1-Getting started with this Crockpot Cheesesteak Potato Casserole is straightforward and fun, even if you’re new to slow cooking. Begin by pulling together all your ingredients from the list above to ensure a smooth process. This recipe takes about 5 minutes to prep, followed by 3.5 to 4.5 hours of cooking time for a total of around 3 hours and 35 minutes to 4 hours and 5 minutes.

2-First, set the 14 ounces of hash brown potatoes aside while you work on the meat. Brown and crumble the 1 pound of ground beef in a skillet over medium heat, 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 turn translucent; then drain any excess grease. This step helps build that rich, savory base for your casserole.

3-Next, stir in 1 tablespoon Worcestershire sauce, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon salt, and ⅛ teaspoon black pepper into the meat mixture for extra flavor. Transfer everything to a 5-6 quart slow cooker, then add 1 cup shredded cheddar cheese, the 10.5 ounce can of cream of mushroom soup, ½ cup milk, and ¼ cup sour cream; mix it all well to combine.

4-Now, add the reserved hash brown potatoes and stir thoroughly to make sure everything is evenly distributed. Cover the slow cooker and cook on LOW for 3-4 hours or on HIGH for 2 hours, until the potatoes are tender and the mixture is heated through. In the final step, sprinkle the remaining 1 cup shredded cheddar cheese on top, cover again, and cook for another 30 minutes to let it melt beautifully.

5-Garnish with 2 tablespoons chopped parsley if you like before serving. If you’re into easy bakes like our banana bundt cake, you’ll find this method just as simple and rewarding.