I make this Big Mac casserole when I'm craving all the flavors of a juicy cheeseburger but want something a little lighter and easier. It's rich, cheesy, and packed with protein, but without the carbs from the bun.
You'll love this recipe because it's a one-pan dinner that comes together quickly and tastes like your favorite fast-food burger - only healthier. The creamy sauce, seasoned beef, and melted cheese make this a family favorite that fits perfectly into a low-carb or keto-friendly meal plan.
Things to Know Before Making Big Mac Casserole
- Use a cast iron skillet: It's oven-safe and saves on dishes since you can cook and bake in the same pan.
- Riced cauliflower adds volume: It replaces the bun while keeping the dish hearty and low carb.
- Cheese consistency matters: Shred your own cheddar for the best melt and flavor.
- Homemade sauce is key: The Big Mac sauce brings all the flavors together for that classic burger taste.
I've been testing and sharing easy high-protein casserole recipes since 2018 and making this Big Mac Casserole for years, and it never fails to impress. It's one of those simple, family-style meals that's easy to customize based on what you have in your fridge.
And if you love our low carb cheeseburger casserole, then you'll also want to try our Keto Taco Casserole, Ground Beef Zucchini Casserole, and Easy Pizza Casserole.
On Keto? Grab our FREE keto foods list here OR Snag our Keto Binder HERE!
Ingredients Overview
- Ground beef: The main protein base-choose 80/20 or 85/15 for flavor and moisture.
- Minced garlic: Adds depth and richness to the beef mixture.
- Fine sea salt & coarse black pepper: Simple seasonings that bring everything together.
- Olive oil: Used to sauté the vegetables and brown the beef.
- • White onion: Adds sweetness and balances the richness of the beef.
- Riced cauliflower: A great low-carb substitute for grains or pasta.
- Cream cheese: Creates a creamy texture that holds the casserole together.
- Cheddar cheese: Melted on top for that classic cheeseburger flavor.
Big Mac Sauce
- Mayonnaise: The creamy base of the sauce.
- Pickle relish: Adds tang and crunch.
- Ketchup: Use a sugar-free version to keep carbs low.
- Yellow mustard: Classic burger flavor with a touch of acidity.
- Monk fruit: Sweetens the sauce naturally.
- Garlic salt & onion powder: Enhance flavor and balance the tang.
- Garnishes: Shredded iceberg lettuce
Full list with measurements is in the recipe card below.
How to Make Big Mac Casserole
Step 1: In a medium bowl, mix the ground beef with minced garlic, sea salt, and black pepper until evenly combined.
Step 2: Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat. Add the riced cauliflower and chopped onion, sautéing until tender. Remove and set aside.
Step 3: While the veggies cook, combine the mayonnaise, pickle relish, ketchup, mustard, monk fruit, garlic salt, and onion powder in a small bowl. Stir until smooth and set aside.
Step 4: Add the remaining olive oil to the skillet and cook the seasoned ground beef until browned and cooked through. Drain any excess grease.
Step 5: Stir the softened cream cheese into the hot beef until melted. Add the cooked cauliflower mixture and stir to combine. Sprinkle shredded cheddar evenly over the top.
Step 6: Bake at 375°F for 20 minutes, or until hot, bubbly, and the cheese has melted perfectly.
Step 7: Top with your favorite Big Mac garnishes like shredded iceberg lettuce, diced tomatoes, sliced pickles, or a drizzle of Big Mac sauce.
Substitutions and Variations
- To save time, use a store-bought special sauce like Sir Kensington's or make a homemade Big Mac sauce.
- Use ground turkey instead of beef for a leaner option.
- Swap cheddar for Colby Jack or mozzarella for a different flavor.
- Add bacon crumbles for an even richer twist.
What to Serve with Big Mac Casserole
Serve with a side of Air Fryer French Fries or Roasted Broccoli. It's also great for meal prep-just portion it into containers with lettuce or cauliflower rice for easy lunches.
Storage and Reheating
Refrigerate leftovers for up to 4 days in an airtight container. Reheat in the oven at 350°F or in the microwave until warmed through. You can also freeze the casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, assemble it up to a day ahead and refrigerate. Bake when ready to serve.
