Slow Cooker Cheesesteak Potato Casserole (Print version)
Hearty ground beef, tender potatoes, peppers, onions, and melted cheddar slow-cooked into a comforting casserole for busy weeknights.
# Ingredients:
For the beef and vegetables
01 -
1 lb (450 g) ground beef (80/20)
02 -
1 cup diced red bell pepper
03 -
1 cup diced green bell pepper
04 -
1/2 cup diced yellow onion
05 -
1 tablespoon Worcestershire sauce
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
For the casserole
10 -
14 oz (400 g) frozen diced hash brown potatoes (O'Brien style or plain)
11 -
1 can (10.5 oz / 298 g) condensed cream of mushroom soup
12 -
1/2 cup (120 ml) milk
13 -
1/4 cup (60 g) sour cream
14 -
2 cups (200 g) shredded sharp cheddar cheese, divided
15 -
2 tablespoons chopped fresh parsley (optional)
# Instructions:
01 -
Cook the ground beef with diced peppers and onion in a skillet over medium heat until the meat is no longer pink and the onions turn soft. Drain any excess fat.
02 -
Stir in Worcestershire sauce, garlic powder, onion powder, salt, and pepper while the beef is still warm. This coats every crumb with flavor.
03 -
Transfer the meat mixture to a 5- or 6-quart slow cooker. Add one cup of cheddar, the cream of mushroom soup, milk, and sour cream. Stir until you have an even, creamy mixture.
04 -
Fold in the frozen diced potatoes until they are evenly distributed. Press everything down gently so the potatoes sit in the sauce rather than on top of it.
05 -
Cover and cook on low for 3 to 4 hours or on high for about 2 hours. The casserole is ready when a fork slides through a potato cube easily.
06 -
Sprinkle the remaining cheddar over the top. Cover and let it sit for 20 to 30 minutes until the cheese is fully melted and bubbling around the edges.
# Good to know:
01 -
Let the casserole rest 5 minutes before serving so the layers set.