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Slow Cooker Steak and Cheddar Potato Casserole

Slow Cooker Steak and Cheddar Potato Casserole Bliss

Enjoy a comforting Slow Cooker Steak and Cheddar Potato Casserole perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Cheese Melting Time 30 minutes
Total Time 8 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 pounds Beef Steak Tender cuts like sirloin or chuck
  • 1 teaspoon Salt Adjust according to taste
  • 1 teaspoon Black Pepper Freshly ground recommended
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used
  • 1 teaspoon Onion Powder Can substitute with 1 cup fresh onion
  • 4 cups Potatoes Starchy varieties like russet recommended
  • 2 cups Beef Broth Vegetable broth is a great substitute
  • 1 cup Heavy Cream Half-and-half or whole milk can work
  • 2 cups Shredded Cheddar Cheese Divided, 1½ cups during cooking
  • 1 cup Onion Sweet onions or shallots can be milder
  • 1 cup Corn Fresh or frozen works well
  • 2 tablespoons Worcestershire Sauce Soy sauce for a gluten-free option
  • ¼ cup Fresh Parsley Chives or green onions can also be used

Equipment

  • Slow Cooker

Method
 

Cooking Instructions
  1. Cut beef steak into bite-sized pieces and season with salt, black pepper, garlic powder, and onion powder in a mixing bowl.
  2. Layer diced potatoes and sliced onions at the bottom of the slow cooker.
  3. Place the seasoned steak pieces on top of the potatoes.
  4. Sprinkle fresh or frozen corn over the seasoned steak layer.
  5. Whisk together beef broth, heavy cream, and Worcestershire sauce, then pour over the layered ingredients.
  6. Cover and cook on low for 6-8 hours or high for 4-5 hours.
  7. About 30 minutes before serving, add 1½ cups of shredded cheddar cheese on top of the casserole.
  8. Once done, stir gently, taste, and adjust seasoning if necessary.
  9. Garnish with remaining shredded cheese and fresh parsley before serving.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 950mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

This casserole is flexible; feel free to swap veggies or protein based on preference. Leftovers can be stored in an airtight container for up to 3 days.

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