There’s something comforting about coming home to the aroma of a hearty, slow-cooked meal. This Slow Cooker Steak and Cheddar Potato Casserole offers that sense of warmth and ease, delivering tender steak and creamy potatoes with a burst of cheesy goodness. Perfect for busy women who want to unwind at the end of the day with minimal effort, this casserole promises not just a meal but an experience.
Ingredients Overview
Each ingredient plays a crucial role in making this casserole rich and flavorful. Let’s break down what makes each component special:
- Steak (1.5 lbs, cubed): Choose a cut that becomes tender with slow cooking, such as sirloin or chuck roast. This cut ensures that after a long, slow cook, the steak becomes melt-in-your-mouth delicious.
- Potatoes (4 cups, diced): Russet potatoes work best because they hold their shape while absorbing all the savory flavors. Their starchy texture also adds to the creaminess of the dish.
- Cheddar Cheese (1 cup, shredded): Sharp cheddar adds a tangy flavor that balances the richness of the dish, melting perfectly over the steak and potatoes.
- Cream of Mushroom Soup (1 can): Acts as a creamy base that coats the potatoes and steak, ensuring a thick, luscious consistency. It also adds a subtle earthy flavor to the dish.
- Beef Broth (1 cup): Enhances the overall depth of flavor, ensuring that the casserole isn’t too heavy. The broth works together with the soup to create a perfect blend.
- Garlic Powder (1 teaspoon): Infuses the casserole with a mild garlic flavor, complementing the steak without overpowering it.
- Salt and Pepper: Essential for seasoning the dish. Adjust according to taste for that perfect balance.
