Everyone is familiar with the ever-popular “belly-bombers” made famous by White Castle. If you’re craving some but can’t run out to buy a bag, you might want to make this casserole at home to satisfy your hunger for those mini-burgers.
This recipe doesn’t take long to whip up and get in the oven, and then it only takes 25 or 30 minutes to bake. The dish makes a great for lunch, served with a few chips and dill pickle spears. Or, you can serve it for supper, along with a big salad and a vegetable, like corn on the cob or green beans. Regardless when it’s served, your family or guests will probably ask for seconds.
This casserole also is great to take to an outdoor potluck dinner or barbecue since it’s easily transportable and will stay warm if it’s zipped up in a Pyrex insulated carrier.
WHITE CASTLE CASSEROLE
2 pounds ground beef
1 large onion, chopped
1/2 cup catsup
2 to 3 tablespoons mustard
1/2 teaspoon salt
1 1/2 cups shredded cheddar cheese
1 cup Bisquick (or other baking mix)
2 cups milk
4 eggs
1 tablespoon sesame seeds (optional)
Extra catsup and mustard for serving (optional)
Preheat oven to 400 degrees. Spray a 9-by-13-inch baking pan with cooking spray; set aside.
In a large skillet, brown and crumble beef with onions until meat is no longer pink. Drain; stir in salt, catsup and mustard. Spread into prepared pan and top with cheese.
In medium-size bowl, combine Bisquick, milk and eggs and beat with wire whisk or fork until thoroughly combined. Pour evenly over top of cheese.
Sprinkle with sesame seeds, if used. Bake for 25-30 minutes or until a knife inserted in center comes out clean. Cut into squares or spoon into serving dishes and serve immediately.
Note: To get the true White Castle taste, serve with some pickles on the side.
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