Dinner Recipes

Sauté green pepper with olive oil in skillet on medium-low heat about 5 minutes. Add can of tomato paste, ketchup, mustard, garlic, molasses, bay leaf and ground black pepper. Remove buns from White Castles and set aside. Add chopped White Castle patties and onions (pickles optional) to pan. Cover and simmer 20-30 minutes on low heat. Remove bay leaf before serving.

To serve: Spoon hot Sloppy Sliders over open-face White Castle buns.

Casserole Instructions:

Grease a small baking dish. Line bottom with 10 White Castle Sliders, touching (tops and pickles removed). Top with White Castle mozzarella cheese sticks. Melt butter in a wide pan and stir in cream. Place bun tops, cut side down, into the pan. Allow buns to soak up the butter and cream. Cover casserole with Slider bun top, (turned upside down). Top with peas. Press down with spatula. Spread mashed potatoes over all. Mix olive oil and cheese. Lightly drizzle over potatoes. Broil far from flame until slightly browned and heated through. Garnish with White Castle onion rings. Serve with Fried Pickle Chips. Makes 4-6 servings.

Fried Pickle Instructions:
Heat oil. Mix dry ingredients, set aside. Mix egg and milk. Dip pickle chips, then coat with flour mix. Brown in hot oil. Turn and brown other side. Drain. Serve.

Combine all the above ingredients in a large bowl except the pizza dough. This will be your calzone filling. Preheat oven to 400 degrees. Remove pizza dough from the cans and build your pockets by separating the dough and making (6) 4”x8” rectangles. Fill each pocket with 3Ž4 cup of the calzone filling. Fold the dough over and crimp the edges to make each calzone and continue this process with each pocket. Place the calzones on a greased cookie sheet and bake for 15 -20 minutes until golden brown. Serves 6-12 people depending if you plate whole or cut into halves.

Place the crisp White Castle French fries on a medium to large plate. Pour/add 1 1/2 cups shredded cheddar cheese on top of the French fries. Cut the White Castle burgers in half and place them on top of the cheese and fries. Cover all in the heated brown gravy mix. Top with the remaining cheese.

Spray a 12”x9” glass baking dish with cooking spray (works best with butter flavor). Place the ten sliders in the dish (no rhyme or reason, just make sure all ten make it in, and it’s okay if you have spaces between them). Put aside.

In a medium sized sauce pan, combine the cheese sauce, water and heavy cream. Mix well and cook on medium heat, stirring frequently, for about 7 minutes until smooth and creamy. Pour over the sliders.

In a medium bowl, use your hands to “crumble” some potato chips – set aside 1Ž2 cup crumbled chips.

In a medium bowl, add the potato chip crumbles to the shredded cheddar cheese and spread mixture evenly over the sliders and sauce. Sprinkle black pepper to your taste (fresh ground works best!).

Bake at 375 degrees in a pre-heated oven, uncovered, for 10-30 minutes (ovens vary; the bake is done when the cheesey top is melted and most, but not all, of the liquid sauce has reduced). Use a spatula to serve squares – goes great with a side of mashed potatoes or your favorite veggies! After it comes out of the oven, try it with your favorite toppings, including tomatoes, lettuce, sour cream, bacon bits, etc.! Make it a fun family night and have a toppings bar! Enjoy!

Pre-heat oven to 325 degrees. In a casserole dish, layer the following: tomato soup just to cover the bottom; White Castle Sliders broken into pieces; peas, carrots and onions; salt & pepper & pinch or oregano and garlic. Continue layering ingredients until your casserole dish is full or you’re out of ingredients. Finish off the dish with the last of the tomato soup and a sprinkle of salt, pepper, oregano and garlic. Cover with foil and bake in pre-heated oven for 15 minutes. Remove foil & bake an additional 15 minutes then enjoy!

Place Sliders in a 9”x13” greased pan. Sauté onion, cilantro and garlic in butter. In saucepan over medium heat combine can of green chili with cream of chicken soup and can of chopped green chilies. Add the onion/cilantro/garlic mixture to saucepan. Cook on medium until hot. Pour over the sliders. Top with Monterey jack. Bake at 350 degrees for 40 minutes. During the last few minutes top with tortilla chips and bake until slightly brown. Serve with sour cream.

Drain tomatoes and mash together with avocados, sour cream salt, pepper and lime juice. Set aside. Crisp up the bacon in a sauté pan, and let drain on paper towels. Drain bacon grease from pan. Put White Castle burger cubes into the sauté pan, add the jalapeno peppers and sprinkle with the olive oil, garlic powder and paprika and stir for 2 minutes (scraping up any bacon bits from the bottom of the pan). Remove from heat and add to the bottom of a 13”x9” baking dish. Cover with half of the bacon then half of the cheddar cheese. Spread the avocado mixture on, then add the remaining cheese. Bake at 325 degrees for 20-25 minutes. Let cool for 5 minutes, cut into squares and add a dollop of sour cream to each portion and top with the rest of the bacon. NOTE: This dish will not burn your mouth unless you leave the jalapeno pepper seeds in, it’s just nice and spicy.

