Ingredients
Scale
- 2 lbs ground beef
- 1 large onion, diced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup dill pickle chips, chopped
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup mayonnaise
- 2 tablespoons mustard
- 2 tablespoons ketchup
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 cups shredded iceberg lettuce
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add the ground beef and diced onion. Cook until the beef is browned and the onion is translucent. Drain any excess fat.
- Stir in Worcestershire sauce, garlic powder, salt, and pepper. Allow it to cook for another 2 minutes so the flavors meld together. Remove from heat.
- Spread the beef mixture evenly in a 9×13 inch baking dish. Sprinkle the chopped dill pickle chips over the beef, ensuring even distribution.
- In a bowl, whisk together eggs, heavy cream, mayonnaise, mustard, ketchup, onion powder, and paprika until well blended.
- Pour the egg mixture over the beef in the baking dish, spreading it evenly to cover the entire surface.
- Layer the shredded cheddar cheese on top of the egg mixture.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Once baked, remove from the oven and let it cool for a few minutes. Once slightly cooled, sprinkle the shredded iceberg lettuce over the top before serving.
Notes
- Adjust seasoning to taste.
- Let the casserole rest briefly before serving for easier slicing.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 190mg