Crock Pot Cheesesteak Potato Casserole
Crock Pot Cheesesteak Potato Casserole is a hearty meal that combines all the best flavors of a classic cheesesteak and combines it with potatoes for a simple, comforting dinner!
A DELICIOUS DINNER WITH LITTLE EFFORT!
Don’t you love finding a good, filling, and delicious Crock Pot recipe? I’m all about the ones that are perfect for feeding a crowd or enjoying leftovers the next day. Anytime I can squeeze an extra meal out of something, the better! This Crock Pot Cheesesteak Potato Casserole is substantial and satisfying. It’s got all the flavors you want in a cheesesteak from the tender potatoes, ground beef, diced peppers and onions, and melted cheese that all come together to create a lovely Slow Cooker dinner. Plus, it only requires 5 minutes of prep and then you just let the cooker do it’s thing!
My wife and I absolutely loved this! We had enough leftover for our work lunches the next day and we all agreed it tasted even better. Thanks for such an easy and delicious recipe!
– Rob
FREQUENTLY ASKED QUESTIONS:
To make it spicier, add a pinch of red pepper flakes or some sliced jalapeños when mixing in the peppers and onions.
You can double this recipe to serve 8 people or just have extra leftovers for later.
You can try adding more veggies. Sliced mushrooms or zucchini may be a nice addition. You could add more cheese or swap the cheese out for other options. To really maximize the cheesesteak flavor, instead of cheddar cheese they could use a jar of Cheez Whiz. Lots of ways to play with this recipe.
This casserole is a great dish to enjoy all by itself. It’s hearty and filling enough that it really doesn’t need sides. But, you can serve this with a side salad, some steamed veggies and maybe some Breadsticks if you’re up for a few more carbs lol.
I think you could definitely use sliced steak to give this a more “cheesesteak” texture and taste if that is what you prefer. You can purchase shaved steak in the meat section of most grocery stores these days.
Since you are only using half the bag of potatoes, let’s think of some ways to use the other half of the bag. You can obviously just wrap it back up and put it in the freezer to make this meal again another time, or use them to make Funeral Potatoes. You can fry them up and use it as a side dish for another meal (like meatloaf, etc.) Or use it in a corned beef hash. I think frying up potatoes and serving them under taco meat, like I do in my Taco Potatoes, is a really filling meal that is easy, good, and affordable. Or you can double this recipe to feed more people if they want to use the whole bag up.
The Walmart Great Value southern style hash brown potatoes were what I used but any brand works. They sell them with or without onions and peppers. I like to share the bags in the ingredient picture as I know some people use it as a reference on what to buy – but don’t feel obligated to buy that brand or specific variation. I use the kind with peppers and onions but we are adding additional onions & peppers so you can go with whatever you can find. I definitely think even if you get the kind with onions and peppers that this definitely needs more added to it to give it that cheesesteak flavor.
You can keep the leftovers in the fridge for up to 5 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- O’Brien hash brown potatoes– you can get the bag with or without onions and peppers. I haven’t personally tried this with fresh potatoes, but I suppose you could give it a whirl. I’d use 2-3 potatoes and I would recommend cutting them up fairly small though so they’ll cook at the same time that the original recipe calls for. If you dice them in too large a chunk, it could take longer for them to cook. But honestly, I’d stick to frozen because this is such an easy recipe, why make it more complicated? You could also use the shredded hash browns instead of the diced.
- ground beef – if you want to deal with less grease then go with a leaner ground beef. You could also make this with ground sauce, chicken or turkey.
- red and green bell peppers – if you prefer one color pepper over the other, then please user what you prefer.
- yellow onion– Some stores even offer the pre-diced onions and peppers in the produce section now or you can sometimes even find them in the frozen section. You could certainly use those instead of chopping it up fresh. Whatever makes your life easier
- Worcestershire sauce
- dried parsley
- garlic powder
- onion powder
- shredded cheddar cheese – use any cheese you love here. I think a pepper jack would be delicious to give it a little kick.
- can cream of mushroom soup– you can use storebought, or Homemade Cream of Mushroom Soup. Truly, you can use any “cream soup” like Cream of Chicken, cream of onion, cream of potato, cream of celery or cream of roasted garlic soup (if you can, grab a can of this it is a GAME CHANGER! The downside is, I’ve only ever seen it at Walmart. Maybe it’s time for me to make a homemade version soon 😉
- milk
- sour cream– if you or your family member doesn’t like sour cream, try plain Greek yogurt, or just leave it out altogether. I don’t think you taste it as a separate ingredient at all since there isn’t much in here – it just adds to the creaminess. I feel like you could just not say anything to the sour cream haters and they probably won’t even notice it in there, haha.
