No seriously, I’ve been slacking in the writing department, and now that I officially wrapped the theatre program, I’m wrapping up the film program this summer. Yes, I have a full load of classes this semester, but I’m online from home 80 percent of the time.
Yea so ya girl is back to the shenanigans of trying things, burning things, and swearing loudly while I perfect these recipes! Don’t you laugh at me dammit!
Back to the point, you read this correctly, White Castle Casserole. I saw the idea scrolling one night and said no flipping way, I’m gonna try this and see if it works.
For those of you who don’t know what these are, in the Midwest, and in Vegas (as far as I know) it’s a staple. They are small sliders that when I was back living in Ohio was my go-to either for breakfast (because I have weird eating habits) or the best food after a girls’ night out of drinking and dancing. They do sell them at stores, but they aren’t the same. I mean really……
Anyways, I saw the idea, and said what better way to kick off the comeback and launch the stream channel right?!
I tried the original recipe but had to modify it because A) we didn’t have crescent rolls, so I used pie shells……don’t do that. More on that later. B) we don’t eat ground beef. Both scared me but when have I backed away from a challenge?
I’m a working actress. I’ve lost my mind going on auditions, this can’t be that bad right?
Yall listen. I never cursed out a pie shell so much in my life. I told it to go to hell and beneath hell too. Take it from me, DON’T USE PIE SHELLS. Either buy the crescent rolls or make the dough yourself.
Anywho, let’s share this recipe, and bonus!
If you eat Kosher like my mom does, I got the change to the recipe so you can still enjoy it!
White Castle Casserole
3 pounds ground turkey
1 box dry onion soup mix (will use both)
1/2 cup diced peppers
1/2 cup diced onions
2 tubes crescent rolls
shredded fiesta cheese (add to your discretion)
1-2 jars sliced dill pickles, drained.
2 teaspoons beef bouillon powder
Additional condiments you need for your meal.
(In the original recipe, you would add mustard to the pickles. Nobody I know eats these burgers with mustard, and I lived in Ohio for damn near my whole life. I’m not here to judge anyone though.)
- Preheat your oven for 350 degrees. Line your casserole dish (or whatever pan you choose just make it in) with parchment paper or foil. Then lightly spray that with non stick cooking spray. Put to the side.
- In a skillet, brown and crumble the ground turkey adding peppers, onions, onion soup mix, and beef bouillon mix. Once browned and fully cooked, drain in a colander. USE PAPER TOWELS TO DRY THE MEAT MIX AS MUCH AS YOU CAN.
- Unroll one tube of the rolls into the baking dish. Make sure you close up any holes and seams so nothing leaks through.
- First layer the cheese. Then your pickle layer. They were diced in the original recipe but again in the slider they are sliced. then cheese. Add meat mix, and if you kids are cheese addicted like mine, add another of cheese.
- Unroll the other can of rolls and repeat the process to cover the mix.
- Bake for 15-20 minutes until the rolls are golden brown and the cheese is melted.
- When serving, cut into squares, and top with condiments of your choice
Now, if you are Jewish, you technically can’t eat cheese with meat if you are eating Kosher. How to get around that is Vegan cheese. I’m making my mom and brother this dish, and they are stricter with their diet, opposed to us who are a complicated house when it comes to religion.
If you chose to try this route, make sure you:
- Get rolls without lard in the recipe. Check the ingredients.
- Get vegan cheese to subsitute for non kosher methods.
- Get dinner done and put away before sundown. IYKYK
“I had the best rendition of White Castles for dinner. It was made into a layered casserole, almost like lasagna. The turkey meat tasted like beef and soft enough to chew. The cheese melted in between with pickles fresh enough to satisfy my pallets. I was so happy to have a dish with non-dairy cheese and the favor plus texture still was supreme.” -Mom’s review of her pan.
It didn’t cost much either way and was really easy to make after I stopped swearing at the pie shells. You can also prep this to cook later or cook and freeze to reheat later. The kids loved it, and definitely is a keeper! It let me have a memorable food from back home without paying 500 bucks to fly back home.
Now, if I can recreate Donatos Pizza, I may be on to something…..
Try it out and let me know what you think!