Oh, let me tell you about one of the coziest, most comforting meals I’ve ever made in my kitchen — my Slow Cooker Steak and Cheddar Potato Casserole. This dish is like a warm hug on a plate, and it’s something my whole family asks for again and again. I still remember the first time I made it — it was a chilly Sunday, and we all needed something hearty and satisfying. The aroma that filled the house while it cooked low and slow all day? Unforgettable. By dinnertime, we were hovering around the slow cooker with our forks in hand.
What I love most about this casserole is how it combines simple ingredients into something magical. Tender steak, creamy potatoes, melted cheddar — I mean, how can you go wrong? It’s the kind of meal that feels fancy enough for guests but is easy enough to throw together on a busy weekday. I’ve even used it for potlucks and family gatherings, and it always disappears fast.
Another reason this recipe is such a staple for me is its flexibility. You can change it up depending on what you’ve got in the fridge. Add broccoli for a green touch, swap out cheddar for mozzarella if that’s what you have, or even use ground beef if you’re out of steak. It’s the kind of dish that works with your schedule and your pantry, and I’m all about that.
Now, let’s talk about what goes into this Slow Cooker Steak and Cheddar Potato Casserole and why each ingredient matters.
What’s in Slow Cooker Steak and Cheddar Potato Casserole?
Steak: I usually go for sirloin or a similar lean cut. It cooks beautifully in the slow cooker and stays nice and juicy. You’ll want to cut it into bite-sized chunks for even cooking.
Potatoes: I prefer russet or Yukon Gold potatoes. They hold up well during the slow cooking and become beautifully tender and fluffy. Dice them evenly for best results.
Cheddar Cheese: Sharp cheddar gives this dish a rich, tangy flavor. It melts perfectly and adds that comforting creaminess you want in a casserole.
Cream of Mushroom Soup: This adds depth and a creamy base to bring everything together. You could use cream of chicken or even make your own sauce if you like.
Onion and Garlic: These aromatics boost the flavor and add a nice savory kick. I sauté them quickly before tossing them in, but you can throw them in raw too.
Milk or Cream: A splash of milk (or cream if you’re feeling indulgent) loosens the sauce and makes the texture silky.
Salt and Pepper: Essential for seasoning. Always taste and adjust as needed.
Chopped Parsley (optional): I love finishing it off with a sprinkle of fresh parsley for color and a pop of freshness.
Is Slow Cooker Steak and Cheddar Potato Casserole Good for You?
Yes, especially when you balance your portions! This dish is loaded with protein from the steak and cheese, and you’re getting good carbs from the potatoes. Here’s a breakdown:
Steak: Great source of iron, protein, and B vitamins — perfect for energy and muscle support.
Potatoes: They get a bad rep, but they’re full of fiber, potassium, and vitamin C, especially if you leave the skins on.
Cheddar Cheese: High in calcium and protein, though it’s a bit heavy on fat, so enjoy it in moderation.
Cream of Mushroom Soup: Adds convenience and richness. If you’re watching sodium levels, you can opt for a low-sodium version or make your own.
Add-in Options: Want more nutrition? Toss in chopped broccoli, spinach, or bell peppers.
So yes — this casserole can absolutely be part of a wholesome meal, especially if paired with a crisp green salad or some roasted veggies on the side.
Ingredients
– 1 ½ lbs steak (sirloin or similar), cut into bite-sized pieces
– 4 cups diced potatoes (russet or Yukon Gold, peeled or unpeeled)
– 1 ½ cups shredded sharp cheddar cheese
– 1 can (10.5 oz) cream of mushroom soup
– ½ cup milk or cream
– 1 small onion, diced
– 2 garlic cloves, minced
– Salt and pepper to taste
– 1 tablespoon oil (for browning, optional)
– Chopped parsley for garnish (optional)
Serves: 4–6 people (but don’t be surprised if there are no leftovers!)
Let’s head into the kitchen and prep this beauty — just wait until you smell it slow-cooking all day.
