“Clean-Out-The-Fridge” Slow Cooker Casserole (Page 3 ) | August 25, 2024

Annonce:

Instructions:

Layer the Vegetables
Start by layering the sliced onions, diced potatoes, chopped carrots, chopped celery, and minced garlic at the bottom of a large slow cooker. This will create a flavorful base for the casserole.
Brown the Meat
Heat the olive oil in a skillet over medium heat. Add your choice of protein and cook until browned on all sides, about 5 minutes. Season with salt to taste while cooking. Stir in the A1 sauce and garlic powder, ensuring the flavors are evenly distributed. Discard any excess liquid, as it’s not needed for the casserole.
Add the Meat
Place the seasoned, cooked meat on top of the vegetables in the slow cooker. This will allow the meat’s flavor to infuse the vegetables while keeping the dish cohesive.
Butter and Rice
Spread the sliced butter evenly over the meat and vegetables. Then, sprinkle the uncooked white rice over everything. The butter will create a rich layer, and the rice will absorb the vegetable juices as the dish cooks.
Pour the Soup
Evenly pour the condensed tomato soup and water over everything in the slow cooker. This adds a comforting touch to the dish and prevents it from drying out during cooking.
Slow Cook
Cover the slow cooker and let it work its magic. Cook on low for 6-8 hours or on high for 4 hours. The flavors will blend nicely, resulting in a rich, fulfilling dish with tender vegetables and perfectly cooked rice.
Add the Cheese
Once done, turn off the slow cooker and sprinkle the shredded cheddar cheese on top. Replace the lid and let the cheese melt, creating a mouthwatering, cheesy upper layer.