Equipment Needed
- 6-quart or larger slow cooker (Crockpot)
- Large skillet
- Sharp knife and cutting board
- Mandoline slicer (optional, but a huge time-saver for the potatoes and peppers)
- Measuring cups and spoons
- Mixing bowl
- Wooden spoon or spatula
Step-by-Step Instructions
First, I get that ground beef going. I brown it in my large skillet over medium-high heat, breaking it up as it cooks. Once it’s no longer pink, I drain off the excess grease—this is a crucial step, or your casserole can end up a bit oily. I then stir in the sliced onions and bell peppers right into the hot skillet with the beef and let them cook for just 4-5 minutes until they start to soften. This quick sauté is my secret weapon; it wakes up their flavors in a way that raw veggies in the slow cooker just can’t match. I finish by stirring in that glorious scoop of minced garlic just for the last 30 seconds until it’s fragrant.
While the meat mixture is cooling slightly, I whisk together the “sauce” in a bowl. I combine the cream of mushroom soup (don’t add water!), beef broth, Worcestershire sauce, smoked paprika, salt, and pepper. It looks humble, but this mixture is what creates the rich, cohesive gravy that binds everything together. I’ve tried skipping the broth and using just the soup, and it was too thick, so that bit of liquid is essential.
Now for the assembly, which is my favorite part because it feels like building flavor layers. I spray my slow cooker insert lightly with cooking spray. Then, I layer half of my thinly sliced potatoes on the bottom, slightly overlapping. I spoon half of the beef and pepper mixture over the potatoes, then pour half of the soup mixture over that. I repeat the layers one more time: remaining potatoes, remaining beef, remaining sauce. I put the lid on, set it to LOW for 7-8 hours (or HIGH for 4-5), and walk away. The hardest part is not lifting the lid to smell it!
During the last 30 minutes of cooking, I uncover the crockpot and sprinkle the combined provolone and mozzarella cheeses evenly over the top. I replace the lid and let it cook until the cheese is completely melted and bubbly. When I lift the lid for the final time, that cheesy, golden-brown top and the steam carrying all those savory smells is my reward. I let it sit for about 10 minutes before serving—it allows the sauce to settle so it’s creamy, not runny.(See the next page below to continue…)