Description

This Healthy Big Mac Casserole is a nutritious, low-carb twist on the classic fast-food favorite. Packed with lean ground beef, colorful toppings like romaine lettuce and pickles, and a creamy yogurt-based sauce, it offers a satisfying and delicious meal that’s perfect for weeknight dinners. Baked to perfection with melted reduced-fat cheddar cheese on top, this casserole delivers all the flavors of a Big Mac in a wholesome, gluten-free dish.

Ingredients

Meat and Vegetables

1 lb lean ground beef (90% lean or higher)
1 small yellow onion, diced
2 cloves garlic, minced
2 cups chopped romaine lettuce (for topping)
½ cup diced pickles
chopped green onions (optional for garnish)

Seasonings and Sauces

1 teaspoon salt
½ teaspoon black pepper
1 tablespoon tomato paste
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon avocado oil (or olive oil)
1 tablespoon sesame seeds (optional)

Dairy and Eggs

½ cup low-fat Greek yogurt
½ cup reduced-fat shredded cheddar cheese
3 large eggs
¼ cup unsweetened almond milk (or any milk)

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Instructions

Preheat Oven: Begin by heating your oven to 350°F (175°C) to prep for baking the casserole.
Sauté Aromatics: In a large skillet over medium heat, warm the avocado oil and sauté the diced onion until softened, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Cook Beef: Add the lean ground beef to the skillet along with salt and pepper. Cook thoroughly, breaking the meat apart with a spoon until browned and cooked through.
Add Flavorings: Stir in tomato paste, yellow mustard, Worcestershire sauce, and Greek yogurt until the mixture is evenly combined and creamy.
Prepare Egg Mixture: In a small bowl, whisk together the eggs and almond milk until smooth and well blended.
Assemble Casserole: Grease a 9×9-inch baking dish and spread the beef mixture evenly across the bottom. Pour the egg mixture evenly over the beef layer. Sprinkle shredded cheddar cheese on top.
Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, until the casserole is set and the cheese has melted and slightly browned.
Rest and Garnish: Remove from oven and allow the casserole to rest for 5 minutes. Top with chopped romaine lettuce, diced pickles, sesame seeds, and optional green onions before serving.

Notes

For a keto-friendly version, omit pickles or use sugar-free varieties.
Enhance the flavor by adding a drizzle of homemade “Big Mac sauce” made with Greek yogurt, ketchup, mustard, and pickles.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.