Slow Cooker Steak and Cheddar Potato Casserole

Serving: Serve this casserole as a complete meal with a side salad or steamed vegetables for a balanced dinner.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.

Variations:
Add Vegetables: You can add frozen peas, carrots, or green beans for extra veggies.

Cheese Options: Swap out the cheddar cheese for Monterey Jack, mozzarella, or a blend of cheeses for different flavors.

Spice it Up: For a bit of heat, add some diced jalapeños or a pinch of red pepper flakes to the sauce.

FAQ:
Can I use a different cut of steak? Yes, any tender cut of beef works well for this casserole. Flank, sirloin, or ribeye are great options.

Can I make this ahead? Yes, you can assemble everything in the slow cooker insert the night before, store it in the fridge, and cook it the next day. Just remember to add the cheese in the last 10 minutes of cooking.

This Slow Cooker Steak and Cheddar Potato Casserole is a perfect combination of comfort and convenience!