Separate White Castles – remove bun tops. In 13×9×2, place bun tops top-side down. Cover bun tops with deli-thin Swiss cheese. Mix sauerkraut (drained) with 1 tsp. caraway, salt, pepper, dill, brown sugar and chicken broth. Layer sauerkraut mixture over Swiss cheese layer. Place hamburgers meat-side down over sauerkraut layer. Sprinkle with 1 tsp. caraway and olive oil. Bake at 325º covered for 35 minutes. Cut into wedges to serve.

Line a 9×13 greased baking pan with White Castle burgers. Mix beans, mustard, onions, bacon bits, salt, sugar and pepper together. Pour all the bean mixture over the White Castles. Sprinkle with shredded cheese, then sprinkle crushed potato chips on top of cheese. Bake uncovered at 325º for 40-45 minutes. Serve with a salad for a complete cookout meal!

Preheat oven to 350º. Grease 8×8×2 1/2 pan. Spread 1 cup of salsa on bottom of pan, reserving ½ cup for topping. Place White Castle hamburgers in pan touching each other, cutting the tenth hamburger to fit. Spread refried beans on the top buns, then the guacamole, then the sour cream. Sprinkle the shredded cheese and then sprinkle the remaining salsa for garnish. Bake at 350º for 30 minutes. Sprinkle broken tortilla chips over casserole, and serve with additional tortilla chips on the side. Olé! Optional: May increase the White Castle hamburgers to a dozen to fill out a conventional casserole pan.

Remove the pickles and crumble or dice hamburgers in a large bowl and set aside. Beat eggs until light and foamy. Stir in the grated potatoes, grated onion, flour, seasonings, herbs and combine with the hamburger mixture. Heat 1/8 to 1/4 inch vegetable oil in a large skillet. For each latke, drop about 1/4 cup White Castle potato mixture into the hot oil, fry on each side until golden brown. Add oil to pan as needed, to keep proper depth for frying. Drain latkes well on absorbent paper. This makes about 14-20 of the lightest White Castle Latkes in the Latke-Land. Serve hot, with applesauce, dairy sour cream, apple butter or eat plain. Enjoy. *Latkes are potato pancakes, a traditional Hanukkuh delicacy.

In a large mixing bowl, tear the hamburgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Mix well. Stuff cavity of turkey just before Makes about 9 cups (enough for 10- to- 12-pound turkey). Note: Allow one hamburger for each pound of turkey, which is equivalent 3/4 C of stuffing per pound.

Spray a 9″×11″ pan with Pam.® Place the 12 burgers in a single layer. Cover with half the amount of cheese and sauce, then make another layer with the remaining 12 burgers, and top with the leftover cheese and sauce. Cover with foil and bake at 350 degrees for 45 minutes. The last 15 minutes should be baked without the foil. Let it sit for 5 minutes and serve.

(Prepare according to directions on box, boil and set out to cool)
Tear White Castles into small pieces and place in large bowl. Add oregano, egg, mozzarella cheese, milk and garlic, and season with salt, pepper, chopped parsley and breadcrumbs. Mix well. Stuff the cooked and cooled manicotti noodles and arrange in large, lightly greased baking dish. Pour 2 C sauce over stuffed manicotti. Reserve extra sauce to be heated separately if desired.

Preheat oven to 350 degrees. Clean mushrooms and remove stems. Reserve half of the stems and finely chop. In large bowl, combine cheeseburger, onion, cilantro and finely chopped mushroom stems. Add melted cheese until mixture begins to stick together. With tablespoon, fill each mushroom, packing mixture inside and mounding over the top. Roll mushrooms in breadcrumbs, completely covering. Place in jelly roll pan. (Mushrooms can be touching.) Bake 25-30 minutes until liquid bubbles and begins to release from mushrooms. Garnish with fresh cilantro leaves if desired. Serve warm.

Preheat oven to 350 degrees. Steam 1 head of cabbage for 10 minutes. Carefully peel off 8 to 10 cabbage leaves and set aside. In a mixing bowl, pulverize the 10 Slyders (buns and all) with a potato masher or fork. Add mushrooms and mix well. Scoop some of the mixture into a cabbage leaf and fold excess leaf sides underneath, placing cabbage roll into a greased baking pan. Repeat scooping into cabbage leaves until mixture is used. Pour spaghetti sauce on top of cabbage rolls. Sprinkle grated Parmesan cheese on top of sauce. Bake for 50-60 minutes. Let stand 5 minutes before serving.

