Crockpot Vegetables and Ground Pork pasta Casserole

The ingredients

You will need these simple ingredients to make the Ground Pork Slow Cooker Casserole.

• oregano
• onion powder
• garlic powder
• salt
• black pepper
• bell pepper diced
• yellow onion chopped
• garlic cloves minced
• tomato paste
• diced tomatoes
• chicken broth 
• pinch of sugar
• uncooked pasta
• Ground Pork

SEE RECIPE CARD FOR QUANTITIES

In a large skillet set over medium-high heat, cook the sausage until it browns (10-12 minutes), using a wooden spoon to break it into pieces.

Throw in the diced bell pepper, chopped onion, and minced garlic. Cook until the veggies are tender.

Transfer the ground pork mixture into your crock pot and add the rest of the ingredients accept the pasta.

Pop the lid on your slow cooker and set it to cook on low for about 4-6 hours.

30 minutes before the end of the cooking time, add the uncooked pasta to the slow cooker. Stir and cover. Continue cooking for 30 minutes.

Serve it up in deep bowls. Sprinkle some grated Parmesan cheese on top for an extra layer of comfort if desired.

Tips

• While the recipe calls for uncooked pasta to be added to the slow cooker, certain pasta shapes work better than others. Consider using shapes that can hold onto the sauce, like penne, rigatoni, or farfalle.
• If you find that the casserole is looking a bit dry during the cooking process, feel free to add a splash of extra chicken broth to maintain the desired consistency.
• Keep an eye on the pasta's cooking time. You want it to be tender but not overly soft. 
•  In the unlikely event that there are leftovers (trust me, it's hard to resist seconds), the best part is this casserole tastes even better the next day!

Variations

Tex-Mex Twist:

Add a can of drained and rinsed black beans, a can of corn kernels (or frozen corn), and a sprinkle of chili powder and cumin for a southwestern flair. Top with shredded cheddar cheese and chopped fresh cilantro before serving.

Creamy Comfort:

Stir in a cup of heavy cream or sour cream during the last hour of cooking for a luscious, creamy texture. You can also sprinkle in some grated Parmesan cheese for an extra layer of richness in this comforting recipe.

Substitutions

1. Ground Pork: Lean ground beef, ground turkey, ground chicken, or Italian sausage.

Note: A different ground meat will bring a unique flavor to the dish.

2. Chicken Broth: Vegetable broth, beef broth, or water with bouillon cubes.

Note: Choose a broth that complements your chosen protein and desired flavor profile.

4. Tomato Paste: Tomato sauce or crushed tomatoes.

Note: Tomato sauce will add more liquid, so you might need to adjust the overall liquid content in the recipe.

5. Diced Tomatoes: Crushed tomatoes or tomato soup

Note: Adjust the texture by using crushed tomatoes for a smoother consistency or tomato sauce for a saucier result.

6. Onion Powder and Garlic Powder: Fresh minced onion and garlic.

Note: Use about 1 teaspoon of minced onion per teaspoon of onion powder, and 1-2 minced garlic cloves per teaspoon of garlic powder.

7. Oregano: Italian seasoning, thyme, basil, or rosemary.

Note: Adjust the quantity based on the flavor intensity of the substitute.

Best way to store the casserole

Refrigeration:

Allow the casserole to cool down slightly before transferring leftovers to an airtight container.

Store the container in the refrigerator within 2 hours of cooking.

Leftovers can typically be refrigerated for up to 3-4 days.

Freezing:

If you have more leftovers than you can consume within a few days, freezing is a great option.

Divide the pork casserole recipe into meal-sized portions and let them cool completely.

Place each portion in an airtight freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

Label the containers with the date so you can keep track of freshness.

Frozen casserole can be stored for up to 2-3 months.