Castle Nacho Grande
Submitted by alberta_f
White Castle sliders chopped and layered with salsa, nacho cheese, cheddar, and black olives, then baked and loaded with fresh toppings. The ultimate game day nacho casserole.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
40 minThis is what happens when White Castle sliders and loaded nachos have a beautiful, cheesy baby.
Chop up those little square patties, layer them in a baking dish with salsa, shredded cheddar, onions, and black olives, then smother the whole thing in nacho cheese sauce and bake until bubbly.
Pull it out, let it cool just enough so nobody burns their mouth (five minutes, tops), and pile on the cold toppings: crisp lettuce, chopped tomatoes, dollops of sour cream.
Scoop it all up with nacho chips. This is not health food. This is game day glory.
Pro Tips
- Frozen White Castle sliders work great here. No need to cook them first; the oven does the work.
- Don’t skip the 5-minute rest after baking. It lets the layers set so your scoops hold together.
- Swap in pepper jack for cheddar if you want extra heat.
Ingredients
Directions
Spread ⅓ salsa on the bottom of a 9 x 13 inch pan.
Spinkle with ½ cup shredded cheese and chopped onion.
Cut each sandwich into 4 to 6 pieces and arrange on top of salsa, cheese and onion.
Add more salsa, shedded cheese, onion and black olives.
Pour nacho cheese over all and bake at 350 deg F> for 15 to 20 minutes.
Remove and cool 5 minutes. Top with lettuce, chopped tomatoes, onions, shredded cheese, black olives and sour cream dollops. Serve with nacho chips.
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