Crockpot Kitchen Sink Casserole

Preparation

1. Prepare the Veggies: In the insert of your slow cooker, combine the sliced onion, potatoes, carrots, and celery. Drizzle with olive oil, add the minced garlic, and toss until everything is evenly coated. Season with a pinch of salt and pepper.

2. Cook the Beef: In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Season with onion powder, garlic powder, salt, and pepper. Once no pink remains, drain any excess grease. Stir in the Worcestershire sauce.

3. Layer the Casserole: Spread the cooked ground beef evenly over the bed of vegetables in the slow cooker. Scatter the pats of butter on top of the beef. Evenly sprinkle the uncooked rice over the beef layer.

4. Add the Liquid: In a medium bowl or measuring cup, whisk together the condensed tomato soup with 1 ½ cups of water. Pour this mixture evenly over the rice, trying to moisten it as much as possible. Do not stir.

5. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 4 hours, until the rice is tender and the liquid is absorbed.

6. Add Cheese and Serve: Once cooking is complete, uncover and sprinkle the grated cheddar cheese over the entire casserole. Recover the slow cooker (turned off) and let it sit for 10-15 minutes, or until the cheese is perfectly melted. Serve hot and enjoy