“Clean-Out-The-Fridge” Slow Cooker Casserole
A versatile and comforting casserole made with leftover vegetables, proteins, and pantry staples. This flexible recipe helps reduce food waste while creating a delicious, hearty meal perfect for any weeknight dinner.
INGREDIENTS:
1.5 lbs protein e.g., ground beef, turkey mince, chicken mince, or vegetarian alternative
1 onion thinly sliced
4 potatoes chopped or sliced
2 cups carrots chopped
1 cup celery chopped
3 garlic cloves minced
1 teaspoon olive oil
1 teaspoon garlic powder
1.5 tablespoons A1 sauce
3 tablespoons butter sliced
1/2 cup uncooked white rice
1.5 cups water
1 1/2 cups shredded cheddar cheese or 10 cheese curds
1 can 10 oz condensed tomato soup
Salt and pepper to taste
DIRECTIONS:
Layer the Vegetables: Arrange sliced onions, diced potatoes, chopped carrots, chopped celery, and minced garlic at the bottom of a large slow cooker.
Brown the Meat: Heat olive oil in a skillet over medium heat. Add your choice of protein and cook until browned, about 5 minutes. Season with salt and stir in the A1 sauce and garlic powder. Discard excess liquid.
Add the Meat: Place the cooked meat on top of the vegetables in the slow cooker.
Butter and Rice: Spread sliced butter evenly over the meat and vegetables. Sprinkle the uncooked white rice over the top.
Pour the Soup: Evenly pour condensed tomato soup and water over the ingredients in the slow cooker.
Slow Cook: Cover and cook on low for 6-8 hours or on high for 4 hours.
Add the Cheese: Once cooking is complete, turn off the slow cooker and sprinkle shredded cheddar cheese over the top. Cover again and let the cheese melt before serving.