Firehouse Foods: Big Mac Casserole

On this episode of Firehouse Foods Technician Adrian Cubbage, Station 19, Lorton, B-Shift cooks up his Big Mac Casserole recipe.

Recipe and instructions are below video.


Mac sauce:

1⁄4 cup Miracle Whip
1⁄4 cup mayonnaise
2 tablespoons French dressing
1⁄2 tablespoon sweet relish
2 teaspoons dill pickle relish
1 teaspoon sugar
1 teaspoon onion, minced
1 teaspoon white vinegar
1 teaspoon ketchup
Salt to taste
Mix vigorously. Do not heat.


64 oz. Straight Cut French Fries
1 lb. of 85/15 Ground Beef per 2 people
1 head of lettuce
24 slices of American cheese (48 if you’re up for it!)
1 white onion
1 Jar Dill Pickle hamburger slices
24 Sesame seed hamburger buns

– Bake French Fries according to package
– Dice full onion (reserve some for cooking with beef, some for topping casserole)
– Chop head of lettuce into shreds
– Cook entirety of ground beef until medium rare (will finish to well done when baking). Drain beef.

– Start your layering process (in order as written):

First layer – Bottom buns; ground beef; cheese (optional); half of shredded lettuce

Second layer – Baked French Fries; rest of ground beef; rest of cheese; rest of lettuce; pickles to preference; onions to preference; entirety of Mac Sauce; Top Buns (buttering by brushing makes top buns crispy and delicious)

-Once layered, bake at 350 degrees F for 30 minutes. Let rest for 5 minutes and serve.

Firehouse Foods: Eggnog French Toast

By: Kendall Warner, Intern
Office of Public Affairs

On the latest edition of Firehouse Foods, newly promoted Battalion Chief Jenn Svites shows us how to make her Eggnog French Toast.

Battalion Chief Svites has been cooking since she was an eight-year-old. She received her first Betty Crocker Cookbook when she was 11. Since then she has perfected many family recipes, cooked for many shifts at different fire stations, and created her own spin on classic recipes like her Eggnog French Toast.


All ingredients are based on taste preference, Chief Svites does not use exact measurements and encourages you to make the recipe your own!

Bread of your choosing (Chief Svites uses Brioche because it’s dense and absorbs the eggnog wash well)
Eggnog of your choosing (If you are lactose intolerant, try eggnog made with milk alternatives)
Nutmeg to preference
Cinnamon to preference
Eggs (Chief Svites uses 3 large eggs for half a gallon of eggnog)

Drizzle with caramel sauce
Powdered sugar

Try different toppings, sauces, fruits, and anything to make it your own!