When you open the fridge and see half-used vegetables, leftover proteins from a previous dinner, and pantry items that are about to go bad, it’s easy to think about waste. But now you can stop worrying about dinner because this casserole recipe will help you create a tasty meal from potential food waste. Even if you don’t have much time, you can always make this for your family’s dinnertime event.
A great feature of the “Clean-Out-The-Fridge” Casserole is its flexibility. Depending on what you have at home, you can combine various components. For instance, if there’s no ground beef, you can substitute it with turkey mince, chicken mince, or any other vegetarian alternative that suits you best. Similarly, you can swap bell peppers for carrots, zucchini for celery, or add corn and peas for more color and texture. This allows you to express your creativity while preparing nutritious meals for your family without much hassle.
Serving Suggestions:
“Clean-Out-The-Fridge” Casserole is delicious on its own but can also be a full-course meal depending on what you pair it with. A fresh, oil-based salad with a sharp vinaigrette serves as a great counterpoint to the rich casserole flavors. Alternatively, warm, crusty bread is perfect for soaking up any remaining liquids on your plate. For a more generous serving, try plating the casserole over thick, creamy mashed potatoes, which will absorb all the rich flavors.
Ingredients:
- 1.5 lbs of protein (e.g., beef; may substitute with other options)
- 1 thinly sliced onion
- 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
- Season to taste
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.
Customization and Tips:
One of the best things about this “clean-your-refrigerator” dish is its customizability. Feel free to be adventurous with the ingredients—this meal is perfect for utilizing leftovers. You could use cooked noodles instead of rice, or throw in some veggies that have been sitting in your fridge.
Add Some Heat: If you like it spicy, sprinkle red pepper flakes or hot sauce into the ground meat while cooking.
Creamier Version: For a richer consistency, replace half of the water with milk.
Make Ahead: This casserole can be prepped in advance. You can prepare all the ingredients in the crockpot the night before, so it’s ready to go the next morning. Perfect for days when you need a warm, home-cooked dinner without the hassle.
Conclusion:
More than just a recipe, the “Clean-Out-The-Fridge” Casserole is a solution for those times when meal planning seems impossible. It helps you make the most of what you already have, turning potential food waste into a delicious and satisfying meal.
"Clean-Out-The-Fridge" Slow Cooker Casserole
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
Instructions
- 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.
