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Slow Cooker Steak and Cheddar Potato Casserole Recipe

★★★★★

4.5 from 119 reviews
  • Author: Olivia
  • Total Time: 6 hours 20 minutes to 8 hours 20 minutes
  • Yield: 6 servings 1x

Description

This Slow Cooker Steak and Cheddar Potato Casserole is a hearty and comforting meal perfect for busy days. Tender pieces of beef steak are layered with diced potatoes, onions, and corn, then slow-cooked in a rich mixture of beef broth, heavy cream, and Worcestershire sauce. Topped off with melted cheddar cheese, this dish combines creamy, savory, and cheesy flavors in an easy, hands-off recipe ideal for family dinners.

Ingredients

Scale

Steak and Seasoning

  • 2 pounds beef steak (such as sirloin or chuck, cut into bite-sized pieces)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder

Vegetables

  • 4 large potatoes (peeled and diced)
  • 1 cup diced onion
  • 1 cup corn (fresh or frozen)

Liquids and Sauce

  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce

Cheese and Garnish

  • 2 cups shredded cheddar cheese (divided)
  • Fresh parsley for garnish (optional)

Instructions

  1. Prepare the Steak: Season the beef steak pieces evenly with salt, black pepper, garlic powder, and onion powder, ensuring all pieces are well coated for maximum flavor infusion during slow cooking.
  2. Layer Ingredients: Place the peeled and diced potatoes along with the diced onions at the bottom of the slow cooker as the base layer. Add the seasoned steak pieces evenly over the potatoes and onions.
  3. Add Corn: Sprinkle the cup of corn over the steak layer to introduce a pop of sweetness and extra texture to the casserole.
  4. Combine Liquids: In a separate bowl, mix together the beef broth, heavy cream, and Worcestershire sauce until well combined. Pour this liquid mixture evenly over the layered ingredients in the slow cooker to keep everything moist and flavorful while cooking.
  5. Cook the Casserole: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours for tender, well-cooked ingredients. Alternatively, cook on high for 4 to 5 hours if short on time, though low heat yields better texture.
  6. Melt the Cheese: About 30 minutes before serving, evenly sprinkle 1½ cups of shredded cheddar cheese over the casserole. Cover the slow cooker again and allow the cheese to melt into a gooey, delicious topping.
  7. Serve: Once cooking is complete, gently stir the casserole to combine all ingredients and flavors. Taste and adjust seasoning if necessary before serving.
  8. Garnish: For a beautiful and fresh finish, top the casserole with the remaining shredded cheddar cheese and sprinkle with chopped fresh parsley, if desired.

Notes

  • Use fresh or frozen corn based on availability; frozen works well and adds sweetness.
  • For creamier texture, consider mashing some of the potatoes before adding the cheese layer.
  • Substitute heavy cream with half-and-half for a lighter option, though the casserole will be slightly less rich.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
  • Optional: Add chopped green chilies or hot sauce if you prefer a spicier casserole.
  • Prep Time: 20 minutes
  • Cook Time: 6 to 8 hours (low) or 4 to 5 hours (high)
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: American

Keywords: slow cooker casserole, steak casserole, potato casserole, cheddar cheese casserole, slow cooker dinner, easy dinner recipe

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Find it online: https://bitesbyolivia.com/slow-cooker-steak-and-cheddar-potato-casserole-recipe-2/