Low Carb White Castle Casserole

"For authentic flavor, top each serving with dill pickles and mustard! This recipe freezes well."
 
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photo by Posiespocketbook photo by Posiespocketbook
photo by Posiespocketbook
photo by Posiespocketbook photo by Posiespocketbook
photo by *Parsley* photo by *Parsley*
photo by Paintpuddles photo by Paintpuddles
photo by Paintpuddles photo by Paintpuddles
Ready In:
1hr
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Brown the hamburger with half of the onion soup mix; drain fat and season to taste with salt and pepper.
  • Stir in the remaining soup mix and put meat in a greased 9-10 inch pie plate.
  • Stir in half the cheese, then top with remaining cheese.
  • Beat eggs, mayonnaise, cream, salt and pepper together then pour evenly over the meat.
  • Bake at 350ºF for 30-35 minutes.
  • Let stand 10 minutes before serving.

Questions & Replies

  1. Where can I find the nutritional info for this recipe?
     
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Reviews

  1. I've made this four times. The first time I followed the recipe precisely and it was way too salty; I had used sharp cheddar, and it was too strong. So the second time, I halved the onion soup mix and used a shredded cheddar-jack cheese blend. I also used leaner meat (90/10). This was much better. I decided, though, that more onions were needed, so for the third try I used dried, minced onion reconstituted with beef broth. I think the dried onions are key to the White Castle flavor. I skipped the onion soup that time, and was happy with the result. I also used an even milder cheese blend. The fourth time, I basically repeated the third time. It's best served with chopped up cold dill pickles. I'm hundreds of miles from a White Castle or Krystal, and I'm real pleased with how this tastes. What I can't understand is how the egg/cream/mayo gives it the nice "bread" taste. Anyway, as a low carb treat, it's just dandy. My wife and I get two meals out of it. By the way, to reconstitute the onions, I use a half cup minced dried onion to a cup of boiled beef broth, and let it sit for an hour, covered. The beef broth provides enough salt for the whole dish, we find.
     
  2. I grew up with White Castles, but now live where we don't have them. I LOVE the taste of this. I have decided to tweak the recipe a bit. I mix everything together raw, like you would a meatloaf. Then I bake it in either 2 mini loaf pans or muffin tins. I bake them until browned (about 45 minute loaf pans, 30 minutes muffin pan). With the mini loaf pans, when you cut them, it almost looks like the square burgers. With the muffin pan, you just flip them out of the pan and they are ready to have as individual servings--very handy for freezing and when only mom is doing the low-carb thing.
     
  3. This is an awesome recipe! I took some of the others suggestions and tweaked the recipe just a bit. I used only half a pack of onion soup mix but added some minced onion when cooking the hamburger. I think that helped with cutting down on the salt. Overall this recipe is a winner,!
     
  4. What a great casserole. I'm not sure this tasted like White Castle, but it was really close and really good. I'm going to try to cut some fat out next time, since I went the opposite way last night. I had to change a couple of things, as I was lower on cheddar than I thought. I added shredded pepper jack to make up the difference, then figured since I was changing it up, may as well go all out, so I topped the meat with some bacon crumbles before pouring the liquid on top. Looked terrible, but tasted great. I'd suggest chopping the pickles a bit to top so each bite has some pickle taste to it. Will definitely make again, subbing some lower fat cheeses, maybe some ground turkey, etc... Thanks for sharing!
     
  5. When I read this recipe, I was doubtful. It sounds disgusting. It even looks pretty gross. I don't know how the topping works, but it tastes just like a Krystal, bun included. I froze mine in individual portions so I could have it whenever the craving strikes. I seriously want to kiss Mercy for posting this recipe!
     
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Tweaks

  1. I added chopped mushrooms , onions and mozzarella to the cheddar cheese.
     
  2. Made this for dinner today. I used penzey spice ranch flavoring instead of onion soup mix, I used ground flax meal in place of eggs. My husband really liked it. I thought it was ok if you had pickles and mustard in every bite. My total carb count was 10 for the entire recipe. I also added 2 green chopped onions to the burger.
     
  3. This was really good. I used turkey instead of beef, I served it with low sugar ketchup and mustard and a green salad. Thanks for this great recipe!
     
  4. I make this recipe about once a week. I've only made it once with ground beef. Usually, I use cooked chicken and I don't add the pickles or mustard. It is so delicious!!! I've tried it with velveeta slices with mozzarella, with less mayonnaise and no matter what, it's awesome! Oh and I always use chopped onion instead of the onion soup mix to bring the carb count down. It's probably my favorite low carb recipe!!! THANK-YOU!!!
     
  5. Loved it!! O.M.G.-I've had this recipe on my meal plan for so long and I was afraid to try it- now I just feel stupid! It was sooo good!! It tasted just like White Castle burgers. I was hesitent to make it because I do the low carb thing & my bf doesn't so I didn't think he'd like it but he just raved about it (of course, I had to make him french fries to go with it & drooled the whole time but...). I used fresh diced onions instead of the soup mix and I think they made the recipe. So, if you have them on hand-try it with them instead. This was a wonderful, quick & easy recipe Mercy-thank you for sharing!!
     

RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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