This delicious cheeseburger casserole has all the classic Big Mac-inspired flavors, including my easy homemade Greek yogurt Big Mac burger sauce, in a balanced and nourishing meal. Just 15 minutes of hands-on prep before the oven does the rest, it’s perfect for busy weeknights when you want something easy, flavorful, and family-approved! 

A bowl and baking dish filled with a layered casserole of shredded lettuce, diced tomatoes, pickles, potatoes, and creamy sauce, topped with sesame seeds. A small bowl of sesame seeds sits nearby on a pink surface.

Does it ever feel nearly impossible to find a meal the adults and kids will be equally excited about? If not, I’m jealous. Haha. But in all honesty, that’s one of the things I love most about this cheeseburger and potato casserole. It’s filling enough for the grown-ups, fun and customizable for the kids (I love setting out toppings buffet-style), and it reheats like a dream making it perfect to meal prep for quick lunches too!

Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

And if you happen to be on the hunt for easy high protein dinner ideas, this one fits the bill. It’s got around 30 grams of protein per serving thanks to the juicy ground beef, which I love for the boost of iron as well! 

A close-up of a Big Mac casserole in a glass dish, topped with chopped lettuce, diced tomatoes, pickles, sesame seeds, and a drizzle of creamy sauce. The dish is lined with parchment paper.

From an intuitive eating dietitian lens, this isn’t about making “healthified fast food” or trying to outsmart cravings. Sometimes you want a good ol’ Big Mac drive-through experience, go for it! And sometimes what you really want is the same flavor experience, homemade and shared at your table. Plus, I developed this recipe to make 6 servings, so you’ve got built in leftovers when you don’t feel like cooking! 

Overhead view of ingredients in small bowls on a pink surface, including ground beef, diced potatoes, chopped onions, diced red pepper, shredded lettuce, diced tomatoes, chopped pickles, shredded cheese, creamy sauce, spices, and oil.

What really sets this recipe apart is the way the flavors are layered into every bite.

I tested it with ground turkey and ground beef, and while both worked, there’s just nothing quite like beef to capture the classic burger vibes. 

As for taters, yellow potatoes are the way to go. They get nice and crispy on the outside and tender on the inside, plus they cook quicker than russets.

And not skip my homemade Big Mac sauce. It gets baked right into the casserole for creamy flavor in every bite, just make sure to save a little to drizzle on top with the other fresh and crunchy toppings for the full Big Mac effect!

A white bowl filled with a mixture of vegetables, ground meat, and sauce sits in front of a glass baking dish with the same casserole. A spoon is in the bowl, and a small dish of seasoning is nearby on a pink surface.

Ok I’m drooling.

Let’s Make This Ridiculously Delicious Casserole!

The full ingredient list and recipe instructions are below, but let’s take a quick peek at how this is going to go.

Diced potatoes, red bell peppers, and chopped onions are spread out on a parchment-lined baking sheet, seasoned and ready for roasting.

1. We give the potatoes and veggies a head start to get them crispy and golden.

Cooked ground beef in a stainless steel skillet on a stove, with browned and crumbled meat pieces visible.

2. *Brown* the meat.

A close-up of a casserole dish filled with diced potatoes, red bell peppers, sausage, and shredded cheese on top, all on parchment paper and ready for baking.

3. At the 30 minute mark, add the meat, some of that delish Big Mac Sauce, and cheese and pop it back in the oven to finish 

A close-up of a casserole dish filled with a layered baked meal including diced potatoes, chopped lettuce, tomatoes, pickles, sesame seeds, and a creamy sauce, with a serving spoon lifting out a portion.

4. The best part – add those burger toppings and dig in!

Watch How To Make It Here:

The Feel-Good Meal Plan Cookbook

The Feel-Good Meal Plan My Bestselling Cookbook is Now Available!

A fresh take on meal prep with over 100 nourishing recipes to feed your family with ease.

Order Now »
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl and baking dish filled with a layered casserole of shredded lettuce, diced tomatoes, pickles, potatoes, and creamy sauce, topped with sesame seeds. A small bowl of sesame seeds sits nearby on a pink surface.

Cheeseburger Casserole with Veggies and Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 1x
  • Category: Main Dishes
  • Method: Oven
  • Cuisine: American
  • Diet: Diabetic
Print Recipe

Description

This delicious cheeseburger casserole has all the classic Big Mac-inspired flavors, including my easy homemade Greek yogurt Big Mac burger sauce, in a balanced and nourishing meal you’ll crave on repeat! Just 15 minutes of hands-on prep before the oven does the rest, it’s perfect for busy weeknights when you want something easy, flavorful, and family-approved!

Ingredients

  •  1 ½ lbs yellow potatoes, cut into 3/4 inch cubes (about 5 cups)
  •  1 yellow onion, diced
  •  1 bell pepper (any color), diced
  •  2 Tbsp avocado oil, divided 
  •  1 ½  tsp garlic powder
  •  1 ½ tsp paprika
  •  Salt and pepper
  •  1 ½ lbs lean ground beef
  •  1 batch Greek Yogurt Big Mac Sauce (you’ll use ⅓ cup at this step + more for topping
  •  ¾ cup shredded cheddar cheese

Toppings: 

  •  Shredded lettuce (I used iceberg)
  •  Diced tomato
  •  Diced pickles
  •  Toasted sesame seeds
  •  More Big Mac sauce

Instructions

  1.  Preheat the oven to 425F. Line a 9” x 13” baking dish with parchment paper.
  2.  To the prepared baking dish, add potatoes, onion, peppers, 1 ½ tablespoons oil, garlic powder, paprika and a generous sprinkle of salt and pepper, and toss to coat evenly. Bake for 40 minutes, stirring halfway through, until starting to brown
  3.  Heat remaining ½ tablespoon of oil in a large frying pan over medium-high heat. Once hot, add the ground beef to the pan in a single layer, it should sizzle when it hits the pan. Season generously with salt and pepper and cook without stirring, until the bottom is browned, about 5-6 minutes. Flip, breaking the meat into smaller pieces, and cook another 3-4 minutes, without stirring, until mostly cooked through. Drain off any excess fat and remove from heat.
  4.  Make the big mac sauce and prep your toppings if you haven’t already. 
  5.  After 40 minutes, remove the potato mixture from the oven. Add the browned beef and ⅓ cup of the Big Mac sauce to the baking dish and stir to combine. Top with shredded cheese and return to the oven for another 15 minutes, or until potatoes are fork-tender and cheese is melted. 
  6.  Top with lettuce, tomatoes, pickles, sesame seeds and more big mac sauce then dish up and enjoy!

Notes

Speeding up the cook time:

Although this recipe is mostly hands off once you get it in the oven, it does have a longer cook time than my usual recipes. Here are a few tips to speed things up!

  • Cook at a higher heat: If you have an enameled cast iron baking dish or other baking dish that can withstand a higher heat, spray or brush the baking dish with avocado oil (or another high heat cooking oil) and cook the casserole at 475F . Cook the potatoes for 30 minutes before adding then beef, sauce and cheese, then another 15 minutes, until the potatoes are fork tender. 
  • Pre-cook the potatoes: cover and cook the potatoes in the microwave for about 10 minutes (stirring halfway), or add to a large skillet, cover with water, and boil for 5-7 minute before adding to the casseroled dish. Both of these methods will reduce the cook time by about 10-15 minutes
  • Cut the potatoes smaller: The smaller you cut the potatoes the quicker they’ll cook!
  • Prep ahead: The potato mixture can be roasted, and the beef cooked ahead of time for easy assembly and quick cooking on the night of. If prepped ahead, it will likely need about 25-30 minutes at 425F to heat through.

Cooking the ground beef: If using a stainless steel or cast-iron pan, you can skip the oil. Heat the pan first so it’s hot before adding the beef. The initial sear will prevent sticking as the fat renders.

Do not over-stir the beef! We want the beef browned, not steamed. I know it’s tempting, but let it cook undisturbed to create that golden brown crust (it will be so much more flavorful!). If you don’t have a large frying pan, I recommend cooking the beef in a couple batches.