Crock Pot Kitchen Sink Casserole

Crock Pot Kitchen Sink Casserole–a slow cooker dinner made with seasoned ground beef, tender potatoes, carrots, mushrooms, rice, tomato sauce and melted cheddar cheese…everything but the kitchen sink 😉

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Crock Pot Kitchen Sink Casserole

This is one of those hearty dinners that has a little bit of everything in it, but somehow I actually had all the ingredients I needed on hand 🙂 It also feels like the kind of recipe where you can use up some odds and ends of vegetables hanging out in the fridge. With meat, potatoes, rice and veggies all included, it really can be a complete one-pot meal. I also love that it’s filling and stretches just one pound of ground beef into a dinner that feeds the whole family.

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Onion
• Steak sauce–I used A1
• Onion powder
• Garlic powder–or 1 Tbsp minced garlic
• Seasoned salt–I like Lawry’s brand
• Yukon gold potatoes–or red potatoes, peeled russet potatoes
• Carrots
• Mushrooms–or a can of mushrooms, drained
• Converted rice–also called parboiled rice
• Beef broth–or water plus Better Than Bouillon or beef bouillon
• Tomato sauce
• Butter
• Cheddar cheese–or Colby Jack, Monterey Jack

Steps

Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for about 5 minutes. Drain off excess grease. I did this step in the slow cooker because my slow cooker has a stovetop function. Stir in the steak sauce, onion powder, garlic powder and seasoned salt. Transfer to the slow cooker.

Stir in the potatoes, carrots, mushrooms, rice and broth.

Evenly pour the tomato sauce over the top.

Cut the butter into several pieces and place them on top. Cover slow cooker and cook on high for 2-3 hours, or until potatoes and rice are tender.

Salt and pepper to taste. Sprinkle the cheddar over the top and let it melt. Serve and enjoy!

Notes/Tips

• We served this as a stand alone meal but you can add a side of steamed green beans or a salad for more greens.
• What is converted/parboiled rice? Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
• You can make this gluten free if you use gluten free steak sauce.
• I used my 6 quart Ninja slow cooker. You can also make this in an 8 quart slow cooker.
• Slow cookers vary quite a bit, so start checking around the 2-hour mark.
• Store leftovers in an airtight container* in the refrigerator for 4 days. Freeze leftovers for up to 3 months (the potatoes will likely be a little soft upon reheating).
• Other recipes you can make with A1 steak sauce are Shepherds Pie Soup and Comforting Beef Potato Casserole.
• Tools:
  • 6 quart or 8 quart slow cooker*
  • Wooden saute paddle*
  • Knife*
  • Cutting board*
  • Magnetic measuring cups*
  • Magnetic measuring spoons*
  • Glass measuring cup*
  • Cheese grater*
  • Vegetable peeler*

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.