Best Everything But The Kitchen Sink Casserole Recipes

KITCHEN SINK CASSEROLE

Kitchen Sink Casserole image

Make and share this Kitchen Sink Casserole recipe from Food.com.

Provided by Olha7397

Categories One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean ground beef or 1 lb turkey
1 cup chopped onion
6 cups cubed potatoes
4 medium carrots, sliced
1 cup celery, diced
1 (19 ounce) can green beans, drained
1 cup tomato sauce
1 cup kidney bean, rinsed and drained
1 cup uncooked rice
2 teaspoons salt
1 1/2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon pepper
2 cups water

Steps:

Brown meat and onion together, drain grease.
Combine all ingredients in a large casserole dish and cover with a tight fitting lid.
Bake at 350 for 1 hour or until all vegetables are cooked through and tender.
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Nutrition Facts : Calories 717.2, Fat 13, SaturatedFat 4.9, Cholesterol 73.7, Sodium 1911.7, Carbohydrate 114.3, Fiber 17.1, Sugar 13.1, Protein 38.4

EVERYTHING BUT THE KITCHEN SINK

Everything but the Kitchen Sink image

Provided by Robert Irvine : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon grapeseed oil
Kosher salt and freshly ground black pepper
2 small yellow squash, cut into 1/2-inch slices
2 carrots, peeled and quartered lengthwise
1 medium onion, chopped
2 tablespoons minced garlic
2 large potatoes, rinsed and large diced
2 quarts vegetable stock
1 cup canned navy beans, rinsed and drained
1 cup canned kidney beans, rinsed and drained
1 bay leaf, crumbled
2 teaspoons minced thyme leaves
2 cups broccoli florets
2 medium Roma tomatoes, chopped

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Nutrition Facts : Calories 285 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 614 milligrams, Carbohydrate 52 grams, Fiber 13.5 grams, Protein 13 grams, Sugar 8 grams

EVERYTHING BUT THE KITCHEN SINK BREAKFAST CASSEROLE

Everything but the Kitchen Sink Breakfast Casserole image

The name says it all... everything you love about breakfast in one glorious dish. Great for breakfast, brunch and the occasional hangover.

Provided by Meghan

Categories Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb sage breakfast sausage
3 medium red potatoes, thinly sliced
6 slices white bread (it is best with a fresh, dense bread like pepperidge farms)
1 cup Cheese Whiz (or other nacho cheese sauce)
4 eggs
1 1/2 cups milk
2 teaspoons dry ground mustard
salt
pepper
maple syrup

Steps:

Preheat oven to 350.
Cook breakfast sausage in skillet over medium-high heat until browned.
While sausage is cooking, grease a 8-by-10-inch baking dish and evenly distribute the bread cubes along the bottom.
Remove sausage from skillet with spatula and evenly layer sausage over bread in the baking dish. Do not drain the fat from the skillet.
Add sliced potatoes to the remaining fat in the skillet and turn occasionally until lightly browned. Add browned potatoes to the baking dish, evenly layering over sausage.
Evenly pour/smear cheese wiz over top of potatoes.
Whisk together eggs, milk and ground mustard, adding salt and pepper to taste. Pour over top of casserole dish.
Bake at 350 for 50 minutes, until center is set and puffy.
Allow to cool slightly before attempting to cut. Serve drizzled with maple syrup.