KITCHEN SINK CASSEROLE
Get ready to drool... this kitchen sink casserole is full of creamy sauce, veggies and more to give you a full satisfying comfort food dish that will please anyone.
Provided by admin
Categories Dinner
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 438 calories, Carbohydrate 8 grams carbohydrates, Fat 27 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, ServingSize 1
EVERYTHING BUT THE KITCHEN SINK BREAKFAST CASSEROLE
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
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.
"EVERYTHING BUT THE KITCHEN SINK" EGG CASSEROLE
Steps:
- Cook the sausage mixture together on the stove top. Recommend cooking or browning the sausage first then add the onion, pepper and potatoes.
- While that is browning, mix the following in a separate big bowl: eggs, milk, pimentos, and mushroom soup. Mix well and pour over browned meat mixture.
- Grease/butter 9 x 13 baking dish. Put bread in first, cheese, sausage mixture, pour egg mixture over this.
- At this point you may refrigerate and bake the next morning. Bake at 350 degrees for 60 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EVERYTHING BUT THE KITCHEN SINK CASSEROLE
Chicken, veggies, Marsala wine and mozzarella come together to make a delicious, savory casserole. Sometimes I leave the cheese off and put out a bowl, so it can be added as needed. If you're planning on keeping leftovers, I recommend doing this so the cheese doesn't get gummy.
Provided by Angie
Categories Honey Ham
Time 1h40m
Yield 8
Number Of Ingredients 23
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.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 52.7 g, Cholesterol 84.5 mg, Fat 19.9 g, Fiber 4.3 g, Protein 32.6 g, SaturatedFat 8.4 g, Sodium 1451.3 mg, Sugar 8.8 g
EVERYTHING BUT THE KITCHEN SINK CASSEROLE
Chicken, veggies, Marsala wine and mozzarella come together to make a delicious, savory casserole. Sometimes I leave the cheese off and put out a bowl, so it can be added as needed. If you're planning on keeping leftovers, I recommend doing this so the cheese doesn't get gummy.
Provided by Angie
Categories Honey Ham
Time 1h40m
Yield 8
Number Of Ingredients 23
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.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 52.7 g, Cholesterol 84.5 mg, Fat 19.9 g, Fiber 4.3 g, Protein 32.6 g, SaturatedFat 8.4 g, Sodium 1451.3 mg, Sugar 8.8 g
EVERYTHING BUT THE KITCHEN SINK CAKE
Make and share this Everything But the Kitchen Sink Cake recipe from Food.com.
Provided by mandabears
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour bundt pan, I use Bakers Joy baking spray.
- Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
- Then beat on medium speed for 4 minutes.
- Fold in all other ingredients until well mixed.
- Pour into prepared bundt pan.
- Bake for 50 minutes or until toothpick inserted into cake comes out clean.
- Cool in pan on wire rack for 15 minutes.
- Invert and remove cake from pan onto wire rack.
- Cool completely.
- Dust with confectioners sugar.
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- Add the chorizo to a medium saute pan. Cook over medium-high heat until browned, crumbling the chorizo with a spoon as it cooks. Remove with a slotted spoon and transfer to a large mixing bowl. Reserve about 1 tablespoon of grease in the saute pan, discarding the rest.
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