Cut two of the White Castle hamburgers in half. In a 9×13 baking dish put thin layer of sauerkraut. Arrange White Castle hamburgers in pan (2 ½ burgers per row). Pour remaining sauerkraut over burgers. Cover with cheese. Bake uncovered at 350º for 30 minutes or until cheese melts. Serve with Thousand Island dressing as desired.

Separate burgers allowing the buns to air dry completely or place in an oven on low heat, 150 degrees. Chop into fine pieces the hamburger, cheese and jalapeño; set aside. Slice the eggplant lengthwise into 3/8" pieces (1/4" is too thin; 1/2" is too thick). Cut five slices; usually one eggplant will be enough. Place eggplant slices on a clean dish towel, lightly salt, and allow to stand one hour in order for moisture to drain.
Brush salt off the eggplant slices with dry towel; spray nonfat cooking spray on cookie sheet. Place eggplant slices on the sheet and bake at 350 degrees until brown (20-30 minutes depending upon moisture content). Do not attempt to turn them over; they stick. Wait until brown.
Crush buns with rolling pin into crumbs; mix with all chopped burger ingredients and 1 C of shredded mozzarella cheese, 1/2 C Parmesan cheese, 1 tsp dry oregano and 1/2 C chopped parsley. Salt and pepper to taste. Mix well and place on waxed paper; spread evenly. Mix three eggs with enough milk to make a dipping mixture, (1/4 – 1/2 C milk). Place dipping mixture in a shallow bowl.
Prepare another sprayed cookie sheet or baking pan. Dip the baked eggplant slices, one at a time, into the egg and milk mixture. Place the eggplant slices into the dry crushed ingredients and gently turn over. Place prepared eggplant slices on cookie sheet. Drizzle 3 T of spaghetti sauce on each slice. Sprinkle 1 heaping T of Parmesan cheese on each slice. Bake at 350 degrees for 20 minutes or until warm. Serve with a touch of Parmesan cheese and two pinches of fresh chopped parsley. Enjoy!

Coarsely chop the White Castle burgers in a food processor. In a large saucepan, cook onion and green pepper in the 2 T of butter until tender. Combine in a bowl with chopped White Castle burgers and green chili peppers. Set aside. In the same saucepan, melt 3 T butter. Blend in coriander, flour and salt. Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in sour cream and 1 C of the cheese. Stir 1 C of this mixture into the burger mixture. Dip each tortilla into the hot sauce to soften and fill with 1/4 C of the burger mixture. Roll up and arrange rolls in a 9″ × 13″ baking dish. Pour remainder of sauce over the rolls and sprinkle with remaining cheese. Bake uncovered at 350 degrees for 45 minutes.

Separate meat from buns and set aside. Separate tops and bottoms of buns and place on a cookie sheet; bake in oven at 350 degrees until lightly toasted. Boil 1 cup of water with bouillon cube until dissolved, set aside. Meanwhile, in skillet, sauté mushrooms and butter until browned.

In a separate pot, mix mushroom soup and Worcestershire sauce, then slowly whisk in the bouillon cube. Add crumbled White Castle meat with onions. Add sautéed mushrooms and heat mixture over medium heat until thoroughly warmed. Cut toasted buns into croutons. Serve White Castle Portabella over mashed potatoes or cooked wide egg noodles and top with croutons.

• 1-1/2 to 2" diameter, also known as baby bellas or cremini mushrooms.

Dice the White Castles and place in a mixing bowl. Add eggs and mix together. Form the mixture into balls about 1" in diameter. Heat olive oil in deep skillet. Cook White Castle balls in hot olive oil for about 5 minutes, turning occasionally. Remove from oil. Dice the onion and sauté in skillet until tender. Add two cans of cream of mushroom soup and one can of water, stir and simmer until soup is heated. Add White Castle balls to soup mixture and simmer for 30 minutes. Serve Swedish Castles over noodles.

Mix 1/2 tsp. each of basil, oregano and garlic with ricotta cheese and egg, blend well and set aside. Heat the sauce over low heat and add 1/2 tsp. of garlic, oregano and basil to the sauce, along with 1/2 tsp. of chopped onion flakes. Bring to mid boil for a few minutes to aid in the mixture of the sauce. Set aside. Take 10 Castles apart and line bottom of greased 9" X 9" pan with bottom buns; lightly layer tomato sauce on buns; lightly sprinkle shredded mozzarella cheese on sauce, break up Castles and put half on the cheese and sauce layer; spread the ricotta cheese paste on top of layer. Sprinkle more mozzarella on the sauce layer, place more buns on top and finish with another layer of sauce, ricotta cheese and mozzarella. Bake in oven at 375 degrees until cheese is melted and slightly bubbling.

