Slow Cooker Philly Cheesesteak Casserole
Slow Cooker Philly Cheesesteak Casserole gives you all of the flavors of the sandwich, but without a hoagie roll, in a hearty dish made in a slow cooker! With tender ground beef, vibrant bell peppers, and savory onions mixed in a creamy blend of cheddar cheese soup and sour cream, this dish promises to satisfy your cravings for the classic Philly cheesesteak in a whole new way.
Servings: 8 people
Calories: 463kcal
Ingredients
- 2 pounds ground beef
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon garlic, minced
- 1 green bell pepper, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 large yellow onion, diced (about 1 ½ cups)
- 1 bag (28 ounces) Southern hash browns, frozen
- 1 can (10.5 ounces) cheddar cheese soup
- ½ cup (115 g) sour cream
- 2 tablespoons Worcestershire sauce
- 1 ½ cups (169.5 g) mozzarella cheese, shredded
- parsley, chopped for garnish
- salt and pepper, to taste
Instructions
- To a medium skillet over medium heat, add ground beef, salt, and pepper. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until it is no longer pink. Add garlic and cook for 1 more minute. Drain excess grease if necessary.
- To the bowl of a slow cooker, add the cooked ground beef, green pepper, red pepper, onion, frozen hash browns, cheddar cheese soup, sour cream, and Worcestershire sauce. Stir to combine.
- Cover and cook on high for 2 ½ hours, or low for 4-5 hours.
- Top with shredded cheese. Cover and cook for 10 more minutes, or until the cheese is melted.
- Garnish with parsley. Salt and pepper, to taste.
Nutrition
Serving: 1portion | Calories: 463kcal