Servings: 6
Ingredients
- Vegetables:
- 1 white onion thinly sliced
- 4 medium red potatoes washed and thinly sliced
- 2 medium carrots peeled and thinly sliced
- 1 stalk celery sliced
- 2 cloves garlic minced
- For Sautéing:
- 1 tablespoon olive oil
- Beef Mixture:
- 1 1/2 lbs lean ground beef
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons Worcestershire sauce
- Additional Ingredients:
- 3 tablespoons butter sliced
- 1/2 cup uncooked white rice
- 1 10 oz can condensed tomato soup
- 1 1/2 cups grated cheddar cheese
- 1 1/2 cups water
Instructions
-
Layer the Vegetables:
-
Place the sliced onion, potatoes, carrots, and celery into the crockpot.
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Drizzle with olive oil and add the minced garlic. Toss to evenly coat the vegetables.
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Cook the Beef:
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In a skillet over medium-high heat, brown the ground beef.
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Season with salt, pepper, onion powder, and garlic powder as it cooks.
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Once browned, stir in the Worcestershire sauce.
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Spread the cooked beef evenly over the vegetable layer in the crockpot.
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Place the sliced butter on top of the beef.
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Assemble the Casserole:
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Sprinkle the uncooked rice evenly over the beef.
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In a bowl, whisk together the condensed tomato soup with 1 1/2 cups water.
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Pour the mixture over the rice layer.
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Slow Cook:
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Cover the crockpot and cook on Low for 6–7 hours or on High for 4 hours.
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Finish & Serve:
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Once cooking is complete, uncover the crockpot.
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Sprinkle the grated cheddar cheese on top.
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Cover the crockpot (turn it off) and let it sit for a few minutes until the cheese melts.
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Serve and enjoy!