Marvelous Recipes

My daughter-in-law Christy told me about this recipe she had found on line and I decided to try it myself. It was amazingly similar to those tasty little hamburgers from White Castle that we love so much, especially when eaten with dill pickles on the side!

1 pound lean ground beef
1 envelope onion soup mix
Salt & Pepper to taste
8 ounces shredded cheddar cheese
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream

1. In a large skillet over med-high heat, cook ground beef until meat is no longer pink; drain well. Stir in the onion soup mix, salt and pepper. Stir in 1/2 of the cheddar cheese; transfer to a 9-inch pie plate; top with the remaining cheddar cheese.

2. In a small bowl, whisk together the eggs, mayonnaise and cream; pour over meat mixture.

3. Bake at 350 degrees F. for 30 to 35 minutes; let stand 10 minutes before serving. Makes 6 to 8 servings.

Emily

Cold weather comfort food at it’s very finest! And just in time for the chilly fall and winter seasons!

1 (12 oz) package wide egg noodles
2 pounds lean ground beef
1 medium onion, chopped
1 pound (16 oz) process cheese (Velveeta)
1 (11 oz) can whole kernel corn, drained
1 (10.5 oz) can condensed chicken with rice soup, undiluted
1 (10.5 oz) can condensed cream of mushroom soup, undiluted
1 (10.5 oz) can condensed cream of celery soup, undiluted
1/2 cup milk
1 teaspoon salt
1/4 to 1/2 teaspoon pepper

1. Cook the noodles according to the package directions. Meanwhile, cook the ground beef and onion in a Dutch oven over medium-high heat until the meat is no longer pink; drain. Remove from the heat; add all the remaining ingredients and stir to blend well.

2. Transfer mixture to a greased 13×9-inch casserole. Cover and bake at 350 degrees F for 45 minutes or until hot and bubbly. Makes 8 to 10 servings.

Note: You can divide this recipe between 2 (8×8-inch) baking dishes and freeze one for later use, if desired. Each casserole would contain 4 to 5 servings.

Emily