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White Castle Soufflé

12 White Castle hamburgers, no pickle
1 egg, beaten
1/2 cup milk
1/2 onion, chopped
1 tsp. salt
1/2 tsp. paprika
Dash pepper
1 cup cheddar or Monterey Jack cheese, shredded
2 med. tomatoes, thinly sliced
1 (8-oz.) container sour cream
1 egg, separated
3/4 cup flour
1/2 tsp. salt
1/8 tsp. Pepper

Combine the first seven ingredients (burgers through peppers) in a large bowl and mix well. Put mixture in a large ungreased 9 × 9-inch baking pan. Bake in a preheated 350° oven for 25 minutes. Remove from oven and add cheese. Layer tomatoes over the cheese and set aside. Combine the sour cream, flour, yolk, salt, and pepper, and beat at medium speed with an electric mixer until smooth. Beat egg whites at high speed until stiff. Fold egg whites into sour cream mixture. Spread over soufflé and bake at 350° or until browned. Cool for five minutes before serving. Serves 6 to 8.

Submitted by D. Payne of Honeoye, NY

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