Description

This cheesy and hearty crockpot casserole is made with ground beef, peppers, onions, and hash brown potatoes, all blended in a creamy mushroom sauce. It’s a comforting and easy one-pot meal perfect for busy weeknights or weekend brunch.

Ingredients

14 oz O’Brien-style frozen hash brown potatoes (with or without peppers/onions)
1 lb ground beef (or shaved steak)
1 cup diced red bell pepper
1 cup diced green bell pepper
½ cup diced yellow onion
1 tbsp Worcestershire sauce
1 tsp dried parsley
½ tsp garlic powder
½ tsp onion powder
⅛ tsp salt
⅛ tsp black pepper
2 cups shredded cheddar cheese (divided)
1 (10.5 oz) can cream of mushroom soup
½ cup milk
¼ cup sour cream
Optional: chopped parsley for garnish

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Instructions

In a large skillet over medium heat, cook and crumble the ground beef with the diced red and green peppers and onion until beef is fully browned and vegetables are soft. Drain any excess grease.
Season with Worcestershire sauce, parsley, garlic powder, onion powder, salt, and pepper. Stir to combine.
Transfer the beef mixture to a 5–6 quart slow cooker.
Add 1 cup of shredded cheddar, cream of mushroom soup, milk, and sour cream. Stir everything together until well mixed.
Add the frozen hash brown potatoes and mix thoroughly until evenly combined.
Cover and cook on low for 3–4 hours or high for 2 hours, until the potatoes are tender.
Sprinkle the remaining 1 cup of cheddar cheese over the top. Cover and cook for an additional 30 minutes, or until cheese is melted and bubbly.
Garnish with chopped parsley before serving if desired.

Notes

You can substitute ground turkey or vegetarian crumbles for the beef. To make it spicier, add diced jalapeños or a pinch of cayenne. This dish pairs well with a green salad or steamed veggies.

Prep Time: 15 minutes
Cook Time: 4–5 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American Comfort Food