This Big Mac casserole is what happens when you want fast food flavors but don’t want to deal with the drive-through. Seasoned ground beef, thousand island dressing, pickles, and cheddar cheese topped with crispy tater tots and all the burger fixings. It’s basically a deconstructed Big Mac in casserole form AND it’s gluten-free.
I make this for game day (it’s great alongside my walking taco casserole if you’re feeding a big group), movie nights, or anytime I want a crowd-pleaser that takes minimal effort. The tater tots get crispy on top, the cheese gets melty underneath, and the fresh lettuce and pickles on top give you that cold-crisp contrast that makes a Big Mac a Big Mac.
Ingredients
Ingredient Notes
- Ground beef – Opt for lean ground beef to reduce excess fat in the dish. I used 90/10 ground beef which is 90% lean, 10% fat. If you prefer, ground turkey or chicken can also work as a lighter alternative, though ground beef will give you the most classic Big Mac flavor.
- Onion – A yellow or white onion works best for its balance of sweetness and bite. Make sure the onion is fresh, with no soft spots or visible mold.
- Garlic powder – Make sure that your garlic powder is fresh, so that it has plenty of flavor. If you prefer, 1-2 minced garlic cloves can replace the powder. Add it in after sautéing the onions and cook while stirring for 1 minute to ensure it does not burn.
- Onion powder – Even though we’re using diced onions in the recipe already, I like to add some onion powder in with the other seasoning for some extra onion flavor. I find this really helps you get that burger flavor we’re looking for.
- Salt – Standard table salt works fine, but if you prefer, kosher or sea salt can also be used. Just adjust to taste, as these salts can be less salty per volume.
- Ground black pepper – Freshly ground black pepper offers the most flavor. Pre-ground works too, but the taste may be less potent. I prefer the kind that comes as whole black peppercorns and I grind myself.
- Worcestershire sauce – Make sure to choose a gluten-free Worcestershire sauce as some worcestershire sauces use soy sauce and/or barley malt vinegar. I use Lea & Perrins, which is marked as gluten-free in the US on the label. Note, that I’ve read that this brand uses malt vinegar in Canada and the UK, so it is not gluten-free in those countries.
- Thousand Island dressing – Always double-check that your Thousand Island dressing is gluten-free. Some brands may contain gluten, so read the label carefully. You can always make your own thousand island dressing from scratch, but for simplicity I like to use store-bought for this recipe.
- Diced pickles – Opt for dill pickles for a tangy kick. I used Baby Dill pickles that I cut into small diced pieces. You don’t want the pieces to be too big, you just want to be able to get the flavor of the pickles with a little bit of texture into the sauce. You can also use pickle relish if you have that on hand instead.
- Shredded cheddar cheese – A medium or sharp cheddar works best for flavor. Feel free to mix with other cheeses like Gouda or Monterey Jack for a different twist.
- Gluten-Free Tater Tots – Check the frozen aisle for gluten-free options. The packaging should clearly indicate if the tater tots are gluten-free. I used Ore Ida tater tots, which are marked gluten-free.
- Diced tomatoes – Fresh, ripe tomatoes work best for topping. You can also use cherry tomatoes sliced in half.
- Sliced pickles – Consistency is key; try to slice your pickles uniformly for even distribution as a topping. You can use store-bought sliced hamburger pickles if you want the look from the photos. You can also slice the dill pickles that you used for the diced pickles so you don’t have to buy two different kinds of pickles.
- Shredded lettuce – Iceberg or romaine lettuce offers a refreshing, crispy texture. Make sure it’s washed and dried properly.
- Sesame seeds – It wouldn’t be a Big Mac without the sesame bun. Sesame seeds add a subtle nutty flavor and a little crunch. They give the casserole that Big Mac feel, without the bun!
Grate Your Own Cheese
When choosing cheddar cheese, consider opting for a block of cheddar that you shred yourself rather than pre-shredded options. Freshly shredded cheese tends to melt better, giving you a smoother, creamier texture in the final dish.
Step-by-Step instructions
This big mac casserole with tater tots is a really easy meal to make any day of the week. The below steps with matching photos are not meant to be the full recipe, but instead to help you see the recipe made at various stages so you can make this casserole perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes. Prep the beef mixture and refrigerate for up to 24 hours. Add the cheese and tater tots right before baking.
Ground turkey or chicken works, but beef tastes most like a Big Mac.
Yes, as long as you check labels on the Worcestershire sauce, thousand island dressing, and tater tots.
No, but close enough. Big Mac sauce uses French dressing instead of ketchup, but thousand island gets you there without making sauce from scratch.
Expert Tips
Storage instructions
- Storage: Store the cooled casserole in an airtight container in the refrigerator for up to 3-4 days. For best quality, separate the fresh toppings like lettuce and pickles before storing.
- Freezer Option: For best results, freeze the casserole prior to baking it. When it’s time to cook the casserole, defrost it in the refrigerator overnight and proceed with the oven-baking steps. You’ll likely need to extend the original baking time by a few minutes.
- Reheat: To reheat, place the casserole in a preheated 350°F (175°C) oven for 15-20 minutes or until heated through. For quicker reheating, microwave individual portions for 2-3 minutes, though this may affect the texture of the tater tots.
More gluten-free meals to try
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Big Mac Casserole
Ingredients
- 2 lbs ground beef
- 1 cup diced yellow onion - from about 1 medium onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce - check label for gluten-free if needed
- 3/4 cup Thousand Island dressing - check label for gluten-free if needed
- 1/2 cup finely diced pickles
- 2 cups shredded cheddar cheese - divided
- 24 oz tater tots - check label for gluten-free if needed, I use Ore-Ida which is labeled gluten-free
For topping:
- 1/2 cup shredded lettuce - iceberg or green lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced pickles - or pickle chips
- 1 tablespoon sesame seeds
- 2 tablespoons Thousand Island dressing - check label for gluten-free if needed
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 400°F.
- Add 2 lbs ground beef and 1 cup diced yellow onion to an oven-safe 12-inch skillet or cast iron pan over medium heat. Cook for 6-8 minutes, breaking up the beef as it cooks, until no pink remains and onions are translucent. Drain excess fat.
- Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 tablespoon Worcestershire sauce, 3/4 cup Thousand Island dressing, and 1/2 cup finely diced pickles. Cook for another 2-3 minutes.
- Spread the beef mixture into an even layer. Sprinkle 1½ cups of the 2 cups shredded cheddar cheese over the top.
- Arrange 24 oz tater tots in a single layer over the cheese. Sprinkle the remaining ½ cup of cheese on top.
- Bake for 35-40 minutes, until the tater tots are golden brown and the cheese is melted and bubbly.
- Top with 1/2 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup sliced pickles, 1 tablespoon sesame seeds, and 2 tablespoons Thousand Island dressing. Serve immediately.
Notes
- Gluten-Free Note: Check labels on Worcestershire sauce, thousand island dressing, and tater tots to make sure they’re gluten-free.
- Cook Time: Start checking at 30 minutes – oven temps vary and you want crispy tater tots, not burnt ones.
Nutrition
