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You ever have one of those days where your brain’s just… tired? Not bad, just done.
Laundry’s halfway folded, the dog tracked in mud (again), and you opened the fridge only to be met with half a bag of potatoes and a lonely stalk of celery?
That’s the day this casserole was born.
I call it Kitchen Sink Casserole because it’s got a little bit of everything—carrots, rice, beef, cheese, the works. It’s not fancy, but let me tell you—it’s exactly what my tired soul needed that day. And the best part? It’s made in the crockpot, which means I tossed it all in, walked away, and came back to dinner that tasted like comfort.
If you’ve got a slow cooker and a handful of pantry basics, you’ve already got what you need. And if your house is anything like mine, you might even have a few picky eaters who’ll clean their plates without a peep. (Miracles do happen.)
Why You’ll Love This Messy Little Masterpiece
Let me give you the honest rundown:
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It’s a dump-and-go dream. A little chopping, a little browning, then forget about it till dinner.
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Feeds a crowd. Or just you… with leftovers for lunch that taste even better.
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Flexible as heck. Don’t have red potatoes? Use gold ones. Out of rice? Try orzo. We make it work.
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Cheesy, beefy, saucy goodness. No judgment if you go back for seconds. Or thirds.
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It’s got that grandma’s-house feel. The kind of food that makes you exhale when you take the first bite.
Let’s Talk Ingredients (and what you can get away with swapping)
Here’s what I used that day—and what you could use if your kitchen’s looking a little different.
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White onion – I sliced it thin so it almost disappears into the dish. Yellow works fine. Red? Go for it. No onion? Skip it. It’ll survive.
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Red potatoes – Washed and sliced thin, skin on. You want them soft but still holding together. Yukon Golds are good here too. Just avoid the starchy russets unless you like ‘em mushy.
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Carrots & celery – The humble heroes. If your carrots are bendy, use ‘em. If you’re out of celery? Eh, don’t panic.
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Garlic – Fresh is lovely, but if you’ve got that pre-minced jar in the fridge (I do), no shame in using it.
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Olive oil – A drizzle over the veggies to help them roast up cozy.
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Lean ground beef – I used 1½ pounds. Turkey works. So does plant-based if that’s your jam.
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Onion powder & garlic powder – Just enough to deepen the flavor. Trust your gut.
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Worcestershire sauce – A little splash adds that “been simmering all day” taste.
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Butter – Yes, butter. Dot it over the beef. It melts down into everything and makes magic.
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Uncooked white rice – No need to cook it first! Just sprinkle and let the crockpot do the work.
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Condensed tomato soup – It’s not glamorous, but it makes the most luscious sauce once it mixes with the juices and rice.
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Cheddar cheese – I grate mine fresh, but if pre-shredded’s what you’ve got, carry on, my friend.
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Salt and pepper – Taste as you go. Don’t forget this part.
How to Make It (Step-by-Step Like I’d Tell My Sister)
Step 1: Pile in the Veggies
Grab your crockpot and start layering: sliced onion, potatoes, carrots, celery. Drizzle with olive oil and scatter the minced garlic on top.
Now, here’s the important part—give it all a quick toss with your hands. Don’t be fancy, just make sure everything gets a little slick of that oil and garlic. That’s where the flavor starts.
Step 2: Brown That Beef
Heat up a skillet and brown your ground beef over medium-high heat. Season it as it cooks with salt, pepper, onion powder, and garlic powder.
Once it’s no longer pink and smells amazing, splash in the Worcestershire sauce. Stir it through, then pour the whole thing right over the veggie layer in the slow cooker.
Step 3: Butter It Up
Now, take your slices of butter and dot them all over the top of the beef. I know it feels a little “extra”—do it anyway. That buttery richness seeps into everything and makes this casserole taste like a big warm hug.
Step 4: Add Rice (But Don’t Stir!)
Sprinkle your uncooked white rice evenly over the top. Just scatter it. Don’t stir, don’t fuss. This is one of those “trust the process” moments.
Step 5: Tomato Soup Sauce
In a bowl or large measuring cup, whisk together the tomato soup and 1½ cups of water until smooth. Gently pour that over the rice layer. Still no stirring. Let the layers stay as they are—they’ll figure it out in the pot.
Step 6: Let the Crockpot Do Its Thing
Pop on the lid and cook on low for 6–7 hours or high for about 4. You’ll know it’s ready when the potatoes are tender and the rice is cooked through. It’ll smell like somebody’s been cooking all day—even if you were just wrangling laundry and toddlers.
Step 7: Cheesy Curtain Call
Once everything’s cooked, lift the lid and sprinkle that glorious shredded cheddar over the top. Put the lid back on (with the heat turned off) and just let it sit for about 10 minutes. The cheese will melt all soft and gooey over everything.
You’ll want to dive right in with a spoon. And maybe not share.
Make It Yours: Simple Twists
Feeling a little creative? Go for it.
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Spice it up: Add chili flakes, hot sauce, or diced green chilies with the beef.
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Extra veggies: Mushrooms, green beans, or even frozen corn all play nice in here.
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Make it Italian: Swap cheddar for mozzarella, toss in some Italian herbs, and use marinara instead of tomato soup.
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Tex-Mex vibes: Use taco seasoning on the beef, add black beans, and top with pepper jack cheese.
Leftovers? Oh Yes.
This casserole reheats like a champ.
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Fridge: Keeps well for up to 4 days.
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Freezer: Scoop into containers and freeze. Thaw in the fridge overnight before reheating.
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Reheat: Microwave with a splash of water or broth to loosen it up. Or warm in the oven at 325°F, covered.
It makes amazing work lunches or lazy Sunday snacks.
Alright, Friend — That’s It
If you’re still reading, bless you. You’re my kind of people.
This Crockpot Kitchen Sink Casserole might not win any awards, but it’s the kind of meal that brings everyone to the table—quiet, happy, full. That’s a win in my book.
If you try it, please let me know! I’d love to hear how you made it your own. Drop a comment, send a message, or shout at me from your kitchen—I’m probably in mine too, poking at another half-eaten bag of potatoes.
Till next time,
Warmth from my kitchen to yours

Crockpot Kitchen Sink Casserole
Ingredients
- 1 white onion, sliced
- 4 medium red potatoes, washed and thinly sliced
- 2 medium carrots, peeled and thinly sliced
- 1 stalk celery, 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 white rice, uncooked
- 1 can condensed tomato soup (10 oz)
- 1 1/2 cups cheddar cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Add sliced onions, potatoes, carrots, and celery to a crockpot. Drizzle with olive oil and add minced garlic. Toss to coat evenly.
- In a skillet over medium-high heat, brown the ground beef with salt, pepper, onion powder, and garlic powder. Stir in Worcestershire sauce once browned.
- Spread the cooked ground beef mixture evenly over the vegetables in the crockpot. Dot the top with butter slices.
- Sprinkle uncooked rice over the beef layer.
- In a small bowl, mix together the condensed tomato soup with 1 1/2 cups of water. Pour evenly over the rice in the crockpot.
- Cover and cook on LOW for 6–7 hours or on HIGH for 4 hours.
- Once done, uncover the crockpot and sprinkle grated cheese over the top. Cover again (with the heat turned off) and let sit until the cheese is melted.
Notes