If there’s one thing I’ve learned living in Manhattan and raising a family, it’s that time is the ultimate luxury. And that’s why I cherish my trusty crock pot for recipes like this Crock Pot Cheesesteak Potato Casserole . It’s warm, cheesesteaky goodness wrapped in the easiest of preparations. Just throw everything into the pot, and in no time, you have a meal that feels special with minimal effort.
This dish reminds me of the first time I made it during a particularly busy week. The comforting aromas filled our apartment, and when my kids came home from school, they couldn’t wait to dig in. There’s something magical about a meal that can bring everyone to the table with smiles.
Looking for more simple recipes? Check my crescent roll breakfast recipes for more inspiration.
Why you’ll love this recipe
This Crock Pot Cheesesteak Potato Casserole is a lifesaver for busy weekdays. It’s hearty, delicious, and packed with flavors that remind you of a classic cheesesteak. The combination of shredded cheddar cheese, cream of mushroom soup, and hash brown potatoes creates a creamy texture while the bell peppers and onions add a satisfying crunch. Plus, it’s a one-pot wonder, making cleanup a breeze.
Ingredients
- 14 ounces O’Brien hash brown potatoes
- 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)
Step-by-step instructions
- Remove the 14 ounces of O’Brien hash brown potatoes from the freezer and 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 ½ cup diced yellow onion until the beef is fully cooked and the onions are translucent. Drain any excess grease and put back into the skillet.
- Add 1 Tablespoon Worcestershire sauce, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon salt, and ⅛ teaspoon black pepper to the skillet. Stir until combined.
- Transfer the meat mixture to a 5-6 quart crock pot .
- Add 1 cup shredded cheddar cheese, 10.5 ounce can cream of mushroom soup, ½ cup of milk, and ¼ cup sour cream to the crock pot. Stir until combined.
- Mix in the hash brown potatoes. Stir until everything is evenly distributed.
- Cover and cook for 3-4 hours on low or for 2 hours on high or until heated through and potatoes are fork tender.
- Sprinkle the remaining 1 cup shredded cheddar cheese on top. Place the lid on top. Cook for an additional 30 minutes.
- Optional: Sprinkle 2 Tablespoons chopped parsley on top before serving.
Recipe tips & variations
Feel free to get creative! Swap out ground beef for ground turkey if you prefer. You could also add in some mushrooms or extra veggies like zucchini for added nutrition. If you have picky eaters, try blending some of the vegetables into the sauce for an easy disguise.
Storage & reheating
This Crock Pot Cheesesteak Potato Casserole is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to three days. When you’re ready to reheat, simply place a portion in the microwave or warm it up in a skillet over low heat for a few minutes.
FAQs
Can I freeze this casserole?
Absolutely! Just let it cool completely before transferring it into freezer-safe containers. When reheating, let it thaw in the fridge overnight and warm it thoroughly before serving.
Can I make this casserole vegetarian?
Yes, you can substitute the ground beef with plant-based meat or simply add more veggies and use a vegetable griddle mix.
What other cheeses can work in this recipe?
Feel free to try mozzarella, pepper jack, or even a sharp cheddar for a slightly different flavor profile.
Recipes you may like
If you loved this recipe, I suggest you check out my breakfast potatoes recipe easy crispy .
You might also enjoy my breakfast pizza recipe easy cheesy for a fun twist on morning meals.
Remember, cooking should always be a fun experience. Enjoy every bite, and happy cooking!
Print
Crock Pot Cheesesteak Potato Casserole
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Description
Delicious Crock Pot Cheesesteak Potato Casserole packed with flavors and perfect for busy weekdays.
Ingredients
- 14 ounces O’Brien hash brown potatoes
- 1 pound ground beef
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1/2 cup diced yellow onion
- 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 shredded cheddar cheese (divided use)
- 10.5 ounce can cream of mushroom soup
- 1/2 cup of milk
- 1/4 cup sour cream
- 2 Tablespoons chopped parsley (optional)
Instructions
- Remove the 14 ounces of O’Brien hash brown potatoes from the freezer and 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 ½ cup diced yellow onion until the beef is fully cooked and the onions are translucent. Drain any excess grease and put back into the skillet.
- Add 1 Tablespoon Worcestershire sauce, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon salt, and ⅛ teaspoon black pepper to the skillet. Stir until combined.
- Transfer the meat mixture to a 5-6 quart crock pot.
- Add 1 cup shredded cheddar cheese, 10.5 ounce can cream of mushroom soup, ½ cup of milk, and ¼ cup sour cream to the crock pot. Stir until combined.
- Mix in the hash brown potatoes. Stir until everything is evenly distributed.
- Cover and cook for 3-4 hours on low or for 2 hours on high or until heated through and potatoes are fork tender.
- Sprinkle the remaining 1 cup shredded cheddar cheese on top. Place the lid on top. Cook for an additional 30 minutes.
- Optional: Sprinkle 2 Tablespoons chopped parsley on top before serving.
Notes
- Swap out ground beef for ground turkey if you prefer.
- Add in some mushrooms or extra veggies like zucchini for added nutrition.
- For picky eaters, try blending some of the vegetables into the sauce for an easy disguise.
- Store leftovers in an airtight container in the fridge for up to three days.
- Let it cool completely before freezing in freezer-safe containers.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg