Crockpot Kitchen Sink Casserole
Everything but the kitchen sink. And then some.
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Looking for an easy dinner that literally has everything? Look no further than this Kitchen Sink Casserole, which not only has plenty of veggies, both comforting rice AND potatoes, hearty beef, a tomato-y sauce, and a melty blanket of cheese… but it’s also made in the slow cooker. So, it’s basically hands off. Sound great? We thought so.
It’s hard to find a slow cooker meal that has a fair amount of nutrition to go with it. But while this one has plenty of hearty comfort, it also has some veggies to go with it. Namely, onions, potatoes, carrots, and celery that you toss with olive oil and garlic before layering in the slow cooker.
Next, you’ll brown some ground beef with salt, pepper, onion powder, garlic powder, and some Worcestershire sauce…
… before you pile it in the slow cooker and top it with butter. Just trust me. It helps with the sauciness.
White rice goes over the beef…
… and a mixture of tomato soup and water goes over that. (That’s what cooks the rice, more or less.)
After six hours on low or about four on high, you come back, uncover the slow cooker, top it with cheese, and recover it just long enough for the cheese to melt.
I mean, it wouldn’t be a “kitchen sink” casserole without cheese, would it? But it’s not all about the cheese.
It’s also about the tender veggies, the filling and comforting potatoes and rice, the hearty beef, and the seasoned tomato sauce that lends its flavor to everything. But mostly it’s about how that all works together. And how it takes almost no effort from you.
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 (10 oz) can condensed tomato soup
- 1 1/2 cups cheddar cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Add onions, potatoes, carrots, and celery to a crockpot. Drizzle with olive oil and garlic. Toss until well coated.
- Brown ground beef in a skillet over medium-high heat, seasoning with salt, pepper, onion powder, and garlic powder. Stir in Worcestershire sauce and spread ground beef over vegetables in slow cooker. Top with slices of butter.
- Sprinkle rice over the beef, then mix together tomato soup and 1 1/2 cups of water and pour over the rice.
- Cover and cook on low for 6-7 hours or high for 4.
- Uncover, top with cheese. Cover but turn crockpot off and let sit until cheese has melted. Enjoy!
Recipe adapted from Family Fresh Meals.