TUESDAY'S LUNCH SPECIAL IS:
From Benita
in Louisville, KY
I created this recipe when White Castle was having
their annual recipe contest. It serves about 10 people, because I had to
use 10 whitecastles for the contest. I did not win, but my friends love
the recipe.
I checked out their web site http://www.whitecastle.com/ and they do have several locations in NY.
White "Castle"role
10 White Castles (no
pickles)
3 TBSP Parmesan cheese
2 TBSP Parley
6 Medium Potatoes (Peeled and thinly sliced)
1 Green Pepper (Chopped)
1 Can Cream of Onion Soup
1 Can Cream of Celery Soup (your favorite cream soup
may be substituted)
1 ½ Cup Milk
8 oz Shredded Velveeta Cheese
Pre Heat oven to 350 degrees
Spray a 9 ½ x 11" baking dish with non-stick
cooking spray
Remove all buns from White Castles. Toast buns, place into a food storage bag with the parmesan cheese and parsley shake and squeeze bag to achieve bread crumb size pieces, set aside. Crumble meat and onions into a large bowl add sliced potatoes, green pepper, soups, milk, cheese, and stir to combine. To this mixture add three quarters of the bread crumbs, stir gently and pour into prepared baking dish.
Cover with aluminum foil and bake at 350 degrees for 1 hour and 10 minutes. Remove from oven, sprinkle with remaining bread crumbs and bake an additional 10 minutes.
but if you actually want something healthy. go here. myfoodbuddy.com!
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