Crockpot Kitchen Sink Casserole

Overflowing with hearty ingredients, this Kitchen Sink Crockpot Casserole is the ultimate slow cooker comfort food, brimming with savory layers and rich, melty cheese.

Perfect for busy weeknights or lazy weekends, it combines pantry staples and fresh produce into one warm, soul-satisfying dish that tastes like home in every bite.

What You’ll Need for This Kitchen Sink Crockpot Casserole

• Ground beef – The hearty base of the casserole, bringing rich flavor and protein to balance the vegetables.
• Potatoes – Thinly sliced for tenderness, they soak up all the savory juices and give the dish comforting substance.
• Carrots – Naturally sweet and earthy, they add a subtle crunch and vibrant color to every layer.
• Celery – Brings aromatic depth and a slight peppery contrast that cuts through the richness.
• Onion – Sliced and softened during the long cook, it melts into the casserole for flavor-packed bites.
• Garlic – Enhances the savory character with its aromatic warmth.
• Uncooked white rice – Cooks directly in the casserole, absorbing the tomato broth and creating a satisfying, starchy layer.
• Tomato soup – The creamy, tangy backbone of the sauce that binds everything together.
• Cheddar cheese – Sprinkled at the end, it melts into a gooey blanket of sharp, creamy goodness.

How to Make It: Kitchen Sink Crockpot Casserole, Step-by-Step

Toss your fresh veggies—onions, potatoes, carrots, and celery—with olive oil and minced garlic to create the flavorful base.

Layer the seasoned, browned ground beef on top, then dot with butter slices for richness that seeps into every bite.

Add uncooked white rice for texture, then pour over a mix of tomato soup and water that ties everything together with comforting, saucy goodness.

Let your slow cooker work its magic—low and slow for 6–7 hours or on high for 4 hours. Before serving, scatter shredded cheddar cheese over top, let it melt, and serve it warm and gooey.

Kitchen Sink Know-How: Tips & Twists

For a veggie-forward twist, swap in zucchini or mushrooms depending on what’s in your fridge—this casserole thrives on flexibility. Use ground turkey for a leaner version or spicy sausage for a kick of heat.

If you prefer a less starchy dish, reduce the amount of rice or substitute with quinoa. The A1 sauce is a secret weapon; don’t skip it—it brings that deep umami punch that ties the meat and tomato flavors beautifully together.

To save time in the morning, chop all your vegetables the night before and store them in an airtight container in the fridge so you can toss and go.

Leftovers & Storage: Keeping It Cozy Tomorrow

This casserole is a dream for leftovers. Store any remaining portions in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, making the next-day version even better.

To freeze, let the casserole cool completely before transferring to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven or microwave until warm and bubbly.

To reheat in the crockpot, use the warm or low setting for 1–2 hours, and give it a gentle stir before serving.

Crockpot Kitchen Sink Casserole

Brimming with hearty vegetables, tender beef, and a savory tomato base, this all-in-one slow-cooked casserole lives up to its name—bringing together a delightful medley of comforting ingredients.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Ingredients

  

• 1 teaspoon olive oil
• 1½ pounds lean ground beef
• ½ cup uncooked white rice
• 1½ cups shredded cheddar cheese
• 1 white onion sliced
• 2 tablespoons A1 Sauce
• 3 tablespoons butter sliced thinly
• 1 teaspoon onion powder
• 4 medium potatoes thinly sliced
• 3 cloves garlic minced
• 2 cups carrots thinly sliced
• 1½ cups water
• 1 10 oz can condensed tomato soup
• 1 teaspoon seasoning salt
• 1 cup celery chopped

Instructions

 

• Combine the sliced onion, potatoes, carrots, and chopped celery in a large mixing bowl. Drizzle with olive oil and add the minced garlic; toss thoroughly to ensure all vegetables are evenly coated.
• Transfer the coated vegetables into a greased crockpot.
• In a large skillet over medium heat, brown the ground beef, incorporating the seasoning salt, onion powder, and A1 sauce as it cooks. Once the beef is fully browned, distribute it evenly over the layered vegetables in the crockpot. Dot the surface with thin slices of butter.
• Evenly sprinkle the uncooked rice over the beef layer.
• In a separate bowl, blend the condensed tomato soup with water until smooth, then pour the mixture over all the contents in the crockpot.
• Cover with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 4 hours.
• When the cooking time is complete, sprinkle shredded cheddar cheese over the top. Turn off the crockpot, replace the lid, and allow the residual heat to melt the cheese before serving.