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Crockpot Kitchen Sink Casserole

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Prep Time 10 minutes
Cook Time 4 minutes
Course Main
Cuisine American

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 10 oz can condensed tomato soup
  • 1 1/2 cups cheddar cheese, grated
  • Kosher salt and freshly ground black pepper, to taste

Instructions
 

  • Add onions, potatoes, carrots, and celery to the crockpot. Drizzle with olive oil and minced garlic. Toss until vegetables are well coated.
  • In a skillet over medium-high heat, brown the ground beef. Season with salt, pepper, onion powder, and garlic powder. Stir in Worcestershire sauce.
  • Spread the cooked ground beef over the vegetables in the crockpot. Top with slices of butter.
  • Sprinkle uncooked rice over the beef layer.
  • Mix the condensed tomato soup with 1 1/2 cups of water. Pour the mixture evenly over the rice and beef.
  • Cover and cook on low for 6–7 hours or on high for 4 hours, until vegetables and rice are tender.
  • Uncover the crockpot, sprinkle grated cheddar cheese over the top, cover again, turn off the heat, and let sit until the cheese has melted.

Notes

You can customize this recipe with other vegetables or swap in ground turkey for a lighter version.
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