Boil chicken broth in 3-qt. pan on stove. Add rice to boiling broth, cover and remove from heat. Let stand 5 minutes. Stir, add frozen broccoli and shredded cheese. Break apart the 10 White Castle hamburgers, blend into rice and broccoli mixture. Transfer all ingredients into 13-oz. casserole dish. Heat in 350 degree oven, uncovered, for 15 minutes.

Remove and set aside pickles from White Castles. Thoroughly whisk eggs and milk in a mixing bowl. Crumble White Castle buns and burgers into egg mixture, add ground beef. Add 1/2 cup steak sauce and onion powder to meat. Use clean hands to mix thoroughly and form into loaf. Bake in 350 degree preheated oven for one hour. Drain fat from mixture, transfer to serving platter. Pour remaining steak sauce down center of loaf. Place reserved pickle slices down center of steak sauce. Slice and serve.

Over medium heat, cook mushroom cap and shallot with salt and pepper (adding garlic after a few minutes) until shallots are translucent. Remove from heat. Whisk eggs and combine with milk and remaining seasonings. Stir until evenly incorporated. Cut each burger into at least 8 pieces. In a big bowl, combine egg mixture with burger bits and mushroom mixture. Allow to sit 20 minutes until the burger mixture has soaked up the liquid. Pour out remaining liquid that was not absorbed by the solid pieces. Fill small ramekins 3/4 full with mixture. Bake at 350 degrees for 30-45 minutes until hot.

Remove burgers from buns. If frozen, crumble meat. If fresh, cut into very small pieces and set aside. Soak buns in water, then squeeze out. Tear into small pieces. Lightly cook the burgers in 2 tbsp. of butter. Set aside. Fry onions and apples in remaining 2 tbsp. of butter. Mix with lightly cooked hamburgers, soaked-and-squeezed-out buns, curry powder, sugar, 1 egg, vinegar, salt, pepper, and turmeric. Add slivered almonds, if desired. Place in a greased 9 × 13-inch baking dish. Add bay leaves in an upright position. Bake at 350° for 30 to 45 minutes. Beat the second egg with skim milk and pour over Bobotie about 10 minutes before removing from oven. Remove bay leaves before serving. Serve over rice with condiments. As a variation, use apricot jam instead of sugar. Serves 10.

Put hamburgers into food processor; process to crumb. Place into bowl. Stir in tomatoes, Monterey Jack and Parmesan cheeses and garlic powder.
Cut peppers in half lengthwise; remove stems and seeds. Arrange cut-side down on broiler pan. Broil until skins are charred. Remove skins.
Place pepper halves, cut side up in shallow greased baking pan. Fill peppers with hamburger mixture.
Bake at 350° for 20 minutes. Top each pepper with a cheddar slice. Bake additional 10 to 20 minutes until pepper is tender.
Arrange peppers on serving platter. Top each with dollop of sour cream garnished with olives. Accompany with salsa. Serves six.

Separate the White Castle® burgers from the buns, pickles and onions. Cut each burger into 9 equal size pieces. This can be accomplished by performing two vertical and two horizontal equidistant cuts on each burger or stack of burgers. Set the burgers, pickles, and onions aside.
Add the butter to a pan on medium heat. Cook until foamy. Add flour to form a very light roux. Add the milk a little at a time. Use a whisk to form smooth gravy. Add salt, pepper and sage to gravy. Blend ingredients with whisk. Cook for 2 minutes. Bring the gravy to a slight boil to cook the flour. Cook for approximately 5 minutes with lid on. Stir often. Add White Castle burgers, onions and pickles to the gravy mixture. Blend. Reduce heat to simmer. Stir and check consistency often. Add milk as required to adjust consistency. Adjust seasonings to taste. Gravy should be very thick.
Place the bun halves in a single layer on a cookie sheet. Place the cookie sheet in an oven at 300° for 15 minutes. Toast the buns. You may want to turn the bottoms over since they will contain more moisture than the tops. When the bun halves are toasted, serve by placing four toasted bun halves on a plate topped with gravy. Season gravy with salt and pepper to taste. Garnish with green onions.

Line bottom of buttered casserole dish with White Castle® bun bottoms. Layer over them: 4 cups raw sliced potatoes, 2 cups cut up celery, 1 cup sliced onions, 10 White Castle® hamburger patties, 1 can kidney beans, 2 cans tomato soup. Salt and pepper to taste. Cut up tops of hamburgers and dredge with melted butter. Put over top of casserole and bake at 350° for approximately 1 hour or until potatoes are soft.

