Broccoli Castlerole
Submitted by sucks
White Castle sliders layered with broccoli and smothered in melted Velveeta, topped with buttery crushed Ritz crackers. A wildly indulgent, no-apologies casserole.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minLook, this isn’t fancy and it doesn’t pretend to be. This is pure, unapologetic Midwestern comfort food at its most gloriously over-the-top.
Ten White Castle hamburgers line the bottom of a casserole dish, get blanketed with cooked broccoli, then drowned in a river of melted Velveeta.
Crushed Ritz crackers mixed with butter go on top and bake until everything is bubbly and golden.
Is it ridiculous? Yes. Will people devour it? Every last bite.
Pro Tips
- Use the original White Castle sliders with the steamed buns and onions. The soft buns absorb the cheese and become part of the casserole’s texture.
- Drain the cooked broccoli well. Water pooling under the cheese layer means a soggy casserole instead of a gooey one.
- Melt the Velveeta slowly over low heat or in the microwave in 30-second bursts, stirring between each. Rushing it makes it clumpy.
- Crush the Ritz crackers coarsely, not to dust. You want buttery crunch on top, not a paste.
Ingredients
Directions
Place 10 White Castle hamburgers side by side in a large casserole dish.
Cook 4 packages of frozen broccoli, drain and layer over White Castles.
Melt cheese and pour over broccoli and hamburgers.
Crush 1 stack of crackers with ½ stick of butter; sprinkle over top of casserole.
Bake at 350℉. for 30 minutes or until topping starts to brown.
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