White Castle & Zucchini Casserole
Submitted by smcnair
Layers of White Castle sliders, sliced zucchini, ricotta, and spaghetti sauce baked into a cheesy casserole. Served on garlic-toasted buns for a wild weeknight meal.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsLook, we know this sounds a little unhinged. But hear us out.
White Castle sliders layered with sliced zucchini, spaghetti sauce, ricotta cheese, and Parmesan, then baked until bubbly? It’s basically a lasagna that swapped noodles for tiny hamburgers, and honestly, it works in that guilty-pleasure, “I’m not apologizing” kind of way.
Scoop the baked casserole onto garlic-butter toasted buns and you’ve got a meal that’s equal parts comfort food and conversation starter.
Kitchen Tips
- Use fresh White Castle sliders (not frozen) for the best texture. The steamed buns absorb the sauce without turning to mush.
- Slice the zucchini thin so it cooks through in 30 minutes. About a quarter inch thick is right.
- Let the casserole rest for 10 minutes after baking. It firms up and slices much cleaner.
Ingredients
Directions
Set aside hamburger buns, spread with garlic butter.
Place zucchini slices in bottom of greased 8×8 inch square baking dish .
Sprinkle with flour.
Top with White Castle hamburgers and onions. Add spaghetti sauce.
Spread mixture of ricotta cheese and beaten egg over sauce.
Sprinkle with Parmesan cheese.
Bake uncovered at 350℉ (180℃). for 30 minutes.
Let stand for 10 minutes. Broil buns open-faced until toasted.
Cut casserole into 5 to 6 servings.
Spoon casserole onto top of buns.
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