Pre-heat oven to 350°. Grate cheese, combining Monterey Jack and cheddar; separate into 3 portions of 3/4 cup each.
In separate bowl combine olives, jalapeños, kernel corn, salt/pepper. Cut 5 White Castle® hamburgers into quarters, set aside. Cut remaining 5 White Castle® hamburgers into quarters, set aside.
Brush bottom of an 8-inch or 9-inch diameter casserole dish with enchilada sauce. Place one corn tortilla in dish. Arrange quarter pieces of 5 White Castle® hamburgers on top of tortilla. Distribute 1 cup of olive/jalapeño/corn mixture on top of hamburgers. Spoon enchilada sauce (approx 3/4 cup) over mixture. Distribute 3/4 cup of grated cheese on top.
REPEAT LAYERING:
Tortilla, 5 remaining White Castle® hamburger pieces, olive/jalapeño/corn mixture, enchilada sauce and grated cheese.
Place final tortilla on top. Distribute 1 cup olive/jalapeño/corn mixture on top. Spoon 3/4 cup enchilada sauce over mixture. Distribute remaining 3/4 cup of grated cheese on top.
Place covered dish in 350° oven for approximately 35-40 minutes. Let stand for 5 minutes before serving. Garnish with whole jalapeños.

Set oven to 350°. Grease bottom and sides of a 13-inch x 9-inch glass casserole, set aside. Combine hash browns, sour cream, onions, garlic and chicken broth. Mix until blended. Spread half of mixture into dish. Spread cubed White Castles over mixture. Top with remaining potato combination. Cover with shredded cheddar cheese. Cover and bake at 350° for 35 minutes. Uncover; bake an additional 10 minutes until cheese is melted.

Preheat oven to 400°.
Separate the hamburgers, pickles, onions and buns. Cut the hamburgers into 1/2-inch thick pieces. Toast the buns for crumbs.
Toss the potatoes, yams, bell peppers, carrots and 2 tbsp. of olive oil in a 13-inch x 9-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Spread the hamburgers, pickles and onions evenly over the vegetables. Spread the onion slices evenly over the hamburgers. Spread the zucchini evenly over the onions. Drizzle with 2 tbsp. of olive oil. Sprinkle with salt and pepper. Spread the tomato slices evenly over the zucchini.
Stir the Parmesan cheese, bun crumbs, parsley flakes, and garlic powder in a small bowl to blend. Sprinkle the White Castle® crumb mixture over the vegetables in the baking dish. Drizzle with a tablespoon of olive oil.
Bake at 400° uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs if desired. 6 servings.

Preheat oven to 375°. Roll the dough out on a lightly floured surface into 1/4"-thick rectangles. Break up the hamburgers into very small pieces and mix with the remaining ingredients. Spoon mix onto each dough and “jelly roll” into loaves, pinching at seams. Place on lightly greased baking pan, seam side down, and bake for 40-45 minutes until crusty and brown. Cool on wire racks and cut into slices with a sharp serrated knife.

Traditional German Rouladen is thin strips of round steak rolled around bacon and a dill pickle. My version uses the dill pickle chip from the White Castle hamburgers, but kicks it up with an added stuffing made from the White Castle meat and buns.
Separate hamburger meat from buns, allowing bottoms to dry in 150° oven for about an hour or dry in microwave on high about two minutes. Knock onions off tops and seal in a plastic bag for later use. In a bowl, crumble all the hamburger, onions and bun bottoms, then add one egg and thoroughly mix until mixture looks uniform like a dough.
Cut round steak into strips, approximately 3″ × 5″ by 1/8" thick. Lay one piece of bacon, one pickle chip and one to two tablespoonfuls of hamburger mixture on each steak strip. Roll each steak strip up around bacon, pickle and stuffing and secure with at least two toothpicks (just tight enough to prevent stuffing from falling out, but not so tight as to squeeze it out the sides).
On medium heat, warm bacon grease or oil. Meanwhile, mix flour and seasoned salt and roll each roll-up in flour/salt mixture to evenly coat. When grease/oil is hot, place each roll in skillet to lightly brown. Once browned, place roll-ups into a slow cooker. Note: If you have any extra stuffing, form small patties, coat in flour, brown in skillet and also put into the slow cooker.
Take remaining flour mixture and slowly stir in one cup water to make a slurry. Stir slurry into hot skillet, scraping bottom to loosen drippings. When thickened, pour over meat in slow cooker. Mix gravy mix with remaining cup of water and prepare according to package directions. Heat and pour over meat in slow cooker. Cook on high for three to four hours, until meat is fork tender.
Remove meat and stir gravy. Remove toothpicks before serving (they will easily pull out of meat), and meat will retain shape. Meat and gravy are best served with mashed potatoes and peas/spinach. Use the bun tops or dinner rolls to soak up that delicious gravy.

