Step-by-Step Directions
1. Brown the Meat
In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat. Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent.
2. Combine Ingredients
Transfer the cooked meat mixture to the slow cooker. Add the frozen mixed vegetables, diced tomatoes, kidney beans, uncooked pasta, shredded cheddar cheese, cream of mushroom soup, and beef or chicken broth. Stir everything together to combine.
3. Season and Cook
Add the dried oregano, dried basil, salt, and black pepper to the mixture. Stir well. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The casserole is done when the pasta is tender and the cheese is melted and bubbly.
4. Serve
Once cooked, give the casserole a good stir and serve hot. Garnish with additional shredded cheese or fresh herbs if desired.
Tips for Perfect Crockpot Kitchen Sink Casserole
- Ingredient Swaps: This recipe is incredibly flexible. Feel free to swap out the ground meat for chicken or sausage. You can also use any type of pasta or vegetables you have on hand.
- Cream of Mushroom Soup Alternatives: If you’re not a fan of cream of mushroom soup, you can use cream of chicken soup or a homemade white sauce instead.
- Add More Veggies: For a more nutritious meal, add extra vegetables like bell peppers, zucchini, or spinach. Just chop them into small pieces and add them to the slow cooker.
- Cheese Choices: While cheddar cheese is a classic choice, you can use other types of cheese like mozzarella, Monterey Jack, or even a cheese blend for a different flavor.
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual portions or reheat in the oven at 350°F (175°C) until warmed through. Leftovers can also be frozen for up to 3 months. To freeze, let the casserole cool completely, then transfer to a freezer-safe container. Reheat from frozen in the oven at 350°F (175°C) for about 45 minutes, or until hot.
