This post is all about our Low Carb Big Mac Casserole.
Hey guys, what’s going on? This week Our Low Carb Kitchen is bringing you our delicious Low Carb Big Mac Casserole.
The beauty with casseroles is that they are so darn easy to make. Not only that, but they are also extremely budget friendly and you can feed so may people with just one dish!
Let’s say you’re the only one in your house, no worries! Casseroles are perfect for you too. Cook once and you will have meals for the whole week!
LOW CARB BIG MAC CASSEROLE
At Our Low Carb Kitchen we LOVE casseroles. Well, I love casseroles. Why? Because of all the reasons that I mentioned above and the fact that I can double any casserole recipe and freeze for later meals. This Low Carb Big Mac Casserole is no different.
So if you’re looking to “feed your freezer” feel free to double or even triple this recipe.
LOW CARB BIG MAC CASSEROLE INGREDIENTS
- GROUND BEEF- For this recipe we are using 80/20 ground beef. What this means is that 80% is lean beef and the 20% is fat. We find that this is the tastiest ratio. If you only have a leaner ground or a fattier that is just fine. Remember your nutritional information will be different.
- ONION- Whenever I use onion in any of my cooking I am using brown onion. If you do not like brown onion or you only have white onion, then please go ahead and use that. There’s no need to go to the store and get the exact same onion that I use.
- CREAM CHEESE- I am simply using my store brand cream cheese, but use what you like and/or what works for you. If you only have name brand or that is the only kind of cream cheese you like then that is totally cool. I also want to point out that I am using a full fat cream cheese. However, you can use a lower fat if that’s what you like.
- EGGS- Now the size of your eggs will depend on how many you’ll use. If you have large eggs you’ll need to use four, but if you have extra large eggs then you’ll only want to use three. In this recipe I only had extra large eggs, so I used a total of three.
- HEAVY WHIPPING CREAM / HALF AND HALF- The reason I say either is because in this recipe they are literally interchangeable. I personally like half and half and that is due to two main factors: one being that is has less calories and two is that I can afford a little more carbs. If you are super strict or you really love heavy cream, just use that.
- CHEDDAR CHEESE- Shredded cheddar cheese is what we’re using in this recipe. To be more precise we’re using shredded mild cheddar cheese. Again, you can use sharp if that’s what you prefer. You can use any cheese that you like. Feel free to play around with this recipe.
- RELISH- We use dill relish in this dish. I personally like sweet relish and dill, but my wonderful husband cannot stand sweet relish. So depending on which team you’re on, then go with that relish.
- WORCESTERSHIRE SAUCE- Anyone else have an issue pronouncing this condiment? War-cest-ter-shire? Woost-isher? Warsh-ti-shure? Maybe someone out there could help me out 🙂
- GARLIC POWDER- This adds a really yummy garlic flavor to our meat. If you only have fresh garlic then you can totally use that. Just remember to use a smaller amount. But if you’re like us and love garlic, then go crazy!
- SALT & PEPPER- Because always.
Remember when you’re creating this recipe or any recipe you can totally switch out ingredients or add more. Create and experiment with ingredients that you have on hand, can afford or just simply prefer.
LOW CARB BIG MAC CASSEROLE INSTRUCTIONS
- PREHEAT your oven to 350°F.
- The first step in making this super yummy casserole is to brown your GROUND BEEF. In this recipe we are using 80/20% ground beef, so there is no need to add any fats to your pan prior to adding the beef. On medium-high heat add your ground beef to the pan.
- Next add the SALT & PEPPER and break up the ground beef. Continue to break up the meat and stir around the pan. All the beef should be browned within five to eight minutes.
You can either drain the fat that came from the ground beef or you can leave as is (this is really up to personal preference).
- Now add your diced ONION, WORCESTERSHIRE SAUCE AND GARLIC POWDER. You’ll continue to stir this mixture until the onions are translucent. This should only take about another five minutes.
At this time I like to taste some of the ground beef and adjust my seasonings if needed. Just remember that we will be adding cheese, so keep that in mind when adjusting your salt.
- Once you’ve checked your seasonings, you’ll add the CREAM CHEESE. You’ll want to turn the heat to low to ensure you do not burn the cheese and just continue to mix until the cheese has melted and it has been fully incorporated with the meat mixture.
- Go ahead and turn off the heat and add the RELISH. Mix well and pour entire mixture into your favorite 9″x13″ baking dish.
There’s no need to grease your dish before adding the mixture. The ground beef and cheese will provide enough fat, so the casserole will not stick to the baking dish.
- In a separate bowl crack your EGGS, add the HALF AND HALF (OR HEAVY CREAM) and beat well. Depending on the salt and pepper content in your meat mixture, you’ll decide if you need to add salt and pepper to the eggs.
- Once your egg mixture has been beaten you’ll pour all of it on top of your meat mixture in the baking dish.
- Now mix the egg and meat mixture together until well combined, in your baking dish.
- Top with grated CHEDDAR CHEESE and pop in your oven for 30 minutes.
