White Castle Casserole Recipes

LOW CARB WHITE CASTLE CASSEROLE

Steps:

• 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.

WHITE CASTLE CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray and set aside.
• In a skillet, brown and crumble the ground beef with both packages of dry onion soup mix. Drain meat into a colander; using paper towels or a clean dish towel, press down on the beef and squeeze out as much of the liquid as possible.
• Unroll one tube of crescent rolls into the prepared baking dish. Flatten slightly to seal the seams and cover the bottom as necessary. Top with ground beef. Add cheese slices. Top with pickles and drizzle with mustard. Unroll the other tube of crescent rolls over the top, sealing seams and covering the contents in the pan.
• Bake for 15-20 minutes or until the top is golden brown and the cheese is melted.
• To serve, cut into squares and serve with additional condiments if desired.

WHITE CASTLE CASSEROLE FROM SCRATCH

Steps:

• 1. First I prebake the bottom cresent roll's, Do not break them apart, I found that it help's the bottom not to become soggy.
• 2. Brown hamburger with onion soup mix. dry extremely well.
• 3. Layer hamburger mixture, cheese, pickles, and squirt mustard up and down pan and across the sides. Too much mustard may make it salty..
• 4. Put whole can of cresent rolls on top. do not break apart. I found that the top brown's very nice, that's why I prebake the bottom cresent roll's.
• 5. Bake at 350* or until golden brown, let it set for a few minutes, then cut into squares.

WHITE CASTLE CASSEROLE RECIPE - (4/5)

Steps:

• Preheat oven to 350°. Lightly spray a 9x13-in. baking dish with cooking spray and set aside. In a skillet, brown and crumble the ground beef with both packages of dry onion soup mix. Drain meat into a colander; using paper towels or a clean dish towel, press down on the beef and squeeze out as much of the liquid as possible. Unroll one tube of crescent rolls into the prepared baking dish. Flatten slightly to seal the seams and cover the bottom as necessary. Top with ground beef. Add cheese slices. Top with pickles and drizzle with mustard. Unroll the other tube of crescent rolls over the top, sealing seams and covering the contents in the pan. Bake for 15-20 minutes or until the top is golden brown and the cheese is melted. To serve, cut into squares and serve with additional condiments if desired.

WHITE CASTLE CASSEROLE

Steps:

• 1. Pre-heat oven to 350*
• 2. Brown the ground beef with the 2 onion soup packets until cooked. Drain and dry the meat as much as possible. (I pressed paper towel on top of meat while in the drainer.
• 3. Unroll one can of crescent rolls and place in casserole dish (lightly greased~I used Pam cooking spray)
• 4. Spread the meat and onions on top of crescent rolls. Cover with cheese Place pickles on top of the cheese and drizzle with mustard.
• 5. Place other unrolled crescent rolls on top.
• 6. Bake until the top is golden brown, about 15-20 minutes.
• 7. Cut and enjoy~that easy!

WHITE CASTLE-STYLE SLIDERS

Steps:

• Put the onion in a medium bowl and cover with 1/2 cup water. Set aside 30 minutes.
• Meanwhile, puree the beef with 2 teaspoons water, the onion powder, 3/4 teaspoon salt and a few grinds of pepper in a food processor until smooth. Draw a 6-by-12-inch rectangle on a piece of parchment paper; flip over the paper so the pencil side is down (you should still be able to see the rectangle). Press the beef into the rectangle; cover with another piece of parchment and press until the beef is very thin and fills the rectangle completely. Uncover and score the beef into eight 3-inch-square patties. Poke 5 holes into each patty with a chopstick (one in the center and one near each corner). Slide the beef on the parchment onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes.
• Trim the edges of the rectangle to make it even; cut patties along the scored lines. Heat an extra-large skillet over medium-high heat. Add the onion and liquid; bring to a boil. Stir in the butter and arrange the patties over the onion. Cook until the meat is no longer pink around the edges, 3 to 4 minutes. Put a bun bottom upside down on each patty. To steam the bun tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the skillet is too dry or if the onion starts browning.
• Remove the bun tops from the skillet. Slide a spatula under each patty, picking up the onions and bun bottoms along with the meat; flip over onto a plate. Top each with a pickle and a bun top.

WHITE CASTLE CASSEROLE

Steps:

• Cook hamburger with onion mix, Dry extremely well.
• Lay whole can of crescent rolls in bottom of pan (do not break apart)
• Layer hamburger mixture, cheese, pickles and squirt mustard up and down across pan.
• Put whole can of crescent rolls on top.
• Bake at 350 until golden brown.
• Cut in squares.
• Hints I find shredded cheese taste better. I also made one with shredded pepper jack cheese. The people went for that one first.

WHITE CASTLE STUFFING RECIPE

Steps:

• Prep. Chop up the burgers into bite size chunks, about 1/2" chunks and dump them into a bowl. Dice the celery to create about 1 1/2 cups.
• Combine all of the ingredients in a large mixing bowl.
• Get a baking pan and coat the insides well with butter. Scoop in the stuffing and level it off.
• Fire up. Preheat your grill in a 2-zone setup to 325°F in the indirect side or just heat your indoor oven to 325°F.
• Cook. Bake on the indirect side, uncovered, for about 30 minutes until it is golden and crisp on top, and at least 145°F in the center.
• Serve. Remove the stuffing from the grill and serve immediately.

WHITE CASTLE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9x13" baking dish & set aside.
• In a skillet, brown and crumble the ground beef with both packages of dry onion soup mix. Drain meat into a colander; using paper towels or a clean dish towel, press down on the beef and squeeze out as much of the liquid as possible.
• Unroll one tube of crescent rolls into the prepared dish & flatten slightly to seal the seams and cover the bottom as necessary. Top with ground beef. Add cheese slices. Top with lots of chopped dill pickles and a thick even layer of the mustard.
• Unroll the other tube of crescent rolls over the top, sealing seams and covering the contents of the pan.
• Bake for 15-20 minutes or until the top is golden brown and the cheese has melted.
• To serve, cut into about 12 squares and serve with additional condiments if desired.

WHITE CASTLE BREAKFAST CASSEROLE

Steps:

• Separate hamburgers and pickles from bun tops and bottoms.
• Spray a 9x13 baking dish with nonstick cooking spray.
• Line entire pan, coming up halfway on the sides of the pan with the bottoms and tops of the buns.
• Chop and crumble the hamburger,and sprinkle over the buns evenly.
• Sprinkle with the cheese.
• Combine eggs,milk ,salt and pepper, green chilies (I would throw in a shot or two of Tabasco sauce).
• Pour this mixture over the cheese.
• Cover and chill overnight.
• Remove from refrigerator 15 minutes before baking.
• Bake for 40 minutes or until set, uncovered in a preheated 350°F oven.
• Garnish with a sprinkle of paprika and the pickles.