- chopped parsley– this is an optional ingredient. You can use dried parsley instead.
HOW TO MAKE CROCK POT CHEESESTEAK POTATO CASSEROLE:
Remove the potatoes from the freezer. Set aside. In a skillet over medium heat, cook and crumble the ground beef along with the peppers and onions until the beef is fully cooked and the juices run clear and the onions are translucent. I like to season the beef with a little salt and pepper as well. Drain any excess grease and put back into the skillet. To the skillet add the Worcestershire sauce and seasonings. Stir until combined.
Transfer the meat mixture to a crockpot. To the crockpot add 1 cup of cheddar cheese, soup, milk, and sour cream. Stir until combined.
Add the potatoes to the crockpot. Stir until everything is mixed throughout.
Cook for 2 1/2 hours on low or for 1 1/2 hours on high or until heated through. Mix throughout. Sprinkle the remainder of the cheese on top. Place the lid on top. Cook for an additional 30 minutes.
Sprinkle parsley on top.
CRAVING MORE RECIPES?
Crock Pot Cheesesteak Potato Casserole
Ingredients
- 14 ounces (½ a bag) O'Brien hash brown potatoes (with or without onions and peppers)
- 1 pound ground beef
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- ½ cup diced yellow onion
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cups shredded cheddar cheese (divided use)
- 10.5 ounce can cream of mushroom soup
- ½ cup of milk
- ¼ cup sour cream
- 2 Tablespoons chopped parsley (optional, can use dried parsley)
Instructions
- Remove the 14 ounces (½ a bag) O'Brien hash brown potatoes from the freezer. Set aside.
- In a skillet over medium heat, cook and crumble 1 pound ground beef along with 1 cup diced red bell pepper, 1 cup diced green bell pepper and 1/2 cup diced yellow onion until the beef is fully cooked and the juices run clear and the onions are translucent. Optional: season the meat with a little salt, pepper and garlic powder to taste. Drain any excess grease and put back into the skillet.
- To the skillet add 1 Tablespoon Worcestershire sauce, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Stir until combined.
- Transfer the meat mixture to a 5-6 quart crock pot.
- To the crock pot add 1 cup shredded cheddar cheese, 10.5 ounce can cream of mushroom soup, 1/2 cup of milk and 1/4 cup sour cream. Stir until combined.
- Add in the hash brown potatoes. Stir until everything is mixed throughout.
- Cover and cook for 3-4 hours on low or for 2 hours on high or until heated through and potatoes are fork tender. Many slow cookers cook at different rates these days so go by doneness, not by time.
- Sprinkle the remainder one cup shredded cheddar cheese on top. Place the lid on top. Cook for an additional 30 minutes.
- Sprinkle 2 Tablespoons chopped parsley on top (optional) then serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Note: I do season the ground beef while it is cooking. Keep in mind that there is salt in Worcestershire sauce and in the Cream of Mushroom soup so if you are sensitive to salt then I would suggest low or no sodium options and do not add any additional salt.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I love the consistency, everything held together well. I felt it needed a lot more spiciness, so next time I’ll add some salsa and a can of diced tomatoes with green chilies. I call new recipes from Pinterest “Pinterest Surprise “. My husband winces every time, but since he can’t cook, he has to eat it.
Pinterest Surprise – LOL! Love it! And that is true, if you can’t or don’t want to cook, you at what is made, right? Thanks so much for commenting!
Excellent recipe. I work night shifts and I am exhausted and get so tired of making the same stuff over and over but hate eating out all the time. Your recipes are so simple and make me feel like I am actually cooking good food when I am a terrible cook – ha! I made this and we all loved it. Like another commenter said, it was even better when I took it for my work lunch (I should say my midnight dinner lol) Thank you for your easy recipes for folks like me. I really look forward to making more!!
can I cook this in the oven?
Certainly. I just have never made it in the oven so I can’t give you cooking times. I never like to guess unless I’ve tested it myself.
My wife and I absolutely loved this! We had enough leftover for our work lunches the next day and we all agreed it tasted even better. Thanks for such an easy and delicious recipe!