Creamy Crockpot Cheesesteak Potato Casserole
Crockpot Cheesesteak Potato Casserole combines seasoned beef, tender hashbrown potatoes, peppers, onions, and a creamy cheese sauce into a filling one pot meal made for busy family dinners.
Ingredients
- 1 lb ground beef or shaved steak
- 1 bag 32 oz frozen diced hashbrown potatoes
- 1 small onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 can 10.5 oz cream of mushroom soup
- 1 cup beef broth
- 1 cup shredded provolone cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Sliced green onions for garnish
Instructions
- Brown ground beef with onion and bell peppers until fully cooked, then drain excess grease.
- Stir in garlic, salt, black pepper, and garlic powder and cook briefly until fragrant.
- Whisk cream of mushroom soup with beef broth until smooth.
- Spread frozen hashbrowns evenly in the slow cooker and top with the beef mixture.
- Pour the soup mixture over everything and stir gently to coat.
- Cook covered on low for 4 to 5 hours or on high for 2 to 3 hours until potatoes are tender.
- Sprinkle provolone and cheddar over the top during the last 20 minutes and cover to melt.
- Garnish with sliced green onions and serve hot.