Can I use frozen cauliflower rice?
Absolutely. Just cook it first and drain well to prevent extra moisture.
What can I substitute for cream cheese?
Neufchâtel cheese or Greek yogurt can work, but the texture will be slightly different.
Is this recipe keto-friendly?
Yes! This casserole is naturally low-carb and high in protein when made as written.
More Easy Casserole Recipes
- Green Chili Chicken Casserole
- Low Carb Chicken Divan Casserole with Broccoli
- 30+ Easy Low Carb Casseroles
- Low Carb Chicken Enchilada Casserole
- Low Carb Philly Cheese Steak Casserole
- Baked Chicken Parmesan Casserole
- Chicken Bacon Ranch Casserole
- Hamburger Green Bean Casserole
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Recipe
Keto Cheeseburger Casserole
Ingredients
Casserole
- 2 lb ground beef
- 4 teaspoon minced garlic
- 2 teaspoon fine sea salt
- 1 ½ teaspoon coarse black pepper
- 2 tablespoon extra virgin olive oil divided
- ½ cup chopped white onion
- 16 oz riced cauliflower
- 4 oz cream cheese softened
- 1 ½ cup shredded cheddar cheese
Big Mac Sauce
- ½ cup mayo
- 2 tablespoon low carb pickle relish or chopped pickle with juice
- 1 tablespoon ketchup without sugar
- ½ teaspoon yellow mustard
- ¼ tsp+ monk fruit increase if using chopped pickle for the relish
- ½ teaspoon garlic salt
- ¼ teaspoon onion powder
- Garnishes- shredded iceburg lettuce diced tomatoes, pickle slices, Big Mac sauce
Instructions
- Mix the ground beef with fine sea salt, ground black pepper, and minced garlic in a medium-sized bowl.
- Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat. Saute the riced cauliflower and onion until cooked through. Remove from the skillet and set aside.
- While the veggies are cooking, make the Big Mac sauce by combining the mayo, pickle relish, ketchup, mustard, monk fruit, garlic salt, and onion powder in a small bowl.
- Add the seasoned ground beef mixture to the skillet and brown until cooked through. Drain the grease.
- Add the softened cream cheese to the skillet and stir until it's melted. Mix in the cooked cauliflower rice and onion.
- Top the cheeseburger casserole with shredded cheddar cheese.
- Bake at 375 degrees Fahrenheit for 20 minutes until cooked heated through, bubbling, and the cheese is melted.
- Serve the Big Mac casserole with Big Mac toppings: sliced pickles, chopped tomatoes, shredded iceberg lettuce, minced white onion, sesame seeds (or everything but the bagel seasoning), and drizzle with our Big Mac sauce (see Note below). Serve and enjoy!
Notes
Cass says
I’m confused. The recipe doesn’t call for cottage cheese but the notes talk about adding it. Can you please clarify?!? Thanks!
WholeLottaYum says
Hi Cass! The original recipe added cottage cheese but I totally revamped the recipe last year and swapped it for other dairy ingredients. So some readers who used to make it with cottage cheese, periodically still ask about it! I hope that clears up the confusion! Jen
Amanda says
I see this recipe changed from its original version…..I liked the original one better with the cottage cheese. Can you provide both versions?
Rhonda says
I looked over the directions three times, but did not see where or when the cottage cheese is added to the dish. Do you mix the drained cottage cheese with the meat before you place the meat in the casserole dish?
Kate says
Do you recommend large or small cute cottage cheese?
Angie D says
I’m not a huge fan of cottage cheese & rarely buy it.. can you use Cream cheese instead of cottage cheese? I’m sure you can lol I think the better question is has anyone tried swapping out the two? Do you think it would alter the taste?
WholeLottaYum says
Hi Angie, cooked cottage cheese tastes WAY better than cold, I don't eat it cold myself but we add it to casseroles to increase bulk. I wouldn't swap the cream cheese 1:1 for the cottage cheese, but maybe you could try 1/2 cup of softened cream cheese mixed in and also annd cooked cauliflower rice?