Crockpot Kitchen Sink Casserole
Ground beef, potatoes, carrots, celery, rice, and tomato soup slow-cook in layers before being finished with melted cheddar cheese.
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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
This recipe is very flexible—feel free to swap vegetables or use ground turkey or pork if preferred. Leftovers reheat beautifully.
Nutrition
Serving: 1servingsCalories: 441kcalCarbohydrates: 33.8gProtein: 21gFat: 23.5gSaturated Fat: 11gTrans Fat: 0.4gCholesterol: 74mgSodium: 519mgFiber: 2.9gSugar: 3.4g