Kitchen Sink Casserole Recipes

KITCHEN SINK CROCKPOT CASSEROLE

Steps:

• Mix together onions, potatoes, carrots and celery into a large bowl. Top with olive oil and garlic cloves. Toss until well coated
• Place veggies into a greased crockpot.
• Brown ground beef in a large skillet, mixing in seasoning salt, onion powder and A1 sauce as it cooks. Once it has started to brown, Spread the beef over top of the vegetables and then top with tabs of butter.
• Next sprinkle on your rice.
• Mix together the tomato soup and the water then pour over top.
• Cover and cook on low for 6-7 hour or HIGH for 4.
• Once cooking time is up, top with shredded cheese. Turn the crockpot off and put lid back on, just until cheese has melted.

KITCHEN SINK CASSEROLE

Steps:

• Preheat the oven to 350. Separate the cauliflower into small florets. In a large pot of boiling water cook until just tender. Drain and set aside. If using frozen cauliflower just thaw and set aside. Melt the butter in the saucepan. Add the mushrooms, green pepper, onion and crumbled bacon. Sauté for about 3 minutes. Sprinkle in the Xanthan gum. Mix to coat evenly. Gradually stir in the cream, stirring constantly until it thickens. About 3 minutes. Season with salt and pepper. Put half of the cauliflower and all the chicken in a casserole dish and sprinkle with half each of the cheeses. Spoon half the veggies with sauce over the cheese. Put the rest of the cauliflower on top, sprinkle with the rest of the grated cheese and pour the rest of the sauce on top. Sprinkle with paprika, garlic powder and parmesan. Bake at 350F for 35 to 40 minutes.

EVERYTHING BUT THE KITCHEN SINK CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Stir the chicken broth, mushroom soup mix, mustard, and honey together in a bowl until thoroughly blended. Set aside.
• Spread the rice evenly over the bottom of the prepared baking dish. Cover the rice with a layer of ham, then the chicken.
• Heat the olive oil in a large skillet over medium heat. Stir in the onion, garlic, celery, and carrots; cook until onion is transparent and caramelized, about 5 minutes. Stir in the tomatoes, and cook 5 minutes more. Spoon the vegetables evenly over the chicken in the baking dish. Deglaze the skillet by adding the Marsala wine; cook and stir over medium heat to loosen any browned pieces of vegetables from the bottom. Let the liquid cool slightly, then stir into the chicken broth mixture. Pour the chicken broth mixture over the vegetables in the baking dish. Sprinkle with parsley, bay leaf, basil, cayenne pepper, and thyme. Cover the baking dish with foil.
• Bake the casserole in preheated oven until top bubbles, about 50 minutes. Remove the foil, and stir in the sour cream. Sprinkle mozzarella cheese and bread crumbs evenly over the top. Bake, uncovered, 10 minutes more.

CONFETTI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl mix all the ingredients together reserving half of the cheese.
• Spread evenly into a 13x9 inch pan. Top with the remaining cheese.
• Bake uncovered for 1 hour.
• Serve immediately, garnish with chopped parsley optional.

KITCHEN SINK CASSEROLE

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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