1 pound ground beef
1 packet onion soup mix or seasoning mixture (see recipe below)
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounces cheddar cheese, shredded
Salt and pepper, to taste
Brown the hamburger with about half of the onion soup mix or seasoning mixture below *; drain the fat and season to taste with salt and pepper. Stir in the remaining soup mix or seasoning mixture and put the meat in a greased 9-10 inch pie plate. Stir in half of the cheese, then top with the remaining cheese. Whisk the eggs, mayonnaise, cream and a dash of pepper well; pour evenly over the meat. Bake at 350º for 30-35 minutes. Let stand 10 minutes before serving.
Makes 6-8 servings
Can be frozen
* If you're wondering why I only mix half of the soup mix with the meat while cooking, then stir the rest in later, that's so it will flavor it a bit, but you won't lose most of the flavoring with the grease that's drained off.
Serving Suggestion: For a true White Castle experience, top each serving with dill pickles and mustard. Or, make a sauce of dill pickle relish and mustard.
Note by Judy: I don't use onion mix .. I used 1.5 lbs meat, 2 onions, garlic, no sodium seasoning, salt, pepper, and some Italian seasoning .. doubled toppings. Soooooo good!
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