Cook manicotti as package directs, drain and cool. Preheat oven to 350°. In mixing bowl, combine sugar, eggs, ricotta, Parmesan and one cup of mozzarella. Set aside burger tops. Finely dice hamburgers and bottom buns, add to bowl and mix completely. Stuff into shells. Cover the bottom of a greased 13″ × 9″ baking dish with half of the pasta sauce. Arrange shells and cover with remaining sauce. A second dish may be used for extra shells.
Cover and bake for 30 minutes until very hot and steamy. While cooking, butter tops of buns, sprinkle with garlic powder and top with mozzarella cheese. Top Crave-atelli with remaining mozzarella cheese, put tops in oven and bake for an additional 10-15 minutes. Let stand about 10 minutes.

Tear hamburgers into small pieces. Stir in soup, milk, green pepper, pepper and Worcestershire sauce. On ungreased baking sheet, separate crescent dough into two large rectangles. Overlap long sides to form a 15″ × 18″ rectangle. Firmly press edges and perforations to seal.
Spoon about 2 1/2 cups mixture in a 4"-wide strip down center of dough to within 1" of ends (reserve remaining mixture for topping). Fold long sides of dough over meat mixture to center. Bake at 375° for 10-15 minutes, until golden brown. Spoon remaining mixture down center of partially baked roll. Sprinkle with cheese. Bake for 5 more minutes. Enjoy!

Preheat over to 350°. Separate White Castle bun tops, bottoms and hamburger patties. Break bun bottoms into very small pieces in bowl. Break patties into small pieces in bowl. Melt the margarine in a saucepan. Stir in the bun bottoms until well mixed. Pour in the milk, stirring until thickened. Stir in 1 1/2 cups of the Swiss and cheddar cheese and mix well. Stir the hamburger patty pieces into the cheese sauce; then stir the cheese sauce into the macaroni in a casserole dish. Top the casserole with the remaining mozzarella cheese.
Bake for 30 minutes. Arrange bun tops in checkered pattern over top of casserole. Lightly butter the bun tops if so desired. Keep warm until serving.

Separate the hamburgers from the buns, cut each bun into six pieces, put pieces aside, allow to air-dry for a few hours or place on a cookie sheet in a very low-temperature oven, 150° or 200°, until almost dry.
Chop the meat patties into quarters, put aside. In a hot wok, add the oil, then immediately add ginger and scallions, allowing them to brown slightly, then add curry powder and red chili (add red chili cautiously as the fumes can be more than strong), and stir until mixed well. Add coconut milk and all pieces of meat patties, and bring to a quick boil, then lower heat. Add beef stock and mix. Add the fish sauce and sugar, stir and turn the heat off.
In a large bowl, place all pieces of buns, then, using a slotted spoon, remove the meat and scallion pieces, and place in the bowl with the bun pieces. Stir gently to mix thoroughly and add the wok liquid to the bowl until the mixture is moist but not soggy. Spoon the mixture into five individual PyrexTM baking cups or five ramekins or one small baking dish, which has been coated with cooking spray. This amount of wok liquid is usually perfect for a sack of White Castle hamburgers; do not pour so much liquid into the baking dishes that it looks like soup. Bake 25-30 minutes in a preheated oven at 325°. Remove from oven. Sprinkle celery leaves over the top of each dish, and allow each eater to squeeze a lime quarter over their dish.

Separate buns, onions and beef patties. Adjust oven rack to middle height and turn oven on broil. Arrange buns on a cookie sheet with cut side up. Place in broiler and toast to a golden brown. Remove buns and place cut side up in a 2" deep 9 1/2″ × 13 1/2" baking dish.
Combine onions, milk, salt, pepper and cheeses in saucepan and bring to slow boil. Stir in flour to thicken. Layer roast beef on top of buns. Arrange beef patties evenly on top of roast beef. Slice tomato about 1/8" thick and cover layer of beef patties. Pour sauce over and spread evenly.
Place baking dish in broiler and warm until golden brown appearance in sauce. Remove and sprinkle crumbled bacon evenly.

Crumble or dice hamburgers into mixing bowl, set aside. Mix together chili, 2 C grated sharp cheddar cheese, enchilada sauce, tomato sauce and onion. Fold mixture into crumbled/diced hamburgers.
Place mixture into a 9″ × 13″ baking pan. Bake for 20-25 minutes in a preheated 375° oven. Spread sour cream and remaining cheddar cheese over casserole and bake an additional 5-10 minutes or until grated cheese melts. Serve as is or with corn chips.

Preheat oven to 350°F. Grease a deep, glass baking dish, large enough to hold 10 burgers. Place half of the chilies on the bottom of the dish. Arrange cut burgers over chilies and sprinkle half of the cheese over top. Layer remaining chilies over cheese and sprinkle with remaining cheese. Scatter scallions and black olives over entire dish. Pour can of diced tomatoes over top. In separate dish mix flour, eggs, cream, salt and pepper. Pour over the entire contents of the dish. Bake for one hour. Cut into squares and serve with sour cream and salsa.

