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Slow Cooker Steak and Cheddar Potato Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 59 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 to 8 hours
  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This comforting Slow Cooker Steak and Cheddar Potato Casserole brings tender cubed steak and diced potatoes together in a savory cream of mushroom soup base, topped with melted sharp cheddar cheese. Perfect for an effortless, hearty meal, this dish requires minimal prep and slow cooking for maximum flavor and tenderness.

Ingredients

Steak and Potatoes

  • 1.5 lbs steak (cubed, sirloin or chuck roast)
  • 4 cups potatoes (diced, preferably Russet)

Sauce

  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 1 teaspoon garlic powder
  • Salt and pepper (to taste)

Topping

  • 1 cup shredded sharp cheddar cheese

Instructions

  1. Prepare Slow Cooker: Lightly grease the bottom of the slow cooker with oil or cooking spray to prevent sticking and ensure easy cleanup.
  2. Add Potatoes: Place the diced potatoes evenly at the bottom of the slow cooker as the base layer.
  3. Add Steak: Spread the cubed steak evenly over the layer of potatoes for even cooking.
  4. Make Sauce: In a bowl, mix together the cream of mushroom soup, beef broth, garlic powder, salt, and pepper until smooth and fully combined.
  5. Combine Ingredients: Pour the soup mixture over the steak and potatoes, making sure everything is well covered to allow flavors to meld during cooking.
  6. Slow Cook: Cover and cook on low heat for 6 to 8 hours, or until the steak is tender and potatoes are fully cooked through.
  7. Add Cheese: About 15 minutes before serving, sprinkle shredded sharp cheddar cheese evenly on top of the casserole. Cover to allow the cheese to melt thoroughly.
  8. Serve: Ladle the casserole onto plates and serve hot for a satisfying meal.

Notes

  • You can substitute sirloin with chuck roast or any other tender cut suitable for slow cooking.
  • Russet potatoes are preferred due to their starchy texture, but Yukon Gold potatoes can be used as an alternative.
  • Adjust seasoning with salt and pepper according to your taste.
  • For extra flavor, consider adding chopped onions or mushrooms to the slow cooker before cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/slow-cooker-steak-and-cheddar-potato-casserole-recipe/