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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is the first place winner for 2005 in a White Castle Hamburger cookoff. Ingredients:
10 white castle hamburgers |
8 ounces baby portabella mushrooms, sliced |
1 tablespoon butter |
1 (10 3/4 ounce) can cream of mushroom soup |
1 cup water |
1 beef bouillon cube |
1 teaspoon worcestershire sauce |
hot mashed potatoes or wide egg noodles |
Directions:
1. Preheat oven to 350°F.
2. If hamburgers have pickles; remove them.
3. Seperate meat from buns. separate tops from bottoms.
4. place all buns on cookie sheet. Bake in preheated oven a few minutes until lightly toasted.
5. Boil bouillon cube with water until it is dissolved.
6. In skillet, melt butter. Saute mushrooms until lightly browned.
7. In separate saucepan, mix soup and Worcestershire sauce. Slowly whisk in bouillon mixture. Add crumbled sandwich meat and onion.
8. Add mushrooms. Heat over medium heat until thoroughly warmed.
9. Cut toasted buns into croutons.
10. Serve mushroom and burger mixture over potatoes, or noodles. Top with croutons.
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