Crockpot Kitchen Sink Casserole
A hearty one-pot meal that combines pantry staples into a comforting, creamy casserole, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound Ground beef (80/20 or 90/10) Choose 80/20 for more flavor and a little fat. Substituting for ground turkey requires extra seasoning.
- 2 cups Mixed vegetables (frozen or fresh) Flexibility in vegetable choice.
- 1 cup Rice (white or brown) White rice cooks faster; brown rice is nuttier.
- 2 cups Shredded cheese (cheddar or your choice) Sharp cheddar adds tang; for dairy-free, substitute with vegan cheese.
- 1 can Diced tomatoes (14.5 oz can) Provides acidity and brightness.
- 2 cups Beef broth Low-sodium broth recommended.
Spices
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- to taste Salt and pepper
Instructions
Preparation
- Brown the ground beef in a large skillet over medium heat until no pink remains, then drain excess fat.
- Transfer the cooked beef to the crockpot.
- Add the mixed vegetables, uncooked rice, diced tomatoes with juice, beef broth, garlic powder, onion powder, salt, and pepper.
- Stir gently to ensure rice is submerged in the liquid.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until rice is tender and vegetables are soft.
- About 15 minutes before serving, stir in the shredded cheese until melted and bubbly.
Serving
- Scoop the casserole into bowls or serve family-style directly from the crockpot. Adjust salt and pepper to taste.
- Garnish with chopped parsley if desired.
Notes
Cool fully and store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. Thaw in the fridge or reheat from frozen.