Ingredients
– 1 ½ lbs steak (sirloin or similar), cut into bite-sized pieces
– 4 cups diced potatoes (russet or Yukon Gold, peeled or unpeeled)
– 1 ½ cups shredded sharp cheddar cheese
– 1 can (10.5 oz) cream of mushroom soup
– ½ cup milk or cream
– 1 small onion, diced
– 2 garlic cloves, minced
– Salt and pepper to taste
– 1 tablespoon oil (for browning, optional)
– Chopped parsley for garnish (optional)
How to Make Slow Cooker Steak and Cheddar Potato Casserole
Step 1: Brown the Steak (Optional but Recommended)
Start by heating a tablespoon of oil in a skillet over medium-high heat. Once hot, add the steak pieces in batches to avoid overcrowding the pan. Brown the steak for 2–3 minutes per side. This step isn’t necessary, but it adds extra flavor to the final dish. Once browned, transfer the steak to your slow cooker.
Step 2: Prepare the Other Ingredients
Dice your potatoes into even pieces to ensure they cook at the same rate. You can peel them or leave the skin on, depending on your preference. Dice the onion and mince the garlic.
Step 3: Layer the Ingredients in the Slow Cooker
Add the potatoes, diced onion, and garlic to the slow cooker with the steak. Pour in the can of cream of mushroom soup and the milk. Season everything with salt and pepper. Give it a good stir to mix everything together well.
Step 4: Slow Cook to Perfection
Cover the slow cooker with the lid and cook on low for 6–7 hours or high for 3–4 hours. Stir halfway through if possible, just to ensure even cooking. The potatoes should be tender, and the steak should be juicy and well-cooked.
Step 5: Add the Cheese
Once the potatoes are fully cooked, sprinkle the shredded cheddar cheese evenly over the top. Cover and cook for another 15–20 minutes, just until the cheese is melted and gooey.
Step 6: Garnish and Serve
Give the casserole a gentle stir to mix in some of the cheese or serve it as-is for a cheesy top layer. Garnish with chopped parsley for a fresh touch. Scoop into bowls and serve warm.
Sweet Tips and Fun Variations
– Add Veggies: Try adding frozen peas, diced carrots, or chopped broccoli during the last hour of cooking for extra nutrients and color.
– Swap the Protein: Out of steak? Ground beef or leftover roast beef works just fine.
– Make It Creamier: Add a couple of tablespoons of sour cream or Greek yogurt just before serving for an even richer texture.
– Spice It Up: Add a pinch of smoked paprika or chili flakes for a subtle kick.
– Crispy Topping: If you like texture, top the finished casserole with crushed whole grain crackers or turkey bacon bits before serving.
This dish is one of my all-time comfort food favorites, and the fact that it practically cooks itself makes it even better. Whether you’re feeding a hungry family or prepping meals ahead for the week, this Slow Cooker Steak and Cheddar Potato Casserole checks all the boxes.
How to Make Slow Cooker Steak and Cheddar Potato Casserole
Making this casserole couldn’t be easier. First, I always decide whether I want to brown the steak or toss it in raw. Browning definitely boosts the flavor, so I usually take the extra few minutes. I heat up a bit of oil in a pan and sear the steak pieces until they’re just browned—not cooked through. This step fills the kitchen with the most mouthwatering aroma!
Next, I prepare the potatoes, onions, and garlic. I dice the potatoes fairly small so they cook evenly and soak up all the flavor. I toss everything into the slow cooker—the steak, potatoes, diced onion, and minced garlic. Then, I pour in the cream of mushroom soup and milk. I give everything a generous sprinkle of salt and pepper, and mix it well until all the ingredients are coated in that creamy mixture.
Once the lid is on, I set the slow cooker on low and forget about it for 6–7 hours. The magic happens in that time—the steak gets tender, and the potatoes become melt-in-your-mouth soft. Occasionally, I lift the lid midway to stir everything gently, which helps distribute the flavors even more.
When I come back hours later, the smell is incredible! I grab the shredded cheddar cheese and scatter it across the top of the casserole. I pop the lid back on and let it cook for another 15 to 20 minutes until the cheese melts into a golden, gooey layer. That’s when I know it’s time to serve.
Sometimes I stir the cheese in, and sometimes I just scoop it out with that cheesy layer right on top. A sprinkle of chopped parsley adds a touch of color, though I admit I skip that on lazy days.
Sweet Tips and Fun Variations
– Make It a One-Pot Meal: I love tossing in some frozen peas or corn during the last hour of cooking. It adds color and cuts down on making a side dish.
– Flavor Boost: Adding a teaspoon of Dijon mustard or Worcestershire sauce into the cream soup mixture gives a little punch without overpowering the dish.