You’ll definitely know your oven better than anyone. So if at the end of the 30 minutes your cheese is golden brown and bubbly then your dish is done. Otherwise, you can broil for 5 minutes or until bubbling and golden.
Once you’ve taken the Low Carb Big Mac Casserole out of the oven, be sure to allow it to rest for at least 10 minutes before serving.
LOW CARB SAUCE FOR OUR BIG MAC CASSEROLE
While our delicious casserole is baking we’re going to make a tasty sauce to top it with. This sauce is reminiscent of the “Thousand Island” sauce that a lot of restaurants and fast food joints put on their burgers. However, we’re making a low carb version that is just as tasty.
Saucy Ingredients
- MAYONNAISE- We use regular store bought mayo, but you can make your own.
- RELISH- Just like I’ve mentioned above, you can use sweet relish if that’s what you’re into. However, we used dill relish in our sauce as well.
- WHITE VINEGAR
- APPLE CIDER VINEGAR- Yes, we’re using both. Trust me, it works.
- PAPRIKA- I have made this sauce with smoked and regular paprika. We prefer the regular, but if you LOVE smoked, then go for it.
- ONION POWDER- Use fresh if that’s what you prefer.
- GARLIC POWDER- Use fresh if that’s what you prefer.
- POWDERED SUGAR- This adds a tiny bit of sweetness that I feel is much needed. If you do not have powdered sugar but you do have a coffee grinder you can totally make your own powdered sugar from granular. You can use your favorite low carb sugar. Our is monkfruit by Lakanto.
Now this is super easy. You simply need to add everything to a small mixing bowl and mix. That’s it! Place in the fridge until your ready to use it.
Once your Low Carb Big Mac Casserole has rested and you’re ready to eat, go ahead and serve it up. We like to drizzle the delicious low carb sauce on top and then add tomato, onion and lettuce.
Please let use know what you thought about our Low Carb Big Mac Casserole and what kind of toppings you added to yours!
Enjoy!
LOW CARB BIG MAC CASSEROLE
The beauty with casseroles is that they are so darn easy to make. Not only that, but they are also extremely budget friendly and you can feed so may people with just one dish!
Ingredients
- 2 lbs ground beef 80/20%
- 3 oz yellow onion
- 3 oz cream cheese
- 4 large eggs or 3 XL eggs
- 1/2 cup half and half or heavy whipping cream
- 6 oz shredded cheddar cheese
- 3 tbsp dill pickle relish
- 2 tbsp Worcestershire Sauce
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
Low Carb Sauce
- 1/2 cup mayo
- 4 tbsp dill relish
- 1/2 tbsp white vinegar
- 1 tbsp apple cider vinegar
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/8 tsp powdered sugar
Instructions
PREHEAT your oven to 350°F.
The first step into making this super yummy casserole is to brown your GROUND BEEF. In this recipe we are using 80/20% ground beef, so there is no need to add any fats to your pan prior to adding the beef. On medium-high heat add your ground beef to the pan.
Next add the SALT & PEPPER and break up the ground beef. Continue to break up the meat and stir around the pan. All the beef should be browned within five to eight minutes.
Okay so the following depends on your preference. You can either drain the fat that came from the ground beef if there’s a lot of you can leave as is.
Now add your diced ONION, WORCESTERSHIRE SAUCE AND GARLIC POWDER. You’ll continue to stir this mixture until the onions are translucent. This should only take about another five minutes.
At this time I like to taste some of the ground beef and adjust my seasonings if needed. Just remember that we will be adding cheese, so just keep that in mind when adjusting your salt.
Once you’ve checked your seasonings, you’ll add the CREAM CHEESE. You’ll want to turn the heat to low to ensure you do not burn the cheese and just continue to mix until the cheese has melted and it has been fully incorporated with the meat mixture.
Go ahead and turn off the heat and add the RELISH. Mix well and pour entire mixture into your favorite 9×13″ baking dish.
There’s no need to grease your dish before adding the mixture. The ground beef and cheese will provide enough fat, so the casserole will not stick to the baking dish.
In a separate bowl crack your EGGS, add the HALF AND HALF (OR HEAVY CREAM) and beat well. Depending on the salt and pepper content in your meat mixture, you’ll decide if you need to add salt and pepper to the eggs.
Once your egg mixture has been beaten you’ll pour all of it on top of your meat mixture in the baking dish.
Now mix the egg and meat mixture together until well combined, in your baking dish.
Top with grated CHEDDAR CHEESE and pop in your oven for 30 minutes.
Allow casserole to rest for 10 minutes.
FOR THE SAUCE
Now this is super easy. You simply need to add everything to a small mixing bowl and mix. That’s it! Place in the fridge until your ready to use it.
Nutrition Information:
Yield: 6 Serving Size: 1/6Amount Per Serving: Calories: 514Total Fat: 36.4gSaturated Fat: 16.9gCholesterol: 256mgSodium: 500mgCarbohydrates: 2.8gNet Carbohydrates: 2.5gFiber: .3gSugar: 2gProtein: 41.5g