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Slow Cooker Steak and Cheddar Potato Casserole Recipe

★★★★★

4.4 from 53 reviews
  • Author: Gabriel
  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes
  • Yield: 6 to 8 servings 1x

Description

This Slow Cooker Steak and Cheddar Potato Casserole is a hearty and comforting dish perfect for busy days. Tender beef steak pieces are layered with diced potatoes, onions, and corn, then slow-cooked in a creamy mixture of beef broth, heavy cream, and Worcestershire sauce. Finished with melted cheddar cheese and a sprinkle of fresh parsley, this casserole is both satisfying and flavorful with minimal hands-on time.

Ingredients

Scale

Meat and Seasonings

  • 2 pounds beef steak (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 Sauces

  • 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 with salt, black pepper, garlic powder, and onion powder. Toss the meat thoroughly to ensure an even coating of the spices.
  2. Layer Ingredients: In your slow cooker, spread the diced potatoes and onions evenly at the bottom to form the base layer. Next, add the seasoned steak pieces on top of the potato and onion layer.
  3. Add Corn: Sprinkle the cup of corn evenly over the steak layer, adding sweetness and texture to the casserole.
  4. Combine Liquids: In a separate bowl, whisk together the beef broth, heavy cream, and Worcestershire sauce until well blended. Pour this mixture evenly over the layered ingredients inside the slow cooker.
  5. Cook the Casserole: Cover the slow cooker with its lid and cook on low for 6 to 8 hours, which allows the steak to become tender and flavors to meld, or on high for 4 to 5 hours if you’re short on time.
  6. Melt the Cheese: About 30 minutes before serving, sprinkle 1½ cups of the shredded cheddar cheese evenly on top of the casserole. Replace the lid to let the cheese melt thoroughly.
  7. Serve: Once the cooking time is complete, gently stir the casserole to combine all the ingredients. Taste and adjust seasoning if necessary.
  8. Garnish: For a beautiful finishing touch, top the casserole with the remaining ½ cup of shredded cheddar cheese and a sprinkle of fresh parsley before serving.

Notes

  • You can use sirloin or chuck steak; both work well for tender slow cooking.
  • For a thicker sauce, you can mix 1 tablespoon cornstarch with 2 tablespoons water and add it to the liquid mixture before cooking.
  • If using frozen corn, no need to thaw before adding it into the casserole.
  • The casserole can be prepared in the morning and left to cook all day for convenience.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated easily.
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours on low or 4–5 hours on high
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: American

Keywords: slow cooker casserole, steak casserole, cheddar potato casserole, easy slow cooker recipes, comfort food, beef recipes

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