– Cheese Swap: While cheddar is classic, mozzarella or Monterey Jack also melt beautifully.
– Low-Carb Option: Want to lower the carbs? Swap potatoes with cauliflower florets. It works surprisingly well.
– Crunchy Finish: If I have the time, I sometimes transfer the finished casserole to a baking dish, top it with crushed whole grain crackers, and broil for 2–3 minutes.
There’s just something comforting about coming home to a warm, cheesy casserole that’s been slow-cooked all day. It reminds me of those busy winter evenings when dinner had to be hearty and ready with minimal fuss. I hope you’ll try this recipe and find it as comforting and tasty as I do. Let me know if you add your own twist—I’m always looking for fun ways to reinvent a favorite!
Frequently Asked Questions
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Can I use a different type of meat in this casserole? Absolutely! If you don’t have steak on hand or want to try something different, ground beef or leftover roast beef work great. You can even use chicken, though it might need a slightly different cooking time. Just make sure to adjust accordingly to ensure it’s fully cooked.
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Can I make this casserole ahead of time? Yes! This casserole is perfect for meal prep. You can assemble it the night before, refrigerate it, and then cook it the next day. If you’re doing that, make sure to cook it on the low setting for 7–8 hours to allow everything to meld together properly.
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Can I use frozen potatoes in this recipe? Frozen potatoes can be used, but keep in mind they may release more moisture than fresh ones. If you decide to use them, reduce the amount of milk slightly to avoid making the casserole too watery.
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Can I freeze leftovers? Yes, you can freeze the casserole! After it’s fully cooked, let it cool completely and transfer it to an airtight container. It will stay fresh in the freezer for up to 3 months. To reheat, simply thaw overnight in the refrigerator and heat it up in the oven or microwave. If the texture changes slightly, you can stir in a bit of milk when reheating to help it stay creamy.
I hope these answers help you make the best version of this Slow Cooker Steak and Cheddar Potato Casserole! Let me know if you have any other questions or if you’ve made a fun twist on the recipe!
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Slow Cooker Steak and Cheddar Potato Casserole
- Total Time: 3–4 hours on high
- Yield: 4–6 servings 1x
Description
This Slow Cooker Steak and Cheddar Potato Casserole is an easy and satisfying meal that’s perfect for busy days. Tender steak and creamy potatoes are slow-cooked to perfection, then topped with melty cheddar cheese. It’s a comforting, one-pot meal that takes minimal prep time and delivers maximum flavor. Whether you’re feeding your family or prepping meals for the week, this casserole is a guaranteed crowd-pleaser!
Ingredients
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1 ½ lbs steak (sirloin or similar), cut into bite-sized pieces
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4 cups diced potatoes (russet or Yukon Gold, peeled or unpeeled)
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1 ½ cups shredded sharp cheddar cheese
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1 can (10.5 oz) cream of mushroom soup
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½ cup milk or cream
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1 small onion, diced
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2 garlic cloves, minced
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Salt and pepper to taste
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1 tablespoon oil (for browning, optional)
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Chopped parsley for garnish (optional)
Instructions
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Brown the Steak (Optional): Heat a tablespoon of oil in a skillet over medium-high heat. Brown the steak pieces for 2–3 minutes per side. Transfer the browned steak to the slow cooker.
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Prepare the Other Ingredients: Dice the potatoes and chop the onion and garlic. Add them to the slow cooker with the steak.
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Add Soup and Milk: Pour in the cream of mushroom soup and milk. Season with salt and pepper. Stir to combine.
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Slow Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, stirring halfway through if possible.
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Add Cheese: Once the potatoes are tender, sprinkle shredded cheddar cheese over the top. Cover and cook for another 15–20 minutes until the cheese is melted.
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Garnish and Serve: Stir the cheese in or leave it on top, then garnish with chopped parsley. Serve hot and enjoy!
Notes
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Make It a One-Pot Meal: Add frozen peas, corn, or other veggies for extra nutrients.
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Flavor Boost: Add Dijon mustard or Worcestershire sauce to the cream soup for extra depth of flavor.
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Cheese Swap: Swap cheddar for mozzarella or Monterey Jack if preferred.
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Low-Carb Option: Use cauliflower instead of potatoes for a lower-carb version.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on low