Ingredients
Scale
- 2 pounds russet potatoes
- 1 pound ribeye steak or ground beef
- 1 large onion
- 1 large green bell pepper
- 1 cup sour cream
- 1 can cream of mushroom soup
- 2 cups shredded provolone cheese
- 1 cup beef broth
Instructions
- Brown the beef in a skillet over medium-high heat, seasoning with garlic powder, onion powder, salt, and pepper.
- Slice the onions and bell pepper into thin strips.
- Layer sliced potatoes at the bottom of your slow cooker, followed by half of the cooked beef, half of the onions and peppers, and half of the cheese. Repeat layers.
- In a bowl, mix cream of mushroom soup, sour cream, and beef broth; pour evenly over casserole.
- Cook on low for 6 hours or high for 3 hours until potatoes are tender.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg