Crockpot Cheesesteak Potato Casserole
Ground beef browned with red and green bell peppers and onion, slow cooked with frozen O'Brien hash browns in a creamy cheddar sauce and topped with melted cheddar. Serves 4.
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Ingredients
- 14 ounces O'Brien hash brown potatoes frozen, 1/2 a bag; with or without onions and peppers
- 1 pound ground beef thawed in the refrigerator
- 1 cup red bell pepper diced
- 1 cup green bell pepper diced
- 1/2 cup yellow onion diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups cheddar cheese shredded, divided
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1/2 cup milk
- 1/4 cup sour cream
- 2 tablespoons fresh parsley chopped, optional
Instructions
- Take the 14 ounces of hash brown potatoes out of the freezer and set them aside.
- In a skillet over medium heat, cook and crumble the ground beef with the red and green bell peppers and the onion until the beef is cooked through (160°F) and the onion is translucent. Drain any excess grease and return the mixture to the skillet.
- Stir in the Worcestershire sauce, dried parsley, garlic powder, onion powder, salt and black pepper.
- Transfer the meat mixture to a 5- to 6-quart slow cooker. Add 1 cup of the cheddar, the cream of mushroom soup, the milk and the sour cream and stir until combined.
- Add the hash brown potatoes and stir until everything is mixed throughout.
- Cover and cook on HIGH for 2 hours or on LOW for 3 to 4 hours, until the potatoes are fork tender and the center reaches 165°F. Slow cookers cook at different rates, so go by doneness, not by the clock.
- Sprinkle the remaining 1 cup of cheddar over the top, put the lid back on and cook 30 minutes more.
- Sprinkle with the chopped parsley, if using, and serve.
Notes
Cook time is for the HIGH setting; on LOW allow 3 to 4 hours before the cheese goes on. For fresh potatoes, use 2 to 3 potatoes: par-cook diced potatoes about 5 minutes, or put raw 1/2-inch cubes in the cooker first. Cook raw cubes on LOW; after 3 hours poke one with a fork, and if it is not tender give it 30 to 60 minutes more before the cheese goes on. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months; the creamy sauce and potatoes can change texture, and frozen portions thaw in the refrigerator. Reheat to 165°F on the stove, in the microwave or in the oven, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 688kcalCarbohydrates: 33.8gProtein: 38.9gFat: 43.7gSodium: 1136mgFiber: 4gSugar: 7.7g