Take your craving into the kitchen.

Swedish Castles


10 White Castles
2 eggs
2 tbsp. olive oil
1 medium sweet onion
2 cans condensed cream of mushroom soup

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.

Submitted by Sue Litzinger of Westerville, OH