I don’t know if you have White Castle Burger fast food joints where you live, but here on Long Island we do and it’s always busy… especially at midnight…
There’s always a long line of vehicles lined up for the drive-through window. Go figure… I know this because my sons told me – I’m sound asleep at midnight and definitely NOT at a drive-through window!
I can’t remember the last time I ate fast food of any kind, it was somewhere around thirty years ago when I was a teen. Last weekend I decided to surf the web for something fun to make my family and came across a low carb White Castle Burger Casserole on Linda’s Low Carb Menus & Recipes, the ingredients worked for our sugar free lifestyle, so I figured what the heck! I tripled the recipe since I have three man-sized mouths to feed in addition to myself, we had enough for some leftovers too.
My sons loved this recipe and told me that indeed it tastes like White Castle – enjoy!
FYI: I served the casserole over a bed of shredded lettuce and added some sliced dill pickles… the pickle slices were a perfect finishing touch!
Fun Fact: White Castle Burgers are also referred to as Belly Bombers – LOL!
1 pound ground beef
1 packet onion soup mix
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounces cheddar cheese, shredded
Salt and pepper, to taste
- Brown the hamburger with half of the onion soup mix. Next drain the fat from the cooked meat and season to taste with salt and pepper.
- Stir in the remaining soup mix or seasoning mixture and put the meat in a greased casserole dish. I used a rectangular baking dish to accommodate the three pounds of ground beef mixture.
- 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 or until lightly brown on top. Let stand 10 minutes before serving.
Serving Suggestion: For a true White Castle experience, top each serving with dill pickles and mustard.