Big Boy Casserole

Big Boy Casserole–a hearty, savory casserole that combines the comforting flavors of a cheeseburger with a tangy dill twist and cabbage, all atop a golden homemade dough base.

Pin this recipe for later!

Big Boy Casserole

This is a fun dinner! With a homemade yeast dough base, savory beef filling, homemade tartar sauce, crunchy pickles and melty cheese every bite is exciting. Protein from the beef, fiber from the cabbage, and fat from the cheese and sauce make this a balanced and filling meal. And you can use the yogurt setting on your Instant Pot to help proof the dough a bit faster.

Recipe adapted from Big Boy Casserole on Best Casserole Recipes. The original recipe uses Pillsbury crescent roll dough and instead of cabbage it uses iceberg lettuce.

Ingredients/Substitution Ideas

• All purpose flour
• Sugar
• Instant yeast (also called quick rise yeast)
• Salt
• Milk
• Water
• Butter
• Egg
• Dill pickles
• Mayonnaise
• Sour cream
• Dried dill
• Lemon juice
• Sugar
• Black pepper
• Onion powder
• Kosher salt
• Lean ground beef
• Garlic powder
• Cabbage
• Sharp cheddar cheese–or colby, monterey jack, pepper jack

Steps

In a stand mixer fitted with a dough hook (or in a large mixing bowl) add ¾ cups flour, sugar, yeast and salt. Set aside. In a bowl, melt the butter and then stir in the milk and water. The temperature needs to be 120°-130°F. Pop into the microwave, if needed to reach that temperature. Pour the wet ingredients into the flour mixture. Stir a few strokes. Then add in the eggs. Mix on low speed adding in ½ cup of flour at a time until it starts to clear the sides of the bowl. Knead the dough until it is smooth and elastic (just a minute or two).

Place dough in a greased bowl and let raise for 1 hour OR place in greased Instant Pot liner and set Instant Pot to yogurt function LESS (use adjust button to get it to less, it should say 24 hours) and let it raise for 25-30 minutes.

Dough will double in size. Punch the dough down.

Heat oven to 350° F. Spray a 9×13 inch pan with non-stick cooking spray. Pat the dough down into the bottom of the pan. Bake for 10-15 minutes until golden brown.

Make the tartar sauce: in a bowl stir together the dill pickles, mayo, sour cream, dill, lemon juice, sugar, pepper, onion powder and kosher salt. 

Make the meat filling: Heat a pan over medium high heat. Add beef into pan and break it up. Brown for 5 minutes. Stir in the salt, pepper, garlic powder and cabbage and cook until cabbage softens. Turn off the heat. 

Spread the tartar sauce over the cooked dough. Then spread the meat over the top. Scatter the pickles evenly over the top. Sprinkle the cheese on top. 

Bake for 10 more minutes. 

Slice and serve. 

Notes/Tips

• Serve with a crisp green salad. A light salad with a vinaigrette (perhaps with dill to echo the flavors) balances the richness of the casserole.
• This is heavy on the bread side. If you want to balance it out more you can double the meat and tartar sauce portions. You can also halve the bread portion (initial baking time may be less).
• Dough substitution idea: Use pizza dough, crescent roll dough, or puff pastry if you’re short on time.
• I used my 6 quart Instant Pot* that has a yogurt function to raise the bread in.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with pickles are Dill Pickle Pasta Salad and What’s the Dill Soup.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

Pin this recipe for later!

Print

Pin this recipe for later!

More bread recipes…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.