Seven-Layer Casserole is a classic dish in the upper Midwest and parts of Canada. I have had several versions of this versatile casserole over the years. It seems like every family has its version. I have made a slow cooker version of this classic dinner. This recipe is a true dump-and-go one-pot recipe filled with vegetables and can be finished off with toppings galore!
This seven-layer casserole or “hot dish” is a versatile dump-and-go slow cooker dinner that can be adapted to your family’s tastes. It is sometimes called ” Shipwreck dinner.” One thing I love about this seven-layer casserole is that it genuinely calls for recipes most people already have on hand. You can change the recipe a bit if you have different ingredients in your home. Additionally, you can add your favorite spices to this dish instead of what I added to mine.
What are the Seven layers in this casserole?
- Celery and Onions
- Condensed Soup
- Frozen Peas
- Browned Hamburger
Can you make this casserole ahead of time?
Yes! You can line your slow cooker dish with all seven layers the night before if that works best for you! You will want to cover your slow cooker dish and refrigerate it overnight.
Can you make this dish vegetarian?
Yes! Just omit the beef and choose vegetarian soup instead of the Campbell’s condensed soup I used in this recipe.
This casserole is budget-friendly and is an inexpensive way to feed your family a comforting meal with the foods you have on hand. It is so nice coming home to an already cooked bubbling casserole when you get home for dinnertime!
What do I need for this recipe?
Four potatoes peeled and sliced
One tablespoon olive oil or butter
One tablespoon herbs de Provence or your favorite seasoning
Three large carrots, peeled and chopped
Two celery stalks, chopped
One small onion, chopped
1/2 cup of rice
One can of cream of chicken soup
One can of cream of mushroom soup
One bag of frozen peas
1 pound of ground beef- browned
You can also add your favorite toppings
- 2 cups red potatoes peeled and sliced
- 1 cup carrots peeled and sliced
- 3/4 cup celery chopped
- 1/2 cup onion chopped
- 1/2 cup uncooked rice
- 1 tablespoon Herbs de Provence
- 1 10.7 ounce can cream chicken soup
- 1 1.7 ounce can cream of mushroom soup
- 1 12 ounce bag frozen peas
- 1 pound hamburger meat browned
- herbs or seasonings
Line potato slices on the bottom of your slow cooker
drizzle olive oil evenly on top of the potatoes
Add carrots, celery, and onion to the slow cooker.
Add Herbs de Provence
Add rice evenly
Add cream of chicken and cream of mushroom soup, and spread around evenly in the dish
Add frozen pea
Add ground beef
Slow cook on low for 4-6 hours. Serve.
This casserole is such an easy dump-and-go meal that will keep your entire family happy! You can easily adapt this recipe if you would like to cook this in the oven. I would bake it covered at 350 degrees for 45 minutes.
If you make this recipe, please tag me on social media or comment below!