Tuesday, February 16, 2010

Fake White Castles

A friend of ours brought these to our SuperBowl party last year and my husband fell in love. Ok, Ok, so I really like them too. I made them again last week for a get together we had to watch the opening ceremonies of the Winter Olympics. They are a delicious and hearty appetizer. You could also thin it out a little with some milk or water and serve it as a dip in a crock pot with slices of party rye.

Fake White Castles

1 1/2 lb ground beef
1 can cream of mushroom soup
1 packet onion soup mix
1 lb Velveeta
24 slider buns

Brown beef in skillet and drain fat. Mix in soup and soup mix. Cube up Velveeta and add - keeping heat low and stirring continuously.

Spoon onto buns and serve. You can bake them at 350 for 10-15 minutes if you want to crisp up the bread.

1 comment:

  1. Hi Lori, My aunt used to make these and then my mom started. They would make them and then freeze them in foil, we would take them out and re-heat for after school snacks. We loved these. I can't wait to try a couple of your recipes. Terri Kreienkamp