Kitchen Sink Casserole

Name: Kitchen Sink Casserole (Slow Cooker)
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 16 oz lean ground beef; 1 cup diced onion; 2 Tbsp steak sauce; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp seasoned salt; 20 oz yukon gold potatoes, thinly sliced; 2 carrots, peeled and sliced; 8 oz sliced mushrooms; ½ cup converted rice; 1 ½ cups beef broth; 2 (8 oz) cans tomato sauce; 3 Tbsp butter; 1 cup shredded cheddar cheese

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Kitchen Sink Casserole is a hands-off slow cooker dinner combining seasoned ground beef, tender potatoes, carrots, mushrooms, and rice in a savory tomato and cheese base. Everything cooks together in one pot for a complete weeknight meal.

Total

20 min

Servings

6

Difficulty

Medium

Recipe Source

View original recipe

From 365daysofcrockpot · by 365 Days of Slow and Pressure Cooking

14 Ingredients

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Instructions

1
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. Stir in the steak sauce, onion powder, garlic powder and seasoned salt. Transfer to the slow cooker.
2
Stir in the potatoes, carrots, mushrooms, rice and broth. Evenly pour the tomato sauce over the top.
3
Cut the butter into several pieces and place them on top.
4
Cover slow cooker and cook on high for 2-3 hours, or until potatoes and rice are tender.
5
Salt and pepper to taste. Sprinkle the cheddar over the top and let it melt.
6
Serve and enjoy!

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Brown the ground beef before adding to the slow cooker to develop flavor and break up clumps evenly.
Slice potatoes uniformly thin (¼-inch) so they cook at the same rate and don't remain hard or turn to mush.
Stir the casserole halfway through cooking if possible to distribute seasonings and prevent rice from settling at the bottom.
Add cheese in the last 5 minutes of cooking so it melts fully without curdling or separating.

Substitutions

Yukon gold potatoes → russet or red potatoes (texture will vary slightly; russets break down more easily)
Cheddar cheese → Monterey Jack or Swiss (adjust seasoning to taste)
Steak sauce → Worcestershire sauce (use 1 Tbsp; flavor will be slightly different)
Mushrooms → diced bell pepper or diced celery (no change to cooking time)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Reheat covered in a 350°F oven for 20–25 minutes or microwave until warm.

Equipment

slow cooker (4–6 quart)

Common Questions

Written automatically by CookOS, not by the creator.

Can I make this casserole on the stovetop instead of a slow cooker?

Yes. Brown the beef first, then combine all ingredients in a large pot, bring to a boil, reduce heat, cover and simmer for 25–30 minutes until potatoes are tender.

How thin should I slice the potatoes?

Slice potatoes ¼-inch thick so they cook through in the slow cooker time without becoming mushy.

Can I use white rice instead of converted rice?

Converted rice is recommended because it holds its texture in the slow cooker. White rice may turn mushy; if you substitute, reduce liquid slightly.

How do I reheat leftovers?

Refrigerate in an airtight container up to 3 days. Reheat covered in a 350°F oven for 20–25 minutes or microwave in portions until warm.

Can I prep this the night before?

Yes. Assemble all ingredients in the slow cooker insert, cover and refrigerate overnight, then cook on low the next day (add 1–2 hours to cooking time).