Ingredients: |
Ingredients: 12 frozen white castle cheeseburgers (6 two packs)
2 small to medium-sized yellow onions, diced
4 tablespoons of butter
8 ounces of sharp cheddar cheese
3 cups of whole milk
2 heaping tablespoons of flour
1/4 cup dried minced onions
1 tablespoon of grainy, Dijon mustard
1/2 tablespoon of Worcestershire sauce
1/4 cup of warm water
2 tablespoons of pickle juice
1 1/2 cups of finely diced dill pickles (divided)
2 teaspoons of garlic salt (or to taste)
1/2 teaspoon of black pepper (or to taste)
1 teaspoon of dried red pepper flakes
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Directions: |
Directions:In a skillet add the butter and the 2 diced onions.
Let these sauté low and slow.
Thaw or partially thaw your white castle cheeseburgers then cut into bite size cubes, add to a bowl.
In a small bowl add your dried minced onion, warm water, Worcestershire sauce, mustard, and pickle juice. Let sit for 10 to 15 minutes.
Grate your cheddar cheese.
When your onions are golden brown and soft, sprinkle the two tablespoons of flour and sauté with the onions.
Add 2 of the cups of milk and whisk until the mixture thickens. You may have to lower the heat on the skillet to make sure this isn't boiling. Just slowly simmering and thickening. Add the third cup of milk and whisk again while this simmers and thickens.
Slowly begin to add your shredded cheese to the milk and onions, whisking each time until the cheese is melted and incorporated. If it is too thick you can add a couple of tablespoons more of milk and whisk.
Add all the cheese and whisk until smooth. Season with the garlic salt, black pepper, and chili flakes if using.
To the bowl of diced burgers add the dried onion mix and almost all of the minced pickles, reserving about 1/4 cup to put on top of the baked casserole. Toss the burgers to mix in the dried onion mixture.
Spread the burger mix in a 9 x 12 casserole dish. Pour the cheese and onion sauce over the burgers. You may want to mix a little to incorporate.
Cover with one piece of foil and bake at 375 degrees for 45 minutes to an hour.
Every oven is different so keep a close eye on this. For the last 15, minutes bake uncovered. The top will be bubbly brown with some crisp edges.
Shut the oven off and let the casserole sit in oven for 10 minutes after the heat is off.
Top with diced pickles, a sprinkle of dried parsley if you wish, and some black pepper. |
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