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White Castle Italian Vegetable Casserole

Finalist

10 White Castle® hamburgers (extra pickles and extra onions)
1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tbsp. olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch thick pieces
Salt and pepper to taste
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1 tbsp. parsley flakes
1 tbsp. garlic powder
1/2 cup grated Parmesan cheese
Fresh basil sprigs for garnish

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.

Submitted by David Maultsby of Crestwood, KY

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