High-Protein Big Mac Casserole
About this Recipe
All the flavor of a Big Mac—but in cozy, nourishing casserole form. This recipe is pure weeknight magic. It’s protein-packed, full of fiber, and layered with savory, craveable taste. Even better? It meal preps like a dream. Whether you’re looking for a healthier take on your favorite drive-thru classic or just want something hearty that holds up all week long, this casserole’s got your back.
Why You’ll Love This High-Protein Big Mac Casserole
This dish is everything I want in a meal prep recipe: easy to make, super satisfying, and packed with real-food ingredients that leave you feeling full and energized—not sluggish.
It’s got that nostalgic Big Mac flavor, but we’re skipping the buns and packing in veggies and protein instead. Think golden smashed potatoes, a rich beef and cottage cheese layer, and a tangy special sauce that ties it all together. It’s juicy, creamy, and a little tangy with just the right bite. I honestly look forward to leftovers with this one!
What You’ll Need to make High-Protein Big Mac Casserole
Here’s what goes into this delicious casserole:
For the base:
White potatoes
Olive oil (for sautéing and greasing)
Ground beef
Cottage cheese
Salt
Garlic powder
Paprika
Pepper
Onions
Mushrooms
For the toppings:
Lettuce
Chopped tomatoes
Chopped pickles
For the special sauce:
Mayonnaise
Pickle juice
Mustard
Honey
Paprika
Salt
How to Make High-Protein Big Mac Casserole
You’ll start by boiling the potatoes until fork-tender, then smashing them into a crust at the bottom of your casserole dish. While those cook, sauté onions, mushrooms, and beef, then mix in the cottage cheese and spices. Layer that mixture on top of the potatoes and bake it all until warm and golden.
While it bakes, whip up the sauce—just stir everything together in a small bowl. Once the casserole is ready, top it with fresh lettuce, tomatoes, pickles, and a generous drizzle of that Big Mac-style sauce.
Meal Prep Tips
This recipe was made for meal prep! You can:
Store the casserole and sauce separately in airtight containers for up to 5 days.
Slice into portions with toppings and enjoy cold or reheated—it’s so good both ways.
Sub in ground turkey or swap the mayo in the sauce with Greek yogurt or sour cream if that’s your jam.
Final Thoughts
I love that this casserole checks all the boxes: high protein, high fiber, totally satisfying, and seriously fun to eat. It’s one of those meals that feels indulgent but secretly does your body good.
Let me know if you try it—I’d love to hear how it turns out or what swaps you make to make it your own!
High-Protein Big Mac Casserole
Ingredients
- 1 lb white potatoes, chopped
- 1 lb ground beef
- 1/2 cup cottage cheese
- 1/2 tsp salt, plus more for potatoes
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Pepper to taste
- Lettuce, for serving
- Chopped tomatoes, for serving
- Chopped pickles, for serving
For the sauce:
- 1/4 cup mayonnaise
- 1 tbsp pickle juice
- 1 tbsp mustard
- 1 tsp honey
- 1/2 tsp paprika
- Pinch salt
Instructions
Preheat the oven to 400 F.
Bring a large pot of salted water to a boil. Add the potaotes and cook for about 15-17 minutes, until fork tender. When done, remove them from the heat and drain the water. Set aside.
Heat a large saute pan over medium-high, add the olive oil, onions and mushrooms. Saute for about 5-7 minutes, then add the beef and cook for about 5-6 minutes, until browned and cooked through. Add the cottage cheese, salt, paprika and garlic powder and mix to combine. Remove from the heat.
Add a drizzle of olive oil to the bottom of an 8-inch casserole dish. Add the potatoes and smach them down with a large fork to create a crust.
Add the beef mixture to the top of the potato crust and bake for 10-15 minutes.
While the casserole bakes, make the sauce. Add the mayonaisse, pickle juice, mustard, honey, paprika and salt to a small bowl. Mix to combine.
Serve topped with the lettuce, tomatoes, pickles and sauce.
Notes
* To prep this dish ahead of time, store the sauce and the casserole in separate airtight containers in the refrigerator for up to 5 days. Alternatively, add the toppings and cut into wedges and place the wedges in individual airtight containers, as it is delicous cold as well.
* If you want to replace the mayonaisse, you can use sour cream or Greek yogurt instead.
* Feel free to substitute the beef with ground turkey if you prefer.
