Take your craving into the kitchen.
|10||White Castle burgers (no cheese/frozen)|
|2 cups||frozen southern-style hash browns|
|1 10 oz.||pkg. frozen chopped spinach, thawed, squeezed dry|
|1||medium sweet onion – chopped|
|1 tsp.||freshly ground black pepper|
|2 cups||freshly grated cheddar cheese, separated into 1 cup portions|
|2 cups||canned French-fried onions|
|1 pint||whipping cream|
|1/3 cup||low or no-fat milk|
|3 tbsp.||yellow mustard|
|5 tbsp.||Dijon mustard|
Thaw White Castle burgers in microwave (approx. 1/2 recommended cook time); separate and reserve 1) top buns, 2) burgers, 3) bottom buns. Heat 2 tbsp. liquid oil plus 1 tbsp. butter in large nonstick skillet over med/high heat. Add 2 cups frozen southern-style hash browns, toss in oil. Cover pan for approx. 5 minutes. Remove cover, reduce heat slightly. Stir occasionally until well browned and dry (approx. 10-15 minutes). Meanwhile, coarsely chop burgers and place in large bowl. Coarsely chop bottom buns, add to bowl. Thaw 1 10 oz. pkg. frozen chopped spinach (in microwave at 60% heat). Squeeze dry. Add to burger/bottom bun mix. Add cooked potatoes. In same pan, heat 1 ½ tbsp. oil. Add 1 med. onion, chopped (or ½ large, approx. 1 ½ cups chopped). Saute until softened (5-8 minutes). Add to burger mixture. Season mix with approx. 1 tsp. salt and 1 tsp. freshly ground pepper. Add 1 cup freshly grated cheddar to burger mix. Stir to blend. Reserve. In food processor, pulse bun tops until finely crumbled. Add 1 cup French-fried onions, pulse quickly once or twice (just to break them up a little). In same pan, melt 3 tbsp. butter. Add crumb onion mix. Cook over medium heat, stirring until toasted and lightly browned. Toss in bowl with 1 cup grated cheddar cheese. Reserve. In medium bowl, quickly whisk (just to blend): 1 pt. whipping cream, 1/3 cup low or no-fat milk, 3 tbsp. yellow mustard, 5 tbsp. Dijon mustard. Mix gently into burger mix. Grease a 9×13 or 10×13 baking dish (glass or ceramic). Spoon in burger mix, level with spoon. Using your hands, sprinkle breadcrumb mixture evenly over burger base. Bake at 375º for approx. 30 minutes until heated through and a little bubbly around edges.
Submitted by Bill Galligan of Saugatuck, MI