Crock Pot Cheesesteak Potato Casserole

A hearty and filling casserole featuring beef, onions, peppers, potatoes, and cheese.

Course Dinner, Main Course

Cuisine American

Prep Time 5

Cook Time 2 7

Total Time 2 12

Servings

Calories 724kcal

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)

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!

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.