Slow Cooker Steak and Cheddar Potato Casserole – Comfort in Every Bite

Serving: This casserole is a complete meal on its own, but it pairs wonderfully with a side salad or steamed vegetables for added freshness.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Variations
Vegetable Add-ins: Add some frozen peas, corn, or carrots for extra color and flavor.

Spicy Version: Add some diced jalapeños or chili flakes to give this casserole a little heat.

Cheese Variations: While cheddar is classic, feel free to use other cheeses like Monterey Jack, mozzarella, or even a mix of cheeses for a unique twist.

FAQ
Can I use frozen potatoes?
It’s best to use fresh potatoes for this recipe to get the right texture, but frozen potatoes will work in a pinch. Just be sure to layer them evenly and monitor the cooking time.

Can I make this casserole ahead of time?
Yes! You can prepare the casserole the night before, store it in the fridge, and then cook it in the slow cooker the next day. This will help the flavors meld together even more.

Can I make this in the oven instead of the slow cooker?
Yes, you can bake it in a covered casserole dish at 350°F (175°C) for about 1 hour, until the potatoes are tender and the beef is cooked. Add cheese during the last 15 minutes of baking.

Enjoy your comforting and flavorful Slow Cooker Steak and Cheddar Potato Casserole!