These White Castle Sliders are a copycat version of the famous sandwich. I can’t promise that they’re exactly the same since I’ve only had the real thing once but these are good and great for parties!
Like I said above these are the copycat version of White Castle Sliders. But let’s just say they might not be exactly the same. I can testify because I can’t remember what the original tastes like. What I will say is that these are great – White Castle or not. Last time I served these was after an epic long day. One of those days when we were gone the whole day and we all came home starving. Luckily I had prepped these the night before so all I had to do was pop these in the oven for 15 minutes and we were ready to eat.I think the original sandwich has raw white onions on top but I brown the onion with the meat because I’ve found that most people prefer that. This can make anywhere between 24-40 sandwiches depending on the size of the sliders you use. I like when you individually wrap them in aluminum foil but you can also just wrap the whole pan in foil just to make sure the tops don’t get too brown. I’m not a huge pickle person but I will say that you MUST add a pickle here. They make the sandwich.
|White Castle Sliders|| |
- 1 pound ground beef
- 1 small onion, chopped fine
- 8 ounces Velveeta cheese, cubed
- 0.5 (1¼ ounce) package onion soup mix (see Note)
- 40 slider rolls, sliced in half
- 40 slices dill pickles
- Brown ground beef and onion. Drain.
- Stir in cheese and soup mix and cook over low heat until cheese melts.
- Spread burger mixture on buns. I used a cupcake scooper to do this to make it easier. Place rolls on a baking dish.
- You can wrap the whole pan in foil or each sandwich individually.
- Bake 350 for 15-20 minutes or until nice and toasty.
- Remove foil and top each sandwich with a pickle.
- Serve immediately with ketchup and mustard if desired on top.
This recipe can yield between 24 and 40 sandwiches depending on how big you slider rolls are.