Description
A hearty and delicious slow cooker beef and vegetable casserole perfect for a comforting meal.
Ingredients
Scale
- 1 white onion (sliced)
- 4 medium potatoes (thinly sliced)
- 2 cups carrots (thinly sliced)
- 1 cup celery (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon olive oil
- 1 1/2 pounds lean ground beef
- 1 teaspoon seasoning salt
- 1 teaspoon onion powder
- 2 Tablespoons A1 sauce
- 3 Tablespoons butter (cut into thin slices)
- 1/2 cup uncooked white rice
- 10 ounce can condensed tomato soup
- 1 1/2 cups water
- 1 1/2 cups shredded cheddar cheese
Instructions
- In a large bowl, combine the onion, potatoes, carrots, and celery. Add the olive oil and garlic. Toss until vegetables are well coated.
- Spray the slow cooker with nonstick cooking spray. Place the vegetables in the slow cooker.
- In a large skillet over medium-high heat, brown the ground beef. Season with seasoning salt, onion powder, and A1 sauce.
- Once the beef is mostly browned, spread it over the vegetables in the slow cooker.
- Scatter the butter over the beef.
- Sprinkle the uncooked white rice evenly over everything.
- In a bowl, mix together the condensed tomato soup and water. Pour over the top of everything in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 4 hours.
- When cooking time is complete, turn off the slow cooker. Sprinkle the cheddar cheese over the top.
- Replace lid and let sit until cheese is melted, about 5 minutes.
Notes
- This dish can be served with a side salad for added freshness.
- Feel free to add your favorite vegetables or adjust seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours on low, 4 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg