White Castle Hamburger Pie


4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 264.4
  • Total Fat: 21.3 g
  • Cholesterol: 113.6 mg
  • Sodium: 250.6 mg
  • Total Carbs: 0.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 15.0 g

View full nutritional breakdown of White Castle Hamburger Pie calories by ingredient


Introduction

A high fat and protein, low carb delectable pie suitable for a low carb lifestyle. A high fat and protein, low carb delectable pie suitable for a low carb lifestyle.
Number of Servings: 8

Ingredients

    * 8 ounces cheddar cheese or fiesta blend cheese, grated
    * 1/4 cup heavy cream
    * 2 large eggs
    * 1 dash pepper
    * 1 dash salt
    * 1/2 cup mayonnaise
    * 500 g/1.10 pounds ground beef

    * 1/4 cup red bell pepper (optional and included in these calculations)


Directions

1. Brown the ground beef in a saucepan. Drain off the fat and season to taste with salt and pepper.
2. Add meat to a 9-10" pie plate and stir in half the grated cheese and top with the remaining cheese.
3. Beat eggs, mayonnaise and cream and add a dash of pepper.
4. Pour mixture evenly over ground meat and cheese.
5. Bake at 350 �F (180 �C) for 30-35 minutes.
6. Once cooked, cool and divide into 8 portions.
7. As a variation, add 1 packet onion soup mix or onion seasoning to the ground beef during browning stage.
8. Freezes well. Serve with a green salad or veggies of your choice.


Number of Servings: 8

Recipe submitted by SparkPeople user SOONERGIRL99.

Member Ratings For This Recipe


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    Sounds yummy. - 7/7/18


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    Very Good
    I have just tried a recipe very similar to thi off Genaw.com. My only is to use a no or low sodium onion soup mix recipe. Also, I like it as w/o options. Easy to make.





    - 11/13/12


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    Very Good
    Ill make it again and again - 4/21/12


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    B/F baked this tonight. Instead of salt we used onion salt and minced onion.. It was very good - 3/2/12


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    Wow this is terrific! I will be making this often! YUMMMM! - 6/3/11