Can I use a different cut of beef in this casserole?

You can swap the steak cubes for beef stew meat, sirloin, or chuck roast. Each cut becomes tender during slow cooking, so choose what fits your budget. Very lean cuts may dry out during long cook times.

Do I need to brown the steak before adding it to the slow cooker?

Browning is optional but adds deeper flavor. If you want richer taste, quickly sear the steak before layering it with the potatoes. You can skip this step to save time and still get a delicious slow cooker casserole.

What potatoes work best for slow cooker casseroles?

Yukon gold potatoes hold their shape and become creamy, making them ideal. Russet potatoes also work but break down more, giving the dish a softer, thicker texture.

Can I make this casserole ahead of time?

Yes, you can prep ingredients the night before. Layer the steak, potatoes, and onions, refrigerate, and add the sauce mixture right before cooking to keep the potatoes from softening early.

Slow Cooker Steak and Cheddar Potato Casserole

Description

A hearty slow cooker casserole made with tender steak cubes, creamy potatoes, melted cheddar, onions, and seasonings cooked low and slow for a comforting, hands-off dinner.

Ingredients

Scale

2 ½ pounds cubed steak or beef stew meat
1 large yellow onion, diced
6 cups diced potatoes (Yukon gold or russet)
1 ½ cups beef broth
1 can (10.5 oz) cream of mushroom soup
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
2 cups shredded sharp cheddar cheese
½ cup sour cream

Cook Mode Keep your screen awake while you cook

Instructions

Trim excess fat from steak and dice potatoes into even cubes.
Place potatoes at the bottom of the slow cooker and layer steak on top.
Add diced onion and minced garlic over the steak.
Whisk beef broth, cream of mushroom soup, Worcestershire sauce, and seasonings together.
Pour mixture evenly over the steak and potatoes.
Cover and cook on low for 7–8 hours or high for 3½–4 hours.
Stir in sour cream, then sprinkle cheddar cheese on top.
Cover and allow cheese to melt for 10–15 minutes before serving.

Notes

Yukon gold potatoes hold their shape best and offer creamy texture.
For deeper flavor, brown the steak cubes before layering them.
This casserole freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Casserole
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 510
Sugar: 4
Sodium: 820
Fat: 28
Saturated Fat: 13
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 32
Fiber: 3
Protein: 34
Cholesterol: 115