Ingredients
Scale
- 2 pounds ground beef
- 32 ounces frozen diced hash browns
- 1 white onion (diced)
- 2 teaspoons olive oil
- 2 tablespoons yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups Colby Jack cheese (shredded)
- ½ cup mayonnaise
- ½ cup ketchup
- ½ cup dill pickles (diced)
- 2 tablespoons dill pickle juice
- 1 tomato (diced)
- 1 cup iceberg lettuce (shredded)
- ½ cup dill pickles (sliced)
Instructions
- Preheat the oven to 375ºF.
- Heat olive oil in a large skillet and add diced hash browns, seasoning with salt and pepper. Cook until lightly browned, around 10 minutes.
- In another skillet, brown ground beef with onions, seasoning with salt and pepper. Drain any excess grease.
- Mix in yellow mustard, garlic powder, and onion powder into the beef.
- Combine the cooked hash browns with the beef mixture thoroughly.
- Transfer the mixture to a 9×13-inch baking dish and top with shredded cheese.
- Cover with aluminum foil and bake for 15 minutes.
- While it bakes, prepare the Big Mac sauce by mixing mayonnaise, ketchup, diced pickles, and pickle juice together in a bowl.
- After baking, pour the sauce over the casserole and top with diced tomatoes, shredded lettuce, sliced pickles, and remaining onions. Serve hot.
Notes
Feel free to add more vegetables to the casserole for extra nutrition.
For a spicier version, consider adding jalapeños or hot sauce to the Big Mac sauce.
This casserole can be prepared ahead of time and baked when ready.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.