Slow Cooker Kitchen Sink Casserole
Alright, let me tell you about this Slow Cooker Kitchen Sink Casserole—it’s basically a dump-everything-in kind of meal that somehow shifts into magic by dinnertime. You’ve got ground beef, veggies, rice, and some gooey cheese to top it all off. The best part? The slow cooker does all the work while you kick back (or, you know, bear everything else life hurls at you). It’s robust, tasty, and will feed the entire crew without much action. And if you’ve got finicky eaters, this one creeps in the veggies like a pro. Truthfully, it’s like a culinary hug in a bowl.
6 Servings
Ingredients
- 1 white onion thinly sliced
- 4 medium red potatoes scrubbed and sliced thin
- 2 medium carrots peeled and sliced
- 1 celery stalk sliced
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 1/2 pounds lean ground beef
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp Worcestershire sauce
- 3 tbsp butter sliced
- 1/2 c white rice uncooked
- 1 10 ounces can condensed tomato soup
- 1 1/2 c grated cheddar cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
- Start by tossing the onions, potatoes, carrots, and celery into your crockpot. Drizzle everything with a bit of olive oil and garlic, then give it all a good toss to make sure the veggies are nicely coated.
- In a skillet, brown the ground beef on medium-high heat. Season it up with some salt, pepper, onion powder, and garlic powder. Once it’s nicely browned, stir in the Worcestershire sauce, then layer the beef on top of the veggies in your slow cooker. Add slices of butter right on top—because, why not?
- Next, sprinkle the uncooked rice over the beef. Mix the tomato soup with 1 1/2 cups of water, and pour that right over the rice.
- Cover it up and let everything slow-cook on low for 6-7 hours, or if you're in a bit of a rush, go for 4 hours on high.
- Once it’s done cooking, uncover and sprinkle that cheddar cheese all over the top. Turn the crockpot off but keep the lid on for a bit until the cheese gets nice and melty. Then dig in and enjoy!
Notes
Going gluten-free? No worries! Just swap out a couple of ingredients, and you’re golden. Use gluten-free Worcestershire sauce (they’re easy to find these days), and make sure you grab a gluten-free version of the tomato soup. Sometimes gluten hides in the most random places, so always check the labels. If you’re feeling fancy, you can even swap the rice for quinoa or another gluten-free grain. These simple switches will keep the casserole just as tasty but totally safe for anyone avoiding gluten. Easy, right?