Cut burgers into pieces. In mixing bowl combine burgers, chopped celery, can of tomato sauce, salt, pepper, and garlic powder. Mix with fingers and mold into meatloaf pan. Mix tomato paste with ketchup and coat top of meatloaf with mixture. Bake at 350 degrees for 20-30 minutes. Serve hot!

Pre-heat oven to 325 degrees. Place burgers evenly in lightly oiled/greased large casserole dish. Spread chili evenly over burgers. Sprinkle half of cheese over chili. Pour and spread drained diced tomatoes & green chilies over cheese. Sprinkle drained sliced black olives and green onions evenly on top. Sprinkle remaining cheese on top. Bake in oven for 15-20 minutes or until casserole is fully heated through and cheese is melted and bubbly. Remove from oven and let sit for 3-5 minutes. Serve warm.

Dust off mushrooms. Remove stems and chop coarsely. Mix oil, pepper and garlic, brush on mushroom caps, reserving any left over. Place in medium hot skillet bottom down. Brown slightly. Remove from skillet and set aside. Put rest of seasoned oil in skillet, add chopped stems, and cook until moisture is cooked out. Chop hamburgers coarsely and mix with stems and cheese. Stuff caps and place under broiler until cheese is melted.

Preheat oven to 350 degrees. Layer your pan with sauce, then add a layer of noodles, then add a thin layer of ricotta cheese, followed by a layer of diced cheeseburgers, and a layer of mozzarella cheese. Add sauces and then start again with noodles, continue until pan is full. Top with sauce, mozzarella cheese, and the Romano cheese. Bake at 350 degrees for 45 minutes. Let the dish stand for 10 minutes before cutting.

Take apart 10 White Castle® hamburgers, crumbling the hamburger, onions, and pickles in a large mixing bowl and set the buns aside on a cooking sheet. Add the mozzarella, spinach and garlic. Mix lightly in the bowl until well blended. Add salt and pepper to taste.
Preheat oven to 200 degrees. Place buns on a cookie sheet 15 1/2 × 12 inches white side up, brush with butter (margarine may be substituted), and place in oven. Bake for 10 minutes or until the buns are dry and slightly toasted. Cool buns for 5 minutes. Crumble buns in a large bowl. Add 1/4-cup paprika and 1/4 cup garlic to crumbs. Set breading aside.
Preheat oven to 375 degrees. Grease square pan 9 × 9 × 2 inches with shortening. Separate skin from flesh of chicken. Stuff 2 tbsp. of meat mix into chicken breast. Brush each chicken breast with egg yolk on both sides and place stuffed side up into breading mix bowl. Coat chicken breast with breading well and place into greased pan. Bake uncovered for 45 to 55 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
In a 2-quart sauce pan, make brown gravy mix according to directions on package. Lower gravy to a simmer and add carrots, onion, celery, bay leaves, and thyme. You may wish to add a clove of garlic to taste. Let simmer for ten minutes, take off burner and cover.
In a saucepan, melt 2 tbsp. of butter. Add minced shallots and cook until they are transparent. Then add 3/4-cup Bordeaux and simmer until reduced by one half. Add 1 1/2 cups of the brown gravy mix, 2 tbsp. lemon juice, and 2 tbsp. minced parsley. Add salt, pepper, and cayenne pepper to taste. Heat thoroughly. Drizzle 1 to 2 tbsp. of sauce over chicken breasts and serve.

Preheat oven to 450 degrees. Separate burgers, removing pickles. Dice burgers and onions very fine. Cook butter, onions, sugar and diced burger/onion mixture in a large soup pot over a medium heat, stirring frequently, until onions are soft-about 15 minutes. Add beef broth and simmer for approximately 10 minutes. While soup is simmering, place remaining hamburger buns on baking sheet and place in oven until well toasted. Once toasted, place half of a bun in the bottom of oven-proof soup bowls or ramekins. Ladle hot soup into bowls until half full. Top each with half of hamburger bun. Sprinkle top of each bowl with mixture of cheeses used. Place on baking sheet and bake for 10 minutes, or until cheese is lightly browned and melted.

Meatballs:
Chop onion in a food processor until fine. Sauté on medium heat until soft but not browned, about 5 minutes. Drain using a strainer. Chop all 10 burgers in a food processor until fine. In a large mixing bowl, combine the ground burgers and sautéed onion with the remaining meatball ingredients, mixing well with your hands. Let mixture set covered in refrigerator for 30 to 60 minutes. Spray baking dish or cookie sheet with a light coating of vegetable spray. Shape the meat mixture into balls by rolling a small amount into your hands until smooth. Meatballs should be slightly smaller than a golf ball. Bake meatballs in a 350-degree oven for 20 to 30 minutes, turning them over halfway through the cooking time. Meatballs should be browned on both sides. Remove the balls from the pan and strain with a colander.

