Slow Cooker Steak and Cheddar Potato Casserole 🥘
Ingredients:
1.5 lbs steak, cubed (sirloin or chuck roast)
4 cups diced potatoes (preferably Russet)
1 cup shredded sharp cheddar cheese
1 can (10.5 oz) cream of mushroom soup
1 cup beef broth
1 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Prepare the Slow Cooker: Lightly grease the bottom of the slow cooker with oil or cooking spray to prevent sticking.
Layer the Potatoes: Place the diced potatoes at the bottom of the slow cooker.
Add the Cubed Steak: Evenly distribute the cubed steak on top of the potatoes.
Mix the Soup and Seasoning: In a bowl, combine the cream of mushroom soup, beef broth, garlic powder, salt, and pepper. Stir until smooth.
Pour the Mixture Over the Steak and Potatoes: Ensure everything is covered with the soup mixture.
Cook on Low Heat: Cover and cook on low for 6-8 hours, until the steak is tender and potatoes are cooked through.
Add Cheddar Cheese: About 15 minutes before serving, sprinkle the shredded cheddar cheese on top. Cover and let the cheese melt into the casserole.
Serve and Enjoy: Ladle the casserole onto plates, ensuring each portion gets a bit of everything.
Notes:
For added flavor, consider searing the steak cubes in a hot skillet before adding them to the slow cooker.
You can add vegetables like carrots or green beans for extra nutrition and flavor.
Prep Time: 15 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 15 minutes to 8 hours 15 minutes | Servings: 6
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