Slow Cooker Kitchen Sink Casserole
A hearty and comforting casserole cooked in the slow cooker, featuring a variety of vegetables, ground beef, rice, and melted cheddar cheese.
Equipment
- Slow cooker
- Skillet
- Knife for slicing vegetables
Ingredients
- 1 white onion thinly sliced
- 4 medium red potatoes thinly sliced
- 2 medium carrots thinly sliced
- 1 stalk celery thinly sliced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 1/2 lbs lean ground beef
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons Worcestershire sauce
- 3 tablespoons butter sliced
- 1/2 cup uncooked white rice
- 1 can 10 oz condensed tomato soup
- 1 1/2 cups grated cheddar cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a slow cooker, add sliced onions, potatoes, carrots, and celery. Drizzle with olive oil and minced garlic, tossing until well coated.
- Brown the ground beef in a skillet over medium-high heat, seasoning with salt, pepper, onion powder, and garlic powder. Stir in Worcestershire sauce and spread the ground beef over the vegetables in the slow cooker. Top with slices of butter.
- Sprinkle uncooked rice over the beef, then mix together tomato soup and 1 1/2 cups of water. Pour the soup mixture over the rice.
- Cover and cook on low for 6-7 hours or on high for 4 hours.
- Uncover and top with grated cheddar cheese. Cover the slow cooker but turn it off, allowing the residual heat to melt the cheese.
- Serve and enjoy!
Notes
Ensure the vegetables are thinly sliced for even cooking.
You can customize this casserole by adding other vegetables such as bell peppers or peas.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.
You can customize this casserole by adding other vegetables such as bell peppers or peas.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave.