  • 2 lb ground beef
  • 1 small onion diced
  • salt and pepper to taste
  • pepper and salt to taste
Crescent crust and cheese
  • 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
  • shredded lettuce for topping
  • diced tomato for topping
  • dill pickle slices for topping
  • sesame seeds for top

Equipment

  • 1 sheet pan

Method
 

Prep and bake setup
  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 until cooked through, then drain excess fat and season with salt and pepper.
Build the casserole
  1. Press the crescent roll dough into the bottom of the baking dish to form a crust, pinching seams together.
  2. Sprinkle 1 cup of the shredded cheddar over the dough, then spread the beef mixture evenly on top.
  3. Top with the remaining cheddar.
Bake and finish
  1. Bake for 20–25 minutes until the dough is cooked through and the cheese is golden, then let the casserole cool for 5 minutes.
  2. Mix the Big Mac sauce ingredients until smooth, then drizzle it over the casserole.
  3. Top with shredded lettuce, diced tomato, dill pickle slices, and sesame seeds before serving.

Notes

For the cleanest layers, press the crescent seams tightly so they don’t separate as the casserole bakes. Refrigerate leftovers in a sealed container for up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended because the lettuce and tomato topping will soften. If you want a lighter option, use lean ground beef (90% or higher) to reduce calories while keeping the same bake and sauce.