Have you ever looked into your fridge on a Saturday afternoon and thought… what am I going to do with a cup of leftover broccoli/peas/asparagus/carrots/etc.? What am I supposed to do with one half of a ham steak/half a meatloaf/slices of roast/etc.?

When you’ve got everything but the kitchen sink, and you need to use it up…

Kitchen Sink Casserole

Ingredients

1 bag frozen, thawed hashbrowns (small cubed or shredded is fine)
1-2 c leftover green veg (any sort, or frozen if need be)
1-2 c leftover orange/red veg (any sort, or frozen if need be)
1-2 c leftover meat, cubed
1 can cream of mushroom soup
1 can cream of celery soup
2 c shredded cheddar cheese

Directions

Spray a large roasting pan well, then mix all ingredients together EXCEPT the cheese. Bake at 350F for an hour, then stir in half the cheese, and cover with the remaining cheese. Turn oven to 300F, and cook another 30-45 minutes, until cheese is golden.

Times may vary, depending on what is used, and whether or not frozen veg needs to be used rather than leftover. This is a recipe you’ve got to try and keep an eye on the first few times. It’s worth it, enjoy!

<3 JL