Sauce:
Sauce may be prepared while meatballs are cooking. Combine all sauce ingredients in a saucepan and heat on stove at medium heat, until thoroughly heated. Pour over the cooked meatballs. Serve immediately, or refrigerate the sauce-covered meatballs overnight and heat the following day in a slow-cooker.

Preheat oven to 325°. Place burgers in a large casserole dish. Remove the bun tops and cut into cubes. Heat the oil in a frying pan and add the bread cubes. Fry until crispy and add the taco spice mix until the cubes are evenly coated. Add the juice from the 1/2 lime to the cubes. Spread the can of refried beans over the burgers. Sprinkle the bread cubes over the refried beans and Monterey Jack cheese over the bread cubes. Place the casserole in the oven for 20 to 25 minutes. Remove and let cool for 5 minutes. Top the casserole with the lettuce, tomatoes, salsa, olives, onions and guacamole. Top with the sour cream. Garnish with fresh cilantro. Serve while warm.

Cook pasta shells according to directions. Drain and place on foil. Brown sausage in skillet. Drain. Chop burgers and combine them with the mozzarella cheese, onions, oregano, eggs, salt, pepper and 1 tsp. fennel. Add 1/2 tsp. fennel to spaghetti sauce. Fill the shells with the mixture. Spread a thin layer of sauce in a 13 × 9-inch baking pan. Add the stuffed shells. Cover with remaining sauce and sprinkle Romano cheese on top. Cover with aluminum foil. Bake at 350° for 45 minutes. Fills about 38 shells.

Remove burgers from buns. If frozen, crumble meat. If fresh, cut into very small pieces. Brown the burger in the olive oil until it is crumbly and crisp. Place the tamales at the bottom of a greased 9 × 13-inch. casserole. Cover tamales with chili. Sprinkle liberally with cheese. Add the cooked burger meat. Top with chopped green onions, using part of the tops. Bake in a 350° moderate oven until hot and bubbly. Place buns on foil-lined cookie sheet. Spread each bun half heavily with garlic butter and place under the broiler for a minute or two. Serve with casserole. Serves 6.

Stock: Cook skinless chicken breast in 10 cups of water until tender. Remove meat from bone and chop up if necessary. Remove burgers and pickles from buns and cut them up. Place buns in oven at 225° until dry, then crush. Add following ingredients to stock and simmer 1 to 2 hours, stirring occasionally: burgers, pickles, chicken, beans, onions, celery, yellow pepper, tomato, chili powder, cilantro, cumin, garlic, oregano and white pepper. Just prior to serving, add butter, cheese and bun crumbs and simmer 15 to 20 minutes. Ladle chili into bowls and garnish with parsley.

Remove burgers and pickles from buns. Place buns in oven at 200° until dry, then crush. Meanwhile, chop the burgers and pickles and combine with the chicken, celery soup, sour cream, mushrooms, garlic and linguine. Prepare puff pastry according to directions and place in a greased 11 × 17-inch baking dish. Prebake pastry at 350° for 15 minutes or until pastry starts to puff up. Prick with fork to deflate. Pour above ingredients into baking dish and bake at 350° for 30 minutes. Meanwhile, fry bacon until crisp, drain and crumble. Mix bacon, butter, cheese, onions, olives and bun crumbs. When the top of the ingredients in the baking dish are starting to become slightly firm, remove from the oven and spread the bacon mixture on top and return to the oven for 2 to 5 minutes or until cheese melts. Garnish with eggs, parsley and paprika.

Preheat oven to 325°. Mix sour cream, 2 ounces shredded cheese and 3 tbsp. chopped parsley. Prepare taco seasoning mix according to package directions. Place 10 burgers in bottom of 8 × 12-inch Pyrex® dish sprayed with Pam®. (Arrange burgers in 2 side-by-side rows of 5 each.) Remove top bun of each burger and spoon sour cream mixture on top of each burger. Cover with tops of buns. Any extra sour cream mix can be added between or around the hamburgers. Spoon prepared taco seasoning sauce over each. Spoon or pour salsa over and around the burgers. Top with remaining shredded cheese. Dot top with black olive slices. Bake at 325° for 25 to 30 minutes.

Place 10 burgers side by side in a large greased casserole dish. Cook 4 packages of frozen broccoli, drain and layer over burgers. Melt cheese and pour over broccoli and burgers. Crush one stack of crackers with 1/2 stick of butter sprinkle over top of casserole. Bake at 350°F for 30 minutes or until topping starts to brown.

In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10- to 12-pound turkey). Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.