One of my favorite things to do on trips through the Midwest, is eat at White Castle. I'm not sure if they have restaurants outside of that region of the United States? If they do, I have never seen them. If you've never been there and you get a chance, definitely stop in and grab a sack - and relish in the fact that you are eating a part of American history! From White Castle's website - "It's an experience that transcends time, space and sometimes, rational thought."
White Castle, founded in 1921 by Walter Anderson and Billy Ingram, is famous for it's "sliders" .... a simple, small, square burger. What you may not know is, White Castle is generally credited as being the first ever "fast-food chain". Anderson is credited with inventing the hamburger bun and for using Henry Ford's model of the assembly line in the kitchen. Who knew?
Trips to the Midwest are a little more scarce for us these days ... rising gas prices ... with 7 people in our family to feed, house and clothe ... and my husband's 60+ hour a week job ... it all prevents us from doing many things. Our priorities are in other places rather than galavanting around the Midwest eating at White Castle. Our "trips" tend to be a little closer to home right now. But that doesn't have to stop us ... we could buy those pre-packaged boxes of White Castle sliders in the freezer section of our nearest Wally World ... or we could make this super easy casserole that has all the same great taste!
Obviously, we went for the latter ......
White Castle Casserole
Yield: 8 servings
2 lb. ground beef
1 box dry onion soup mix (you will use both packages of soup mix)
2 tubes (12 oz. each) crescent rolls
8-10 slices American cheese
Mustard, to taste
Dill pickles, chopped, to taste
Additional condiments, if desired
Preheat oven to 350°. Lightly spray a 9x13-in. baking dish with cooking spray and set aside.
In a skillet, brown and crumble the ground beef with both packages of dry onion soup mix. Drain meat into a colander; using paper towels or a clean dish towel, press down on the beef and squeeze out as much of the liquid as possible.
Unroll one tube of crescent rolls into the prepared baking dish. Flatten slightly to seal the seams and cover the bottom as necessary. Top with ground beef. Add cheese slices. Top with pickles and drizzle with mustard. Unroll the other tube of crescent rolls over the top, sealing seams and covering the contents in the pan.
Bake for 15-20 minutes or until the top is golden brown and the cheese is melted.
To serve, cut into squares and serve with additional condiments if desired.